Several polyunsaturated fatty acids are considered to have beneficial health effects, while saturated fatty acids and industrial trans fatty acids (TFAs) are linked to negative health consequences. Given the increased formation of TFAs during heating, many studies already investigated compositional changes in oils after prolonged heating or at extremely high temperatures. In contrast, our aim was to measure changes in fatty acid composition and in some health-related indices in edible oils after short-time heating that resembles the conventional household use. Potatoes were fried in palm, rapeseed, soybean, sunflower and extra virgin olive oils at 180 °C for 5 min, and samples were collected from fresh oils and after 1, 5 and 10 consecutive heating sequences. Regardless of the type of oil, the highest linoleic acid and alpha-linolenic acid values were measured in the fresh samples, whereas significantly lower values were detected in almost all samples following the heating sequences. In contrast, the lowest levels of TFAs were detected in the fresh oils, while their values significantly increased in almost all samples during heating. Indices of atherogenicity and thrombogenicity were also significantly higher in these oils after heating. The present data indicate that prolonged or repeated heating of vegetable oils should be avoided; however, the type of oil has a greater effect on the changes of health-related indices than the number of heating sequences.

Obesity is a rapidly growing problem of public health on a worldwide scale, responsible for more than 60% of deaths associated with high body mass index. Recent studies underpinned the augmenting importance of the gut microbiota in obesity. Gut microbiota alterations affect the energy balance of the host organism; namely, as a factor affecting energy production from the diet and as a factor affecting host genes regulating energy expenditure and storage. Gut microbiota composition is characterised by constant variability, and is affected by several dietary factors, suggesting the probability that manipulation of the gut microbiota may promote leaning or prevent obesity. Our narrative review summarizes the results of recent years that stress the effect of gut microbiota in the development of obesity. It investigates the factors (diet, dietary components, lifestyle, and environment) that might affect the gut microbiota composition. Possible strategies for the prevention and/or treatment of obesity include restoring or modifying the composition of the microbiota by consuming prebiotics and probiotics, fermented foods, fruits, vegetables, and avoiding foods of animal origin high in saturated fat and sugar.

Health and sustainability problems have become a central theme in dialogue in both the scientific community and the public. Our individual choices have a profound, advantageous or disadvantageous impact on our health; the same can be said about our environmental footprint. In this area, we can also make decisions that affect the physical environment positively or negatively. Our narrative review aims to demonstrate that healthy plant-based choices in our diet are linked to choices beneficial for our environment and that these two seemingly distant aspects converge in the context of plant-based diets. We have collected, compared and discussed the results of life cycle analysis (LCA) articles on the current state of the effect of food choice on our environment. Furthermore, we would like to show the opportunities and constraints of implementing plant-based diets.

Plant-based diet is an old-new trend in nutrition. In this review based on a historical context, we wish to introduce this popular nutritional trend. Our aim is to present plant-based diet as a primary measure for prevention. We intend to critically analyse some past stereotypes related to plant-based diet – whose main components include fruits, vegetables, whole grains, legumes, nuts and seeds – according to the literature (e.g. protein, vitamin B₁₂, folic acid, and iron intake) by doing so we wish to create an adequate conceptual basis for its interpretation. We discuss positive physiological effects of plant-based diet and its possible role in diseases risk reduction. Cardiovascular and metabolic diseases developing due to obesity could be prevented by a properly compiled plant-based diet. For patients with cancer minimizing the intake of foods of animal origin – as opposed to plant-based ones – has proved to have positive effects. Our review suggests this diet can be used in a number of diseases and it also provides long-term sustainable solutions for the health care challenges of the newest era. Orv. Hetil., 2016, 157(47), 1859–1865.