Results 21 to 30 of about 53,205 (302)
Oleogels: Promising alternatives to solid fats for food applications
Food Hydrocolloids for Health, 2022 Increased concerns over intake of harmful transfats and saturated fats in the diet pose a new challenge to the scientific community, to come up with viable alternatives replacing detrimental fats without affecting organoleptic properties of the food ...
Shaziya Manzoor +3 more
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Dietary fatty acid patterns and risk of metabolic syndrome: Tehran lipid and glucose study
European Journal of Medical Research, 2023 Background The association between individual dietary fatty acids (FAs) and risk of metabolic syndrome (MetS) has been investigated in previous studies. However, synergistic or additive effects of multiple FA have received less attention. Hence, we aimed
Parvin Mirmiran +3 more
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Industrially produced trans fat and saturated fat content of food products in Jamaica
Revista Panamericana de Salud Pública, 2023 Objective. To estimate industrially produced trans and saturated fatty acid levels in foods within the Jamaican food system. Methods. A total of 308 commonly consumed foods were selected for analysis based on their potential to contain trans fatty acids.
Rasheed Perry +2 more
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Fat sets and saturated ideals [PDF]
Journal of Symbolic Logic, 2003 AbstractWe strengthen a theorem of Gitik and Shelah [6] by showing that if κ is either weakly inaccessible or the successor of a singular cardinal andSis a stationary subset of κ such thatNSκ↾Sis saturated then κ ∖Sis fat. Using this theorem we derive some results about the existence of fat stationary sets.
openaire +2 more sources
Replacing foods high in saturated fat by low-saturated fat alternatives: a computer simulation of the potential effects on reduction of saturated fat consumption [PDF]
British Journal of Nutrition, 2009 This simulation study aimed to assess the change in saturated fat intake achieved by replacing one to three of the products contributing most to individual saturated fat intake by alternative products low in saturated fat. Food consumption data of 750 participants (aged 19–30 years) from a recent Dutch food consumption survey were used.
B, Schickenberg +5 more
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Saturated fat is not the major issue [PDF]
BMJ, 2013 Let’s bust the myth of its role in heart disease Scientists universally accept that trans fats—found in many fast foods, bakery products, and margarines—increase the risk of cardiovascular disease through inflammatory processes.1 But “saturated fat” is another story.
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The Questionable Benefits of Exchanging Saturated Fat With Polyunsaturated Fat [PDF]
Mayo Clinic Proceedings, 2014 ormanyyearswehavebeentoldthattoprevent cardiovascular disease (CVD), wemust lower our intake of saturated fattyacids (SFAs) and instead eat more carbohydratesand polyunsaturated fatty acids(PUFAs).Backedup by the National Cholesterol Education Pro-gram, the National Institutes of Health, and theAmerican Heart Association, the medical profes ...
Uffe, Ravnskov +5 more
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TRANS-FATS OF PROCESSED AND FRIED FOODS – A CHOICE FOR TASTE OR SERIOUS HEALTH PROBLEMS? [PDF]
Exploratory Animal and Medical Research, 2019 Trans-fats are mainly created by us during conversion of liquid unsaturated fats (oils) to semisolid saturated fats to use them in the processed and fried foods.
Shibabrata Pattanayak
doaj
Saturated fat, carbohydrate, and cardiovascular disease [PDF]
The American Journal of Clinical Nutrition, 2010 A focus of dietary recommendations for cardiovascular disease (CVD) prevention and treatment has been a reduction in saturated fat intake, primarily as a means of lowering LDL-cholesterol concentrations. However, the evidence that supports a reduction in saturated fat intake must be evaluated in the context of replacement by other macronutrients ...
Patty W, Siri-Tarino +3 more
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Nutrition Journal, 2017 Consumers are often confused about nutrition research findings and recommendations. As content experts, it is essential that nutrition scientists communicate effectively. A case-study of the history of dietary fat science and recommendations is presented,
Ann G. Liu +5 more
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