Results 311 to 320 of about 115,107 (353)

Rethinking dietary saturated fats

Lipid Technology, 2009
AbstractA re‐evaluation of the diet/heart disease hypothesis is occurring, and the link between dietary fat and heart disease is not as conclusive as once was thought. A re‐evaluation of assessment of cardiometabolic risk is also occurring – from serum low density lipoprotein to serum triacylglycerol and high density lipoprotein.
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Is Saturated Fat Bad?

2010
• For decades a reduction of the intake of saturated fat has been the cornerstone in dietary prevention of cardiovascular disease. The main argument for this advice is its alleged influence on blood cholesterol. However, several recent trials have found no such effect in spite of intakes up to five times higher than the recommended upper limit. Even if
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Saturated and polyunsaturated fats

1981
Dietary fats consist of mixed triglycerides which are formed by the esterification of glycerol with saturated and unsaturated fatty acids (See Chapter 1). Fats are said to be saturated if they contain a sizable proportion of saturated fatty acids, as compared with unsaturated fats which are rich in unsaturated fatty acids.
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Expansion of solidifying saturated fats

Journal of the American Oil Chemists' Society, 1974
AbstractFrom literature it appears that simple saturated triglycerides and commercial fats contract to a considerable extent when they undergo transformation from liquid to solid state and from an instable to a more stable crystalline form. In spite of these facts, the simple saturated even triglycerides and some fully hydrogenated fats exhibit violent
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Saturated fat, carbohydrates and cardiovascular disease.

The Netherlands journal of medicine, 2011
The dietary intake of saturated fatty acids (SAFA) is associated with a modest increase in serum total cholesterol, but not with cardiovascular disease (CVD). Replacing dietary SAFA with carbohydrates (CHO), notably those with a high glycaemic index, is associated with an increase in CVD risk in observational cohorts, while replacing SAFA with ...
Kuipers, R. S., de Graaf, D. J., Luxwolda, M. F., Muskiet, M. H.A., Dijck-Brouwer, D. A.J., Muskiet, F. A.J.   +5 more
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Dietary carbohydrates and fats in nonalcoholic fatty liver disease

Nature Reviews Gastroenterology and Hepatology, 2021
Hannele Yki-Järvinen, Panu K Luukkonen, Leanne Hodson   +2 more
exaly  

Reducing saturated fats in foods

2011
The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates.
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Saturated Fat: Friend or Foe?

2016
Reducing consumption of dietary saturated fat (SFA) has been part of dietary recommendations for many years as a means to prevent cardiovascular outcomes. Yet, recent research has challenged this very basic concept in preventive nutrition. Data have suggested that LDL-C raising effect of dietary SFA may be influenced by its dietary source, cheese ...
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Saturated Fat

Clinical Nutrition INSIGHT, 2014
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Total Fats, Saturated Fats, and Cholesterol

2007
Ji-Young Lee, Heather Rasmussen
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