Results 31 to 40 of about 114,423 (207)
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
openaire +2 more sources
Tropical vegetable fats and butters: properties and new alternatives
Oléagineux, Corps gras, Lipides, 2009 Tropical fats and butters are characterized by their high contents of saturated fatty acids, which confer to them melting points and rheological properties adequate for the production of high valuable food commodities.
J Salas Joaquín +3 more
doaj +1 more source
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
doaj +1 more source
Crème de la Créature: Dietary Influences on Behavior in Animal Models
Frontiers in Behavioral Neuroscience, 2021 In humans, alterations in cognitive, motivated, and affective behaviors have been described with consumption of processed diets high in refined sugars and saturated fats and with high body mass index, but the causes, mechanisms, and consequences of these
Manaswini Sarangi, Monica Dus
doaj +1 more source
Bulletin of the World Health Organization, 2012 OBJECTIVE: To estimate how much more cardiovascular disease (CVD) mortality could be reduced in the United Kingdom through more progressive nutritional targets.
Martin O'Flaherty +4 more
doaj +1 more source
Ultra-stable self-foaming oils [PDF]
, 2017 This paper is concerned with the foaming of a range of fats in the absence of added foaming agent/emulsifier. By controlling the temperature on warming from the solid or cooling from the melt, crystals of high melting triglycerides form in a continuous ...
Binks, Bernard P., Marinopoulos, Ioannis
core +1 more source
A Nutritional Analysis of Food Menus Offered at Local Older Adult Assisted Living Facilities [PDF]
, 2018 Nutrition is important in all stages of life, especially in the later years. The purpose of this study was to analyze the food offerings from local assisted living facilities on a nutritional basis.
Schmir, Chloe R
core +2 more sources
HeliyonThis study aims to develop oleogel as a potential substitute for solid fats in the diet. A novel combination of unmodified Soy Protein Isolate (SPI) and Xanthan Gum (XG) have been utilized to gelate sunflower oil, using an emulsion template approach. The
Saumya Sonam Sinha +2 more
doaj +1 more source
Oleogel Systems for Chocolate Production: A Systematic Review
GelsIn response to the growing demand for healthier food options, this review explores advances in oleogel systems as an innovative solution to reduce saturated fats in chocolates.
Jheniffer E. Valdivia-Culqui +5 more
doaj +1 more source
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
openaire +2 more sources