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Effects of Rice Bran Oil Shortening Substitution on Physicochemical and Functional Properties of Plant-Based Mozzarella Cheeses [PDF]

Foods
Palm kernel oil is commonly incorporated into plant-based cheeses to mimic the textural and structural properties of animal fats owing to its high saturated fat content.
Suteera Vatthanakul, Prapasri Theprugsa, Natchaya Jewsuwan, Witoon Prinyawiwatkul   +3 more
doaj   +2 more sources

Assessing the impact of replacing foods high in saturated fats with foods high in unsaturated fats on dietary fat intake among Canadians [PDF]

American Journal of Clinical Nutrition, 2022
Stephanie Harrison, Simone Lemieux, Benoit Lamarche   +2 more
exaly   +2 more sources

Retrospective analysis of dietary fat quality and cardiovascular disease risk markers in middle-aged adults [PDF]

Frontiers in Nutrition
BackgroundThe quality of fat in food affects the cardiovascular system by means of inflammatory and lipid pathways.ObjectiveTo assess the relationship among middle-aged persons’ cardiovascular disease (CVD) risk indicators and the composition of their ...
Yongbo Zhang, Fengling Wang, Bingsen Huang, Miaomiao Li, Changchun Du   +4 more
doaj   +2 more sources

Quantity of fat consumed predisposes cardiac tissues to greater metabolic risk than their level of saturation [PDF]

Scientific Reports
Cardiac abnormalities resulting from the consumption of diets rich in fats have been attributed to their saturation level. Despite reductions in saturated fats, cardiac abnormalities still seem to increase.
Ubong Edem David, Esther Oluwasola Aluko, Abodunrin Adebayo Ojetola, Adesoji Adedipe Fasanmade   +3 more
doaj   +2 more sources

Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems

Antioxidants, 2022
Lipid oxidation is a major pathway for the chemical deterioration of low-moisture foods. Little is known about how the physical properties of the fat used in crackers impact lipid oxidation kinetics.
Thanh Phuong Vu, Cansu Ekin Gumus-Bonacina, Maria G. Corradini, Lili He, David Julian McClements, Eric A. Decker   +5 more
doaj   +1 more source

Increased Consumption of Unsaturated Fatty Acids Improves Body Composition in a Hypercholesterolemic Chinese Population

Frontiers in Nutrition, 2022
While an increase in fat intake and the resulting excess calorie intake are implicated in weight gain, different fat types exert variable effects on body composition, with unsaturated fats showing favorable effects on body composition in Western ...
Sumanto Haldar, Shalini Ponnalagu, Farhana Osman, Shia Lyn Tay, Long Hui Wong, Yuan Rong Jiang, Melvin Khee Shing Leow, Melvin Khee Shing Leow, Melvin Khee Shing Leow, Christiani Jeyakumar Henry, Christiani Jeyakumar Henry   +10 more
doaj   +1 more source

The association between dietary fats and the incidence risk of cardiovascular outcomes: Tehran Lipid and Glucose Study

Nutrition & Metabolism, 2021
Background The association between dietary fats and the risk of cardiovascular disease (CVD) is under debate. We aimed to determine the potential effects of dietary saturated fats (SFA), mono-unsaturated (MUFA) and poly-unsaturated (PUFA) fatty acids on ...
Zahra Gaeini, Parvin Mirmiran, Zahra Bahadoran, Maryam Aghayan, Fereidoun Azizi   +4 more
doaj   +1 more source

Dietary fat intakes, lipid profiles, adiposity, inflammation, and glucose in women and men in the Framingham Offspring Cohort

Frontiers in Physiology, 2023
Introduction: The role of dietary fat in the evolution of cardiometabolic disorders is highly controversial. As both dietary intake and the development of cardiometabolic risk differ by sex, we evaluated sex-specific differences in the associations ...
Ioanna Yiannakou, Ioanna Yiannakou, Mengjie Yuan, Xinyi Zhou, Martha R. Singer, Lynn L. Moore   +5 more
doaj   +1 more source

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, Zahra Gaeini, Zahra Feizy, Fereidoun Azizi   +3 more
doaj   +1 more source

Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe

Foods, 2023
Hazelnut skin (HS) is a byproduct of hazelnut processing (2.5% of total kernel) and becomes a food waste despite its high content of antioxidants, unsaturated fats, and fibers.
Lara Costantini, Maria Teresa Frangipane, Romina Molinari, Stefania Garzoli, Riccardo Massantini, Nicolò Merendino   +5 more
doaj   +1 more source