Dietary stearic acid and risk of cardiovascular disease: Intake, sources, digestion, and absorption
| Autor: | Jun Zhang, Tricia L. Psota, Amy E. Griel, Penny M. Kris-Etherton, Sarah K Gebauer, Terry D. Etherton |
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| Rok vydání: | 2005 |
| Předmět: |
Clinical chemistry
Context (language use) Biochemistry Intestinal absorption Palmitic acid Eating chemistry.chemical_compound Risk Factors Humans Medicine Food science Triglycerides business.industry Organic Chemistry food and beverages Cell Biology Dietary Fats Intestinal Absorption chemistry Cardiovascular Diseases Dietary Reference Intake Digestion Stearic acid business Stearic Acids Lipidology |
| Zdroj: | Lipids. 40:1193-1200 |
| ISSN: | 1558-9307 0024-4201 |
| DOI: | 10.1007/s11745-005-1485-y |
| Popis: | Individual FA have diverse biological effects, some of which affect the risk of cardiovascular disease (CVD). In the context of food-based dietary guidance designed to reduce CVD risk, fat and FA recommendations focus on reducing saturated FA (SFA) and trans FA (TFA), and ensuring an adequate intake of unsaturated FA. Because stearic acid shares many physical properties with the other long-chain SFA but has different physiological effects, it is being evaluated as a substitute for TFA in food manufacturing. For stearic acid to become the primary replacement for TFA, it is essential that its physical properties and biological effects be well understood. |
| Databáze: | OpenAIRE |
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