Modified milk fat reduces plasma triacylglycerol concentrations in normolipidemic men compared with regular milk fat and nonhydrogenated margarine

American Journal of Clinical Nutrition

Volumn 70, Issue 6, 1999, Pages 983-991

  Jacques, Hélène ^a   Gascon, Annie ^b   Arul, Joseph ^b   Boudreau, Armand ^b   Lavigne, Charles ^b   Bergeron, Jean ^b  

^a UNIVERSITÉ LAVAL   (Canada)

^b NONE

Author keywords

Margarine; Men; Milk fat; Modified milk fat; Plasma lipoproteins; Triacylglycerols

Indexed keywords

HIGH DENSITY LIPOPROTEIN CHOLESTEROL; LIPID; LOW DENSITY LIPOPROTEIN CHOLESTEROL; MARGARINE; MILK FAT; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; TRIACYLGLYCEROL; VERY LOW DENSITY LIPOPROTEIN CHOLESTEROL;

ADULT; ARTICLE; CHOLESTEROL BLOOD LEVEL; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; FAT INTAKE; FRACTIONATION; HUMAN; HUMAN EXPERIMENT; HYPERTRIGLYCERIDEMIA; INTESTINE ABSORPTION; LIPID ABSORPTION; LIPID BLOOD LEVEL; LIPID COMPOSITION; LIPOPROTEIN BLOOD LEVEL; MALE; MELTING POINT; NORMAL HUMAN; TRIACYLGLYCEROL BLOOD LEVEL;

EID: 0032786065     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/70.6.983     Document Type: Article

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