Impact of oil used by the frying industry on population fat intake

Critical Reviews in Food Science and Nutrition

Volumn 47, Issue 3, 2007, Pages 287-297

  Minihane, Anne M ^a   Harland, Janice I ^a  

^a HarlandHall   (United Kingdom)

Author keywords

Cardiovascular disease (CVD); Cholesterol; Diabetes; Saturated fatty acids (SFA); Trans fatty acids (TFA)

Indexed keywords

CHOLESTEROL; EDIBLE OIL; FATTY ACID; VEGETABLE OIL;

ADULT; ARTICLE; BLOOD; CARDIOVASCULAR DISEASE; DIABETES MELLITUS; FAT INTAKE; FOOD HANDLING; HEALTH CARE POLICY; HEAT; HUMAN; HYPERLIPIDEMIA; INSULIN RESISTANCE; METHODOLOGY; PRESCHOOL CHILD; RISK FACTOR; UNITED KINGDOM;

ADULT; CARDIOVASCULAR DISEASES; CHILD, PRESCHOOL; CHOLESTEROL; DIABETES MELLITUS; DIETARY FATS; DIETARY FATS, UNSATURATED; FATTY ACIDS; FOOD HANDLING; GREAT BRITAIN; HEAT; HUMANS; HYPERLIPIDEMIAS; INSULIN RESISTANCE; NUTRITION POLICY; PLANT OILS; RISK FACTORS;

EID: 33947422480     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390600737821     Document Type: Article

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