Food reformulations to reduce trans fatty acids

New England Journal of Medicine

Volumn 362, Issue 21, 2010, Pages 2037-2039

  Mozaffarian, Dariush ^a   Jacobson, Michael F ^b   Greenstein, Julie S ^b  

^a HARVARD MEDICAL SCHOOL   (United States)

^b Center for Science in the Public Interest   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SATURATED FATTY ACID; TRANS FATTY ACID;

CORONARY RISK; FOOD INDUSTRY; FOOD PROCESSING; HEALTH CARE POLICY; LETTER; PRIORITY JOURNAL; PUBLIC HEALTH; RISK REDUCTION;

EID: 77952757910     PISSN: 00284793     EISSN: 15334406     Source Type: Journal    
DOI: 10.1056/NEJMc1001841     Document Type: Letter

References (4)

1. Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. Trans fatty acids and cardiovascular disease. N Engl J Med 2006;354:1601-1613
2. Mozaffarian D, Clarke R. Quantitative effects on cardiovascular risk factors and coronary heart disease risk of replacing partially hydrogenated vegetable oils with other fats and oils. Eur J Clin Nutr 2009;63:Suppl 2:S22-S33.
3. Eckel RH, Borra S, Lichtenstein AH, Yin-Piazza SY. Understanding the complexity of trans fatty acid reduction in the American diet: American Heart Association Trans Fat Conference 2006: report of the Trans Fat Conference Planning Group. Circulation 2007;115:2231-2246
4. Stender S, Astrup A, Dyerberg J. What went in when trans went out? N Engl J Med 2009;361:314-316