Eliminating the use of partially hydrogenated oil in food production and preparation

JAMA

Volumn 308, Issue 2, 2012, Pages 143-144

  Dietz, William H ^a   Scanlon, Kelley S ^a  

^a NATIONAL CENTER FOR CHRONIC DISEASE PREVENTION AND HEALTH PROMOTION   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

HIGH DENSITY LIPOPROTEIN CHOLESTEROL; HYDROGENATED OIL; LOW DENSITY LIPOPROTEIN CHOLESTEROL; OIL; TRANS FATTY ACID; UNCLASSIFIED DRUG;

CARDIOVASCULAR RISK; CATERING SERVICE; CORONARY ARTERY DISEASE; DIET RESTRICTION; ENDOTHELIAL DYSFUNCTION; FAT INTAKE; FOOD AND DRUG ADMINISTRATION; FOOD INDUSTRY; FOOD PACKAGING; FOOD PROCESSING; FOOD SAFETY; INSULIN SENSITIVITY; PRIORITY JOURNAL; RISK REDUCTION; SHORT SURVEY;

EID: 84863675433     PISSN: 00987484     EISSN: 15383598     Source Type: Journal    
DOI: 10.1001/jama.2012.7379     Document Type: Short Survey

References (10)

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