The increasing use of interesterified lipids in the food supply and their effects on health parameters

Advances in Nutrition

Volumn 7, Issue 4, 2016, Pages 719-729

  Mensink, Ronald P ^a   Sanders, Thomas A ^b   Baer, David J ^c   Hayes, K C ^d   Howles, Philip N ^e   Marangoni, Alejandro ^f  

^a MAASTRICHT UNIVERSITY MEDICAL CENTER   (Netherlands)

^b KING'S COLLEGE LONDON   (United Kingdom)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

^d BRANDEIS UNIVERSITY   (United States)

^e UNIVERSITY OF CINCINNATI COLLEGE OF MEDICINE   (United States)

^f UNIVERSITY OF GUELPH   (Canada)

Author keywords

Dietary intake; Health effects; Interesterified fats; Metabolism; Trans fatty acids

Indexed keywords

FAT INTAKE; FATTY ACID; TRIACYLGLYCEROL;

CHEMISTRY; DIET; ESTERIFICATION; FAT INTAKE; FOOD HANDLING; FUNCTIONAL FOOD; HUMAN; HYDROGENATION; NUTRITION POLICY; PHARMACOLOGY;

DIET; DIETARY FATS; ESTERIFICATION; FATTY ACIDS; FOOD HANDLING; FUNCTIONAL FOOD; HUMANS; HYDROGENATION; NUTRITION POLICY; TRIGLYCERIDES;

EID: 84981225217     PISSN: 21618313     EISSN: 21565376     Source Type: Journal    
DOI: 10.3945/an.115.009662     Document Type: Review

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