Full-fat yogurt compared with non-fat yogurt reduces blood triacylglycerol concentrations and lowers the triacylglycerol content in specific lipoprotein subclasses in adults with prediabetes: an exploratory analysis of a randomized-controlled trial

Abstract Background Low- and non-fat dairy foods have long been recommended over full-fat dairy foods due to the negative effect of saturated fatty acids on blood lipids. Recent research, however, suggests saturated fatty acids from dairy foods may not impart these negative health effects. Our objec...

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Bibliografische gegevens

Hoofdauteurs:	Victoria M. Taormina, Simonne Eisenhardt, Matthew P. Gilbert, Matthew E. Poynter, C. Lawrence Kien, Jana Kraft
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	BMC 2025-06-01
Reeks:	Lipids in Health and Disease
Onderwerpen:	Lipoprotein composition Triglycerides Triacylglycerol: high-density lipoprotein cholesterol ratio Dietary fat Dairy products Dairy fat
Online toegang:	https://doi.org/10.1186/s12944-025-02616-4
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