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Increasing dietary palmitic acid decreases fat oxidation and daily energy expenditure

BACKGROUND: Oleic acid (OA) is oxidized more rapidly than is palmitic acid (PA). OBJECTIVE: We hypothesized that changing the dietary intakes of PA and OA would affect fatty acid oxidation and energy expenditure. DESIGN: A double-masked trial was conducted in 43 healthy young adults, who, after a 28...

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Autori principali: Kien, C Lawrence, Bunn, Janice Y, Ugrasbul, Figen
Natura: Artigo
Lingua:Inglês
Pubblicazione: 2005
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Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC1314972/
https://ncbi.nlm.nih.gov/pubmed/16087974
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