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Trans fats: What physicians should know
Hydrogenation of fat products is used in the food industry to extend their shelf life. Trans fats are the result of partial hydrogenation of unsaturated fat. Trans fats increase low-density lipoprotein cholesterol and decrease high-density lipoprotein cholesterol, thus increasing the risk of cardiov...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Pulsus Group Inc
2010
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2921725/ https://ncbi.nlm.nih.gov/pubmed/21731420 |
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