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Trans fatty acids – A risk factor for cardiovascular disease
Trans fatty acids (TFA) are produced either by hydrogenation of unsaturated oils or by biohydrogenation in the stomach of ruminant animals. Vanaspati ghee and margarine have high contents of TFA. A number of studies have shown an association of TFA consumption and increased risk of cardiovascular di...
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Professional Medical Publicaitons
2014
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| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3955571/ https://ncbi.nlm.nih.gov/pubmed/24639860 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.12669/pjms.301.4525 |
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