Modulation of postprandial lipaemia by a single meal containing a commonly consumed interesterified palmitic acid-rich fat blend compared to a non-interesterified equivalent

PURPOSE: Interesterification of palm stearin and palm kernal (PSt/PK) is widely used by the food industry to create fats with desirable functional characteristics for applications in spreads and bakery products, negating the need for trans fatty acids. Previous studies have reported reduced postpran...

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Udgivet i:Eur J Nutr
Main Authors: Hall, Wendy L., Iqbal, Sara, Li, Helen, Gray, Robert, Berry, Sarah E. E.
Format: Artigo
Sprog:Inglês
Udgivet: Springer Berlin Heidelberg 2016
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Original Contribution
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5682848/
https://ncbi.nlm.nih.gov/pubmed/27511058
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s00394-016-1284-z
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