Interesterification Does Not Alter Postprandial Absorption or Oxidation of Dietary Fats, as Measured Using Stable Isotopes Analysis (P08-104-19)

OBJECTIVES: Altering the structure of lipids by interesterification is largely replacing partial hydrogenation in the production of solid form vegetable-based fats. While proposed to be much healthier than the trans-fat containing alternatives, very little mechanistic work has been done to determine...

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Veröffentlicht in:Curr Dev Nutr
Hauptverfasser: Harding, Scott, Hall, Wendy, Mills, Charlotte, Fielding, Barbara, Gray, Robert, Bruce, Johanna, Berry, Sarah
Format: Artigo
Sprache:Inglês
Veröffentlicht: Oxford University Press 2019
Schlagworte:
Energy and Macronutrient Metabolism
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6818880/
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzz044.P08-104-19
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