Effects of Palm Stearin versus Butter in the Context of Low-Carbohydrate/High-Fat and High-Carbohydrate/Low-Fat Diets on Circulating Lipids in a Controlled Feeding Study in Healthy Humans

Background. Foods rich in saturated fatty acids (SFAs) have been discouraged by virtue of their cholesterol-raising potential, but this effect is modulated by the food source and background level of carbohydrate. Objective. We aimed to compare the consumption of palm stearin (PS) versus butter on ci...

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Vydáno v:Nutrients
Hlavní autoři: Hyde, Parker N., Sapper, Teryn N., LaFountain, Richard A., Kackley, Madison L., Buga, Alex, Fell, Brandon, Crabtree, Christopher D., Phinney, Stephen D., Miller, Vincent J., King, Sarah M., Krauss, Ronald M., Kraemer, William J., Volek, Jeff S.
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2021
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On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC8226735/
https://ncbi.nlm.nih.gov/pubmed/34198888
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu13061944
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