No Difference in the Effects of Consuming Commercially Relevant Palmitic Acid- and Stearic Acid-Rich Interesterified Fats on the Plasma Total Cholesterol to High-Density Lipoprotein Cholesterol Ratio: The INTER-SAT Study

No Difference in the Effects of Consuming Commercially Relevant Palmitic Acid- and Stearic Acid-Rich Interesterified Fats on the Plasma Total Cholesterol to High-Density Lipoprotein Cholesterol Ratio: The INTER-SAT Study

Background and Objectives. Randomly interesterified (IE) palmitic acid (16:0)- and stearic acid (18:0)-rich fats are commonly used by the food industry for applications such as spreads and bakery products. Previous studies demonstrate that 18:0-rich fats (unlike 16:0-rich) do not increase the total:...

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Bibliographic Details
Main Authors: Wendy L. Hall, Eleanor Wood, Peter J. Joris, Johanna H. Bruce, Ronald P. Mensink, Sarah E. Berry
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Proceedings
Subjects:
saturated fatty acids
cholesterol
lipids
randomised controlled trial
Online Access:https://www.mdpi.com/2504-3900/91/1/31
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