Challenges of Utilizing Healthy Fats in Foods
نویسندگان
چکیده
منابع مشابه
Limiting trans Fats in Foods: Use of Partially Hydrogenated Vegetable Oils in Prepacked Foods in Slovenia
Consumption of industrially produced trans-fatty acids (TFAs) is a well-established health risk factor that correlates with the increased risk of developing cardiovascular disease. The recommended TFA intake is as low as possible, within the context of a nutritionally adequate diet. Different countries have introduced different measures to minimize the exposure of their population to TFAs. Prev...
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ژورنال
عنوان ژورنال: Advances in Nutrition
سال: 2015
ISSN: 2156-5376,2161-8313
DOI: 10.3945/an.114.006965