Individual Cholesterol Variation in Response to a Margarine- or Butter-Based Diet
نویسندگان
چکیده
منابع مشابه
Individual cholesterol variation in response to a margarine- or butter-based diet: A study in families.
CONTEXT The effectiveness of dietary modification in reducing low-density lipoprotein cholesterol (LDL-C) levels can be reliably predicted for populations, but not for individuals. OBJECTIVE To determine whether individual variation in cholesterol response to dietary modification is a familial trait. DESIGN Two-period, outpatient crossover trial conducted from September 1997 to September 19...
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Intake of trans fatty acids unfavorably affects blood lipoproteins. As margarines are a major source of trans, claims for the advantages of margarines over butter need to be scrutinized. Here we review dietary trials that directly compared the effects of butter and margarine on blood lipids. We identified 20 studies in which subjects had stable body weights, and margarine and butter were exchan...
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Few systematic data are available on the range of individual blood lipid responsiveness to specific diet changes. Multiple, carefully standardized total serum cholesterol (TC) measurements were made in 58 men under a variety of controlled dietary conditions. Responsiveness was defined for each individual as the change in mean TC per unit change in Diet Score based on the Keys-Minnesota equation...
متن کاملdetection of margarine in butter
milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and polenske values. gc and hplc were utilized to determine fatty acid and tocol profiles of sampl...
متن کاملShea Butter: An Opposite Replacement for Trans Fat in Margarine
Shea butter is the edible fat extracted from the nut of African Shea tree (Vitellaria paradoxa). Consequence of having half of its fatty acids saturated, Shea butter melts at a very high temperature and will be a suitable raw material for margarine production. Margarine is a butter mimicry that is produced from vegetable oils and water. The production of margarine requires a solid fat. Hence hy...
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ژورنال
عنوان ژورنال: JAMA
سال: 2000
ISSN: 0098-7484
DOI: 10.1001/jama.284.21.2740