Nutritional evaluation of hydrogenated fats
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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Consumptions of chemically modified hydrogenated fat are estimated for the United Kingdom standard regions, conurbations, and urban/rural aggregates as well as for the social classes. Consumptions are shown to correlate satisfactorily with mortality from arteriosclerotic disease and account reasonably well for certain peculiarities in the ratio of female to male death rates and for secular chan...
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چکیده: یکی از دوره های مهم تاریخی ایران به لحاظ تأمین استقلال ملی مذهبی و حتی تأثیر آن بر فرهنگ و مذهب ایرانیان، دوره صفویه است. رسمیت دادن و رواج مذهب شیعه توسط شاه اسماعیل اول، یکی از مهمترین اقدامات این دولت محسوب می شود. بنابراین برای اجرای این سیاست، وی منصب صدارت را به عنوان منصبی مذهبی- حکو متی ایجاد کرد .این منصب از دوره ی تیموریان ایجاد شده بود ولی در اواخر این دوره اهمیت بیشتری یافت...
15 صفحه اولEvaluation of health value of fats and oils.
The fat content and fatty acid composition (saturated, mono- and polyunsaturated in cis and trans configuration) in selected food products was determined. From over 2000 products investigated in recent years, results are given for some soft and hard margarines, oils and butter as well as butter-like products. It has been found that food products are distinguished by very high diversification wi...
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ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 1966
ISSN: 0029-6651,1475-2719
DOI: 10.1079/pns19660003