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Chronic disease risk associated with different dietary saturated fatty acids

Givens, I. and Kliem, K. E. (2011) Chronic disease risk associated with different dietary saturated fatty acids. In: Talbot, G. (ed.) Reducing saturated fats in foods. Food Science, Technology and Nutrition (221). Woodhead Publishing Ltd, Cambridge, pp. 98-111. ISBN 9781845697402

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Abstract/Summary

This chapter compares the risks of chronic disease, and cardiovascular disease in particular, associated with consumption of different saturated fatty acids. Emphasis is placed on the effects of stearic acid as this has potential to replace trans fatty acids in certain manufactured food products. The chapter first reviews the effects of individual saturated fatty acids on blood lipids, including cholesterol, as these are commonly used as markers of disease risk. It then looks directly at evidence in relation to health outcomes. Finally, recent evidence specifically on the effect of stearic acid relative to other fatty acids, including trans fatty acids, is summarised.

Item Type:Book or Report Section
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Agriculture, Policy and Development > Food Production and Quality Division > Animal Science Research Group (ASRG)
Interdisciplinary centres and themes > Centre for Food Security
ID Code:21893
Publisher:Woodhead Publishing Ltd

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