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Dietary stearic acid and risk of cardiovascular disease: Intake, sources, digestion, and absorption

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Lipids

Abstract

Individual FA have diverse biological effects, some of which affect the risk of cardiovascular disease (CVD). In the context of food-based dietary guidance designed to reduce CVD risk, fat and FA recommendations focus on reducing saturated FA (SFA) and trans FA (TFA), and ensuring an adequate intake of unsaturated FA. Because stearic acid shares many physical properties with the other long-chain SFA but has different physiological effects, it is being evaluated as a substitute for TFA in food manufacturing. For stearic acid to become the primary replacement for TFA, it is essential that its physical properties and biological effects be well understood.

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Abbreviations

CHO:

carbohydrate

CSFII:

Continuing Survey of Food Intakes by Individuals

CVD:

cardiovascular disease

DGAC:

Dietary Guidelines Advisory Committee

FVIIa:

activated factor DG, diglyceride; VII

HDL-C:

HDL-cholesterol

kcal:

calories

LDL-C:

LDL-cholesterol

MG:

monoglyceride

MUFA:

monounsaturated FA

NHANES:

National Health and Examination Surveys

SFA:

saturated FA

TC:

total cholesterol

TFA:

trans FA

TG:

triglyceride

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Correspondence to Penny M. Kris-Etherton.

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Kris-Etherton, P.M., Griel, A.E., Psota, T.L. et al. Dietary stearic acid and risk of cardiovascular disease: Intake, sources, digestion, and absorption. Lipids 40, 1193–1200 (2005). https://doi.org/10.1007/s11745-005-1485-y

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