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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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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DOI: https://doi.org/10.1007/s11745-005-1485-y