Changes of trans and saturated fatty acid content in savory baked goods from 2015 to 2021 and their effect on consumers’ intake using substitution models: A study conducted in Greece

Author:

Marakis Georgios,Kotopoulou SotiriaORCID,Proestos Charalampos,Skoulika Stavroula,Boukouvalas Georgios,Papaioannou Andreas,Mousia Zoe,Papadimitriou Dimitra,Katri Eleni-Maria,Naska Androniki,Chourdakis Michail,Zampelas Antonis,Magriplis EmmanuellaORCID

Funder

European Social Fund

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference32 articles.

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2. Study of the effect of trans fatty acids from ruminants on blood lipids and other risk factors for cardiovascular disease;Motard-Bélanger;Am. J. Clin. Nutr.,2008

3. A systematic review of trans fat reduction initiatives in the eastern Mediterranean region;Al-Jawaldeh;Front. Nutr.,2021

4. What is the impact of food reformulation on individuals’ behaviour, nutrient intakes and health status? A systematic review of empirical evidence;Gressier;Obes. Rev.,2021

5. The trans fatty acid story in Denmark;Astrup;Atheroscler. Suppl.,2006

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