Approaches to removing trans fats from the food supply in industrialized and developing countries

Author:

L'Abbé M R,Stender S,Skeaff C M,Ghafoorunissa ,Tavella M

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference47 articles.

1. Achaya KT (1987). Fat status of Indians—a review. J Sci Ind Res 46, 112–126.

2. Davignon J, Holub B, Little JA, McDonald BE, Spence M (1980). Report of the Ad Hoc Committee on the Composition of Special Margarines. Ministry of Supply and Services Canada: Ottawa.

3. Debeza A, Sissu E, Gulayin R, Espeche M, Peterson G, Cavallero E et al. (1999). Composition of fatty acids from triglycerides of adipose tissue in subjects with no coronary atherosclerosis. RNC Sci Pub Clin Nutr 8, 52–55.

4. Eckel RH, Borra S, Lichtenstein AH, Yin-Piazza SY (2007). Understanding the complexity of trans-fatty acid reduction in the American diet. American Heart Association Trans Fat Conference 2006: Report of the Trans Fat Conference Planning Group. Circulation 115, 2231–2246.

5. FAO (1994). Fats and Oils in Human Nutrition. Report of a Joint FAO/WHO Expert Consultation. FAO Food and Nutrition Paper No. 57. Food and Agriculture Organization of the United Nations: Rome.

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