Do trans fatty acids from industrially produced sources and from natural sources have the same effect on cardiovascular disease risk factors in healthy subjects? Results of the trans Fatty Acids Collaboration (TRANSFACT) study

Author:

Chardigny Jean-Michel1,Destaillats Frédéric1,Malpuech-Brugère Corinne1,Moulin Julie1,Bauman Dale E1,Lock Adam L1,Barbano Dave M1,Mensink Ronald P1,Bezelgues Jean-Baptiste1,Chaumont Patrice1,Combe Nicole1,Cristiani Isabelle1,Joffre Florent1,German J Bruce1,Dionisi Fabiola1,Boirie Yves1,Sébédio Jean-Louis1

Affiliation:

1. From the Institut National de Recherche Agronomique (J-MC, YB, and J-LS) and Université Clermont 1 (CM-B), UMR1019, Clermont-Ferrand, France; the Nestlé Research Center, Lausanne, Switzerland (FD, JM, JBZ, IC, and FD); the Departments of Animal Science (DEB and ALL) and Food Science (DMB), Cornell University, Ithaca, NY; the Department of Human Biology Maastricht University, Maastricht, Netherlan

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

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