Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods

S. E. Berry*, J. H. Bruce, S. Steenson, S. Stanner, J. L. Buttriss, A. Spiro, P. S. Gibson, R. Bowler, F. Dionisi, L. Farrell, A. Glass, J. A. Lovegrove, J. Nicholas, E. Peacock, S. Porter, R. P. Mensink, W. L. Hall

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Original languageEnglish
Pages (from-to)363-380
Number of pages18
JournalNutrition Bulletin
Volume44
Issue number4
Early online date23 Oct 2019
DOIs
Publication statusPublished - Dec 2019

Keywords

  • cardiovascular disease
  • fat metabolism
  • interesterified fats
  • postprandial metabolism
  • saturated fatty acids
  • trans fatty acids
  • STEARIC ACID-RICH
  • VLDL TAG STRUCTURES
  • PALMITIC ACID
  • POSITIONAL DISTRIBUTION
  • SN-2 POSITION
  • EXPERIMENTAL ATHEROSCLEROSIS
  • TRIACYLGLYCEROL STRUCTURE
  • CHOLESTEROL VEHICLE
  • FACTOR-VII
  • DIETARY

Cite this