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

Berry, S. E., Bruce, J. H., Steenson, S., Stanner, S., Buttriss, J. L., Spiro, A., Gibson, P. S., Bowler, R., Dionisi, F., Farrell, L., Glass, A., Lovegrove, J. A., Nicholas, J., Peacock, E., Porter, S., Mensink, R. P., & Hall, W. L. (2019). Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods. Nutrition Bulletin, 44(4), 363-380. https://doi.org/10.1111/nbu.12397