TY - JOUR
T1 - Trans Monounsaturated Fatty Acids and Serum Cholesterol Levels
AU - Grundy, Scott M
PY - 1990/8/16
Y1 - 1990/8/16
N2 - Hydrogenated vegetable oils in shortenings and margarines are important components of the diet in many industrialized societies. Hydrogenation (adding hydrogen atoms to double bonds) is carried out to convert liquid vegetable oils to solid fats, a process that protects fats from oxidation and adds texture to foods. The solid fats can then be used in margarines and shortenings. The principal fatty acid in most vegetable oils used for hydrogenation is linoleic acid (18 carbon atoms and 2 double bonds, or 18:2). The predominant fatty acids produced from its hydrogenation are oleic, elaidic, and stearic acids. Oleic acid (18:1) has one.
AB - Hydrogenated vegetable oils in shortenings and margarines are important components of the diet in many industrialized societies. Hydrogenation (adding hydrogen atoms to double bonds) is carried out to convert liquid vegetable oils to solid fats, a process that protects fats from oxidation and adds texture to foods. The solid fats can then be used in margarines and shortenings. The principal fatty acid in most vegetable oils used for hydrogenation is linoleic acid (18 carbon atoms and 2 double bonds, or 18:2). The predominant fatty acids produced from its hydrogenation are oleic, elaidic, and stearic acids. Oleic acid (18:1) has one.
UR - http://www.scopus.com/inward/record.url?scp=0025302139&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0025302139&partnerID=8YFLogxK
U2 - 10.1056/NEJM199008163230711
DO - 10.1056/NEJM199008163230711
M3 - Editorial
C2 - 2374569
AN - SCOPUS:0025302139
SN - 0028-4793
VL - 323
SP - 480
EP - 481
JO - New England Journal of Medicine
JF - New England Journal of Medicine
IS - 7
ER -