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Modeled replacement of traditional soybean and canola oil with high-oleic varieties increases monounsaturated fatty acid and reduces both saturated fatty acid and polyunsaturated fatty acid intake in the US adult population.
Raatz, Susan K; Conrad, Zach; Jahns, Lisa; Belury, Martha A; Picklo, Matthew J.
Affiliation
  • Raatz SK; USDA-Agricultural Research Service, Grand Forks Human Nutrition Research Center, Grand Forks, ND.
  • Conrad Z; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN.
  • Jahns L; USDA-Agricultural Research Service, Grand Forks Human Nutrition Research Center, Grand Forks, ND.
  • Belury MA; USDA-Agricultural Research Service, Grand Forks Human Nutrition Research Center, Grand Forks, ND.
  • Picklo MJ; Program of Human Nutrition, Ohio State University, Columbus, OH.
Am J Clin Nutr ; 108(3): 594-602, 2018 09 01.
Article in En | MEDLINE | ID: mdl-30084912
Subject(s)
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Full text: 1 Database: MEDLINE Main subject: Dietary Fats, Unsaturated / Soybean Oil / Oleic Acid / Fatty Acids / Fatty Acids, Unsaturated / Rapeseed Oil Type of study: Etiology_studies / Prognostic_studies Language: En Journal: Am J Clin Nutr Year: 2018 Type: Article
Fulltext
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Full text: 1 Database: MEDLINE Main subject: Dietary Fats, Unsaturated / Soybean Oil / Oleic Acid / Fatty Acids / Fatty Acids, Unsaturated / Rapeseed Oil Type of study: Etiology_studies / Prognostic_studies Language: En Journal: Am J Clin Nutr Year: 2018 Type: Article