The Lowdown on polyunsaturates
1982
Fatty acids, including saturated, polyunsaturated, and monounsaturated are described. Fatty acid levels are compared in a food composition table (e.g., olive oil primarily is a monounsaturated fatty acid). The P/S ratio (ability of a fat or oil to affect cholesterol levels) is explained. P/S ratios for a number of common fats/oils are given as are hints for storage and use. (kbc)
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