Some effects of deep frying on dietary fat intake
1992
Varela, G. | Ruiz-Roso, B.
Considering the worldwide interest in total fat and fatty acid intake as a factor in diet-related diseases and the particular interest in the total fat and fatty acid content of the Mediterranean diet, this special article by Drs. Varela and Ruiz-Roso raises some very important questions. How accurately can we assess total fat intake in populations using available food/nutrient tables, given the observation that consumption of fried foods is rising? Moreover, given the available analyses of fatty acids in fried foods, how accurately can we assess intake of saturated, monounsaturated, and polyunsaturated fats in populations or individuals?
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Эту запись предоставил National Agricultural Library