The 'greening' of the grocery store
1990
The hydrogenation of vegetable oils forms trans fatty acids in margarine. Trans fatty acids have been demonstrated to elevate blood low density lipoprotein (LDL) levels and lower high density lipoprotein (HDL). This article indicates that these findings do not warrant a change in eating habits due to the low level of trans fatty acids found in margarine as compared to the levels of saturated fat and cholesterol found in butter.
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Эту запись предоставил National Agricultural Library