A comparison of effects of lard and hydrogenated vegetable shortening on the development of high-fat diet-induced obesity in rats

BACKGROUND: Obesity is associated with increased consumption and preference for dietary fat. Experimental models of fat-induced obesity use either lard or vegetable shortening. Yet, there are no direct comparisons of these commonly used fat sources, or the influence of their fatty acid composition,...

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Detalles Bibliográficos
Autores principales: Kubant, R, Poon, A N, Sánchez-Hernández, D, Domenichiello, A F, Huot, P S P, Pannia, E, Cho, C E, Hunschede, S, Bazinet, R P, Anderson, G H
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2015
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4735054/
https://www.ncbi.nlm.nih.gov/pubmed/26657014
http://dx.doi.org/10.1038/nutd.2015.40

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4735054/
https://www.ncbi.nlm.nih.gov/pubmed/26657014
http://dx.doi.org/10.1038/nutd.2015.40

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