Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids

The lipid fraction of margarines and fast food French fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered and show that some countries still report high TFA amounts in these products. The conten...

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Detalles Bibliográficos
Autores principales: Astiasarán, Iciar, Abella, Elena, Gatta, Giulia, Ansorena, Diana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5537781/
https://www.ncbi.nlm.nih.gov/pubmed/28657612
http://dx.doi.org/10.3390/nu9070662

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5537781/
https://www.ncbi.nlm.nih.gov/pubmed/28657612
http://dx.doi.org/10.3390/nu9070662

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