Effects of Palm Stearin versus Butter in the Context of Low-Carbohydrate/High-Fat and High-Carbohydrate/Low-Fat Diets on Circulating Lipids in a Controlled Feeding Study in Healthy Humans

Background. Foods rich in saturated fatty acids (SFAs) have been discouraged by virtue of their cholesterol-raising potential, but this effect is modulated by the food source and background level of carbohydrate. Objective. We aimed to compare the consumption of palm stearin (PS) versus butter on ci...

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Detalles Bibliográficos
Autores principales: Hyde, Parker N., Sapper, Teryn N., LaFountain, Richard A., Kackley, Madison L., Buga, Alex, Fell, Brandon, Crabtree, Christopher D., Phinney, Stephen D., Miller, Vincent J., King, Sarah M., Krauss, Ronald M., Kraemer, William J., Volek, Jeff S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226735/
https://www.ncbi.nlm.nih.gov/pubmed/34198888
http://dx.doi.org/10.3390/nu13061944

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