Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study

Background: Modifying dairy fat composition by increasing the MUFA content is a potential strategy to reduce dietary SFA intake for cardiovascular disease (CVD) prevention in the population.Objectives: To determine the effects of consuming SFA-reduced, MUFA-enriched (modified) dairy products, compar...

Full description

Saved in:
Bibliographic Details
Main Authors: Dafni Vasilopoulou, Oonagh Markey, Kirsty Kliem, Colette Fagan, Alistair Grandison, David Humphries, Susan Todd, Kim Jackson, David Givens, Julie Lovegrove
Format: Default Article
Published: 2020
Subjects:
Dairy fat
Cardiovascular disease risk
Cholesterol profile
Flow-mediated dilatation
Saturated fatty acids
Monounsaturated fatty acids
Vascular function
Reformulation
Food chain approach
Online Access:https://hdl.handle.net/2134/11536344.v1
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://hdl.handle.net/2134/11536344.v1

Similar Items