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THE PRESENT NUTRITIONAL STATUS OF BUTTERFAT WITH PARTICULAR REFERENCE TO ITS ROLE AS POSSIBLE RISK FACTOR IN CORONARY DISEASE
Author(s) -
TAYLOR T. G.
Publication year - 1978
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1978.tb02134.x
Subject(s) - butterfat , coronary heart disease , medicine , disease , cholesterol , food science , physiology , milk fat , biology , linseed oil
The cause of coronary heart disease and the possible link between nutrition and this disease is explored and the concentration of cholesterol in the blood plasma and the composition of butterfat discussed. Problems in conducting tests on fat intake are studied with the substantial changes in the diet of the experimental subjects in dietary trials emphasized and recommendations from expert nutritional and international committees for reduction in total fat are assessed.