Dietary fat and blood lipids
This article provides a general review of the influence of dietary fat on blood lipids and lipoproteins. These effects probably explain many of the influences lipids have on risk factors for certain diseases in affluent societies. Research and epidemiological experience leads to the conclusion that...
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Veröffentlicht in: | Nutrition reviews 1992-04, Vol.50 (4), p.30-37 |
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Format: | Artikel |
Sprache: | eng |
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Online-Zugang: | Volltext |
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Zusammenfassung: | This article provides a general review of the influence of dietary fat on blood lipids and lipoproteins. These effects probably explain many of the influences lipids have on risk factors for certain diseases in affluent societies. Research and epidemiological experience leads to the conclusion that we must make recommendations concerning dietary fat. Less than 30% of food calories should come from fat and no more than 10% of energy should be derived from saturated fat |
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ISSN: | 0029-6643 1753-4887 |
DOI: | 10.1111/j.1753-4887.1992.tb01287.x |