Background: High stearic acid (STA) soybean oil is a trans-free, oxidatively stable, non-LDL-
cholesterol-raising oil that can be used to replace trans fatty acids (TFAs) in solid fat …

Background Consumption of chocolate has been often hypothesized to reduce the risk of
cardiovascular disease (CVD) due to chocolate's high levels of stearic acid and antioxidant …

Most studies on lipid lowering diets have focused on the total content of saturated,
polyunsaturated and monounsaturated fatty acids. However, the distribution of these fatty …

Background: Palm oil (PO) may be an unhealthy fat because of its high saturated fatty acid
content. Objective: The objective was to assess the effect of substituting PO for other primary …

Palm oil is the major oil produced, with annual world production in excess of 50 million
tonnes. About 85% of global palm oil produced is used in food applications. Over the past …

This article reviews published literature on how the stereospecific structure of dietary
triglycerides may affect lipid metabolism in humans. Animal studies have shown enhanced …

Fats that are rich in palmitic or stearic acids can be interesterified to increase their
applicability for the production of certain foods. When compared with palmitic acid, stearic …

The position of fatty acids in the TAG molecule (sn-1, sn-2 and sn-3) determines the physical
properties of the fat, which affects its absorption, metabolism and distribution into tissues …

Individual FA have diverse biological effects, some of which affect the risk of cardiovascular
disease (CVD). In the context of food-based dietary guidance designed to reduce CVD risk …

ABSTRACT Background Direct comparisons between SFAs varying in chain length,
specifically palmitic acid (16: 0) and stearic acid (18: 0), relative to the latter–s metabolic …