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Reduction of trans-fatty acids from food

Backholer, Kathryn and Peeters, Anne 2012, Reduction of trans-fatty acids from food, JAMA, vol. 308, no. 18, pp. 1858-1858, doi: 10.1001/jama.2012.14228.

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Title Reduction of trans-fatty acids from food
Author(s) Backholer, Kathryn
Peeters, Anne
Journal name JAMA
Volume number 308
Issue number 18
Start page 1858
End page 1858
Total pages 1
Publisher American Medical Association
Place of publication Chicago, IL
Publication date 2012-11-14
ISSN 0098-7484
Summary Drs Dietz and Scanlon advocated further reduction of industrially produced TFAs from all food products. The evidence that TFAs increase the risk of coronary heart disease (CHD), particularly at substantially low levels (1%-3% of total energy consumption), is compelling. In contrast, there are no known health benefits of industrially produced TFAs, and we believe their use in food products should be minimized or eliminated.
Language eng
DOI 10.1001/jama.2012.14228
Field of Research 111799 Public Health and Health Services not elsewhere classified
Socio Economic Objective 920499 Public Health (excl. Specific Population Health) not elsewhere classified
HERDC Research category C4.1 Letter or note
Copyright notice ©2012, American Medical Association
Persistent URL http://hdl.handle.net/10536/DRO/DU:30081156

Document type: Journal Article
Collection: School of Health and Social Development
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