Dietary stearic acid and risk of cardiovascular disease: Intake,sources, digestion,and absorption |
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| Authors: | Email author" target="_blank">Penny?M?Kris-EthertonEmail author Amy?E?Griel Tricia?L?Psota Sarah?K?Gebauer Jun?Zhang Terry?D?Etherton |
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| Affiliation: | (1) Department of Nutritional Sciences, The Pennsylvania State University, S-126 Henderson Bldg., 16802 University Park, PA;(2) Department of Integrative Biosciences, The Pennsylvania State University, S-126 Henderson Bldg., 16802 University Park, PA;(3) Department of Dairy and Animal Science, The Pennsylvania State University, S-126 Henderson Bldg., 16802 University Park, PA |
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| Abstract: | 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, fat and FA recommendations focus on reducing saturated FA (SFA)
and trans FA (TFA), and ensuring an adequate intake of unsaturated FA. Because stearic acid shares many physical properties with the
other long-chain SFA but has different physiological effects, it is being evaluated as a substitute for TFA in food manufacturing.
For stearic acid to become the primary replacement for TFA, it is essential that its physical properties and biological effects
be well understood. |
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