Dietary stearic acid and risk of cardiovascular disease: Intake, sources, digestion, and absorption

Penny Margaret Kris-Etherton; Amy E. Griel; Tricia L. Psota; Sarah K. Gebauer; Jun Zhang; Terry D. Etherton

doi:10.1007/s11745-005-1485-y

Dietary stearic acid and risk of cardiovascular disease: Intake, sources, digestion, and absorption

Penny Margaret Kris-Etherton, Amy E. Griel, Tricia L. Psota, Sarah K. Gebauer, Jun Zhang, Terry D. Etherton

Research output: Contribution to journal › Article

78 Scopus citations

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.

Original language	English (US)
Article number	L9894
Pages (from-to)	1193-1200
Number of pages	8
Journal	Lipids
Volume	40
Issue number	12
DOIs	https://doi.org/10.1007/s11745-005-1485-y
State	Published - Dec 1 2005

Fingerprint

All Science Journal Classification (ASJC) codes

Biochemistry
Organic Chemistry
Cell Biology

Cite this

Kris-Etherton, P. M., Griel, A. E., Psota, T. L., Gebauer, S. K., Zhang, J., & Etherton, T. D. (2005). Dietary stearic acid and risk of cardiovascular disease: Intake, sources, digestion, and absorption. Lipids, 40(12), 1193-1200. [L9894]. https://doi.org/10.1007/s11745-005-1485-y

@article{4b3d305c9c5e4d7d99e6ec6977a4b14e,

title = "Dietary stearic acid and risk of cardiovascular disease: Intake, sources, digestion, and absorption",

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.",

author = "Kris-Etherton, {Penny Margaret} and Griel, {Amy E.} and Psota, {Tricia L.} and Gebauer, {Sarah K.} and Jun Zhang and Etherton, {Terry D.}",

year = "2005",

month = dec

day = "1",

doi = "10.1007/s11745-005-1485-y",

language = "English (US)",

volume = "40",

pages = "1193--1200",

journal = "Lipids",

issn = "0024-4201",

publisher = "Springer Verlag",

number = "12",

}

TY - JOUR

T1 - Dietary stearic acid and risk of cardiovascular disease

T2 - Intake, sources, digestion, and absorption

AU - Kris-Etherton, Penny Margaret

AU - Griel, Amy E.

AU - Psota, Tricia L.

AU - Gebauer, Sarah K.

AU - Zhang, Jun

AU - Etherton, Terry D.

PY - 2005/12/1

Y1 - 2005/12/1

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=30944456579&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=30944456579&partnerID=8YFLogxK

U2 - 10.1007/s11745-005-1485-y

DO - 10.1007/s11745-005-1485-y

M3 - Article

C2 - 16477802

AN - SCOPUS:30944456579

VL - 40

SP - 1193

EP - 1200

JO - Lipids

JF - Lipids

SN - 0024-4201

IS - 12

M1 - L9894

ER -

Access to Document

10.1007/s11745-005-1485-y