@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 M.} and Griel, {Amy E.} and Psota, {Tricia L.} and Gebauer, {Sarah K.} and Jun Zhang and Etherton, {Terry D.}",
note = "Funding Information: Given its unique physical characteristics and properties, stearic acid is currently being considered as a replacement for TFA in the food supply. Current dietary guidelines recommend that intake of TFA be kept as low as possible (≤1% of calories) for all population groups. This recommendation put forth by the 2005 Dietary Guidelines Advisory Committee (DGAC) (6) is supported by seven recent publications, a systematic, extensive review of the evidence collected by the Institutes of Medicine (20 controlled trials and 11 epidemiologic studies), and the analysis of evidence conducted by the National Cholesterol Education Program Adult Treatment Panel III Report Committee. Based on CSFII data from 1989 to 1991, the estimated",
year = "2005",
month = dec,
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",
}