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

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

Research output: Contribution to journalArticlepeer-review

83 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 languageEnglish (US)
Article numberL9894
Pages (from-to)1193-1200
Number of pages8
JournalLipids
Volume40
Issue number12
DOIs
StatePublished - Dec 1 2005

All Science Journal Classification (ASJC) codes

  • Biochemistry
  • Organic Chemistry
  • Cell Biology

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