Effects of Palm Stearin versus Butter in the Context of Low-Carbohydrate/High-Fat and High-Carbohydrate/Low-Fat Diets on Circulating Lipids in a Controlled Feeding Study in Healthy Humans

Effects of Palm Stearin versus Butter in the Context of Low-Carbohydrate/High-Fat and High-Carbohydrate/Low-Fat Diets on Circulating Lipids in a Controlled Feeding Study in Healthy Humans

Background. Foods rich in saturated fatty acids (SFAs) have been discouraged by virtue of their cholesterol-raising potential, but this effect is modulated by the food source and background level of carbohydrate. Objective. We aimed to compare the consumption of palm stearin (PS) versus butter on ci...

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Bibliographic Details
Main Authors: Parker N. Hyde, Teryn N. Sapper, Richard A. LaFountain, Madison L. Kackley, Alex Buga, Brandon Fell, Christopher D. Crabtree, Stephen D. Phinney, Vincent J. Miller, Sarah M. King, Ronald M. Krauss, William J. Kraemer, Jeff S. Volek
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Nutrients
Subjects:
cholesterol
butter
palm oil
low-carbohydrate diet
saturated fat
Online Access:https://www.mdpi.com/2072-6643/13/6/1944

Internet

https://www.mdpi.com/2072-6643/13/6/1944

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