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Letter to the Editor – Coconut oil consumption improves fat-free mass, plasma HDL-cholesterol and insulin sensitivity in healthy men with normal BMI compared to peanut oil

Published on Aug 1, 2019in Clinical Nutrition6.402
· DOI :10.1016/j.clnu.2019.05.002
Kritika Kalia (Edin.: University of Edinburgh)
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References5
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#1Damayanti Korrapati (NIN: National Institute of Nutrition, Hyderabad)H-Index: 1
#2Shanmugam M. Jeyakumar (NIN: National Institute of Nutrition, Hyderabad)H-Index: 10
Last. Ayylasomayajula Vajreswari (NIN: National Institute of Nutrition, Hyderabad)H-Index: 1
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#1Jaike Praagman (UU: Utrecht University)H-Index: 4
#2Linda E. T. Vissers (UU: Utrecht University)H-Index: 3
Last. Ivonne Sluijs (UU: Utrecht University)H-Index: 29
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Abstract Background The effect of individual saturated fatty acids (SFAs) on serum cholesterol levels depends on their carbon-chain length. Whether the association with myocardial infarction (MI) also differs across individual SFAs is unclear. We examined the association between consumption of individual SFAs, differing in chain lengths ranging from 4 through 18 carbons, and risk of MI. Methods We used data from 22,050 and 53,375 participants from EPIC-Norfolk (UK) and EPIC-Denmark, respectively...
3 CitationsSource
#1Kumar Ganesan (Hong Kong Baptist University)H-Index: 7
#2Kumeshini Sukalingam (Hong Kong Baptist University)H-Index: 3
Last. Baojun Xu (Hong Kong Baptist University)H-Index: 30
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ABSTRACTRepeated heating of vegetable oils at high temperatures during cooking is a very common cooking practice. Repeatedly heated cooking oils (RCO) can generate varieties of compounds, including polycyclic aromatic hydrocarbons (PAH), some of which have been reported as carcinogenic. RCO is one of the commonly consumed cooking and frying medium. These RCO consumption and inhalation of cooking fumes can pose a serious health hazard. Taking into account exploratory study, the present review aim...
3 CitationsSource
#1Kay Tee Kaw (University of Cambridge)H-Index: 150
#2Stephen J. Sharp (University of Cambridge)H-Index: 72
Last. Nita G. Forouhi (University of Cambridge)H-Index: 76
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Introduction High dietary saturated fat intake is associated with higher blood concentrations of low-density lipoprotein cholesterol (LDL-C), an established risk factor for coronary heart disease. However, there is increasing interest in whether various dietary oils or fats with different fatty acid profiles such as extra virgin coconut oil may have different metabolic effects but trials have reported inconsistent results. We aimed to compare changes in blood lipid profile, weight, fat distribut...
11 CitationsSource
#1Steven Hamley (Deakin University)H-Index: 6
A cornerstone of conventional dietary advice is the recommendation to replace saturated fatty acids (SFA) with mostly n-6 polyunsaturated fatty acids (PUFA) to reduce the risk of coronary heart disease (CHD). Many clinical trials aimed to test this advice and have had their results pooled in several meta-analyses. However, earlier meta-analyses did not sufficiently account for major confounding variables that were present in some of those trials. Therefore, the aim of the study was to account fo...
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