Lightly hydrogenated soy oil versus other vegetable oils as a lipid-lowering dietary constituent.

@article{Laine1982LightlyHS,
  title={Lightly hydrogenated soy oil versus other vegetable oils as a lipid-lowering dietary constituent.},
  author={Dawn C Laine and C M Snodgrass and E A Dawson and M A Ener and Kanta Kuba and Ivan D. Frantz},
  journal={The American journal of clinical nutrition},
  year={1982},
  volume={35 4},
  pages={683-90}
}
Fully refined, bleached, deodorized corn oil and soy oil, and lightly hydrogenated, winterized soy oil were compared for effectiveness in lowering plasma cholesterol. Twenty-four, healthy, young college students were the subjects for the 10-wk studies. At the 300 cal level, the corn oil and unhydrogenated soy oil diets contained approximately 53 g of polyunsaturated and 26 g of saturated fat. The hydrogenated soy oil diet contained 42 and 25 g, respectively. All diets contained approximately… CONTINUE READING
16 Citations
0 References
Similar Papers

Citations

Publications citing this paper.
Showing 1-10 of 16 extracted citations

Similar Papers

Loading similar papers…