Dietary stearic acid and risk of cardiovascular disease: intake, sources, digestion, and absorption.
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.
Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA 16802, USA. pmk3@psu.edu
Penny M
PM
Kris-Etherton
Amy E
AE
Griel
Tricia L
TL
Psota
Sarah K
SK
Gebauer
Jun
J
Zhang
Terry D
TD
Etherton
D002318:Cardiovascular Diseases / Q000517:prevention & control*; D004041:Dietary Fats / Q000008:administration & dosage / Q000378:metabolism / Q000494:pharmacology*; D004063:Digestion; D004435:Eating; D006801:Humans; D007408:Intestinal Absorption; D012307:Risk Factors; D013229:Stearic Acids / Q000008:administration & dosage / Q000378:metabolism / Q000494:pharmacology*; D014280:Triglycerides / Q000737:chemistry
D004041:Dietary Fats; D013229:Stearic Acids; D014280:Triglycerides; C031183:stearic acid