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29.07.2009, 10:10 #1Üyelik tarihi: 20.07.2009 Son online zamanı: 02.01.2013
Constituents of dairy productsDairy products and health: Focus on their constituents or on the matrixAbstractDietary recommendations acknowledge the dairy contribution to a healthy diet but often stress to use the low(er) fat or skimmedr 2007 Elsevier Ltd. All rights reserved.
versions. The main reason for this message to consumers is the relatively high amount of saturated fatty acids contained in the dairy fats
and their (assumed) impact on the risk for developing cardiovascular disease. The primary goal of this paper was to review to what extent
current dietary recommendations on intake of preferably low-fat or even skimmed dairy alternatives are justified. It is concluded that
different types of dairy products have different effects on risk markers of cardiovascular disease. The message that all saturated fatty
acids in all dairy products are bad is an oversimplification lacking appropriate scientific evidence. Further research into the significance of
the antihypertensive effect of milk, calcium and dairy proteins seems warranted.
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e-Kitaplar forum içinde, yazan FearLeSSYorum: 0Son Mesaj: 02.10.2017, 00:29
Süt ve Süt Ürünleri forum içinde, yazan yucelYorum: 0Son Mesaj: 29.07.2009, 10:09
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