dietary fats

Dietary fats need to be broken down into smaller pieces before the body can absorb them.

Taken after each meal, they act to reduce the amount of dietary fats that are absorbed by your body.

Generally, side effects can be controlled by reducing the consumption of dietary fats.

On average some 40 per cent of our daily calories are derived from dietary fats.

When it comes to the science of dietary fats, what to eat when is a moving target.

Such sources can include fatty tissues, dietary fats and carbohydrates.

Olive oil, other dietary fats, and the risk of breast cancer (Italy).

This message was obscured for a 20-year period starting around 1985, when all dietary fats were considered unhealthy.

This was driven largely by the hypothesis that all dietary fats cause obesity and cancer.

It prevents dietary fats from being absorbed from the gut.

Unlike other dietary fats, trans fatty acids are not essential and provide no known benefit to human health.

Calorically speaking, all dietary fats are pretty much alike, providing 100 to 120 calories a tablespoon.

In full-term infants and adults, the acids are formed slowly from other dietary fats.

Then scientists linked dietary fats to poor health and early mortality, and we began to worry about the sooner.

The body needs cholesterol for making hormones, digesting dietary fats, building cell walls, and other important processes.

Abetalipoproteinemia affects the absorption of dietary fats, cholesterol, and certain vitamins.

The following table gives the fatty acid, vitamin E and cholesterol composition of some common dietary fats.

The most highly polyunsaturated dietary fats were found to be the most carcinogenic.

Bile acids are necessary for the absorption of dietary fats and cholesterol from the intestine.

Are you confused about dietary fats?

On this page you'll learn about different dietary fats and why the ratio of omega-3 to omega-6 fats in olives are beneficial.

Previous studies in animals have shown that dietary fats and cholesterol enhance the effects of chemicals that cause colon cancer.

Highly saturated dietary fats, like those in meat and butter, are typically hard at room temperature, and most can raise blood cholesterol.

Usual dietary fats, by comparison, are long-chain triglycerides.

Research suggests that the lipidome of an individual may be able to indicate cancer risks associated with dietary fats, particularly breast cancer.