Eliminating the use of partially hydrogenated oil in food production and preparation

JAMA. 2012 Jul 11;308(2):143-4. doi: 10.1001/jama.2012.7379.

Authors

William H Dietz¹, Kelley S Scanlon

Affiliation

¹ Division of Nutrition, Physical Activity, and Obesity, National Center for Chronic Disease Prevention and Health Promotion, Centers for Disease Control and Prevention, 4770 Buford Hwy NE, Atlanta, GA 30341, USA.

PMID: 22782414
DOI: 10.1001/jama.2012.7379

No abstract available

MeSH terms

Cardiovascular Diseases / epidemiology
Diet
Dietary Fats / adverse effects*
Dietary Fats / standards
Food Handling / standards*
Food Industry
Food Labeling
Guidelines as Topic
Hydrogenation
Nutrition Policy*
Oils / chemistry
Risk
Trans Fatty Acids / adverse effects*
Trans Fatty Acids / standards
United States / epidemiology
United States Food and Drug Administration

Substances

Dietary Fats
Oils
Trans Fatty Acids