Trans-free spreads score points for margarine.: An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on January 1, 1998. The length of the article is 648 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: The margarine industry is relying on trans fat-free products to counteract previous bad publicity and improve sales. This is backed by research by the Harvard School of Public Health which showed that eating large amounts of saturated fat and trans fatty acids results to increased risk of coronary heart disease while ingesting more monounsaturated and polyunsaturated fat results in decreased risk.

Citation Details
Title: Trans-free spreads score points for margarine.
Author: Kitty Broihier
Publication:Food Processing (Magazine/Journal)
Date: January 1, 1998
Publisher: Putman Media, Inc.
Volume: v59 Issue: n1 Page: p32(1)

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