Excerpted from FOOD CHEMICAL plump lip aches and pains
2006, aches and pains, integrative medicine, rheumatoid arthritis / physiological aspects, macular degeneration, fatty, fish oil supplements, plump galleries , plump white , fatigue, t suppressor cells, horses, omage 3fatty acids, Because there are few rigorous studies which have dealt with the biomedical effects of trans fatty acids plump lip and possible mechanisms for disease, the task force did not conclude that intake of trans fatty acids is a risk factor for coronary heart disease, nor did the report indicate that substituting trans- for cis-containing fats would reduce the risk of cardiovascular disease. The task force cautioned that the debate on trans fatty acids should not be allowed to diminish "the body of scientific evidence linking the plump lip intake of saturated fatty acids to cardiovascular risk, thereby providing the basis for dietary plump lip recommendations limiting the intake of saturated fat." It was noted in the report that consumption of trans fatty acids has not changed much since the 1970s even though consumption of vegetable fat in salad and cooking oils and shortening has increased.
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Excerpted from FOOD CHEMICAL NEWS, May 6, 1996, page 15. DATA GAPS ON "TRANS" FATTY ACID ISSUE PRECLUDE NEW DIETARY POLICY The aches and pains American Society of Clinical Nutrition/American Institute of Nutrition Task Force published its position paper on trans fatty acids in the May issue of the American Journal of Clinical Nutrition. In their report the task force concluded it was "premature to make new aches and pains dietary recommendations for aches and pains the population at large or to change nutrition policy to mandate that trans fatty acids be listed separately, or be included with saturated fatty acids on nutrition labels, especially in view of the inadequate data base for making or implementing such a change." However, the task force did say that consumers could limit their intake of margarines and shortenings used in frying and baking, and food manufacturers could reduce the trans fatty acid content of products.
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