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Reduced postprandial serum triglyceride after a meal prepared using hot air frying: A randomized crossover trial

Feng et al.
Used Parameters : LBM, BFM

Publication Year : 2020

Country : China

Journal : NFS Journal

Background Elevated circulating post–meal triglyceride concentrations or postprandial triglyceride (ppTG) is an independent contributor to risk for coronary heart disease. Reliable ppTG reduction can be achieved by lowering the fat content of ingested meals. Objective We hypothesized that a commonly consumed fried meal prepared by a hot air frying technique, which facilitates lower cooking oil usage, would result in lower ppTG responses than the same meal prepared by conventional deep fat frying. Design We conducted a randomized …
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