Published in Obesity and Diabetes Week, September 26th, 2005
"Oleic acid (OA) is oxidized more rapidly than is palmitic acid (PA). We hypothesized that changing the dietary intakes of PA and OA would affect fatty acid oxidation and energy expenditure. A double-masked trial was conducted in 43 healthy young adults, who, after a 28-day, baseline, solid-food diet (41% of energy as fat, 8.4% as PA, and 13.1% as OA), were randomly assigned to one of two 28-day formula diets: high PA (40% of energy as fat, 16.8% as PA, and 16.4% as OA; n=21) or high OA (40% of energy as fat, 1.7% as PA, and 31.4% as OA; n=22)," investigators in the United States...
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