2008
DOI: 10.1016/j.meatsci.2008.05.029
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The animal fat paradox and meat quality

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Cited by 286 publications
(215 citation statements)
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References 55 publications
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“…The ratio of total PUFA to SFA has been widely used as a dietary lipid quality in relation to atherogenicity (Ulbricht and Southgate, 1991). Although stearic acid is considered a neutral fatty acid, excessive intake of SFA has been considered as the main factor for cancer and coronary heart disease (Webb and O'Neill, 2008). The PUFA:SFA ratio is recommended to be above 0.4.…”
Section: Discussionmentioning
confidence: 99%
“…The ratio of total PUFA to SFA has been widely used as a dietary lipid quality in relation to atherogenicity (Ulbricht and Southgate, 1991). Although stearic acid is considered a neutral fatty acid, excessive intake of SFA has been considered as the main factor for cancer and coronary heart disease (Webb and O'Neill, 2008). The PUFA:SFA ratio is recommended to be above 0.4.…”
Section: Discussionmentioning
confidence: 99%
“…Meat represents one of their important dietary sources (Givens et al, 2006). The PUFA n-6/PUFA n-3 ratio is considered as a risk factor in cancers and coronary heart diseases and should be lower than 4 (Webb and O'Neill, 2008). This ratio was significantly lower in the LCS bulls and well below the recommended maximum.…”
Section: Discussionmentioning
confidence: 98%
“…The products formulated with vegetal fat had increases (p < 0.05) in the PUFA/SFA ratio compared to products prepared with animal fat; none of the formulations reached the level of 0.4 (minimum recommended value) (Wood et al, 2004). This behavior may be attributed to the characteristically low PUFA/SFA ratio in meat (0.1) (Webb and O'Neill, 2008), which implied an imbalance. Furthermore, hydrogenated vegetal fat does not have a high content of PUFAs.…”
Section: Fatty Acids Profilementioning
confidence: 88%
“…PUFAs are very important in meat products because n-6 and n-3 fatty acids cannot be synthesized by humans; n-6 fatty acid can be elongated to araquidonic acid (C20:4, n-6) which acts as a precursor of eicosanoids (Webb and O'Neill, 2008). N-3 fatty acids play a key role in diet in terms of inflammatory reduction, HDL increase and LDL reduction (Johnston, 2009).…”
Section: Fatty Acids Profilementioning
confidence: 99%