2026-04-29T23:22:27Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/5659 2021-12-13T00:34:25Z 1582963366982:1596631808048 user-um1

Fatty Acid Profiles of Various Vegetable Oils and the Association between the Use of Palm Oil vs. Peanut Oil and Risk Factors for Non-Communicable Diseases in Yangon Region, Myanmar Wai Phyo Aung Espen Biertness Aung Soe Htet Hein Stigum Virasakdi Chongsuvivatwong Pa Pa Soe Marte Karoline Raberg Kjollesdal The majority of vegetable oils used in food preparation in Myanmar are imported and sold non-branded. Little is known about their fatty acid (FA) content. We aimed to investigate the FA composition of commonly used vegetable oils in the Yangon region, and the association between the use of palm oil vs. peanut oil and risk factors for non-communicable disease (NCD). 2018-09-15 http://hdl.handle.net/20.500.12678/0000005659 https://meral.edu.mm/records/5659