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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

http://hdl.handle.net/20.500.12678/0000005659
16a270a8-ce7a-43aa-bf1d-aa9641e105d2
37c958c5-20ea-4ed9-9483-0e58430a2859
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Nutrients.pdf Nutrients.pdf (939 Kb)
Publication type
Journal article
Upload type
Publication
Title
Title 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
Language en
Publication date 2018-09-15
Authors
Wai Phyo Aung
Espen Biertness
Aung Soe Htet
Hein Stigum
Virasakdi Chongsuvivatwong
Pa Pa Soe
Marte Karoline Raberg Kjollesdal
Description
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).
Keywords
Vegetable Oils, Palm Oil, Peanut Oil, Non-communicable Diseases, Myanmar
Journal articles
1193
Nutrients
1-14
10
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0
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