关于脂肪健康价值的证据:文献综述。

American journal of public health (New York, N.Y. : 1912) Pub Date : 1927-10-01 DOI:10.2105/ajph.17.10.997-a

J W Bunker

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引用次数: 1

摘要

事实似乎是，普通的食用脂肪，无论是动物脂肪还是植物脂肪，都没有恒定的维生素值。有些通常低或缺乏维生素活性，在这方面最好的是可变的。除非能设计出除了味道、外观或声誉之外的其他标准来判断所购买的脂肪的营养价值，否则我们必须假定它们是不可靠的维生素来源，而可靠的只是它们普遍具有的高热值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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EVIDENCE CONCERNING THE REPUTED HEALTH VALUE OF FATS: A Review of the Literature.

THE truth seems to be that the common edible fats, whether of animal or vegetable origin, have no constant vitamin value. Some are usually low or lacking in vitaminic activity, and the best are variable in this respect. Until some criterion other than taste, appearance, or reputation can be devised for judging the nutritional value of fats as purchased, we must assume them to be unreliable sources of vitamins and dependable only for their universally high calorific value.

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American journal of public health (New York, N.Y. : 1912)

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