REFERENCES
29-Apr-2016
0) Dubois et al. (2008) OCl, 15, 56-75, for HOSO, average values from the Codex Standard for Named Vegetable Oils (STAN-210)
0a) American Heart Association®.
0b) British Nutrition Foundation. http://www.nutrition.org.uk/healthyliving/basics/fats.html
1) EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of health claims related to oleic acid intended to replace saturated fatty acids (SFAs) in foods or diets and maintenance of normal blood LDL-cholesterol concentrations (ID 673, 728, 729, 1302, 4334) and maintenance of normal (fasting) blood concentrations of triglycerides (ID 673, 4334) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 2011;9(4):2043. [17 pp.]. doi:10.2903/j.efsa.2011. 2043.
Available online: www.efsa.europa.eu/efsajournal
2) Europan Union Register of nutrition and health claims made on food – Nutrition claims.http://ec.europa.eu/food/food/labellingnutrition/claims/community_register/nutrition_claims_en.htm
2a) EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of health claims related to linoleic acid and maintenance of normal blood cholesterol concentrations (ID 489) pursuant to Article 13(1) of Regulation (EC) No 1924/2006 on request from the European Commission. EFSA Journal 2009; 7(9):1276. [12 pp.]. doi:10.2903/j.efsa.2009.1276. Available online: www.efsa.europa.eu
3) EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of health claims related to alpha-linolenic acid and maintenance of normal blood cholesterol concentrations (ID 493) and maintenance of normal blood pressure (ID 625) pursuant to Article 13(1) of Regulation (EC) No 1924/2006 on request from the European Commission. EFSA Journal 2009; 7(9):1252. [17 pp.]. doi:10.2903/j.efsa.2009.1252. Available online: www.efsa.europa.eu
4) Farvid, M. S. et al., 2014. Dietary linoleic acid and risk of coronary heart disease: a systematic review and meta-analysis of prospective cohort studies. Circulation, 130: 1568-1578.
5) Wu, J. H. Y. et al., 2014. Circulating omega-6 polyunsaturated fatty acids and total and cause-specific mortality – The Cardiovascular Health Study. Circulation, 130: 1245-1253.
6) EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA); Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol. EFSA Journal 2010; 8(3):1461. [107 pp.]. doi:10.2903/j.efsa.2010.1461. Available online: www.efsa.europa.eu
7) Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to the presence of trans fatty acids in foods and the effect on human health of the consumption of trans fatty acids. The EFSA Journal 2004; 81, 1-49.
8) EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA); Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol. EFSA Journal 2010; 8(3):1461. [107 pp.]. doi:10.2903/j.efsa.2010.1461. Available online: www.efsa.europa.eu
9) FEDIOL statistics 2011, Oil World Database 2011.
10) EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA), Scientific Opinion on the substantiation of health claims related to vitamin E and protection of DNA, proteins and lipids from oxidative damage (ID 160, 162, 1947), maintenance of the normal function of the immune system (ID 161, 163), maintenance of normal bone (ID 164), maintenance of normal teeth (ID 164), maintenance of normal hair (ID 164), maintenance of normal skin (ID 164), maintenance of normal nails (ID 164), maintenance of normal cardiac function (ID 166), maintenance of normal vision by protection of the lens of the eye (ID 167), contribution to normal cognitive function (ID 182, 183), regeneration of the reduced form of vitamin C (ID 203), maintenance of normal blood circulation (ID 216) and maintenance of a normal scalp (ID 2873) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 2010; 8(10):1816. [30pp.]. doi:10.2903/j.efsa.2010.1816. Available online: www.efsa.europa.eu/efsajournal.htm
11) University of Lethbridge in Canola info.org. Classic and High-Oleic Canola Oils. Canola Council of Canada.
12) Fox, R., Pura Foods Limited, Belvedere. Regulation in the European Union. In: Frying, Improving quality. 2001, Woodhead Publishing Limited. 19-48 pp.
13) Przybylski, R., Gruczynska, E., Aladedunye, F. 2013. Performance of regular and modified canola and soybean oils in rotational frying. J Am Oil Chem Soc, 90:1271–1280.
14) Leatherhead Food Research UK, independent study.
15) Matth.us, B. 2006. Utilization of high-oleic rapeseed oil for deep-fat frying of French fries compared to other commonly used edible oils. Eur. J. Lipid Sci. Technol. 108: 200–211.
**Source of molecular models picture:
Saturated fat: https://commons.wikimedia.org/wiki/File:Myristic-acid-3D-vdW.png
Monounsaturated fat: https://commons.wikimedia.org/wiki/File:Oleic-acid-3D-vdW.png
Trans fat: https://en.wikipedia.org/wiki/Trans_fat#/media/File:Elaidic-acid-3D-vdW.png
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