Impact of interesterification of dietary fat on lipid metabolism: Inter-Met
07 June 2017
Dietary fat has a defined molecular structure which the food industry can modify via a process called ‘interesterification’, in order to make liquid fats more solid. These fats are found in most of the spreads, bakery products and confectionery products. This randomised controlled trial will investigate the impact of these fats on fat metabolism to understand the effect they have on cardiovascular health.
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Ethical approval
This study was approved by King’s College London ethics committee on 2nd May 2017, ref: HR-16/17-4397.
