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Dietary stearic acid and risk of cardiovascular disease: intake, sources, digestion, and absorption.

Lipids (2006-02-16)
Penny M Kris-Etherton, Amy E Griel, Tricia L Psota, Sarah K Gebauer, Jun Zhang, Terry D Etherton
ABSTRACT

Individual FA have diverse biological effects, some of which affect the risk of cardiovascular disease (CVD). In the context of food-based dietary guidance designed to reduce CVD risk, fat and FA recommendations focus on reducing saturated FA (SFA) and trans FA (TFA), and ensuring an adequate intake of unsaturated FA. Because stearic acid shares many physical properties with the other long-chain SFA but has different physiological effects, it is being evaluated as a substitute for TFA in food manufacturing. For stearic acid to become the primary replacement for TFA, it is essential that its physical properties and biological effects be well understood.

MATERIALS
Product Number
Brand
Product Description

Supelco
Stearic acid, analytical standard
Sigma-Aldrich
Stearic acid, ≥95%, FCC, FG
Sigma-Aldrich
Stearic acid, Grade I, ≥98.5% (capillary GC)
Sigma-Aldrich
Stearic acid, reagent grade, 95%
Supelco
Stearic acid, certified reference material, TraceCERT®
Supelco
Stearic Acid, Pharmaceutical Secondary Standard; Certified Reference Material
USP
Stearic acid, United States Pharmacopeia (USP) Reference Standard
Stearic acid, European Pharmacopoeia (EP) Reference Standard
Sigma-Aldrich
Stearic acid, Vetec, reagent grade, 94%