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Fatty Acids

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Fatty Acids

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Fatty acids.

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This book provides some important aspects of acetic acid, especially those concerning its recent use and applications, including the fermentation process of ethanol with acetic acid bacteria, its use in meat preservation, medicinal effects of acetic acid, as well as health and safety considerations. Other aspects include the properties of auxins, an important category of acetic acids influencing a number of physiological and developmental processes in plants, the characterization of the synthesis, structural and vibrational properties of three quinoline acetic acid derivatives with potential b

Acetic acid. --- Saturated fatty acids. --- Fatty acids --- Saturated fatty acids

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This book provides a comprehensive summary of the World Health Organization's guidelines on the intake of saturated and trans-fatty acids for both adults and children. The document highlights the significant health risks associated with high consumption of these fats, particularly in relation to cardiovascular diseases and type 2 diabetes. It outlines recommendations for reducing saturated fatty acids to 10% or less of daily caloric intake and trans-fatty acids to 1% or less, emphasizing the potential health benefits of such reductions. The guidelines are based on moderate to low certainty evidence from various studies and are intended for policymakers, healthcare planners, and public health officials to support healthy dietary practices worldwide. The document also discusses the WHO REPLACE initiative launched in 2018, aiming to eliminate industrially produced trans-fatty acids globally by 2023.

Trans fatty acids --- Saturated fatty acids