1
International dietary guidelines advocate replacement of saturated and trans fat in food with unsaturated oils.
2
A major obstacle to incorporating highly unsaturated oils in to food products is the extreme susceptibility to oxidative deterioration.
3
PMID: 24024687 A major obstacle to incorporating highly unsaturated oils in to food products is the extreme susceptibility to oxidative deterioration.
4
Ironically, the other fatty acid culprit is at the other end of the saturation spectrum-theomega- 6unsaturatedoils such as corn, cottonseed, safflower, and soybean.