Baked goods, bad oils don’t mix

Scientists from Uppsala University baked weekly batches of muffins for 39 healthy, normal weight men and women, randomised into two groups. Both groups were told to maintain their normal diet and exercise patterns but were supplemented with 3150 kJ a day for seven weeks in the form of high-fat muffins, baked in the university laboratory.

The first group ate muffins high in polyunsaturated fat in the form of sunflower oil, while the second group ate muffins high in saturated fat in the form of palm oil. Participants

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