Nutrition Science and Everyday Application - beta v 0.1

FATTY ACID TYPES AND FOOD SOURCES 277
• 3 Mozaffarian, D., Katan, M. B., Ascherio, A., Stampfer, M. J., & Willett, W. C. (2006).
Trans fatty acids and cardiovascular disease. The New England Journal of Medicine,
354(15), 1601–1613. https://doi.org/10.1056/NEJMra054035
• 4 Center for Food Safety and Applied Nutrition. (2018, May 18). Final Determination
Regarding Partially Hydrogenated Oils. Retrieved from https://www.fda.gov/food/
food-additives-petitions/final-determination-regarding-partially-hydrogenated-oilsremoving-trans-fat
Image Credits:
• Figure 5.12. “Structures of a Saturated, Monounsaturated, and Polyunsaturated
Fat” by Allison Calabrese is licensed under CC BY 4.0
• Figure 5.13. “Fatty Acid Composition” by Dietary Guidelines for Americans is in the
Public Domain
• Figure 5.14. “Assorted Raw Meats” by Benjamin Ashton is in the Public Domain,
CC0; “Butter” by oatsy40 is licensed under CC BY 2.0; “Steak” by Taryn is licensed
under CC BY-SA 2.0
• Figure 5.15. “Clear Glass Cruet Bottle” by Roberta Sorge is in the Public Domain,
CC0; “Fruit + Veggie Toast” by ella.o is licensed under CC BY 2.0
• Figure 5.16.”raw fish meat on brown chopping board” by Caroline Atwood is in the
Public Domain, CC0; “Nuts” by Felix Mittermeier is in the Public Domain, CC0
• Figure 5.17 “Structures of a Saturated, Monounsaturated, and Polyunsaturated Fat”
by Allison Calabrese is licensed under CC BY 4.0
• Figure5.18. “Alpha-linolenic Acid” is in the Public Domain; “Linoleic Acid” is in the
Public Domain
• Figure 5.19. “Eicosapentaenoic Acid (EPA)” by Minutemen is in the Public Domain;
“Docosahexaenoic Acid (DHA)” by Minutemen is in the Public Domain
• Figure 5.20. “Structures of Saturated, Unsaturated, Cis and Trans fatty Acids” by
Allison Calabrese is licensed under CC BY 4.0