Rubin, Karen Wilk
March 1998
FoodService Director;03/15/98, Vol. 11 Issue 3, p108
Trade Publication
Features triglycerides, the main form of fat in the body and food, and the significance of high blood levels of triglycerides to the heart. Fat metabolism; Risk of heart disease; Factors affecting triglyceride levels; Standards for blood triglyceride levels; Food substitute for cutting fat and calories; Comparison with cholesterol. INSET: 6 ways to keep triglycerides low.


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