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Novel Techniques in Nutrition and Food Science

How Healthy are Commercial Cream and Butter-Creams? Assessment According to their Fatty Acid Composition, Cholesterol Contents, Atherogenic and Thrombogenic Indices

Submission: December 19, 2022;Published: January 10, 2023

Volume6 Issue5
January , 2023


In this study, cream and butter-cream samples from dairy markets were analyzed for their fatty acid compositions and cholesterol concentrations. Their fat contents were also identified to characterize the nutritional quality. The Saturated Fatty Acids (SFA) contents of cream samples were higher when compared to butter-cream models. The average Polyunsaturated Fatty Acids (PUFA) and cholesterol contents of butter-cream samples are relatively higher than the average PUFA and cholesterol contents of cream samples. Atherogenic and thrombogenic indices of samples were calculated to account for the various impacts that specific fatty acids may have on human health.

Keywords:Atherogenicity index; Butter-cream; Cholesterol; Cream; Fatty acid composition; Thrombogenic index

Abbreviations: SFA: Saturated Fatty Acids; PUFA: Polyunsaturated Fatty Acids; UFA: Unsaturated Fatty Acids; CLA: Conjugated Linoleic Acids; CHD: Coronary Heart Disease

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