Preferences for dietary oils and fats in cooking and food preparation methods: a cross-sectional analysis of Australian adults

Sian Armstrong

Article citation: Wilson NA, Villani A, Mantzioris E. Preferences for dietary oils and fats in cooking and food preparation methods: a cross-sectional analysis of Australian adults. Br J Nutr. 2022 Dec 2:1-30. doi: 10.1017/S0007114522003798. Epub ahead of print. PMID: 36458481.

Link to view/access: https://pubmed.ncbi.nlm.nih.gov/36458481/

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Preferences for dietary oils and fats in cooking and food preparation methods: a cross-sectional analysis of Australian adults

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Preferences for dietary oils and fats in cooking and food preparation methods: a cross-sectional analysis of Australian adults

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Recommended further reading

Effects of Extra Virgin Olive Oil and Apples Enriched-Dark Chocolate on Endothelial Progenitor Cells in Patients with Cardiovascular Risk Factors: A Randomized Cross-Over Trial.

A Six-Week Cooking Program of Plant-Based Recipes Improves Food Security, Body Weight, and Food Purchases for Food Pantry Clients

Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomised controlled trial.

Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil