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Role of Butterfat in Nutrition and in Atherosclerosis: A Review

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

In summary, it has been shown that the triglyceride, as well as the fatty acid composition, of butterfat is different from other edible fats. This difference in triglyceride structure seems to contribute to the superior nutritional value of thermally oxidized butterfat. It has also been pointed out that the total caloric intake and the ratio of dietary protein to dietary fat may be more important to serum cholesterol levels than soft or hard fats.