Palmitic acid content in savoury baked goods and modelled trend intake prior and post EU trans-fat regulation
The findings underscore the importance of promoting healthier fat alternatives and further research into food reformulation practices to improve public health.
Authors
- Andreas Papaioannou (ORCID: https://orcid.org/0000-0002-2576-0407)
- Aggeliki Karpouza
- Danai Papanastasiou
- Zoe Mousia (ORCID: https://orcid.org/0009-0000-6281-3750)
- Georgios Boukouvalas
- Antonis Zampelas (ORCID: https://orcid.org/0000-0002-4242-3365)
- Georgios Marakis (ORCID: https://orcid.org/0000-0003-3468-5100)
- Sotiria Kotopoulou (ORCID: https://orcid.org/0000-0002-5234-0635)
- Stavroula Skoulika
- Emmanuella Magriplis (ORCID: https://orcid.org/0000-0001-6517-6857)
- Foteini Tzoumanika
Institutions
- Agricultural University of Athens (GR)
- Hellenic Civil Aviation Authority (GR)
Publication Details
- Journal
- European Journal of Nutrition
- Published
- 2025-04-05
- DOI
- https://doi.org/10.1007/s00394-025-03659-0
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Hellenic Academic Libraries Link
- European Commission
- Agricultural University of Athens