Hybrid Gel as a Substitute for Hard Fats in Confectionery by Vasilissa S. Kutsenkova, Nataliia V. Nepovinnykh, Samira A. Yeganehzad

“…The research objective was to develop a hybrid gel with a dense structure based on oleogel and hydrogel to replace saturated fats in semi-finished confectionery products. …”
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Familial Hypercholesterolemia: Genetics, Symptoms, Diagnosis and Treatment - A Literature Overview by Maciej Rutkiewicz, Sabina Przygodzka, Katarzyna Gadżała, Karolina Garbino, Katarzyna Brudniak, Antoni Szuścik, Magdalena Czyczerska

“…Moreover, it is necessary to quit smoking, increase physical activity, and reduce cholesterol, elevating products from diet such as saturated fats and alcohol. Weight reduction is recommended. …”
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Exploring the impact of genetic factors and fatty acid quality on visceral and overall Fat levels in overweight and obese women: a genetic risk score study by Niloufar Rasaei, Atefeh Tavakoli, Saba Mohammadpour, Mehdi Karimi, Alireza Khadem, Azam Mohamadi, Seyedeh Fatemeh Fatemi, Fatemeh Gholami, Khadijeh Mirzaei

“…CSI provides information on cholesterol and saturated fats. However, there was a notable interaction between the GRS and the N6/N3 score on VAI, suggesting that obese women with high obesity-related SNPs who consumed foods with a higher ratio of N6/N3 fatty acids tended to have an increased VAI. …”
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Nutritional Status and Cardiovascular Health in Female Adolescent Elite-Level Artistic Gymnasts and Swimmers: A Cross-Sectional Study of 31 Athletes by Boštjan Jakše, Barbara Jakše, Nataša Fidler Mis, Borut Jug, Dorica Šajber, Uroš Godnov, Ivan Čuk

“…Both groups had low intake of carbohydrates, fibre, polyunsaturated fats, protein (only gymnasts), and micronutrients (11/13 micronutrients gymnasts and 4/13 swimmers) and high intake of free sugars and saturated fats. Both groups also had significantly lower-than-recommended serum levels of 25 (OH) D. …”
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Beyond the screen: Exploring the dynamics of social media influencers, digital food marketing, and gendered influences on adolescent diets. by Ashley Amson, Mariangela Bagnato, Lauren Remedios, Meghan Pritchard, Soulene Sabir, Grace Gillis, Elise Pauzé, Christine White, Lana Vanderlee, David Hammond, Monique Potvin Kent

“…Health Canada's Nutrient Profile Model was used to classify products as either healthy or less healthy based on their content in sugar, sodium, and saturated fats. Influencers popular with males featured 1 food product/brand for every 2.5 posts, compared to 1 for every 6.1 posts for influencers popular with females. …”
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Adapting the Planetary Health Diet Index for children and adolescents by Carolina Venegas Hargous, Liliana Orellana, Claudia Strugnell, Camila Corvalan, Steven Allender, Colin Bell

“…Total PHDI-C score was negatively associated with total sugars, saturated fats, trans fats, and animal-based protein intake, and positively associated with total protein, plant-based protein, total carbohydrates, and total fibre intake. …”
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Perbandingan Konsumsi Lemak Berdasarkan Tingkat Keparahan Akne Vulgaris pada Siswa SMK Negeri 1 Kota Jambi by Nisa Sulistia, Nur Indrawati Lipoeto, Sri Lestari

“…<br />Kata kunci: akne vulgaris, FFQ, lemak total, SFA, MUFA, PUFA</p><p> </p><p>Abstract <br />One of the precipited factors is high fat diet, especially saturated fats. The objective of this study was to determine the comparison of fat consumption which is based on the severity of acne vulgaris.This research was<br />analytic observational study using cross sectional design, by examining dermatologic status according to Lehmann criteria and  taking consumption record with FFQ (Food Frequency Questionnaire) of  138 tenth and eleventh grade student in SMKN 1 Jambi. …”
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Sensory and Lipid Profile Optimization of Functional Brownies Through Cold-Pressed Nut Oil Substitution for Butter by Elena Martínez, José Emilio Pardo, Manuel Álvarez-Ortí, M. Esther Martínez-Navarro, Adrián Rabadán

“…This study evaluated the effects of replacing butter, rich in saturated fats, partially (50%) and totally (100%) with nut oils (almond, pistachio, and walnut) on the physical, nutritional, and sensory properties of chocolate brownies. …”
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