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. 2016 Jul 11;7(4):719–729. doi: 10.3945/an.115.009662

FIGURE 3.

FIGURE 3

Individual fasting glucose values are depicted for 30 healthy men and women at study entry and after 4 wk on diets rich in test fats of POL, PHSO, and IE. Participants consumed complete, whole-food diets for 4-wk periods in a crossover study design. Total fat comprised ∼31% daily energy (>70% from the test fats). Compared with entry values of glucose, increases of 3%, 9%, and 22% were seen after consuming the diets rich in POL, PHSO, and IE, respectively. IE, interesterified fat based on fully hydrogenated soybean oil; PHSO, partially hydrogenated soybean oil; POL, palm olein. Reproduced from reference 1 with permission.