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Fig. 2. Effects of lauric (12:0), myristic (14:0), palmitic (16:0), elaidic (trans-18:1), stearic (18:0), oleic (cis-18:1), and linoleic (18:2n-6) acids on total cholesterol (TC), LDL cholesterol (LDL-C) and HDL cholesterol (HDL-C). (Reproduced from [15] with permission of the American Society for Clinical Nutrition.)     





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