SaltsMargarineArachis hypogaeaDietary FatsPlant OilsBile Acids and SaltsCacaoCheeseCorn OilFlavoring AgentsSodium ChlorideFatty AcidsDairy ProductsSapotaceaeSoybean OilHydrogenationLinoleic Acids, ConjugatedStearic AcidsFood AnalysisTrans Fatty AcidsLipidsFatty Acids, MonounsaturatedDiacetylRosmarinusFatsDietAflatoxin M1Sodium Chloride, DietaryTriglyceridesCross-Over StudiesSalt GlandFood ContaminationFats, UnsaturatedCholesterolOleic AcidsSalmonella Food PoisoningHelianthusFood PreservativesBreadLipoproteinsPostprandial PeriodFood PackagingOilsFood HandlingButterMilkFood PreservationSalt-ToleranceDiatomaceous EarthFecesFood MicrobiologyFatty Acids, UnsaturatedDietary Fats, UnsaturatedFish OilsBiological AvailabilityThoracic DuctTheobromineNutsFood HabitsIntestinal AbsorptionCookingCholesterol, LDLEggsFoodCholesterol, HDLTasteOleic AcidChylomicronsCholesterol, DietaryDietary CarbohydratesDiet SurveysDiet, Fat-RestrictedSalinityBody WeightFood PreferencesIsomerismSalt-Tolerant PlantsEatingDiet, Sodium-RestrictedDiscriminant AnalysisDigestionEnergy IntakeApolipoproteinsLinoleic AcidOsmolar ConcentrationHypercholesterolemiaBlood GlucoseVegetablesCattleLipid MetabolismSalmonellaLiverTaurocholic AcidPhospholipidsRats, Inbred StrainsMeatAnalysis of VarianceIodineMesocricetusPlant Extracts