ArticleFoods (Basel, Switzerland)2024
The Healthy Fatty Index Allows for Deeper Insights into the Lipid Composition of Foods of Animal Origin When Compared with the Atherogenic and Thrombogenicity Indexes.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Lauric-acid-rich Hermetia illucens meal modulates lipid metabolism in the liver and the fatty acid profile in piglet tissues.Scientific reports · 2026Article
- Fatty Acid Signatures as Nutritional Indices: Molecular Gateways to Health, Aging, and Functional Food Innovation.Food science & nutrition · 2026Review
- Comparative effects of natural and functional lipid sources on physicochemical, textural, sensory, and nutritional lipid indices of spreadable processed cheese analogue.Scientific reports · 2026Article
- Enrichment with Hermetia illucens live larvae in a cage-free system: effects on welfare and egg production and quality in laying hens of two genotypes.Poultry science · 2026Article
- Seasonal Variation in Pasture Availability During the Fattening Period Influences Lipid Profile and Nutritional Quality in the Semi-Extensive Production of Iberian Pigs.Animals : an open access journal from MDPI · 2026Article
- The Quality of Meat Derived from Turkey Females Reared Under Extensive Conditions.Foods (Basel, Switzerland) · 2026Article
- Fatty acid composition of ground-beef products and their plant-based meat substitutes available in Hungary.Frontiers in nutrition · 2026Article
- From Ecological Threat to Bioactive Resource: The Nutraceutical Components of Blue Crab (International journal of molecular sciences · 2025Article
- Enriching Egg Quality of Laying Hens from the Canary Islands by Feeding withFoods (Basel, Switzerland) · 2025Article
- Alfalfa and Linseed Oil in Diet for Fattening Rabbits: Performance, Meat Quality, and Nutritional Characteristics.Animals : an open access journal from MDPI · 2025Article
- Lipids from Oilcakes-High Quality Ingredients for Functional Food Products.Molecules (Basel, Switzerland) · 2025Review
- InsectFish-The Use of Insect Meal in the Fish Sector in Creating Farm-to-Fork Value: Chemical and Quality Characteristics ofFoods (Basel, Switzerland) · 2025Article
- Effect of Rumen-Protected Cod Liver Oil Supplementation on Fatty Acid Profile of Meat from Limousin and Red Angus Cattle.Animals : an open access journal from MDPI · 2025Article
- Growth Performance, Carcass Traits and Meat Quality in Rabbits Fed with Two Different Percentages of Extruded Linseed.Foods (Basel, Switzerland) · 2025Article
- Enhancing Canarian Cockerel Meat with n-3 LC-PUFAs Through Echium and Linseed Oils: Implications on Performance and Meat Quality Attributes.Foods (Basel, Switzerland) · 2025Article
- Ripening-Associated Changes in Fatty Acid Composition and Nutritional Indices in Caciocavallo Silano PDO Cheese.Foods (Basel, Switzerland) · 2025Article
- The Fatty Acid Content, Health Lipid Indices, and Instrumental, Histological, and Sensory Quality of Hare Meat (Foods (Basel, Switzerland) · 2025Article
- A comparative analysis of carcass traits and meat quality between Tibetan sheep and their three-way crossbred sheep.Frontiers in nutrition · 2025Article
- Soybean oil and probiotics improve meat quality, conjugated linoleic acid concentration, and nutritional quality indicators of goats.Journal of food science · 2025Article
- Health assessment of snacks and desserts in Guizhou Province: Analysis of fatty acids and sugar content.PloS one · 2025Article
Corrections and comments
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this research was to validate the effectiveness of the Healthy Fatty Index (HFI) regarding some foods of animal origin (meat, processed, fish, milk products, and eggs) typical of the Western diet and to compare these results with two consolidated indices (atherogenic-AI, and thrombogenic-TI) in the characterization of the nutritional features of their lipids. The fatty acids profile (% of total fatty acids and mg/100 g) of 60 foods, grouped in six subclasses, was used. The AI, TI, and HFI indexes were calculated, and the intraclass correlation coefficients and the degree of agreement were evaluated using different statistical approaches. The results demonstrated that HFI, with respect to AI and TI, seems better able to consider the complexity of the fatty acid profile and the different fat contents. HFI and AI are the two most diverse indices, and they can provide different food classifications. AI and IT exhibit only a fair agreement in regards to food classification, confirming that such indexes are always to be considered indissolubly and never separately, in contrast to the HFI, which can stand alone.
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