L
Linda C Tapsell
Researcher at University of Wollongong
Publications - 332
Citations - 11373
Linda C Tapsell is an academic researcher from University of Wollongong. The author has contributed to research in topics: Weight loss & Population. The author has an hindex of 48, co-authored 324 publications receiving 9900 citations. Previous affiliations of Linda C Tapsell include RMIT University & Illawarra Health & Medical Research Institute.
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Substituting dietary saturated for monounsaturated fat impairs insulin sensitivity in healthy men and women: The KANWU Study.
Bengt Vessby,Matti Uusitupa,Kjeld Hermansen,Gabriele Riccardi,Angela A. Rivellese,Linda C Tapsell,Cecilia Nälsén,Lars Berglund,Anne Louheranta,B M Rasmussen,G. D. Calvert,A Maffetone,Elizabeth Pedersen,Inga-Britt Gustafsson,Leonard H Storlien +14 more
TL;DR: A change of the proportions of dietary fatty acids, decreasing saturated fatty acid and increasing monounsaturated fatty acid, improves insulin sensitivity but has no effect on insulin secretion.
Journal ArticleDOI
Health benefits of herbs and spices: the past, the present, the future
Linda C Tapsell,Ian Hemphill,Lynne Cobiac,Craig S Patch,David R. Sullivan,Michael Fenech,Steven Roodenrys,Jennifer B Keogh,Peter M. Clifton,Peter M. Clifton,Peter Williams,Virginia A Fazio,Karen E Inge +12 more
TL;DR: The role of herbs and spices in health benefits is discussed in this paper, where the authors consider the use of herbs as a source of antioxidants to combat oxidation in a healthy diet.
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Food synergy: an operational concept for understanding nutrition
TL;DR: The more the authors understand about their own biology and that of plants and animals, the better they will be able to discern the combinations of foods, rather than supplements, which best promote health.
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Foods, Nutrients, and Dietary Patterns: Interconnections and Implications for Dietary Guidelines.
TL;DR: Evidence supporting healthy dietary patterns provides the foundation for the development of dietary guidelines and the concepts of core and discretionary foods enable distinctions between foods, and this has implications for the relation between food policy and food manufacturing.
Journal ArticleDOI
Food, Not Nutrients, Is the Fundamental Unit in Nutrition
David R. Jacobs,Linda C Tapsell +1 more
TL;DR: This review argues for shifting the focus towards food in order to better understand the nutrition-health interface by introducing the concept of food synergy to denote the action of the food matrix on human biological systems.