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The article "Dietary Sphingolipids for the Prevention of Obesity-Related Chronic Disease" is approved by the Academy of Nutrition and Dietetics, an accredited provider with the Commission on Dietetic Registration, for 1.0 CPEU.
CPE Level: 1
- Identify sources of dietary sphingolipids and discuss how its common form, sphingomyelin, is digested in the body.
- Describe the effects of dietary sphingolipids on blood lipids reported in animal and human studies and discuss their potential role in treating and/or preventing obesity related dyslipidemia and fatty liver.
- Discuss the findings of animal and human studies regarding the effects of dietary sphingolipids on the inflammatory response.
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