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THURSDAY, 14 JUNE 2018
Free fatty acids (FFA's) are grouped based on the length of their carbon chains into short chain fatty acids (SCFAs), medium chain fatty acids (MCFAs) and long chain fatty acids (LCFAs). The most FFAs are released after breakdown of triglycerides in adipose tissue and the liver. However, SCFAs including acetate, propionate and butyrate are derived from the fermentation of fibres in the gut. In this presentation, the good or the bad properties of FFA's to control or aggravate inflammation indoi:10.1136/annrheumdis-2018-eular.7802 fatcat:4l6c2cuml5gz5exapds7dq6ni4