Roux in Bosnian, Croatian, Serbian, and Macedonian, () in Bulgarian, in Hungarian and in German. Japanese curry, or , is made from a roux made by frying yellow curry powder, butter or oil, and flour together. The French term has become a loanword in Japanese, , or more specifically . Roux ("meyane") has been used in Ottoman and Turkish cuisine since at least the 15th century. The fat is heated in a pot or pan, melting it if necessary. Then the flour is added. The mixture is heated and stirred until the flour is incorporated, and then cooked until at least
Saturated fat and cardiovascular disease the current guidelines on fat consumption. Indeed, Nita Forouhi, one of the coauthors of the meta-analysis, stated to the BBC that headlines proclaiming that "butter is back" are "an oversimplification, we never said that" and noted that the study was not able to distinguish between the differing effects of reducing saturated fat intake depending on what foods were used in substitute. "While that research is going on I don't think we should just go changing everything. It's too premature to give the public the impression that they have a licence, based on this preliminary research, which is exciting but not