What is the desirable ratio of saturated, polyunsaturated, and monounsaturated fatty acids in the diet?

American Journal of Clinical Nutrition

Volumn 66, Issue 4 SUPPL., 1997, Pages

  Grundy, Scott M ^a,b  

^a UNIVERSITY OF TEXAS AT DALLAS   (United States)

^b UNIVERSITY OF TEXAS SOUTHWESTERN MEDICAL CENTER   (United States)

Author keywords

Animal fats; Mediterranean diet; Monounsaturated fatty acids; Oleic acid; Polyunsaturated fatty acids; Saturated fatty acids

Indexed keywords

CHOLESTEROL; LINOLEIC ACID; MONOUNSATURATED FATTY ACID; OLEIC ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

CALORIC INTAKE; CARBOHYDRATE INTAKE; CHOLESTEROL BLOOD LEVEL; CONFERENCE PAPER; FAT INTAKE; FOOD COMPOSITION; HUMAN;

ANIMALIA;

EID: 0030779107     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/66.4.988S     Document Type: Conference Paper

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