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Volumn 65, Issue 4, 1997, Pages 1083-1086
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Fish consumption, fish oil, lipids, and coronary heart disease.
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Author keywords
[No Author keywords available]
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Indexed keywords
FISH OIL;
LIPID;
OMEGA 3 FATTY ACID;
BLOOD;
BLOOD CLOTTING;
BLOOD PRESSURE;
CLINICAL TRIAL;
CORONARY ARTERY DISEASE;
DRUG EFFECT;
HEALTH CARE POLICY;
HUMAN;
HYPERTENSION;
MEDICAL SOCIETY;
PATHOPHYSIOLOGY;
PHYSIOLOGY;
REVIEW;
RISK FACTOR;
SEA FOOD;
STANDARD;
SUDDEN DEATH;
UNITED STATES;
AMERICAN HEART ASSOCIATION;
BLOOD COAGULATION;
BLOOD PRESSURE;
CLINICAL TRIALS;
CORONARY DISEASE;
DEATH, SUDDEN, CARDIAC;
FATTY ACIDS, OMEGA-3;
FISH OILS;
FISH PRODUCTS;
HEALTH POLICY;
HUMANS;
HYPERTENSION;
LIPIDS;
RISK FACTORS;
UNITED STATES;
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EID: 0031111402
PISSN: 00029165
EISSN: None
Source Type: Journal
DOI: 10.1093/ajcn/65.4.1083 Document Type: Review |
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Times cited : (43)
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References (41)
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