The effect of quality and amount of dietary fat on the susceptibility of low density lipoprotein to oxidation in subjects with impaired glucose tolerance

European Journal of Clinical Nutrition

Volumn 52, Issue 6, 1998, Pages 452-458

  Schwab, U S ^a,b   Sarkkinen, E S ^a   Lichtenstein, A H ^b   Li, Z ^b   Ordovas, J M ^b   Schaefer, E J ^b   Uusitupa, M I J ^a  

^a UNIVERSITY OF EASTERN FINLAND   (Finland)

^b TUFTS UNIVERSITY   (United States)

Author keywords

Cholesterol; Diet; Impaired glucose tolerance; LDL; Monounsaturated fat; Oxidation; Polyunsaturated fat; Saturated fat

Indexed keywords

ALPHA TOCOPHEROL; GLUCOSE; HEMIN; HYDROGEN PEROXIDE; LOW DENSITY LIPOPROTEIN; MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID;

ADULT; ARTICLE; CLINICAL ARTICLE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIETARY INTAKE; FAT INTAKE; FEMALE; HUMAN; IMPAIRED GLUCOSE TOLERANCE; LIPID DIET; LIPID OXIDATION; MALE; RANDOMIZED CONTROLLED TRIAL;

EID: 0031779410     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1600587     Document Type: Article

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