Effects of a small dose of stable fish oil substituted for margarine in bread on plasma phospholipid fatty acids and serum triglycerides

Nutrition Research

Volumn 18, Issue 9, 1998, Pages 1483-1492

  Saldeen, Tom ^a   Wallin, Rolf ^a   Marklinder, Ingela ^a  

^a UPPSALA UNIVERSITY   (Sweden)

Author keywords

Fatty Acids; Fish Oil; Margarine; Triglycerides

Indexed keywords

ALPHA TOCOPHEROL; FISH OIL; MARGARINE;

ADOLESCENT; ADULT; AGED; ARTICLE; BREAD; DIETARY INTAKE; FEMALE; FOOD INTAKE; GLUCOSE BLOOD LEVEL; HEART DEATH; HUMAN; INSULIN RELEASE; LIPID BLOOD LEVEL; LIPID PEROXIDATION; MAJOR CLINICAL STUDY; MALE; PANCREAS ISLET BETA CELL; PHOSPHOLIPID BLOOD LEVEL; PRIORITY JOURNAL; TRIACYLGLYCEROL BLOOD LEVEL;

EID: 0032167768     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0271-5317(98)00124-9     Document Type: Article

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