Descriptive characteristics of the dietary patterns used in the Dietary Approaches to Stop Hypertension trial

Journal of the American Dietetic Association

Volumn 99, Issue 8 SUPPL., 1999, Pages

  Karanja, Njeri M ^a   Obarzanek, Eva ^b   Lin, Pao Hwa ^c   McCullough, Marjorie L ^d,e   Phillips, Katherine M ^g   Swain, Janis F ^f   Champagne, Catherine M ^h   Hoben, Kimberly P ^i,j  

^a KAISER PERMANENTE   (United States)

^b NATIONAL HEART LUNG AND BLOOD INSTITUTE   (United States)

^c DUKE UNIVERSITY MEDICAL CENTER   (United States)

^d HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^e BRIGHAM AND WOMEN S HOSPITAL   (United States)

^f General Clinical Research Center   (United States)

^g VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^h PENNINGTON BIOMEDICAL RESEARCH CENTER   (United States)

ⁱ Chandler Chico Agency   (United States)

^j Sarah W Stedman Nutrition Center   (United States)

more..

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ASCORBIC ACID; CALCIUM; FAT; FOLIC ACID; PYRIDOXINE; RETINOL; SODIUM; VITAMIN; ZINC;

ADULT; ARTICLE; BLOOD PRESSURE REGULATION; BODY WEIGHT; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET THERAPY; FEMALE; FOOD COMPOSITION; FRUIT; HUMAN; HYPERTENSION; LOW FAT DIET; MAJOR CLINICAL STUDY; MALE; MULTICENTER STUDY; RANDOMIZED CONTROLLED TRIAL; VEGETARIAN DIET;

EID: 0032864234     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(99)00412-5     Document Type: Article

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