Use of low-fat foods by people with diabetes decreases fat, saturated fat, and cholesterol intakes

Journal of the American Dietetic Association

Volumn 100, Issue 5, 2000, Pages 531-536

  Rodriguez, Laura M ^a,b   Castellanos, Victoria Hammer ^b  

^a JACKSON MEMORIAL HOSPITAL   (United States)

^b FLORIDA INTERNATIONAL UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ARTICLE; CALORIC INTAKE; CARBOHYDRATE DIET; CHOLESTEROL INTAKE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIABETES MELLITUS; DIET THERAPY; FAT INTAKE; FEEDING BEHAVIOR; HUMAN; LOW FAT DIET; MIDDLE AGED; PROTEIN INTAKE; RANDOMIZED CONTROLLED TRIAL;

ADULT; CHOLESTEROL, DIETARY; CROSS-OVER STUDIES; DIABETES MELLITUS; DIET, FAT-RESTRICTED; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY PROTEINS; ENERGY INTAKE; FOOD HABITS; HUMANS; MIDDLE AGED;

EID: 0034181720     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(00)00165-6     Document Type: Article

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