Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review

Journal of the American College of Nutrition

Volumn 20, Issue 1, 2001, Pages 5-19

  Hu, Frank B ^a   Manson, JoAnn E ^a   Willett, Walter C ^a  

^a HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

Author keywords

Cardiovascular disease; Coronary heart disease; Dietary fat; Monounsaturated fat; N 3 fatty acids; Polyunsaturated fat; Saturated fat; Trans fatty acids; Women

Indexed keywords

FISH OIL; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; SATURATED FATTY ACID; UNSATURATED FATTY ACID; VEGETABLE OIL;

CARDIOVASCULAR RISK; CHOLESTEROL BLOOD LEVEL; FAT INTAKE; HUMAN; ISCHEMIC HEART DISEASE; REVIEW; RISK FACTOR; RISK MANAGEMENT; SECONDARY PREVENTION;

ANIMALS; CHOLESTEROL; CORONARY DISEASE; DIET; DIETARY FATS; EGGS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FATTY ACIDS, UNSATURATED; FISH OILS; HUMANS; META-ANALYSIS; NUTRITION POLICY; NUTS; PHYTOTHERAPY; RISK FACTORS; UNITED STATES;

EID: 0035076645     PISSN: 07315724     EISSN: 15411087     Source Type: Journal    
DOI: 10.1080/07315724.2001.10719008     Document Type: Article

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