Plant-based foods and prevention of cardiovascular disease: An overview

American Journal of Clinical Nutrition

Volumn 78, Issue 3 SUPPL., 2003, Pages

  Hu, Frank B ^a  

^a HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

Author keywords

Carbohydrate; Cardiovascular disease; Coronary artery disease; Dietary patterns; Fat; Fruit; Glycemic index; n 3 fatty acids; Nuts; Vegetables; Whole grains

Indexed keywords

ANTIOXIDANT; CARBOHYDRATE; MINERAL; MONOUNSATURATED FATTY ACID; OMEGA 3 FATTY ACID; POLYUNSATURATED FATTY ACID; VEGETABLE OIL; VEGETABLE PROTEIN; VITAMIN;

CALORIC INTAKE; CARDIOVASCULAR DISEASE; CHRONIC DISEASE; CONFERENCE PAPER; CORONARY ARTERY DISEASE; FAT INTAKE; FOOD INTAKE; FRUIT; GRAIN; HUMAN; LIPID BLOOD LEVEL; NONHUMAN; NUT; NUTRIENT; OBESITY; STROKE; VEGETABLE; CEREAL; DIET; FEEDING BEHAVIOR; REVIEW;

CARDIOVASCULAR DISEASES; CEREALS; DIET SURVEYS; FOOD HABITS; FRUIT; HUMANS; NUTS; VEGETABLES;

EID: 0043286293     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/78.3.544s     Document Type: Conference Paper

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