Hypertension is related to the degradation of dietary frying oils

American Journal of Clinical Nutrition

Volumn 78, Issue 6, 2003, Pages 1092-1097

  Soriguer, Federico ^a   Rojo Martínez, Gemma ^a   Dobarganes, M Carmen ^b   García Almeida, José M ^a   Esteva, Isabel ^a   Beltrán, Manuela ^a   Ruiz De Adana, M Soledad ^a   Tinahones, Francisco ^a   Gómez Zumaquero, Juan M ^a   García Fuentes, Eduardo ^a   González Romero, Stella ^a  

^a HOSPITAL REGIONAL UNIVERSITARIO DE MÁLAGA   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Cooking oils; Cross sectional study; Frying oils; General population; Hypertension; Monounsaturated fatty acids; Oil polar compounds

Indexed keywords

EDIBLE OIL; MONOUNSATURATED FATTY ACID; PHOSPHOLIPID; POLYMER; SUNFLOWER OIL;

ADULT; AGE DISTRIBUTION; AGED; ANTHROPOMETRY; ARTICLE; CONCENTRATION (PARAMETERS); DIABETES MELLITUS; HOUSEHOLD; HUMAN; HYPERTENSION; KITCHEN; LIPID DEGRADATION; OBESITY; ORAL GLUCOSE TOLERANCE TEST; PHOSPHOLIPID BLOOD LEVEL; RISK ASSESSMENT; RISK FACTOR; SPAIN; STATISTICAL MODEL; ADOLESCENT; AGE; BLOOD; COOKING; CROSS-SECTIONAL STUDY; FAT INTAKE; FEMALE; MALE; METHODOLOGY; MIDDLE AGED; PATHOPHYSIOLOGY; RISK; SEX DIFFERENCE; STANDARD;

HELIANTHUS;

ADOLESCENT; ADULT; AGE FACTORS; AGED; COOKERY; CROSS-SECTIONAL STUDIES; DIABETES MELLITUS; DIETARY FATS; DIETARY FATS, UNSATURATED; FATTY ACIDS, MONOUNSATURATED; FEMALE; HUMANS; HYPERTENSION; LOGISTIC MODELS; MALE; MIDDLE AGED; OBESITY; ODDS RATIO; SEX FACTORS; SPAIN;

EID: 0642307079     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/78.6.1092     Document Type: Article

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