Varying dietary fat type of reduced-fat diets has little effect on the susceptibility of LDL to oxidative modification in moderately hypercholesterolemic subjects

Journal of Nutrition

Volumn 128, Issue 10, 1998, Pages 1703-1709

  Schwab, Ursula S ^a,d   Vogel, Silke ^b,e   Lammi Keefe, Carol J ^b   Ordovas, Jose M ^a   Schaefer, Ernst J ^a   Li, Zhengling ^a   Ausman, Lynne M ^a   Gualtieri, Lisa ^c   Goldin, Barry R ^c   Furr, Harold C ^b   Lichtenstein, Alice H ^a  

^a TUFTS UNIVERSITY   (United States)

^b UNIVERSITY OF CONNECTICUT   (United States)

^c TUFTS UNIVERSITY SCHOOL OF MEDICINE   (United States)

^d UNIVERSITY OF EASTERN FINLAND   (Finland)

^e Columbia University ^*  (United States)

Author keywords

Dietary fatty acids; Humans; LDL; Oxidative modification; Tocopherol

Indexed keywords

ALPHA CAROTENE; ALPHA TOCOPHEROL; BETA CAROTENE; CRYPTOXANTHIN; LOW DENSITY LIPOPROTEIN CHOLESTEROL; LYCOPENE;

ADULT; AGED; ARTICLE; CHOLESTEROL BLOOD LEVEL; CLINICAL ARTICLE; FATTY ACID BLOOD LEVEL; FEMALE; HUMAN; HYPERCHOLESTEROLEMIA; LIPID BLOOD LEVEL; LIPID COMPOSITION; LIPID DIET; LIPID OXIDATION; MALE; PARTICLE SIZE;

EID: 15444356144     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/128.10.1703     Document Type: Article

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