Intake of tuna or other broiled or baked fish versus fried fish and cardiac structure, function, and hemodynamics

American Journal of Cardiology

Volumn 97, Issue 2, 2006, Pages 216-222

  Mozaffarian, Dariush ^a,b   Gottdiener, John S ^c   Siscovick, David S ^d  

^a BRIGHAM AND WOMEN S HOSPITAL   (United States)

^b HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^c UNIVERSITY OF MARYLAND SCHOOL OF MEDICINE   (United States)

^d UNIVERSITY OF WASHINGTON SCHOOL OF MEDICINE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AGED; ARTICLE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CORONARY ARTERY ATHEROSCLEROSIS; DIASTOLE; DIETARY INTAKE; DOPPLER ECHOCARDIOGRAPHY; ELDERLY CARE; FEMALE; HEART EJECTION FRACTION; HEART FUNCTION; HEART HEMODYNAMICS; HEART LEFT VENTRICLE WALL MOTION; HEART OUTPUT MEASUREMENT; HEART RATE; HEART STROKE VOLUME; HUMAN; HUMAN EXPERIMENT; MALE; MULTIVARIATE ANALYSIS; PHYSICAL EXAMINATION; PRIORITY JOURNAL; SYSTOLE; TUNA;

ANIMALS; BLOOD PRESSURE; CARDIAC OUTPUT; CONFOUNDING FACTORS (EPIDEMIOLOGY); COOKERY; HEART RATE; HEMODYNAMIC PROCESSES; HUMANS; SEAFOOD; TUNA; VASCULAR RESISTANCE;

EID: 31344479801     PISSN: 00029149     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.amjcard.2005.08.025     Document Type: Article

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