The type of oil used for cooking is associated with the risk of nonfatal acute myocardial infarction in Costa Rica

Journal of Nutrition

Volumn 135, Issue 11, 2005, Pages 2674-2679

  Kabagambe, Edmond K ^a   Baylin, Ana ^a   Ascherio, Alberto ^a   Campos, Hannia ^a,b  

^a HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^b UNIVERSIDAD DE COSTA RICA   (Costa Rica)

Author keywords

Cardiovascular disease; Fatty acids; Myocardial infarction; Palm oil; Soybean oil

Indexed keywords

ESSENTIAL FATTY ACID; PALM OIL; SOYBEAN OIL; VEGETABLE OIL;

ACUTE HEART INFARCTION; ADIPOSE TISSUE; ADULT; CONFERENCE PAPER; CONFIDENCE INTERVAL; CONTROLLED STUDY; COOKING; COSTA RICA; DIETARY INTAKE; FATTY ACID ANALYSIS; FEMALE; HUMAN; LOGISTIC REGRESSION ANALYSIS; MAJOR CLINICAL STUDY; MALE; RISK ASSESSMENT; STATISTICAL ANALYSIS;

GLYCINE MAX; HELIANTHUS;

EID: 31544433922     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.1093/jn/135.11.2674     Document Type: Conference Paper

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