Exclusive olive oil consumption is associated with lower likelihood of developing Left ventricular systolic dysfunction in acute coronary syndrome patients: The hellenic heart failure study

Annals of Nutrition and Metabolism

Volumn 56, Issue 1, 2010, Pages 9-15

  Chrysohoou, Christina ^a   Kastorini, Christina Maria ^b   Panagiotakos, Demosthenes ^b   Aggelopoulos, Panagiotis ^a   Tsiachris, Dimitris ^a   Pitsavos, Christos ^a   Stefanadis, Christodoulos ^a  

^a UNIVERSITY OF ATHENS MEDICAL SCHOOL   (Greece)

^b HAROKOPIO UNIVERSITY   (Greece)

Author keywords

Acute coronary syndromes; Diet; Heart failure; Left ventricular dysfunction; Olive oil

Indexed keywords

BIOCHEMICAL MARKER; OLIVE OIL;

ACUTE CORONARY SYNDROME; ADULT; AGED; ANTHROPOMETRIC PARAMETERS; ARTICLE; BODY MASS; CONTROLLED STUDY; DIETARY INTAKE; FEMALE; HEART LEFT VENTRICLE EJECTION FRACTION; HEART LEFT VENTRICLE FAILURE; HUMAN; MAJOR CLINICAL STUDY; MALE; PHYSICAL ACTIVITY; PRIORITY JOURNAL; SMOKING; SYSTOLIC DYSFUNCTION;

ACUTE CORONARY SYNDROME; AGED; AGED, 80 AND OVER; BODY MASS INDEX; DIET; DIETARY FATS; ENERGY INTAKE; EXERCISE; FEMALE; HUMANS; LIFE STYLE; MALE; MIDDLE AGED; PLANT OILS; RISK FACTORS; STROKE VOLUME; VENTRICULAR DYSFUNCTION, LEFT;

EID: 70450203324     PISSN: 02506807     EISSN: None     Source Type: Journal    
DOI: 10.1159/000261898     Document Type: Article

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