Using 3-6 differences in essential fatty acids rather than 3/6 ratios gives useful food balance scores

Nutrition and Metabolism

Volumn 9, Issue , 2012, Pages

  Lands, Bill ^a   Lamoreaux, Etienne ^b  

^a ASN   (United States)

^b NATIONAL INSTITUTE ON ALCOHOL ABUSE AND ALCOHOLISM   (United States)

Author keywords

Arachidonic cascade; Calories; Cardiovascular; Essential fatty acids; Health risk assessment; Highly unsaturated; Inflammatory; Omega 3; Omega 6; Polyunsaturated

Indexed keywords

BIOLOGICAL MARKER; ESSENTIAL FATTY ACID; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; UNSATURATED FATTY ACID;

ARTICLE; BLOOD; FOOD BALANCE SCORE; FOOD PREFERENCE; HUMAN; NUTRIENT; QUANTITATIVE ANALYSIS; RISK ASSESSMENT; SCORING SYSTEM;

EID: 84861335943     PISSN: None     EISSN: 17437075     Source Type: Journal    
DOI: 10.1186/1743-7075-9-46     Document Type: Article

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