Tomato-based food products are related to clinically modest improvements in selected coronary biomarkers in women

Journal of Nutrition

Volumn 142, Issue 2, 2012, Pages 326-333

  Sesso, Howard D ^a,b   Wang, Lu ^a   Ridker, Paul M ^a   Buring, Julie E ^a,b  

^a BRIGHAM AND WOMEN S HOSPITAL   (United States)

^b HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

APOLIPOPROTEIN A1; APOLIPOPROTEIN B; BIOLOGICAL MARKER; C REACTIVE PROTEIN; CHOLESTEROL; CREATININE; FIBRINOGEN; HEMOGLOBIN A1C; INTERCELLULAR ADHESION MOLECULE 1; LIPOPROTEIN A; LOW DENSITY LIPOPROTEIN CHOLESTEROL; TRIACYLGLYCEROL;

ADULT; AGED; ARTICLE; BLOOD SAMPLING; CHOLESTEROL BLOOD LEVEL; CONTROLLED STUDY; CREATININE BLOOD LEVEL; FEMALE; FIBRINOGEN BLOOD LEVEL; FOOD; FOOD INTAKE; HEMOGLOBIN BLOOD LEVEL; HUMAN; HYPERCHOLESTEROLEMIA; LIFESTYLE; LIPOPROTEIN BLOOD LEVEL; PIZZA; RISK FACTOR; TOMATO; TOMATO JUICE; TOMATO SAUCE; TRIACYLGLYCEROL BLOOD LEVEL;

BIOLOGICAL MARKERS; C-REACTIVE PROTEIN; CORONARY DISEASE; CROSS-SECTIONAL STUDIES; FEMALE; FOOD ANALYSIS; HEMOGLOBIN A, GLYCOSYLATED; HUMANS; HYPERLIPIDEMIAS; LYCOPERSICON ESCULENTUM; MIDDLE AGED; ODDS RATIO;

LYCOPERSICON ESCULENTUM;

EID: 84863289404     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.111.150631     Document Type: Article

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