Effects of improved fat content of frankfurters and pâtés on lipid and lipoprotein profile of volunteers at increased cardiovascular risk: A placebo-controlled study

European Journal of Nutrition

Volumn 53, Issue 1, 2014, Pages 83-93

  Delgado Pando, Gonzalo ^a   Celada, Paloma ^b   Sánchez Muniz, Francisco J ^b   Jiménez Colmenero, Francisco ^a   Olmedilla Alonso, Begoña ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Atherogenic ratio; Blood pressure; Cholesterol; Frankfurters; Lipids; Lipoprotein; Omega 3 enriched meat; P t s; Reduced fat

Indexed keywords

ADULT; BLOOD GLUCOSE; BLOOD PRESSURE; BODY MASS INDEX; CARDIOVASCULAR DISEASES; CHOLESTEROL, HDL; CHOLESTEROL, LDL; CROSS-OVER STUDIES; DIETARY FATS; FATTY ACIDS, OMEGA-3; FEMALE; HUMANS; MALE; MEAT PRODUCTS; MIDDLE AGED; NUTRITIVE VALUE; RISK FACTORS; TRIGLYCERIDES;

EID: 84895075975     PISSN: 14366207     EISSN: 14366215     Source Type: Journal    
DOI: 10.1007/s00394-013-0502-1     Document Type: Article

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