Can rapeseed oil replace olive oil as part of a Mediterranean-style diet?

British Journal of Nutrition

Volumn 112, Issue 11, 2014, Pages 1882-1895

  Hoffman, Richard ^a   Gerber, Mariette ^b  

^a UNIVERSITY OF HERTFORDSHIRE   (United Kingdom)

^b Cancer Institute   (France)

Author keywords

Canola oil; Mediterranean diet; Olive oil; Rapeseed oil

Indexed keywords

FAT; OLIVE OIL; ANTIOXIDANT; EDIBLE OIL; RAPESEED OIL; VEGETABLE OIL;

ARTICLE; CARDIOVASCULAR DISEASE; COOKING; DEGENERATIVE DISEASE; FOOD COMPOSITION; HUMAN; MALIGNANT NEOPLASTIC DISEASE; MEDITERRANEAN DIET; NUTRITIONAL HEALTH; NUTRITIONAL VALUE; RAPESEED; BRASSICA RAPA; CARDIOVASCULAR DISEASES; CHEMISTRY; COMPARATIVE STUDY; HEALTH PROMOTION; HEAT; NUTRITION; OLIVE TREE; PROCEDURES;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS;

ANTIOXIDANTS; BRASSICA RAPA; CARDIOVASCULAR DISEASES; DIET, MEDITERRANEAN; DIETARY FATS, UNSATURATED; HEALTH PROMOTION; HOT TEMPERATURE; HUMANS; NUTRITION SURVEYS; OLEA; PLANT OILS;

EID: 84925581915     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114514002888     Document Type: Article

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