Fermented dairy food and CVD risk

British Journal of Nutrition

Volumn 113, Issue S2, 2015, Pages S131-S135

  Tapsell, Linda C ^a  

^a UNIVERSITY OF WOLLONGONG   (Australia)

Author keywords

CVD; Dairy foods; Nutrition

Indexed keywords

LOW DENSITY LIPOPROTEIN CHOLESTEROL; PROBIOTIC AGENT; SATURATED FATTY ACID; YOGHURT;

ANTIHYPERTENSIVE ACTIVITY; ARTERY INTIMA PROLIFERATION; ARTICLE; BUTTER; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; CHEESE; CHOLESTEROL BLOOD LEVEL; DAIRY PRODUCT; DISEASE ASSOCIATION; FERMENTED PRODUCT; FOOD INTAKE; HEART INFARCTION; HEART PROTECTION; HUMAN; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LIPID COMPOSITION; MEDICAL RESEARCH; MEDITERRANEAN DIET; METHODOLOGY; NUTRITIONAL HEALTH; RISK REDUCTION; STREPTOCOCCUS THERMOPHILUS; SYSTEMATIC REVIEW (TOPIC); WEIGHT GAIN; ANIMAL; CARDIOVASCULAR DISEASES; EVIDENCE BASED MEDICINE; FUNCTIONAL FOOD; HEALTH CARE POLICY; MICROBIOLOGY; RISK FACTOR;

ANIMALS; CARDIOVASCULAR DISEASES; CHEESE; CULTURED MILK PRODUCTS; DIET, MEDITERRANEAN; EVIDENCE-BASED MEDICINE; FUNCTIONAL FOOD; HUMANS; NUTRITION POLICY; RISK FACTORS; YOGURT;

EID: 84937030819     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114514002359     Document Type: Article

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