Butter increased total and LDL cholesterol compared with olive oil but resulted in higher HDL cholesterol compared with a habitual diet

American Journal of Clinical Nutrition

Volumn 102, Issue 2, 2015, Pages 309-315

  Engel, Sara ^a   Tholstrup, Tine ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Blood lipids; Butter; Cholesterol; Dairy; Olive oil

Indexed keywords

C REACTIVE PROTEIN; CHOLESTEROL; GLUCOSE; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; INSULIN; LOW DENSITY LIPOPROTEIN CHOLESTEROL; OLIVE OIL; SATURATED FATTY ACID; TRIACYLGLYCEROL; BUTTER; GLUCOSE BLOOD LEVEL; VEGETABLE OIL;

ADULT; ARTICLE; BLOOD ANALYSIS; BLOOD SAMPLING; BODY MASS; BUTTER; CALORIC INTAKE; CHOLESTEROL BLOOD LEVEL; COMPARATIVE STUDY; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIET SUPPLEMENTATION; DIETARY INTAKE; DOUBLE BLIND PROCEDURE; ENERGY EXPENDITURE; FAT CONTENT; FEMALE; HUMAN; INTERVENTION STUDY; LIPID BLOOD LEVEL; MALE; NORMAL HUMAN; PHYSICAL ACTIVITY; RANDOMIZED CONTROLLED TRIAL; ADVERSE EFFECTS; ANALYSIS; BLOOD; CLINICAL TRIAL; DENMARK; ETHNOLOGY; FEEDING BEHAVIOR; GLUCOSE BLOOD LEVEL; HYPERCHOLESTEROLEMIA; MIDDLE AGED; RISK FACTOR; UPREGULATION;

ADULT; BLOOD GLUCOSE; BUTTER; C-REACTIVE PROTEIN; CHOLESTEROL; CHOLESTEROL, HDL; CHOLESTEROL, LDL; CROSS-OVER STUDIES; DENMARK; DOUBLE-BLIND METHOD; FEMALE; FOOD HABITS; HUMANS; HYPERCHOLESTEROLEMIA; INSULIN; MALE; MIDDLE AGED; PLANT OILS; RISK FACTORS; UP-REGULATION;

EID: 84938698521     PISSN: 00029165     EISSN: 19383207     Source Type: Journal    
DOI: 10.3945/ajcn.115.112227     Document Type: Article

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