A comparison of the effects of cheese and butter on serum lipids, haemostatic variables and homocysteine

British Journal of Nutrition

Volumn 92, Issue 5, 2004, Pages 791-797

  Biong, Anne S ^a,b   Müller, Hanne ^c,d   Seljeflot, Ingebjørg ^e   Veierød, Marit B ^a   Pedersen, Jan I ^a,c  

^a UNIVERSITY OF OSLO   (Norway)

^b TINE SA   (Norway)

^c OSLO METROPOLITAN UNIVERSITY   (Norway)

^d NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^e ULLEVÅL UNIVERSITY HOSPITAL   (Norway)

Author keywords

Calcium; Coronary heart disease; Dairy products; Fibrinolysis; Serum cholesterol

Indexed keywords

APOLIPOPROTEIN A1; APOLIPOPROTEIN B; CALCIUM DERIVATIVE; CASEIN; CHOLESTEROL; EGG PROTEIN; EGG WHITE; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; HOMOCYSTEINE; LIPID; LIPOPROTEIN; LOW DENSITY LIPOPROTEIN CHOLESTEROL; TRIACYLGLYCEROL;

ADULT; AMINO ACID BLOOD LEVEL; ARTICLE; BLOOD ANALYSIS; BLOOD SAMPLING; BUTTER; CHEESE; CHOLESTEROL BLOOD LEVEL; CONTROLLED STUDY; DIET RESTRICTION; FAT CONTENT; FAT INTAKE; FEMALE; FOOD INTAKE; HEMOSTASIS; HUMAN; HUMAN EXPERIMENT; LIPID BLOOD LEVEL; LIPOPROTEIN BLOOD LEVEL; MALE; PROTEIN INTAKE; RANDOMIZATION; STATISTICAL SIGNIFICANCE;

EID: 9444239841     PISSN: 00071145     EISSN: None     Source Type: Journal    
DOI: 10.1079/BJN20041257     Document Type: Article

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