Spiseoliers effekt på blodlipider og risiko for iskaemisk hjertesygdom med saerlig fokus på olivenolie. En litteraturgennemgang

L Jespersen, M U Jakobsen, Henrik Hasseldam, Peter Marckmann

4 Citationer (Scopus)

Abstract

The European Union is financing a large-scale campaign, in which olive oil is represented as the optimal fat for dietetic prevention of coronary heart disease.
Bidragets oversatte titelThe effect of dietary oils on blood lipids and the risk of ischemic heart disease with special emphasis on olive oil. A literature review
OriginalsprogDansk
TidsskriftUgeskrift for Laeger
Vol/bind163
Udgave nummer35
Sider (fra-til)4736-40
Antal sider5
ISSN0041-5782
StatusUdgivet - 2001

Emneord

  • Adult
  • Cholesterol, HDL
  • Cholesterol, LDL
  • Coronary Disease
  • Dietary Fats
  • Female
  • Food Habits
  • Humans
  • Lipids
  • Male
  • Middle Aged
  • Myocardial Ischemia
  • Plant Oils
  • Randomized Controlled Trials as Topic
  • Risk Assessment

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