Effects of dietary fatty acids on the composition and oxidizability of low-density lipoprotein.

Publication Type:

Journal Article

Source:

European journal of clinical nutrition, Volume 56, Issue 1, p.72-81 (2002)

Keywords:

Adult, Body Weight, Cholesterol, HDL, Cholesterol, LDL, Diet Records, Dietary Fats, Unsaturated, Energy Intake, Fatty Acids, Monounsaturated, Fatty Acids, Unsaturated, Female, Humans, Male, Plant Oils, Reference Values, Tocopherols, Triglycerides

Abstract:

The objective of this study was to compare the effects of dietary monounsaturated fatty acids (MUFA), n-6 and n-3 polyunsaturated fatty acids (PUFA) on LDL composition and oxidizability.