Prevalent Seasoning and Cooking Fats, Arterial Stiffness and Blood Lipid Pattern in a Rural Population Sample: Data from the Brisighella Heart Study

Background: Dietary fats have been variably associated with the risk of cardiovascular disease. The aim of our study was to evaluate the association between everyday mainly used dietary fats in cooking and as seasoning and hemodynamic and lipid parameters. Methods: For this study, we selected from t...

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Detalles Bibliográficos
Autores principales: Cicero, Arrigo F.G., Fogacci, Federica, Grandi, Elisa, Rizzoli, Elisabetta, Bove, Marilisa, D’Addato, Sergio, Borghi, Claudio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600239/
https://www.ncbi.nlm.nih.gov/pubmed/33036471
http://dx.doi.org/10.3390/nu12103063

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600239/
https://www.ncbi.nlm.nih.gov/pubmed/33036471
http://dx.doi.org/10.3390/nu12103063

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