Associations Between Intake of Fermented Dairy Products and Blood Lipid Concentrations Are Affected by Fat Content and Dairy Matrix – The Tromsø Study: Tromsø7

Introduction: Dairy fat is rich in saturated fatty acids known to increase serum low-density lipoprotein cholesterol (LDL-C) concentration, an important risk factor for cardiovascular disease (CVD). However, intake of fermented dairy products has been associated with reduced CVD risk in observationa...

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Detalles Bibliográficos
Autores principales: Machlik, Monika Lund, Hopstock, Laila Arnesdatter, Wilsgaard, Tom, Hansson, Patrik
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8646841/
https://www.ncbi.nlm.nih.gov/pubmed/34881281
http://dx.doi.org/10.3389/fnut.2021.773468

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8646841/
https://www.ncbi.nlm.nih.gov/pubmed/34881281
http://dx.doi.org/10.3389/fnut.2021.773468

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