The Effect of Different Nutritional Education Models on Reducing Cardiovascular Disease Risk Factors by Improving Dietary Fat Quality in Hemodialysis Patients

Cardiovascular disease (CVD) is the most common complication in hemodialysis patients. Nutritional education provided by dietitians could improve overall dietary quality and dietary fat quality to reduce the risk of CVD. However, no studies have investigated the relationship between dietary fat qual...

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Detalles Bibliográficos
Autores principales: Liu, Wan-Lin, Chen, Yun-Han, Duong, Tuyen Van, Wong, Te-Chih, Chen, Hsi-Hsien, Chen, Tso-Hsiao, Hsu, Yung-Ho, Peng, Sheng-Jeng, Yang, Shwu-Huey
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9501255/
https://www.ncbi.nlm.nih.gov/pubmed/36145214
http://dx.doi.org/10.3390/nu14183840

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9501255/
https://www.ncbi.nlm.nih.gov/pubmed/36145214
http://dx.doi.org/10.3390/nu14183840

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