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Filtering by: Subject Fishes -- Cardiovascular system Academic Affiliation Nutrition and Food Management

The effect of the consumption of three types of dietary fish on cardiovascular risk predictors

Creator:

Patton, Beverly D.

Abstract:

Epidemiological studies have suggested that the consumption of fish may reduce the risk of cardiovascular disease. Compared to the number of studies using fish oils, few studies have used fish itself. Those which have used fish have generally used fattier fish such as mackerel and salmon as part of an...

Resource Type:

Dissertation

Full Text:

: THE EFFECT OF THE CONSUMPTION OF THREE TYPES OF DIETARY FISH ON CARDIOVASCULAR RISK PREDICTORS
The effect of supplementation with n-9, n-6, and n-3 fatty acids on plasma lipid, lipoprotein, apolipoprotein B concentrations, LDL particle size, and oxidative susceptibility of two LDL subfractions in postmenopausal women

Creator:

Lee, Ye-Sun

Abstract:

Current dietary recommendations have placed increasing emphasis on dietary fat as an important element to decrease risk of cardiovascular disease (CVD). Although total fat and the fatty acid composition of diets influence the risk of CVD, the optimal amounts of different fatty acids are not well defined, especially if n-6...

Resource Type:

Dissertation

Full Text:

increasing emphasis on dietary fat as an important element to decrease risk of cardiovascular disease (CVD