Egg Composition vs CVD Risk
Author:
Publisher
Humana Press
Link
http://link.springer.com/content/pdf/10.1007/978-1-59745-330-1_12
Reference94 articles.
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2. Hu FB, Stampfer MJ, Rimm EB, et al. A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA 1999;281(15):1387–1394.
3. Kritchevsky SB. A review of scientific research and recommendations regarding eggs. J Am Coll Nutr 2004;(6 Suppl):596S–600S.
4. Davignon J. The lipid hypothesis. Pathophysiological basis. Arch Surg. 1978;113:28–34.
5. Ross R, Glomset JA. The pathogenesis of atherosclerosis (first of two parts). N Engl J Med 1976;295(7):369–377.
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. 19. Egg fortification for improved cardiometabolicrelated effects;Handbook of eggs in human function;2015-03-02
2. Every egg may have a targeted purpose: toward a differential approach to egg according to composition and functional effect;World's Poultry Science Journal;2010-06-01
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