A comparative study of the effects of palm olein, cocoa butter and extra virgin olive oil on lipid profile, including low-density lipoprotein subfractions in young healthy Chinese people-Reference-Cited by-同舟云学术

A comparative study of the effects of palm olein, cocoa butter and extra virgin olive oil on lipid profile, including low-density lipoprotein subfractions in young healthy Chinese people

Published:2018-08-30 Issue:3 Volume:70 Page:355-366
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Cheng Chen¹,Wang Di¹,Xia Hui¹,Wang Feng¹,Yang Xian¹,Pan Da¹,Wang Shaokang¹,Yang Ligang¹,Lu Huixia²,Shu Guofang²,He Yaqiong²,Xie Yulan³,Sun Guiju¹^ORCID,Yang Yuexin⁴

Affiliation:

1. Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, P.R. China;

2. Department of Laboratory, Zhongda Hospital Affiliated to Southeast University, Nanjing, P.R. China;

3. Department of Preventive Care, Zhongda Hospital Affiliated to Southeast University, Nanjing, P.R. China;

4. National Institute for Nutrition and Health, Chinese Centre for Disease Control and Prevention, Beijing, P.R. China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2018.1504009

Reference80 articles.

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2. Agriculture USDo release 28, 2016. National nutrient database for standard reference; [accessed 2017 June 5]. https://ndb.nal.usda.gov/ndb/search/list.

3. Dietary fat and risk of coronary heart disease in men: cohort follow up study in the United States

4. Chocolate consumption in relation to blood pressure and risk of cardiovascular disease in German adults

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