Olive oil consumption and risk of non-fatal myocardial infarction in Italy
Author:
Publisher
Oxford University Press (OUP)
Subject
General Medicine,Epidemiology
Link
http://academic.oup.com/ije/article-pdf/31/6/1274/11434422/0311274.pdf
Reference12 articles.
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2. Menotti A, Keys A, Aravanis C et al. Seven Countries Study. First 20-year mortality data in 12 cohorts of six countries. Ann Med1989;21:175–79.
3. Trevisan M, Krogh V, Freudenheim J et al. Consumption of olive oil, butter, and vegetable oils and coronary heart disease risk factors. The Research Group ATS-RF2 of the Italian National Research Council. JAMA1990;263:688–92.
4. Mensink RP, Katan MB. Effect of monounsaturated fatty acids versus complex carbohydrates on high-density lipoproteins in healthy men and women. Lancet1987;i:122–25.
5. Gramenzi A, Gentile A, Fasoli M, Negri E, Parazzini F, La Vecchia C. Association between certain foods and risk of acute myocardial infarction in women. BMJ1990;300:771–73.
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