Dietary factors in relation to rheumatoid arthritis: a role for olive oil and cooked vegetables?-Reference-Cited by-同舟云学术

Dietary factors in relation to rheumatoid arthritis: a role for olive oil and cooked vegetables?

Published:1999-12-01 Issue:6 Volume:70 Page:1077-1082
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

Linos Athena¹,Kaklamani Virginia G¹,Kaklamani Evangelia¹,Koumantaki Yvonni¹,Giziaki Ernestini¹,Papazoglou Sotiris¹,Mantzoros Christos S¹

Affiliation:

1. From the Department of Epidemiology, University of Athens Medical School, Greece; the Department of Internal Medicine, Newton Wellesley Hospital, Boston; Gennimatas General Hospital, Athens, Greece; and the Division of Endocrinology, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston.

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/70/6/1077/23938188/1077.pdf

Reference38 articles.

1. The effect of olive oil and fish consumption on rheumatoid arthritis: a case control study;Linos;Scand J Rheumatol,1991

2. Effect of dietary polyunsaturated fatty acid (PUFA) supplementation on adjuvant induced polyarthritis in rats;McColl;J Rheumatol,1987

3. Diet and arthritis;Cleland;Baillieres Clin Rheumatol,1995

4. Effects of manipulation of dietary fatty acids on clinical manifestations of rheumatoid arthritis;Kremer;Lancet,1985

5. Fish-oil fatty acid supplementation in active rheumatoid arthritis;Kremer;Ann Intern Med,1987

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