Cardiovascular disease markers responses in male receiving improved-fat meat-products vary by initial LDL-cholesterol levels.
DOI:
https://doi.org/10.19230/jonnpr.2016.1.6.1088Keywords:
CVD risk markers, Frankfurters, Pâtes, low fat, omega-3, pork, high-CVD risk-subjects, LDL-cholesterol.Abstract
Objectives: Cardiovascular disease (CVD) is prevalent in people at high meat-product consumption. To study the effect of consuming different Pâté and Frankfurter formulations on clinical/emergent CVD biomarkers in male volunteers with different initial LDL-cholesterol levels (< and
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