Showing results (251-260 of 293) with videos related to

Sort By:
Pageof 30
The British Journal of Nutrition|January 15, 2013
Adding MUFA to a dietary portfolio of cholesterol-lowering foods reduces apoAI fractional catabolic rate in subjects with dyslipidaemiaMarie-Ève Labonté, David J A Jenkins, Gary F Lewis, et al.
The American Journal of Clinical Nutrition|July 28, 2010
Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trialThomas M S Wolever, Susan M Tosh, Alison L Gibbs, et al.
The Journal of Nutrition|April 17, 2018
Saturated Fats from Butter but Not from Cheese Increase HDL-Mediated Cholesterol Efflux Capacity from J774 Macrophages in Men and Women with Abdominal ObesityDidier Brassard, Benoît J Arsenault, Marjorie Boyer, et al.
The American Journal of Clinical Nutrition|March 22, 2024
Substitution of dietary monounsaturated fatty acids from olive oil for saturated fatty acids from lard increases low-density lipoprotein apolipoprotein B-100 fractional catabolic rate in subjects with dyslipidemia associated with insulin resistance: a randomized controlled trialLouis-Charles Desjardins, Francis Brière, André J Tremblay, et al.
The American Journal of Clinical Nutrition|October 6, 2017
Differential impact of the cheese matrix on the postprandial lipid response: a randomized, crossover, controlled trialJean-Philippe Drouin-Chartier, André J Tremblay, Julie Maltais-Giguère, et al.
The American Journal of Clinical Nutrition|March 3, 2017
Comparison of the impact of SFAs from cheese and butter on cardiometabolic risk factors: a randomized controlled trialDidier Brassard, Maude Tessier-Grenier, Janie Allaire, et al.
CMAJ : Canadian Medical Association Journal = Journal De L'Association Medicale Canadienne|November 3, 2010
Adding monounsaturated fatty acids to a dietary portfolio of cholesterol-lowering foods in hypercholesterolemiaDavid J A Jenkins, Laura Chiavaroli, Julia M W Wong, et al.
Trials|April 24, 2014
Plasma fatty acid changes following consumption of dietary oils containing n-3, n-6, and n-9 fatty acids at different proportions: preliminary findings of the Canola Oil Multicenter Intervention Trial (COMIT)Vijitha K Senanayake, Shuaihua Pu, David A Jenkins, et al.
Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquee, Nutrition Et Metabolisme|June 24, 2026
Dietary intakes and diet quality of adults in the province of Québec according to socioeconomic status: a cross-sectional analysis from the NutriQuébec projectMarianne Rochette, Gabrielle Rochefort, Joy Hutchinson, et al.
The American Journal of Clinical Nutrition|April 19, 2021
A combination of single nucleotide polymorphisms is associated with the interindividual variability in the blood lipid response to dietary fatty acid consumption in a randomized clinical trialEthendhar Rajendiran, Benoît Lamarche, Yongbo She, et al.
Pageof 30