The author provides a fresh perspective on the relationships between diet and blood lipids and coronary heart disease. Recent evidence suggests that traditional treatment guidelines do not adequately address important differences among the types of dietary fatty acids or the influence of other dietary factors, such as antioxidants.
|Original language||English (US)|
|Number of pages||6|
|State||Published - 1997|
ASJC Scopus subject areas
- Nutrition and Dietetics