Substitution of vegetable oil for a partially-hydrogenated fat favorably alters cardiovascular disease risk factors in moderately hypercholesterolemic postmenopausal women.

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Published in Atherosclerosis on April 05, 2009

Authors

Sonia Vega-López1, Nirupa R Matthan, Lynne M Ausman, Masumi Ai, Seiko Otokozawa, Ernst J Schaefer, Alice H Lichtenstein

Author Affiliations

1: Cardiovascular Nutrition Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA 02111, United States.

Associated clinical trials:

Effect of Vegetable Oils for Use by the Snack Food Industry on Plasma Lipid Levels and Inflammatory Markers | NCT00175071

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