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International Journal of Food Sciences and Nutrition Volume 64, 2013 - Issue 2
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Studies in Humans

Fatty acid content of serum lipid fractions and blood lipids in normolipidaemic volunteers fed two types of cheese having different fat compositions: a pilot study

Federica IntorreNational Institute for Research on Food and Nutrition, Rome, ItalyCorrespondence[email protected]
,
Eugenia VenneriaNational Institute for Research on Food and Nutrition, Rome, Italy
,
Enrico FinottiNational Institute for Research on Food and Nutrition, Rome, Italy
,
Maria Stella FoddaiNational Institute for Research on Food and Nutrition, Rome, Italy
,
Elisabetta TotiNational Institute for Research on Food and Nutrition, Rome, Italy
,
Giovina CatastaNational Institute for Research on Food and Nutrition, Rome, Italy
,
Lara PalombaNational Institute for Research on Food and Nutrition, Rome, Italy
,
Elena AzziniNational Institute for Research on Food and Nutrition, Rome, Italy
,
Alessandro FumagalliNational Institute for Research on Food and Nutrition, Rome, Italy
&
Giuseppe MaianiNational Institute for Research on Food and Nutrition, Rome, Italy
 show all
Pages 185-193 | Published online: 31 Jul 2012

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Christopher P. Haskins, George Henderson & Colin E. Champ. (2019) Meat, eggs, full-fat dairy, and nutritional boogeymen: Does the way in which animals are raised affect health differently in humans?. Critical Reviews in Food Science and Nutrition 59:17, pages 2709-2719.
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Articles from other publishers (4)

Cristina Santurino, Bricia López-Plaza, Javier Fontecha, María V. Calvo, Laura M. Bermejo, David Gómez-Andrés & Carmen Gómez-Candela. (2020) Consumption of Goat Cheese Naturally Rich in Omega-3 and Conjugated Linoleic Acid Improves the Cardiovascular and Inflammatory Biomarkers of Overweight and Obese Subjects: A Randomized Controlled Trial. Nutrients 12:5, pages 1315.
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Elena Azzini, Giuseppe Maiani, Aida Turrini, Federica Intorre, Gabriella Lo Feudo, Roberto Capone, Francesco Bottalico, Hamid El Bilali & Angela Polito. (2018) The health-nutrition dimension: a methodological approach to assess the nutritional sustainability of typical agro-food products and the Mediterranean diet. Journal of the Science of Food and Agriculture 98:10, pages 3684-3705.
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Lena Al-Khudairy, Louise Hartley, Christine Clar, Nadine Flowers, Lee Hooper & Karen Rees. (2015) Omega 6 fatty acids for the primary prevention of cardiovascular disease. Cochrane Database of Systematic Reviews.
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Janette de Goede, Johanna M. Geleijnse, Eric L. Ding & Sabita S. Soedamah-Muthu. (2015) Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials. Nutrition Reviews 73:5, pages 259-275.
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