The balance between ω-6 and ω-3 fatty acids and the risk of coronary heart disease

This publication has 11 references indexed in Scilit:

• Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review
  Journal of the American College of Nutrition, 2001
• Polyunsaturated fatty acids in the food chain in the United States
  The American Journal of Clinical Nutrition, 2000
• Dietary supplementation with n-3 polyunsaturated fatty acids and vitamin E after myocardial infarction: results of the GISSI-Prevenzione trial
  The Lancet, 1999
• Dietary intake of α-linolenic acid and risk of fatal ischemic heart disease among women
  The American Journal of Clinical Nutrition, 1999
• Mediterranean Diet, Traditional Risk Factors, and the Rate of Cardiovascular Complications After Myocardial Infarction
  Circulation, 1999
• Dietary fatty acids in the management of diabetes mellitus
  The American Journal of Clinical Nutrition, 1997
• Are fish oils beneficial in the prevention and treatment of coronary artery disease?
  The American Journal of Clinical Nutrition, 1997
• Overview
  Journal of Cardiovascular Risk, 1994
• Effects of polyunsaturated fatty acids on factors related to cardiovascular disease
  The American Journal of Cardiology, 1987
• Serum Cholesterol Response to Changes in Dietary Lipids
  The American Journal of Clinical Nutrition, 1966