Conjugated linoleic acid in adipose tissue and risk of myocardial infarction

dc.creator	Smit, Liesbeth A.
dc.creator	Baylin, Ana
dc.creator	Campos Núñez, Hannia
dc.date.accessioned	2020-06-26T16:59:05Z
dc.date.available	2020-06-26T16:59:05Z
dc.date.issued	2010
dc.description.abstract	Despite the high saturated fat content of dairy products, no clear association between dairy product intake and risk of myocardial infarction (MI) has been observed. Dairy products are the main source of conjugated linoleic acid (CLA; 18:2n27t), which is produced by the ruminal biohydrogenation of grasses eaten by cows. Pasture-grazing dairy cows have more CLA in their milk than do grain-fed cows. Some animal models have reported beneficial effects of CLA on atherosclerosis.	es_ES
dc.description.procedence	UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Sociales::Centro Centroamericano de Población (CCP)	es_ES
dc.identifier.citation	https://academic.oup.com/ajcn/article/92/1/34/4597390?searchresult=1
dc.identifier.doi	10.3945/ajcn.2010.29524
dc.identifier.issn	0002-9165
dc.identifier.issn	1938-3207
dc.identifier.uri	https://hdl.handle.net/10669/81220
dc.language.iso	en_US	es_ES
dc.rights	acceso abierto	es_ES
dc.source	The American Journal of Clinical Nutrition, vol.92(1), pp.34-40	es_ES
dc.subject	Enfermedades cardiovasculares	es_ES
dc.subject	Grasas saturadas	es_ES
dc.title	Conjugated linoleic acid in adipose tissue and risk of myocardial infarction	es_ES
dc.type	artículo original

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