LDL of Taiwanese Vegetarians Are Less Oxidizable than Those of Omnivores

The vegetarians in Taiwan consume diets high in polyunsaturated fatty acids. To investigate whether this dietary pattern results in high susceptibility of LDL to oxidation, 109 long-term (8 ± 5 y) male and female vegans and lactovegetarians (ages 31–45 y) from Taipei and females from Hualien and mat...

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Veröffentlicht in:	The Journal of nutrition 2000-06, Vol.130 (6), p.1591-1596
Hauptverfasser:	Lu, Shao-Chun, Wu, Wen-Huey, Lee, Chien-An, Chou, Hsu-Fang, Lee, Huei-Rong, Huang, Po-Chao
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult arachidonic acid Biological and medical sciences Blood Pressure Body Mass Index Cholesterol Diet Diet Surveys Diet, Vegetarian Fatty acids Fatty Acids, Unsaturated - administration & dosage Fatty Acids, Unsaturated - metabolism Feeding. Feeding behavior Female Fundamental and applied biological sciences. Psychology Humans LDL oxidation Lipoproteins, LDL - blood Lipoproteins, LDL - metabolism Male Mental Recall Middle Aged Oxidation Oxidation-Reduction polyunsaturated fatty acids Taiwan vegetarian diet Vegetarianism Vertebrates: anatomy and physiology, studies on body, several organs or systems
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