Olive oil consumption is associated with a lower risk of cardiovascular disease and stroke

Author:

Donat-Vargas CarolinaORCID,Sandoval-Insausti Helena,Peñalvo José L.,Moreno Iribas Maria ConcepciónORCID,Amiano Pilar,Bes-Rastrollo Maira,Molina-Montes EstherORCID,Moreno-Franco BelénORCID,Agudo Antonio,Mayo Cristina Lasheras,Laclaustra Martín,De La Fuente Arrillaga Carmen,Chirlaque Lopez Maria Dolores,Sánchez Maria-JoséORCID,Martínez-Gonzalez Miguel Angel,Pilar Guallar-CastillónORCID

Funder

Plan Nacional sobre Drogas

Instituto de Salud Carlos III

Publisher

Elsevier BV

Subject

Critical Care and Intensive Care Medicine,Nutrition and Dietetics

Reference33 articles.

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3. Mediterranean diet pyramid: a cultural model for healthy eating;Willett;Am J Clin Nutr,1995

4. Broad-spectrum health protection of extra virgin olive oil compounds;Lombardo,2018

5. Bioactive compounds and quality of extra virgin olive oil;Jimenez-Lopez;Foods,2020

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