Good fats, bad fats, polyunsaturated fatty acids, and cognition in the elderly
Author:
Affiliation:
1. Research Center on Aging; Departments of Medicine and Physiology and Biophysics; University of Sherbrooke; Sherbrooke; Quebec; Canada
Publisher
Wiley
Subject
Neurology (clinical),Neurology
Reference4 articles.
1. Dietary fat types and 4-year cognitive change in community-dwelling older women;Okereke;Ann Neurol,2012
2. Fish, docosahexaenoic acid and Alzheimer's disease;Cunnane;Prog Lipid Res,2009
3. N-6 fatty acid specific and mixed polyunsaturated dietary interventions have different effects on CHD risk: a meta-analysis of randomised controlled trials;Ramsden;Br J Nutr,2010
4. Dietary patterns and risk of dementia: the Three City cohort;Barberger-Gateau;Ann Neurol,2007
Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Nut consumption and risk of mortality in the Physicians’ Health Study;The American Journal of Clinical Nutrition;2014-12-17
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