Open AccessOleic acid from cooking oils is associated with lower insulin resistance in the general population (Pizarra study)
Author(s) -
Federico Soriguer,
Isabel Esteva,
Gemma RojoMartínez,
MS Ruiz de Adana,
MC Dobarganes,
JM Garcia-Almeida,
Francisco J. Tinahones,
Manuel Beltrán,
Stella GonzálezRomero,
Gabriel Olveira,
Juan Miguel GómezZumaquero
Publication year - 2004
Publication title -
european journal of endocrinology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.897
H-Index - 148
eISSN - 1479-683X
pISSN - 0804-4643
DOI - 10.1530/eje.0.1500033
Subject(s) - insulin resistance , oleic acid , linoleic acid , sunflower oil , population , medicine , fatty acid , chemistry , food science , obesity , endocrinology , biochemistry , environmental health
To evaluate the relation between type of dietary fatty acid and degree of insulin resistance.
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