Elevated blood cholesterol and triglycerides have been implicated as risk factors for arteriosclerosis. Their role in hyperlipidemias and hyperlipoproteinemias, together with dietary treatment, is reviewed.
|Original language||English (US)|
|Number of pages||9|
|Journal||Journal of the American Dietetic Association|
|State||Published - Dec 1 1973|
ASJC Scopus subject areas
- Food Science
- Nutrition and Dietetics