Coagulation, thrombogenesis, and insulin resistance markers in increased-cardiovascular-risk subjects consuming improved-fat meat products

Coagulation, thrombogenesis, and insulin resistance markers in increased-cardiovascular-risk subjects consuming improved-fat meat products

[Objectives]: Cardiovascular disease (CVD) risk is prevalent in high-meat-product consumers. The effect of consuming lipid-improved pâtés/frankfurters on plasma low-density lipoprotein (LDL)-cholesterol, thromboxane A2 (as TXB2), prostacyclin I2 (as 6-keto-PGF1α), activated partial thromboplastin time, fibrinogen, antithrombin, and insulin-resistance/sensitivity markers in volunteers at high CVD risk was studied.

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Bibliographic Details
Main Authors: Celada, Paloma, Olmedilla Alonso, Begoña, Delgado Pando, Gonzalo, Raposo, Rafaela, Jiménez Colmenero, Francisco, Garcimartín, Alba, Sánchez-Muniz, F. J.
Other Authors: Ministerio de Economía y Competitividad (España)
Format: artículo biblioteca
Language:English
Published: Taylor & Francis 2019
Online Access:http://hdl.handle.net/10261/203372
http://dx.doi.org/10.13039/501100003329
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http://hdl.handle.net/10261/203372
http://dx.doi.org/10.13039/501100003329

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