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Substitution of high monounsaturated fatty acid avocado for mixed dietary fats during an energy-restricted diet: Effects on weight loss, serum lipids, fibrinogen, and vascular function

ObesityNutritionWeight LossOmega-3 Fatty AcidLipid NutritionPhysiologyMetabolismMedicineEnergy-restricted DietAtherosclerosisFatty Acid Avocado