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The effect of quality and amount of dietary fat on the susceptibility of low density lipoprotein to oxidation in subjects with impaired glucose tolerance

Metabolic SyndromeNutritionLipid DisorderBiochemistryDiabetesPhysiologyImpaired Glucose ToleranceDietary FatMetabolismMedicineAtherosclerosisDyslipidemiaLow Density LipoproteinHealth Sciences