Food Science
Dietary Pattern
100%
Docosahexaenoic Acid
58%
Plant-Based Food
57%
Nutrition
50%
Linoleic Acid
50%
Omega 3 Fatty Acid
50%
Nutrient Intake
50%
Eicosapentaenoic Acid
41%
Saturated Fatty Acid
33%
Fat-free
21%
Insulin
18%
Polyunsaturated Fatty Acid
16%
Total Fatty Acids
16%
Unsaturated Fatty Acid
16%
Dietary Guideline
8%
Dietary Intake
8%
Magnesium
7%
Food Intake
7%
Health Benefits
7%
Riboflavin
7%
Processed Meat
6%
Red Meat
6%
Alcoholic Beverages
6%
Poultry Meat
6%
Egg
6%
Grain Legume
6%
Neuroscience
Cerebrovascular Accident
83%
Omega 3 Fatty Acid
55%
Meta-Analysis
50%
Fatty Acids
50%
Ischemic Heart Disease
44%
Brain Ischemia
28%
Randomized Controlled Trial
22%
Cerebral Hemorrhage
21%
Docosahexaenoic Acid
19%
Linoleic Acid
16%
Icosapentaenoic Acid
14%
Saturated Fatty Acid
11%
Unsaturated Fatty Acid
5%
Vascular Disease
5%
Pharmacology, Toxicology and Pharmaceutical Science
Cardiovascular Disease
100%
Ischemic Heart Disease
55%
Fatty Acid
50%
Cerebrovascular Accident
50%
Randomized Controlled Trial
22%
Malignant Neoplasm
16%
Linoleic Acid
16%
Plant-Based Food
11%
Saturated Fatty Acid
11%
Prospective Cohort Study
5%
Cohort Study
5%
Unsaturated Fatty Acid
5%
Vascular Disease
5%
Docosahexaenoic Acid
5%
Omega-3 Fatty Acid
5%
Random Effects Model
5%
Cardiovascular Risk
5%
Monotherapy
5%