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The intake of polyunsaturated fatty acids and cardiovascular diseases
J. de Goede
Nutrition and Disease
VLAG
Research output
:
Thesis
›
internal PhD, WU
Overview
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Projects
(1)
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Dive into the research topics of 'The intake of polyunsaturated fatty acids and cardiovascular diseases'. Together they form a unique fingerprint.
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Medicine and Dentistry
Cardiovascular Disease
100%
Ischemic Heart Disease
100%
Polyunsaturated Fatty Acid
100%
Apoplexy
75%
Icosapentaenoic Acid
50%
Docosahexaenoic Acid
50%
Dietary Intake
33%
Linolenic Acid
33%
Linoleic Acid
33%
Cholesterol Ester
25%
Fat Intake
16%
Meta-Analysis
16%
Omega-3 Fatty Acid
16%
Chronic Disease
8%
Biological Marker
8%
Food Frequency Questionnaire
8%
Case-Control Study
8%
Cohort Analysis
8%
Cardiovascular Disease Risk Factor
8%
Biomarker Study
8%
Nutrition Assessment
8%
Pharmacology, Toxicology and Pharmaceutical Science
Polyunsaturated Fatty Acid
100%
Ischemic Heart Disease
100%
Cardiovascular Disease
100%
Cerebrovascular Accident
75%
Icosapentaenoic Acid
50%
Docosahexaenoic Acid
50%
Linoleic Acid
33%
Linolenic Acid
33%
Cholesterol Ester
25%
Omega-3 Fatty Acid
16%
Case-Control Study
8%
Cohort Study
8%
Biomarker Study
8%
Arachidonic Acid
8%
Biological Marker
8%
Chronic Disease
8%
Agricultural and Biological Sciences
Polyunsaturated Fatty Acid
100%
Cardiovascular System
100%
Eicosapentaenoic Acid
50%
Blood Plasma
50%
Docosahexaenoic Acid
50%
Alpha-Linolenic Acid
33%
Linoleic Acid
33%
Epidemiological Study
16%
Meta-Analysis
16%
Risk Factor
16%
Fish Meal
8%
Case-Control Study
8%
Nutrition Assessment
8%
Arachidonic Acid
8%
Biochemistry, Genetics and Molecular Biology
Polyunsaturated Fatty Acid
100%
Eicosapentaenoic Acid
50%
Docosahexaenoic Acid
50%
Blood Plasma
41%
Linoleic Acid
33%
Linolenic Acid
33%
Alpha-Linolenic Acid
33%
Fatty Acid Level
25%
Cholesteryl Ester
25%
Cohort Study
8%
Case-Control Study
8%
Biomarker Study
8%
Blood Level
8%
Arachidonic Acid
8%
Food Science
Polyunsaturated Fatty Acid
100%
Eicosapentaenoic Acid
50%
Docosahexaenoic Acid
50%
Linoleic Acid
33%
Linolenic Acid
33%
Dietary Intake
25%
Fat Intake
16%
Arachidonic Acid
8%
Nutrition Assessment
8%
Food Frequency Questionnaire
8%
Dietary Intake Data
8%
Biomarkers of Intake
8%