Óleo de cozinha (Portuguese Wikipedia)

Analysis of information sources in references of the Wikipedia article "Óleo de cozinha" in Portuguese language version.

refsWebsite

Global rank Portuguese rank

11nih.gov

4^th place

8^th place

10doi.org

2^nd place

4^th place

2mayoclinic.com

3,634^th place

2,865^th place

2archive.org

6^th place

23^rd place

1web.archive.org

1^st place

1nutrition.org

7,878^th place

7,211^th place

1harvard.edu

18^th place

51^st place

1fda.gov

447^th place

869^th place

archive.org

Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. [S.l.: s.n.] ISBN 978-0-309-08537-3
Food and nutrition board, institute of medicine of the national academies (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. [S.l.: s.n.] ISBN 978-0-309-08537-3 ^{[ligação inativa]}

doi.org

dx.doi.org

Hamasaki H, Abe S, Tada N, Sako A, Yanai H, Katsuyama H (2015). «Effects of Dietary Fat Intake on HDL Metabolism». J Clin Med Res. 7: 145–9. PMC 4285059. PMID 25584098. doi:10.14740/jocmr2030w
Clarke, R; Frost, C; Collins, R; Appleby, P; Peto, R (1997). «Dietary lipids and blood cholesterol: quantitative meta-analysis of metabolic ward studies». BMJ. 314: 112–7. PMC 2125600. PMID 9006469. doi:10.1136/bmj.314.7074.112
Mensink, RP; Zock, PL; Kester, AD; Katan, MB (2003). «Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials». Am J Clin Nutr. 77: 1146–55. PMID 12716665. doi:10.1093/ajcn/77.5.1146
Jakobsen, M. U; O'Reilly, E. J; Heitmann, B. L; Pereira, M. A; Balter, K.; Fraser, G. E; Goldbourt, U.; Hallmans, G.; et al. (2009). «Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies». American Journal of Clinical Nutrition. 89: 1425–32. PMC 2676998. PMID 19211817. doi:10.3945/ajcn.2008.27124
Katan, Martijn B.; Mozaffarian, Dariush; Micha, Renata; Wallace, Sarah (2010). «Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials». PLOS Medicine. 7: e1000252. PMC 2843598. PMID 20351774. doi:10.1371/journal.pmed.1000252
Kabagambe, EK; Baylin, A; Ascherio, A; Campos, H (novembro de 2005). «The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica» 135 ed. Journal of Nutrition. 135: 2674–2679. PMID 16251629. doi:10.1093/jn/135.11.2674
Mozaffarian, Dariush; Katan, Martijn B.; Ascherio, Alberto; Stampfer, Meir J.; Willett, Walter C. (2006). «Trans Fatty Acids and Cardiovascular Disease». New England Journal of Medicine. 354: 1601–113. PMID 16611951. doi:10.1056/NEJMra054035
Willett, WC; Stampfer, MJ; Manson, JE; Colditz, GA; Speizer, FE; Rosner, BA; Sampson, LA; Hennekens, CH (1993). «Intake of trans fatty acids and risk of coronary heart disease among women». Lancet. 341: 581–5. PMID 8094827. doi:10.1016/0140-6736(93)90350-P
Hu, Frank B.; Stampfer, Meir J.; Manson, Joann E.; Rimm, Eric; Colditz, Graham A.; Rosner, Bernard A.; Hennekens, Charles H.; Willett, Walter C. (1997). «Dietary Fat Intake and the Risk of Coronary Heart Disease in Women». New England Journal of Medicine. 337: 1491–9. PMID 9366580. doi:10.1056/NEJM199711203372102
Hayakawa, Kyoko; Linko, Yu-Yen; Linko, Pekka (2000). «The role of trans fatty acids in human nutrition». Starch - Stärke. 52: 229–35. doi:10.1002/1521-379X(200007)52:6/7<229::AID-STAR229>3.0.CO;2-G

fda.gov

«Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat)». Consultado em 29 de março de 2019

harvard.edu

channing.harvard.edu

The Nurses' Health Study (NHS)

mayoclinic.com

«Dietary fats: Know which types to choose». Mayo Clinic Staff. 2015
«Trans fat: Avoid this cholesterol double whammy». Mayo Foundation for Medical Education and Research (MFMER). Consultado em 10 de dezembro de 2007

nih.gov

ncbi.nlm.nih.gov

Hamasaki H, Abe S, Tada N, Sako A, Yanai H, Katsuyama H (2015). «Effects of Dietary Fat Intake on HDL Metabolism». J Clin Med Res. 7: 145–9. PMC 4285059. PMID 25584098. doi:10.14740/jocmr2030w
Clarke, R; Frost, C; Collins, R; Appleby, P; Peto, R (1997). «Dietary lipids and blood cholesterol: quantitative meta-analysis of metabolic ward studies». BMJ. 314: 112–7. PMC 2125600. PMID 9006469. doi:10.1136/bmj.314.7074.112
Mensink, RP; Zock, PL; Kester, AD; Katan, MB (2003). «Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials». Am J Clin Nutr. 77: 1146–55. PMID 12716665. doi:10.1093/ajcn/77.5.1146
Jakobsen, M. U; O'Reilly, E. J; Heitmann, B. L; Pereira, M. A; Balter, K.; Fraser, G. E; Goldbourt, U.; Hallmans, G.; et al. (2009). «Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies». American Journal of Clinical Nutrition. 89: 1425–32. PMC 2676998. PMID 19211817. doi:10.3945/ajcn.2008.27124
Katan, Martijn B.; Mozaffarian, Dariush; Micha, Renata; Wallace, Sarah (2010). «Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials». PLOS Medicine. 7: e1000252. PMC 2843598. PMID 20351774. doi:10.1371/journal.pmed.1000252
Kabagambe, EK; Baylin, A; Ascherio, A; Campos, H (novembro de 2005). «The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica» 135 ed. Journal of Nutrition. 135: 2674–2679. PMID 16251629. doi:10.1093/jn/135.11.2674
Mozaffarian, Dariush; Katan, Martijn B.; Ascherio, Alberto; Stampfer, Meir J.; Willett, Walter C. (2006). «Trans Fatty Acids and Cardiovascular Disease». New England Journal of Medicine. 354: 1601–113. PMID 16611951. doi:10.1056/NEJMra054035
Willett, WC; Stampfer, MJ; Manson, JE; Colditz, GA; Speizer, FE; Rosner, BA; Sampson, LA; Hennekens, CH (1993). «Intake of trans fatty acids and risk of coronary heart disease among women». Lancet. 341: 581–5. PMID 8094827. doi:10.1016/0140-6736(93)90350-P
Hu, Frank B.; Stampfer, Meir J.; Manson, Joann E.; Rimm, Eric; Colditz, Graham A.; Rosner, Bernard A.; Hennekens, Charles H.; Willett, Walter C. (1997). «Dietary Fat Intake and the Risk of Coronary Heart Disease in Women». New England Journal of Medicine. 337: 1491–9. PMID 9366580. doi:10.1056/NEJM199711203372102

nlm.nih.gov

«Dietary fats explained». Consultado em 5 de agosto de 2018

nhlbi.nih.gov

«Choose foods low in saturated fat». National Heart, Lung, and Blood Institute (NHLBI), NIH Publication No. 97-4064. 1997. Consultado em 28 de setembro de 2009. Cópia arquivada em 13 de dezembro de 2009

nutrition.org

jn.nutrition.org

Kabagambe, EK; Baylin, A; Ascherio, A; Campos, H (novembro de 2005). «The Type of Oil Used for Cooking Is Associated with the Risk of Nonfatal Acute Myocardial Infarction in Costa Rica» 135 ed. Journal of Nutrition. 135: 2674–2679. PMID 16251629. doi:10.1093/jn/135.11.2674

web.archive.org

«Choose foods low in saturated fat». National Heart, Lung, and Blood Institute (NHLBI), NIH Publication No. 97-4064. 1997. Consultado em 28 de setembro de 2009. Cópia arquivada em 13 de dezembro de 2009