Dietary intakes of polyunsaturated fatty acids and indices of oxidative stress in human volunteers

@article{Jenkinson1999DietaryIO,
  title={Dietary intakes of polyunsaturated fatty acids and indices of oxidative stress in human volunteers},
  author={A Jenkinson and M Franklin and Klaus Wahle and G G Duthie},
  journal={European Journal of Clinical Nutrition},
  year={1999},
  volume={53},
  pages={523-528}
}
Objective: To assess whether nutritionally-relevant changes in polyunsaturated fatty acid (PUFA) intake alter indices of oxidative stress in human volunteersDesign: A split plot/change over dietary study where half the volunteers consumed a diet containing 5% PUFA (low PUFA) as food energy for 4 weeks and after a 6 week washout period consumed a 15% PUFA (high PUFA) diet for another 4 weeks. The second group of volunteers completed this protocol in reverse. Total fat, carbohydrate, protein and… CONTINUE READING