Number of items: 8.
Article
Markey, O., Vasilopoulou, D., Kliem, K. E., Fagan, C. C., Grandison, A. S., Sutton, R., Humphries, D. J., Todd, S.
ORCID: https://orcid.org/0000-0002-9981-923X, Jackson, K. G.
ORCID: https://orcid.org/0000-0002-0070-3203, Givens, D. I. and Lovegrove, J. A.
(2022)
Effect of fat reformulated dairy food consumption on postprandial flow-mediated dilatation and cardiometabolic risk biomarkers compared with conventional dairy: a randomized, controlled trial.
American Journal of Clinical Nutrition, 115 (3).
pp. 679-693.
ISSN 0002-9165
doi: https://doi.org/10.1093/ajcn/nqab428
Markey, O., Vasilopoulou, D., Kliem, K. E., Fagan, C. C., Grandison, A. S., Sutton, R., Humphries, D. J., Todd, S.
ORCID: https://orcid.org/0000-0002-9981-923X, Jackson, K. G.
ORCID: https://orcid.org/0000-0002-0070-3203, Givens, D. I. and Lovegrove, J. A.
(2021)
Postprandial fatty acid profile, but not cardiometabolic risk markers, is modulated by dairy fat manipulation in adults with moderate cardiovascular disease risk: the randomized controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study.
Journal of Nutrition, 151 (7).
pp. 1755-1768.
ISSN 1541-6100
doi: https://doi.org/10.1093/jn/nxab050
Vasilopoulou, D., Markey, O., Kliem, K. E., Fagan, C. C., Grandison, A. S., Humphries, D. J., Todd, S.
ORCID: https://orcid.org/0000-0002-9981-923X, Jackson, K. G.
ORCID: https://orcid.org/0000-0002-0070-3203, Givens, D. I. and Lovegrove, J. A.
(2020)
Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study.
The American Journal of Clinical Nutrition, 111 (4).
pp. 739-748.
ISSN 1938-3207
doi: https://doi.org/10.1093/ajcn/nqz344
Kliem, K. E., Humphries, D. J., Markey, O., Vasilopoulou, D., Fagan, C. C., Grandison, A. S., Jackson, K. G., Todd, S., Givens, I. D. and Lovegrove, J. A.
(2019)
Food chain approach to lowering the saturated fat of milk and dairy products.
International Journal of Dairy Technology, 72 (1).
pp. 100-109.
ISSN 1364-727X
doi: https://doi.org/10.1111/1471-0307.12564
Markey, O., Souroullas, K., Fagan, C. C., Kliem, K. E., Vasilopoulou, D., Jackson, K. G., Humphries, D. J., Grandison, A. S., Givens, D. I., Lovegrove, J. A. and Methven, L.
(2017)
Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched content.
Journal of Dairy Science, 100 (10).
pp. 7953-7966.
ISSN 0022-0302
doi: https://doi.org/10.3168/jds.2016-12057
Markey, O., Vasilopoulou, D., Kliem, K. E., Koulman, A., Fagan, C. C., Summerhill, K., Wang, L. Y., Grandison, A. S., Humphries, D. J., Todd, S., Jackson, K. G., Givens, D. I. and Lovegrove, J. A.
(2017)
Plasma phospholipid fatty acid profile confirms compliance to a novel saturated fat-reduced, monounsaturated fat-enriched dairy product intervention in adults at moderate cardiovascular risk: a randomized controlled trial.
Nutrition journal, 16 (1).
33.
ISSN 1475-2891
doi: https://doi.org/10.1186/s12937-017-0249-2
Markey, O., Vasilopoulou, D., Givens, I. and Lovegrove, J.
(2014)
Dairy and cardiovascular health: friend or foe?
Nutrition Bulletin, 39 (2).
pp. 161-171.
ISSN 1467-3010
doi: https://doi.org/10.1111/nbu.12086
Thesis
Vasilopoulou, D.
(2018)
Impact of partial replacement of saturated with
monounsaturated fatty acids in dairy foods on markers of cardiovascular risk.
PhD thesis, University of Reading.
This list was generated on Wed May 31 17:15:04 2023 UTC.