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Dietary factors in relation to rheumatoid arthritis: a role for olive oil and cooked vegetables.

Individuals who regularly consumed cooked vegetables and olive oil are less likely to develop rheumatoid arthritis.

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Dietary meat fats and burden of cardiovascular disease risk factors in the elderly: a report from the MEDIS Study.

High intake of diets rich in meat fats may increase the risk of developing cardiovascular disease in elderly people.

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Olive, soybean, and palm oils intake have a similar acute detrimental effect over the endothelial function in healthy young subjects.

Fresh or deeply fried olive, soybean, and palm oils may cause a decline in endothelial function and an increase in serum triglyceride levels in healthy individuals.

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