Editorial
The Mediterranean diet: culture, health and science
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- 07 July 2015, pp. S1-S3
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Full Papers
The Mediterranean diet: health, science and society
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- 07 July 2015, pp. S4-S10
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Diets and morbid tissues – history counts, present counts
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- 07 July 2015, pp. S11-S18
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Virgin olive oil: a key food for cardiovascular risk protection
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- 07 July 2015, pp. S19-S28
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Relationship between bread and obesity
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- 07 July 2015, pp. S29-S35
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Does cooking with vegetable oils increase the risk of chronic diseases?: a systematic review
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- 07 July 2015, pp. S36-S48
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Possible adverse effects of frying with vegetable oils
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- 07 July 2015, pp. S49-S57
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Fish, a Mediterranean source of n-3 PUFA: benefits do not justify limiting consumption
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- 07 July 2015, pp. S58-S67
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Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects
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- 07 July 2015, pp. S68-S78
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Nutrition attributes and health effects of pistachio nuts
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- 07 July 2015, pp. S79-S93
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The role of olive oil in disease prevention: a focus on the recent epidemiological evidence from cohort studies and dietary intervention trials
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- 07 July 2015, pp. S94-S101
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Fruit and vegetables and cancer risk: a review of southern European studies
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- 07 July 2015, pp. S102-S110
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Nuts and CVD
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- 07 July 2015, pp. S111-S120
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Moderate red wine consumption is associated with a lower prevalence of the metabolic syndrome in the PREDIMED population
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- 07 July 2015, pp. S121-S130
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Fermented dairy food and CVD risk
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- 07 July 2015, pp. S131-S135
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A perspective on vegetarian dietary patterns and risk of metabolic syndrome
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- 07 July 2015, pp. S136-S143
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Front cover (OFC, IFC) and matter
BJN volume 113 issue S2 cover and front matter
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- 07 July 2015, pp. f1-f4
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Back cover (OBC, IBC) and matter
BJN volume 113 issue S2 cover and back matter
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- 07 July 2015, pp. b1-b2
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