Rodriguez, L M <br/><br/>
Use of low-fat foods by people with diabetes decreases fat, saturated fat, and cholesterol intakes.  [electronic resource] 

 -  Journal of the American Dietetic Association  May 2000 
 - 531-6 p.  digital 
<br/><br/> Publication Type: Clinical Trial; Journal Article; Randomized Controlled Trial 
<br/><br/><label>ISSN: </label>0002-8223 
<br/><br/><label>Standard No.: </label>10.1016/s0002-8223(00)00165-6  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Cholesterol, Dietary--administration & dosage<br/>Cross-Over Studies<br/>Diabetes Mellitus--diet therapy<br/>Diet, Fat-Restricted<br/>Dietary Carbohydrates--administration & dosage<br/>Dietary Fats--administration & dosage<br/>Dietary Proteins--administration & dosage<br/>Energy Intake<br/>Feeding Behavior<br/>Humans<br/>Middle Aged