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Miller, M., Stone, N.J., Ballantyne, C., Bittner, V., Criqui, M.H., Ginsberg, H.N., Goldberg, A.C., Howard, W.J., Jacobson, M.S., Kris-Etherton, P.M., Lennie, T.A., Levi, M., Mazzone, T. and Pennathur, S. (2011) Triglycerides and Cardiovascular Disease. Circulation, 123, 2292-2333.
http://dx.doi.org/10.1161/CIR.0b013e3182160726

has been cited by the following article:

• TITLE: Evaluation of the Effect of Gurusa, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats

  AUTHORS: Atamgba Agbor Asuk, Abbas Kisambira, Muhammad Lubowa, Denis Ssenabulya

  KEYWORDS: Traditional Diet, Atherosclerosis, Obesity, Proximate Composition, Nubians

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.4, April 27, 2016

  ABSTRACT: The effect of Gurusa, a fermented traditional food on lipid profile and body weight was investigated. Thirty male albino rats weighing between 75 - 115 g assigned into five study groups designated A to E (n = 6) were fed 20 g of prepared pellets and tap water given ad libitum. The animals were served graded doses of Gurusa. Group A was served 100% rat chow pellets (made of maize bran); groups B, C and D were given pellets of 75% rat chow and 25% Gurusa, 50% rat chow and 50% Gurusa, 25% rat chow and 75% Gurusa respectively while group E was served 100% Gurusa. The lipid profile showed a dose dependent effect of Gurusa administration as one moves down the groups. Group D had a reverse action of group B and showed significant (P