Mayo Clinic | Prepared Foods

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Mayo Clinic: Mono-/Polyunsaturated Fatty Acids May Decrease Cognitive Impairment Risk

February 4, 2011

Mayo Clinic researchers found that the prevalence of mild cognitive impairment decreased with an increase in the consumption of monounsaturated and polyunsaturated fatty acids.

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Items Tagged with 'Mayo Clinic'

ARTICLES

Mayo Clinic: Mono-/Polyunsaturated Fatty Acids May Decrease Cognitive Impairment Risk

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