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Individuals were randomised into groups [control group (CG) with 67 patients, pecan nut group (PNG) with 68 patients and olive oil group (OOG) with 69 patients]. The CG was prescribed a healthy diet according to the nutritional guidelines; the PNG was prescribed the same healthy diet plus 30\u00a0g day\n                      <jats:sup>\u22121<\/jats:sup>\n                      of pecan nuts; and the OOG was prescribed a healthy diet plus 30\u00a0mL day\n                      <jats:sup>\u22121<\/jats:sup>\n                      of extra\u2010virgin olive oil.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      In total, 204 subjects were submitted to an intention\u2010to\u2010treat analysis. After adjustment for baseline values and type of statin used, there was no difference regarding low\u2010density lipoprotein (LDL)\u2010cholesterol (primary outcome), high\u2010density lipoprotein (HDL)\u2010cholesterol, LDL\u2010cholesterol\/HDL\u2010cholesterol ratio and HDL\u2010cholesterol\/triglycerides ratio according to groups. However, the PNG exhibited a significant reduction in non\u2010HDL\u2010cholesterol levels [PNG: 114.9\u00a0(31)\u00a0mg dL\n                      <jats:sup>\u22121<\/jats:sup>\n                      ; CG: 127\u00a0(33.6)\u00a0mg dL\n                      <jats:sup>\u22121<\/jats:sup>\n                      ; OOG: 126.6\u00a0(37.4)\u00a0mg dL\n                      <jats:sup>\u22121<\/jats:sup>\n                      ;\n                      <jats:italic>P<\/jats:italic>\n                      \u00a0=\u00a00.033] and in the total cholesterol\/HDL\u2010cholesterol ratio [PNG: 3.7\u00a0(0.7); CG: 4.0\u00a0(0.8); OOG: 4.0\u00a0(0.8);\n                      <jats:italic>P<\/jats:italic>\n                      \u00a0=\u00a00.044] compared to the CG and OOG.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>\n                      Supplementing a healthy diet with 30\u00a0g day\n                      <jats:sup>\u22121<\/jats:sup>\n                      of pecan nuts for 12\u00a0weeks did not improve LDL\u2010cholesterol levels but may improve other lipid profile markers in patients with stable CAD.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/jhn.12727","type":"journal-article","created":{"date-parts":[[2019,12,19]],"date-time":"2019-12-19T13:19:15Z","timestamp":1576761555000},"page":"439-450","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":30,"title":["Effects of a healthy diet enriched or not with pecan nuts or extra\u2010virgin olive oil on the lipid profile of patients with stable coronary artery disease: a randomised clinical trial"],"prefix":"10.1111","volume":"33","author":[{"given":"V. P.","family":"Campos","sequence":"first","affiliation":[{"name":"Graduate Program in Health Sciences (Cardiology) Institute of Cardiology of Rio Grande do Sul\/University Foundation of Cardiology (IC\/FUC) Porto Alegre Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"V. L.","family":"Portal","sequence":"additional","affiliation":[{"name":"Graduate Program in Health Sciences (Cardiology) Institute of Cardiology of Rio Grande do Sul\/University Foundation of Cardiology (IC\/FUC) Porto Alegre Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M. M.","family":"Markoski","sequence":"additional","affiliation":[{"name":"Graduate Program in Nutrition Sciences Federal University of Health Sciences of Porto Alegre (UFCSPA) Porto Alegre Brazil"},{"name":"Graduate Program in Biosciences Federal University of Health Sciences of Porto Alegre (UFCSPA) Porto Alegre Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"A. 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