Fried-food consumption and risk of type 2 diabetes and coronary artery disease: A prospective study in 2 cohorts of US women and men

American Journal of Clinical Nutrition

Volumn 100, Issue 2, 2014, Pages 667-675

  Cahill, Leah E ^a   Pan, An ^c,d   Chiuve, Stephanie E ^b   Sun, Qi ^a,b   Willett, Walter C ^a,b   Hu, Frank B ^a,b   Rimm, Eric B ^a,b  

^a HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^b HARVARD MEDICAL SCHOOL   (United States)

^c NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^d NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ADVERSE EFFECTS; COHORT ANALYSIS; COMORBIDITY; COOKING; CORONARY ARTERY DISEASE; DIABETES MELLITUS, TYPE 2; FEMALE; FOLLOW UP; HEALTH CARE PERSONNEL; HUMAN; HYPERCHOLESTEROLEMIA; HYPERTENSION; INCIDENCE; LIPID DIET; MALE; MIDDLE AGED; NURSE; PROPORTIONAL HAZARDS MODEL; PROSPECTIVE STUDY; QUESTIONNAIRE; RISK FACTOR; UNITED STATES;

ADULT; COHORT STUDIES; COMORBIDITY; COOKING; CORONARY ARTERY DISEASE; DIABETES MELLITUS, TYPE 2; DIET, HIGH-FAT; FEMALE; FOLLOW-UP STUDIES; HEALTH PERSONNEL; HUMANS; HYPERCHOLESTEROLEMIA; HYPERTENSION; INCIDENCE; MALE; MIDDLE AGED; NURSES; PROPORTIONAL HAZARDS MODELS; PROSPECTIVE STUDIES; RISK FACTORS; SURVEYS AND QUESTIONNAIRES; UNITED STATES;

EID: 84905396143     PISSN: 00029165     EISSN: 19383207     Source Type: Journal    
DOI: 10.3945/ajcn.114.084129     Document Type: Article

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