Food groups associated with a reduced risk of 15-year all-cause death

European Journal of Clinical Nutrition

Volumn 70, Issue 6, 2016, Pages 715-722

  Bongard, V ^a,b   Arveiler, D ^c,d   Dallongeville, J ^e   Ruidavets, J B ^a,b   Wagner, A ^c   Simon, C ^f   Marecaux, N ^e   Ferrieres, J ^a,b  

^a TOULOUSE UNIVERSITY HOSPITAL   (France)

^b UNIVERSITÉ DE TOULOUSE   (France)

^c UNIVERSITÉ DE STRASBOURG   (France)

^d UNIVERSITY HOSPITAL OF STRASBOURG   (France)

^e UNIV LILLE   (France)

^f UNIVERSITÉ DE LYON   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; BREAD; CAUSE OF DEATH; CHEESE; CONFIDENCE INTERVAL; CONTROLLED CLINICAL TRIAL; FOLLOW UP; FRUIT; HUMAN; LIFE EXPECTANCY; MAJOR CLINICAL STUDY; MALE; MIDDLE AGED; MILK; POPULATION; POPULATION MODEL; PUBLICATION; RANDOMIZED CONTROLLED TRIAL; RISK FACTOR; SODIUM INTAKE; STATISTICAL SIGNIFICANCE; VEGETABLE; ADMINISTRATION AND DOSAGE; ANIMAL; DIET; FOOD; FRANCE; MORTALITY; STATISTICS AND NUMERICAL DATA;

YOGHURT;

ANIMALS; CHEESE; DIET; FOOD; FRANCE; FRUIT; HUMANS; LIFE EXPECTANCY; MALE; MIDDLE AGED; MILK; MORTALITY; RISK FACTORS; SODIUM, DIETARY; VEGETABLES; YOGURT;

EID: 84959497155     PISSN: 09543007     EISSN: 14765640     Source Type: Journal    
DOI: 10.1038/ejcn.2016.19     Document Type: Article

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