Intake of fermented and non-fermented dairy products and risk of incident CHD: The Kuopio Ischaemic Heart Disease Risk Factor Study

British Journal of Nutrition

Volumn 120, Issue 11, 2018, Pages 1288-1297

  Koskinen, Timo T ^a   Virtanen, Heli E K ^a   Voutilainen, Sari ^a   Tuomainen, Tomi Pekka ^a   Mursu, Jaakko ^a   Virtanen, Jyrki K ^a  

^a UNIVERSITY OF EASTERN FINLAND   (Finland)

Author keywords

CHD; Dairy products; Fermented dairy products; Finnish men; Prospective cohort studies

Indexed keywords

ADULT; ARTICLE; CARDIOVASCULAR RISK; DAIRY PRODUCT; DIETARY INTAKE; DISEASE ASSOCIATION; DISEASE COURSE; FAT CONTENT; FERMENTED PRODUCT; FINLAND; FINN (CITIZEN); FOLLOW UP; FOOD INTAKE; HUMAN; INCIDENCE; ISCHEMIC HEART DISEASE; LOW FAT DIET; MALE; REGISTER; RISK FACTOR; ADVERSE EVENT; COHORT ANALYSIS; DIET; FAT INTAKE; FERMENTED DAIRY PRODUCT; HEART MUSCLE ISCHEMIA; MEDICAL RECORD; MIDDLE AGED; PROPORTIONAL HAZARDS MODEL; PROSPECTIVE STUDY;

ADULT; COHORT STUDIES; CULTURED MILK PRODUCTS; DAIRY PRODUCTS; DIET; DIET RECORDS; DIETARY FATS; FINLAND; HUMANS; INCIDENCE; MALE; MIDDLE AGED; MYOCARDIAL ISCHEMIA; PROPORTIONAL HAZARDS MODELS; PROSPECTIVE STUDIES; RISK FACTORS;

EID: 85055719073     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114518002830     Document Type: Article

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