Fatty acids from dairy and meat and their association with risk of coronary heart disease
Author:
Funder
Hartstichting
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://link.springer.com/content/pdf/10.1007/s00394-018-1811-1.pdf
Reference39 articles.
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2. Bechthold A, Boeing H, Schwedhelm C, Hoffmann G, Knuppel S, Iqbal K, Henauw S, Michels N, Devleesschauwer B, Schlesinger S, Schwingshackl L (2017) Food groups and risk of coronary heart disease, stroke and heart failure: a systematic review and dose-response meta-analysis of prospective studies. Crit Rev Food Sci Nutr. https://doi.org/10.1080/10408398.2017.1392288
3. Beulens JW, Monninkhof EM, Verschuren WM, van der Schouw YT, Smit J, Ocke MC, Jansen EH, van Dieren S, Grobbee DE, Peeters PH, Bueno-de-Mesquita HB (2010) Cohort profile: the EPIC-NL study. Int J Epidemiol 39:1170–1178. https://doi.org/10.1093/ije/dyp217
4. Chen M, Li Y, Sun Q, Pan A, Manson JE, Rexrode KM, Willett WC, Rimm EB, Hu FB (2016) Dairy fat and risk of cardiovascular disease in 3 cohorts of US adults. Am J Clin Nutr 104:1209–1217. https://doi.org/10.3945/ajcn.116.134460
5. de Oliveira Otto MC, Mozaffarian D, Kromhout D, Bertoni AG, Sibley CT, Jacobs DR Jr, Nettleton JA (2012) Dietary intake of saturated fat by food source and incident cardiovascular disease: the multi-ethnic study of atherosclerosis. Am J Clin Nutr 96:397–404. https://doi.org/10.3945/ajcn.112.037770
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