Associations between cooking method of food and type 2 diabetes risk: A prospective analysis focusing on cooking method transitioning-Reference-Cited by-同舟云学术

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Associations between cooking method of food and type 2 diabetes risk: A prospective analysis focusing on cooking method transitioning

Published:2024-11 Issue: Volume:360 Page:124662
ISSN:0269-7491
Container-title:Environmental Pollution
language:en
Short-container-title:Environmental Pollution

Author:

Wan Xuzhi^ORCID,Liu Xiaohui,Ao Yang,Zhang Lange,Zhuang Pan,Jiao Jingjing^ORCID,Zhang Yu^ORCID

Publisher

Elsevier BV

Reference54 articles.

1. Impact of Maillard reaction products on nutrition and health: current knowledge and need to understand their fate in the human digestive system;ALjahdali;Crit. Rev. Food Sci. Nutr.,2019

2. Diagnosis and classification of diabetes mellitus;Diabetes Care,2013

3. Longitudinal analysis of dietary patterns in Chinese adults from 1991 to 2009;Batis;Br. J. Nutr.,2014

4. Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men;Cahill;Am. J. Clin. Nutr.,2014

5. Dietary polyphenols and type 2 diabetes: human study and clinical trial;Cao;Crit. Rev. Food Sci. Nutr.,2019

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