Fried food consumption and risk of coronary artery disease: The Million Veteran Program-Reference-Cited by-同舟云学术

Fried food consumption and risk of coronary artery disease: The Million Veteran Program

Published:2020-04 Issue:4 Volume:39 Page:1203-1208
ISSN:0261-5614
Container-title:Clinical Nutrition
language:en
Short-container-title:Clinical Nutrition

Author:

Honerlaw Jacqueline P.,Ho Yuk-Lam,Nguyen Xuan-Mai T.,Cho Kelly,Vassy Jason L.,Gagnon David R.,O'Donnell Christopher J.,Gaziano J. Michael,Wilson Peter W.F.,Djousse Luc

Funder

Million Veteran Program

Veterans Health Administration Office of Research and Development

VA Merit Award

Publisher

Elsevier BV

Subject

Critical Care and Intensive Care Medicine,Nutrition and Dietetics

Reference17 articles.

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2. Possible adverse effects of frying with vegetable oils;Dobarganes;Br J Nutr,2015

3. Nutrient losses and gains during frying: a review;Fillion;Int J Food Sci Nutr,1998

4. Energy intake from restaurants: demographics and socioeconomics, 2003–2008;Powell;Am J Prev Med,2012

5. Corn content of French fry oil from national chain vs. small business restaurants;Jahren;Proc Natl Acad Sci U S A,2010

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