Fried food consumption and risk of coronary artery disease: The Million Veteran Program
Open Access
- 1 April 2020
- journal article
- research article
- Published by Elsevier in Clinical Nutrition
- Vol. 39 (4) , 1203-1208
Abstract
No abstract availableKeywords
Funding Information
- U.S. Department of Veterans Affairs
This publication has 16 references indexed in Scilit:
- Fried food intake and risk of nonfatal acute myocardial infarction in the Costa Rica Heart StudyPLOS ONE, 2018
- Fried Food Consumption and Cardiovascular Health: A Review of Current EvidenceNutrients, 2015
- Possible adverse effects of frying with vegetable oilsBritish Journal of Nutrition, 2015
- Changes in food caused by deep fat frying - A review2013
- Consumption of fried foods and risk of coronary heart disease: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition studyBMJ, 2012
- Atherothrombotic risk factors & premature coronary heart disease in India: A case-control study2011
- Olive oil stability under deep-frying conditionsFood and Chemical Toxicology, 2010
- Dietary Patterns and the Risk of Acute Myocardial Infarction in 52 CountriesCirculation, 2008
- Hypertension is related to the degradation of dietary frying oilsThe American Journal of Clinical Nutrition, 2003
- Individual saturated fatty acids and nonfatal acute myocardial infarction in Costa RicaEuropean Journal of Clinical Nutrition, 2003