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Fried-food consumption does not increase the risk of stroke in the Spanish cohort of the European prospective investigation into cancer and nutrition (EPIC) study

Author:
Rey García, J.; Guallar Castillón, P.; Donat Vargas, C.; Moreno Iribas, C.; Barricarte, A.; Rodríguez Barranco, M.; Colorado Yohar, S.; Huerta, J. M.; Chirlaque, M. D.; Lasheras Mayo, María CristinaUniovi authority
Publication date:
2020
Publisher version:
http://dx.doi.org/10.1093/jn/nxaa272
Citación:
Journal of Nutrition, 150(12), p. 3241-3248 (2020); doi:10.1093/jn/nxaa272
Descripción física:
p. 3241-3248
URI:
http://hdl.handle.net/10651/58992
ISSN:
0022-3166
DOI:
10.1093/jn/nxaa272
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