Abstract 04: Fried Food Consumption and Genetic Predisposition to Obesity
Qibin Qi(Albert Einstein College of Medicine), Lu Qi(Harvard University), Rulla M. Tamimi(Cornell University), Gary C. Curhan(Brigham and Women's Hospital), Eric B. Rimm(Brigham and Women's Hospital), Frank B. Hu(Harvard University), Immaculata De Vivo(Brigham and Women's Hospital), Pasquale Louis, Jae Hean Kang, Walter C. Willett(Harvard University), Majken K. Jensen(University of Copenhagen), Hyon K. Choi(Massachusetts General Hospital), Paul M. Ridker(Herlev Hospital), David Hunter, Daniel I. Chasman(Brigham and Women's Hospital), Audrey Y. Chu(University of Helsinki), Andrew Chan(Infosys (India))
Cited by 0
Related Papers
Global Burden of Cardiovascular Diseases and Risk Factors, 1990–2019
|Journal of the American College of Cardiology|2020|11.4k
Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
|The Lancet|2019|10.6k
Antiinflammatory Therapy with Canakinumab for Atherosclerotic Disease
|New England Journal of Medicine|2017|9.1k
Food, nutrition, physical activity, and the prevention of cancer: a global perspective
|Choice Reviews Online|2008|5.4k
Nutritional Epidemiology
|Oxford University Press eBooks|1998|4.4k