Saturated Fats Compared With Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease
Yanping Li(Zhejiang Chinese Medical University), Frank B. Hu(Brigham and Women's Hospital), Adela Hruby(Tulane University), Stephanie E. Chiuve(AbbVie (United States)), Kathryn M. Rexrode(Brigham and Women's Hospital), Eric B. Rimm(Brigham and Women's Hospital), Walter C. Willett(Harvard University), Dong D. Wang(Broad Institute), Laura Sampson(Harvard University), Adam Bernstein(Boston University), Sylvia H. Ley(Harvard University)
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