Consumption of Olive Oil and Diet Quality and Risk of Dementia-Related Death
Anne‐Julie Tessier(Harvard University), Marta Guasch‐Ferré(University of Copenhagen), Marianna Cortese(Harvard University), Daniel D. Wang(Harvard University), Jorge E. Chavarro(Brigham and Women's Hospital), Alberto Ascherio(Brigham and Women's Hospital), Kjetil Bjørnevik(Harvard University), Walter C. Willett(Massachusetts Department of Public Health), Meir J. Stampfer(Brigham and Women's Hospital), Frank B. Hu(Harvard University), C. Z. Yuan(Harvard University)
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