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153.

Processing of meats and cardiovascular risk: time to focus on preservatives
by Micha, Renata

Micha, Renata, Georgios Michas, Martin Lajous, and Dariush Mozaffarian. 2013. “Processing of meats and cardiovascular risk: time to focus on preservatives.” BMC Medicine 11 (1): 136. doi:10.1186/1741-7015-11-136. http://dx.doi.org/10.1186/1741-7015-11-136.

155.

Associations of Plasma Phospholipid SFAs with Total and Cause-Specific Mortality in Older Adults Differ According to SFA Chain Length1234
by Fretts, Amanda M

Fretts, A. M., D. Mozaffarian, D. S. Siscovick, I. B. King, B. McKnight, B. M. Psaty, E. B. Rimm, et al. 2016. “Associations of Plasma Phospholipid SFAs with Total and Cause-Specific Mortality in Older Adults Differ According to SFA Chain Length1234.” The Journal of Nutrition 146 (2): 298-305. doi:10.3945/jn.115.222117. http://dx.doi.org/10.3945/jn.115.222117.

158.

The Impact of Dietary and Metabolic Risk Factors on Cardiovascular Diseases and Type 2 Diabetes Mortality in Brazil
by De Oliveira Otto, Marcia C.

de Oliveira Otto, M. C., A. Afshin, R. Micha, S. Khatibzadeh, S. Fahimi, G. Singh, G. Danaei, et al. 2016. “The Impact of Dietary and Metabolic Risk Factors on Cardiovascular Diseases and Type 2 Diabetes Mortality in Brazil.” PLoS ONE 11 (3): e0151503. doi:10.1371/journal.pone.0151503. http://dx.doi.org/10.1371/journal.pone.0151503.

160.

A global database of food and nutrient consumption
by Khatibzadeh, Shahab

Bulletin of the World Health Organization, 01 December 2016, Vol.94(12), pp.931-934

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