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Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men.

BACKGROUNDThrough the processes of oxidation, polymerization, and hydrogenation, the cooking method of frying modifies both foods and their frying medium. However, it remains unknown whether the frequent consumption of fried foods is related to long-term cardiometabolic health. OBJECTIVEWe examined... Full description

Journal Title: The American journal of clinical nutrition August 2014, Vol.100(2), pp.667-675
Main Author: Cahill, Leah E
Other Authors: Pan, An , Chiuve, Stephanie E , Sun, Qi , Willett, Walter C , Hu, Frank B , Rimm, Eric B
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: E-ISSN: 1938-3207 ; DOI: 10.3945/ajcn.114.084129
Link: http://search.proquest.com/docview/1659768502/?pq-origsite=primo
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recordid: proquest1659768502
title: Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men.
format: Article
creator:
  • Cahill, Leah E
  • Pan, An
  • Chiuve, Stephanie E
  • Sun, Qi
  • Willett, Walter C
  • Hu, Frank B
  • Rimm, Eric B
subjects:
  • Adult–Epidemiology
  • Cohort Studies–Etiology
  • Comorbidity–Epidemiology
  • Cooking–Etiology
  • Coronary Artery Disease–Adverse Effects
  • Diabetes Mellitus, Type 2–Epidemiology
  • Diet, High-Fat–Epidemiology
  • Female–Epidemiology
  • Follow-Up Studies–Epidemiology
  • Health Personnel–Epidemiology
  • Humans–Epidemiology
  • Hypercholesterolemia–Epidemiology
  • Hypertension–Epidemiology
  • Incidence–Epidemiology
  • Male–Epidemiology
  • Middle Aged–Epidemiology
  • Nurses–Epidemiology
  • Proportional Hazards Models–Epidemiology
  • Prospective Studies–Epidemiology
  • Risk Factors–Epidemiology
  • Surveys and Questionnaires–Epidemiology
  • United States–Epidemiology
  • Abridged
ispartof: The American journal of clinical nutrition, August 2014, Vol.100(2), pp.667-675
description: BACKGROUNDThrough the processes of oxidation, polymerization, and hydrogenation, the cooking method of frying modifies both foods and their frying medium. However, it remains unknown whether the frequent consumption of fried foods is related to long-term cardiometabolic health. OBJECTIVEWe examined fried-food...
language: eng
source:
identifier: E-ISSN: 1938-3207 ; DOI: 10.3945/ajcn.114.084129
fulltext: fulltext
issn:
  • 19383207
  • 1938-3207
url: Link


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titleFried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men.
creatorCahill, Leah E ; Pan, An ; Chiuve, Stephanie E ; Sun, Qi ; Willett, Walter C ; Hu, Frank B ; Rimm, Eric B
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identifierE-ISSN: 1938-3207 ; DOI: 10.3945/ajcn.114.084129
subjectAdult–Epidemiology ; Cohort Studies–Etiology ; Comorbidity–Epidemiology ; Cooking–Etiology ; Coronary Artery Disease–Adverse Effects ; Diabetes Mellitus, Type 2–Epidemiology ; Diet, High-Fat–Epidemiology ; Female–Epidemiology ; Follow-Up Studies–Epidemiology ; Health Personnel–Epidemiology ; Humans–Epidemiology ; Hypercholesterolemia–Epidemiology ; Hypertension–Epidemiology ; Incidence–Epidemiology ; Male–Epidemiology ; Middle Aged–Epidemiology ; Nurses–Epidemiology ; Proportional Hazards Models–Epidemiology ; Prospective Studies–Epidemiology ; Risk Factors–Epidemiology ; Surveys and Questionnaires–Epidemiology ; United States–Epidemiology ; Abridged
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abstractBACKGROUNDThrough the processes of oxidation, polymerization, and hydrogenation, the cooking method of frying modifies both foods and their frying medium. However, it remains unknown whether the frequent consumption of fried foods is related to long-term cardiometabolic health. OBJECTIVEWe examined fried-food...
doi10.3945/ajcn.114.084129
urlhttp://search.proquest.com/docview/1659768502/
issn00029165
date2014-08-01