Food groups associated with a reduced risk of 15-year all-cause death

被引：0
|
作者：
V Bongard
D Arveiler
J Dallongeville
J-B Ruidavets
A Wagner
C Simon
N Marécaux
J Ferrières
机构：
[1] Centre Hospitalier Universitaire de Toulouse,Department of Epidemiology
[2] UMR 1027,Department of Epidemiology and Public Health
[3] INSERM—Université de Toulouse,Department of Epidemiology and Public Health
[4] EA 3430,Department of Public Health
[5] Université de Strasbourg,Department of Endocrinology
[6] Hôpitaux Universitaires de Strasbourg,Department of Cardiology
[7] Institut Pasteur de Lille,undefined
[8] U744 INSERM—Université Lille Nord de France,undefined
[9] Diabetes and Nutrition,undefined
[10] Hospices Civils de Lyon,undefined
[11] UMR 1060 INSERM—Université Lyon 1,undefined
[12] Centre Hospitalier Universitaire de Toulouse,undefined
来源：
European Journal of Clinical Nutrition | 2016年 / 70卷
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摘要：
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页码：715 / 722
页数：7
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