Ecological-Level associations between highly processed food intakes and plasma phospholipid elaidic acid concentrations: Results from a cross-sectional study within the European prospective investigation into Cancer and nutrition (EPIC)

Véronique Chajès, Carine Biessy, Graham Byrnes, Geneviève Deharveng, Mitra Saadatian-Elahi, Mazda Jenab, Petra H.M. Peeters, Marga Ocké, H. Bas Bueno-De-Mesquita, Ingegerd Johansson, Göran Hallmans, Jonas Manjer, Elisabet Wirflt, Paula Jakszyn, Carlos A. González, Jose Maria Huerta, Carmen Martinez, Pilar Amiano, Laudina Rodriguez Suárez, Eva ArdanazAnne Tjoønneland, Jytte Halkjaer, Kim Overvad, Marianne Uhre Jakobsen, Franco Berrino, Valeria Pala, Domenico Palli, Rosario Tumino, Paolo Vineis, Maria Santucci De Magistris, Elisabeth A. Spencer, Francesca L. Crowe, Sheila Bingham, Kay Tee Khaw, Jakob Linseisen, Sabine Rohrmann, Heiner Boeing, Ute Nöethlings, Karina Standahl Olsen, Guri Skeie, Eiliv Lund, Antonia Trichopoulou, Dimosthenis Zilis, Erifili Oustoglou, Franoise Clavel-Chapelon, Elio Riboli, Nadia Slimani*

*Autor/a de correspondencia de este trabajo

Producción científica: Artículo en revista indizada › Artículo › revisión exhaustiva

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