Fried food consumption, genetic risk, and body mass index: gene-diet interaction analysis in three US cohort studies

Fried food consumption, genetic risk, and body mass index: gene-diet interaction analysis in three US cohort studies

Objective To examine the interactions between genetic predisposition and consumption of fried food in relation to body mass index (BMI) and obesity.

Bibliographic Details
Main Authors: Qi, Qibin, Chu, Audrey Y, Kang, Jae H, Huang, Jinyan, Rose, Lynda M, Jensen, Majken K, Liang, Liming, Curhan, Gary C, Pasquale, Louis R, Wiggs, Janey L, De Vivo, Immaculata, Chan, Andrew T, Choi, Hyon K, Tamimi, Rulla M, Ridker, Paul M, Hunter, David J, Willett, Walter C, Rimm, Eric B, Chasman, Daniel I, Hu, Frank B, Qi, Lu
Format: Online
Language:English
Published: BMJ Publishing Group Ltd. 2014
Online Access:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3959253/

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3959253/

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