Saturated Fats Compared with Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease
Bernstein, Adam M.
Ley, Sylvia H.
Wang, Dong D.
Chiuve, Stephanie E.
Rexrode, Kathryn M.
Rimm, Eric Bruce::0ab2926c8242f35e5a982e3cf59f4987::600
Willett, Walter C.::94559ea206eef8a8844fc5b80654fa5b::600
Hu, Frank B.
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CitationLi, Yanping, Adela Hruby, Adam M. Bernstein, Sylvia H. Ley, Dong D. Wang, Stephanie E. Chiuve, Laura Sampson, et al. 2015. “Saturated Fats Compared With Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease.” Journal of the American College of Cardiology 66 (14): 1538–48. https://doi.org/10.1016/j.jacc.2015.07.055.
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