Saturated Fats Compared with Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease

View/Open

55971 aam nihms-713483.pdf (664.7Kb)

Author

Li, Yanping

Hruby, Adela

Bernstein, Adam M.

Ley, Sylvia H.

Wang, Dong D.

Chiuve, Stephanie E.

Sampson, Laura

Rexrode, Kathryn M.

Rimm, Eric Bruce::0ab2926c8242f35e5a982e3cf59f4987::600

Willett, Walter C.::94559ea206eef8a8844fc5b80654fa5b::600

Hu, Frank B.

Published Version

https://doi.org/10.1016/j.jacc.2015.07.055

Metadata

Show full item record

Citation

Li, 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.

Terms of Use

This article is made available under the terms and conditions applicable to Open Access Policy Articles, as set forth at http://nrs.harvard.edu/urn-3:HUL.InstRepos:dash.current.terms-of-use#OAP

Citable link to this page

http://nrs.harvard.edu/urn-3:HUL.InstRepos:41263025