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

Li, YanpingHruby, AdelaBernstein, Adam M.Ley, Sylvia H.Wang, Dong D.Chiuve, Stephanie E.Sampson, LauraRexrode, Kathryn M.Rimm, Eric Bruce::0ab2926c8242f35e5a982e3cf59f4987::600Willett, WalterHu, Frank B.2019-08-272015Li, 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.2015.07.055.0735-10971558-3597http://nrs.harvard.edu/urn-3:HUL.InstRepos:41263025en-USSaturated Fats Compared with Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart DiseaseJournal Article2019-08-2710.1016/j.jacc.2015.07.055