Saturated Fats Compared With Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease: A Prospective Cohort Study.

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Published in J Am Coll Cardiol on October 06, 2015

Authors

Yanping Li1, Adela Hruby1, Adam M Bernstein2, Sylvia H Ley1, Dong D Wang1, Stephanie E Chiuve1,3, Laura Sampson1, Kathryn M Rexrode3, Eric B Rimm1,4,5, Walter C Willett1,4,5, Frank B Hu1,4,5

Author Affiliations

1: Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts.
2: Wellness Institute, Cleveland Clinic, Lyndhurst, Ohio.
3: Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, and Harvard Medical School, Boston, Massachusetts.
4: Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts.
5: Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, Massachusetts.

Associated clinical trials:

Carb Quality and CHD in US Adults | NCT03214861

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