Consumption of fried foods and risk of coronary heart disease: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition study (Q35693143)

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scientific article published on 23 January 2012

Language	Label	Description	Also known as
English	Consumption of fried foods and risk of coronary heart disease: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition study	scientific article published on 23 January 2012

Statements

scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

9 August 2017

Consumption of fried foods and risk of coronary heart disease: Spanish cohort of the European Prospective Investigation into Cancer and Nutrition study (English)

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Europe PubMed Central

PubMed publication ID

9 August 2017

coronary artery disease

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based on heuristic

inferred from title

17

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9 August 2017

María-Dolores Chirlaque

10

object named as

María-Dolores Chirlaque

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Aurelio Barricarte

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object named as

Aurelio Barricarte

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Miren Dorronsoro

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object named as

Miren Dorronsoro

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Nerea Larrañaga

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object named as

Nerea Larrañaga

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Genevieve Buckland

object named as

Genevieve Buckland

9

0 references

Larraitz Arriola

object named as

Larraitz Arriola

7

0 references

Pilar Guallar-Castillón

object named as

Pilar Guallar-Castillón

1

0 references

Carlos A González

object named as

Carlos A González

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0 references

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object named as

Pilar Amiano

1 reference

Europe PubMed Central

PubMed publication ID

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object named as

Eva Ardanaz

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Europe PubMed Central

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Laudina Rodriguez

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object named as

Laudina Rodríguez

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PubMed publication ID

9 August 2017

Conchi Moreno-Iribas

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object named as

Conchi Moreno-Iribas

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Europe PubMed Central

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9 August 2017

author name string

Fernando Rodríguez-Artalejo

2

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Europe PubMed Central

PubMed publication ID

9 August 2017

Esther Lopez-Garcia

3

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Europe PubMed Central

PubMed publication ID

9 August 2017

Luz M León-Muñoz

4

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Europe PubMed Central

PubMed publication ID

9 August 2017

María-Dolores Chirlaque

10

1 reference

Europe PubMed Central

PubMed publication ID

9 August 2017

José-María Huerta

12

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Europe PubMed Central

PubMed publication ID

9 August 2017

Pilar Marin

14

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Europe PubMed Central

PubMed publication ID

9 August 2017

Carmen Martínez

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Europe PubMed Central

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9 August 2017

Esther Molina

16

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Europe PubMed Central

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9 August 2017

J Ramón Quirós

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Europe PubMed Central

PubMed publication ID

9 August 2017

María José Sanchez

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Europe PubMed Central

PubMed publication ID

9 August 2017

language of work or name

0 references

publication date

23 January 2012

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Europe PubMed Central

PubMed publication ID

9 August 2017

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Europe PubMed Central

PubMed publication ID

9 August 2017

344

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Europe PubMed Central

PubMed publication ID

9 August 2017

e363

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Europe PubMed Central

PubMed publication ID

9 August 2017

The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: where does the evidence stand in 2010?

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Impaired endothelial function following a meal rich in used cooking fat.

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Olive oil stability under deep-frying conditions.

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Normal endothelial function after meals rich in olive or safflower oil previously used for deep frying

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Fatty acid modifications and cholesterol oxidation in pork loin during frying at different temperatures

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Intake of fried foods is associated with obesity in the cohort of Spanish adults from the European Prospective Investigation into Cancer and Nutrition

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Effect of Fish and Oil Nature on Frying Process and Nutritional Product Quality

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Trends in Energy Intake in U.S. between 1977 and 1996: Similar Shifts Seen across Age Groups

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Hypertension is related to the degradation of dietary frying oils

1 reference

https://pubmed.ncbi.nlm.nih.gov/22275385

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based on heuristic

inferred from PubMed ID database lookup

Trans-fatty-acid content of common foods

1 reference

https://pubmed.ncbi.nlm.nih.gov/22275385

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based on heuristic

inferred from PubMed ID database lookup

Evaluation of a sunflower oil used for frying by different analytical indexes and column and gas chromatography

1 reference

https://pubmed.ncbi.nlm.nih.gov/22275385

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Relative validity and reproducibility of a diet history questionnaire in Spain. I. Foods. EPIC Group of Spain. European Prospective Investigation into Cancer and Nutrition

1 reference

https://pubmed.ncbi.nlm.nih.gov/22275385

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Relative validity and reproducibility of a diet history questionnaire in Spain. II. Nutrients. EPIC Group of Spain. European Prospective Investigation into Cancer and Nutrition

1 reference

https://pubmed.ncbi.nlm.nih.gov/22275385

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Relative validity and reproducibility of a diet history questionnaire in Spain. III. Biochemical markers. EPIC Group of Spain. European Prospective Investigation into Cancer and Nutrition

1 reference

https://pubmed.ncbi.nlm.nih.gov/22275385

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Reduced postprandial serum paraoxonase activity after a meal rich in used cooking fat

1 reference

https://pubmed.ncbi.nlm.nih.gov/22275385

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Identifiers

10.1136/BMJ.E363

1 reference

Europe PubMed Central

PubMed publication ID

9 August 2017

PMC publication ID

1 reference

Europe PubMed Central

PubMed publication ID

9 August 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

9 August 2017

ResearchGate publication ID

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