Open AccessConsumption of fried foods and risk of atrial fibrillation in the Physicians' Health Study
Author(s) -
Owais Khawaja,
Howard D. Sesso,
Jiaying Chen,
Hiroshi Yamasaki,
Sohail Hassan,
J. Michael Gaziano,
Luc Djoussé
Publication year - 2019
Publication title -
european journal of nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.321
H-Index - 96
eISSN - 1436-6215
pISSN - 1436-6207
DOI - 10.1007/s00394-019-01952-3
Subject(s) - medicine , hazard ratio , atrial fibrillation , confidence interval , food consumption , consumption (sociology) , proportional hazards model , environmental health , relative risk , heart failure , food group , demography , social science , sociology , agricultural economics , economics
Atrial fibrillation (AF) is a frequently encountered cardiac arrhythmia in clinical practice. While fried food consumption is common in United States, little is known about the association between fried food consumption and incident AF.