Fried-Food Consumption Does Not Increase the Risk of Stroke in the Spanish Cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) Study | Zendy

Jimena Rey-García | Zendy; Pilar GuallarCastillón | Zendy; Carolina DonatVargas | Zendy; Conchi MorenoIribas | Zendy; Aurelio Barricarte | Zendy; Miguel RodríguezBarranco | Zendy; Sandra ColoradoYohar | Zendy; José María Huerta | Zendy; MaríaDolores Chirlaque | Zendy; Cristina Lasheras | Zendy; Pilar Amiano | Zendy; Liher Imaz | Zendy; Antonio Agudo | Zendy; MaríaJosé Sánchez | Zendy

Open Access

Fried-Food Consumption Does Not Increase the Risk of Stroke in the Spanish Cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) Study

Author(s) -

Jimena Rey-García,

Pilar GuallarCastillón,

Carolina DonatVargas,

Conchi MorenoIribas,

Aurelio Barricarte,

Miguel RodríguezBarranco,

Sandra ColoradoYohar,

José María Huerta,

MaríaDolores Chirlaque,

Cristina Lasheras,

Pilar Amiano,

Liher Imaz,

Antonio Agudo,

MaríaJosé Sánchez

Publication year - 2020

Publication title -

journal of nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.463

H-Index - 265

eISSN - 1541-6100

pISSN - 0022-3166

DOI - 10.1093/jn/nxaa272

Subject(s) - medicine , stroke (engine) , prospective cohort study , european prospective investigation into cancer and nutrition , sunflower oil , cohort , cohort study , mechanical engineering , pathology , engineering

The nutritional determinants of stroke and, more specifically, the association of frying with the risk of incident stroke have rarely been studied.

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