Association of fried food consumption with all cause, cardiovascular, and cancer mortality: Prospective cohort study

Authors

Yangbo Sun, University of Iowa
Buyun Liu, University of Iowa
Linda G. Snetselaar, University of Iowa
Jennifer G. Robinson, University of Iowa
Robert B. Wallace, University of Iowa
Lindsay L. Peterson, Washington University School of Medicine in St. Louis
Wei Bao, University of Iowa

Journal

BMJ

Publication Date

2019

Volume

364

Inclusive Pages

k5420

Document Type

Open Access Publication

DOI

10.1136/bmj.k5420

Rights and Permissions

Sun Y, Liu B, Snetselaar LG, Robinson JG, Wallace RB, Peterson LL, Bao W (2019) Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study. BMJ, 364:k5420. doi: https://doi.org/10.1136/bmj.k5420 This is an Open Access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/.

Recommended Citation

Sun, Yangbo; Liu, Buyun; Snetselaar, Linda G.; Robinson, Jennifer G.; Wallace, Robert B.; Peterson, Lindsay L.; and Bao, Wei, "Association of fried food consumption with all cause, cardiovascular, and cancer mortality: Prospective cohort study." BMJ. 364, k5420. (2019).
https://digitalcommons.wustl.edu/open_access_pubs/7436