Replacement of Red and Processed Meat With Other Food Sources of Protein and the Risk of Type 2 Diabetes in European Populations: The EPIC-InterAct Study

Daniel B Ibsen, Marinka Steur, Fumiaki Imamura, Kim Overvad, Matthias B Schulze, Benedetta Bendinelli, Marcela Guevara, Antonio Agudo, Pilar Amiano, Dagfinn Aune, Aurelio Barricarte, Ulrika Ericson, Guy Fagherazzi, Paul W Franks, Heinz Freisling, Jose R Quiros, Sara Grioni, Alicia K Heath, Inge Huybrechts, Verena KatzeNasser Laouali, Francesca Mancini, Giovanna Masala, Anja Olsen, Keren Papier, Stina Ramne, Olov Rolandsson, Carlotta SACERDOTE, Maria-José Sánchez, Carmen Santiuste, Vittorio Simeon, Annemieke M W Spijkerman, Bernard Srour, Anne Tjønneland, Tammy Y N Tong, Rosario Tumino, Yvonne T van der Schouw, Elisabete Weiderpass, Clemens Wittenbecher, Stephen J Sharp, Elio Riboli, Nita G Forouhi, Nick J Wareham

Risultato della ricerca: Contributo su rivista › Articolo in rivista › peer review

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Keyphrases

Food Science