Raw and Cooked Vegetable Consumption and Risk of Cardiovascular Disease: A Study of 400,000 Adults in UK Biobank

OBJECTIVES: Higher levels of vegetable consumption have been associated with a lower risk of cardiovascular disease (CVD), but the independent effect of raw and cooked vegetable consumption remains unclear. METHODS: From the UK Biobank cohort, 399,586 participants without prior CVD were included in...

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Detalles Bibliográficos
Autores principales: Feng, Qi, Kim, Jean H., Omiyale, Wemimo, Bešević, Jelena, Conroy, Megan, May, Margaret, Yang, Zuyao, Wong, Samuel Yeung-shan, Tsoi, Kelvin Kam-fai, Allen, Naomi, Lacey, Ben
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8901125/
https://www.ncbi.nlm.nih.gov/pubmed/35265657
http://dx.doi.org/10.3389/fnut.2022.831470

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8901125/
https://www.ncbi.nlm.nih.gov/pubmed/35265657
http://dx.doi.org/10.3389/fnut.2022.831470

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