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Source: Journal of Nutrition
Education: Study
Nutrition: Nutrition
Countries: Spain Health
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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
ConclusionsIn this Spanish cohort, whose participants mainly used olive oil or sunflower oil when frying, the consumption of fried food was not associated with an increased risk of incident stroke.
Source: Journal of Nutrition - September 16, 2020 Category: Nutrition Source Type: research
