Ecological-level associations between highly processed food intakes and plasma phospholipid elaidic acid concentrations: results from a cross-sectional study within the European prospective investigation into cancer and nutrition (EPIC).
scientific article published in November 2011
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author: Carlos A González, José María Huerta, Valeria Pala, Guri Skeie, Elio Riboli, Jakob Linseisen, Domenico Palli, Françoise Clavel-Chapelon, Anne Tjønneland, Marianne Uhre Jakobsen, Bas Bueno-de-Mesquita, Rosario Tumino, Paolo Vineis, Antonia Trichopoulou, Pilar Amiano, Graham Byrnes, Kim Overvad, Heiner Boeing, Eva Ardanaz, Göran Hallmans, Kay-Tee Khaw, Eiliv Lund, Mazda Jenab, Nadia Slimani, Mitra Saadatian-Elahi, Sheila Rodwell, Marga C. Ocké
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