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2. Mediterranean diet adherence is associated with lower dementia risk, independent of genetic predisposition: findings from the UK Biobank prospective cohort study.

Author

Shannon, OM, Ranson, JM, Gregory, S, Macpherson, H, Milte, C, Lentjes, M, Mulligan, A, McEvoy, C, Griffiths, A, Matu, J, Hill, TR, Adamson, A, Siervo, M, Minihane, AM, Muniz-Tererra, G, Ritchie, C, Mathers, JC, Llewellyn, DJ, Stevenson, E, Shannon, OM, Ranson, JM, Gregory, S, Macpherson, H, Milte, C, Lentjes, M, Mulligan, A, McEvoy, C, Griffiths, A, Matu, J, Hill, TR, Adamson, A, Siervo, M, Minihane, AM, Muniz-Tererra, G, Ritchie, C, Mathers, JC, Llewellyn, DJ, and Stevenson, E

Abstract

BACKGROUND: The identification of effective dementia prevention strategies is a major public health priority, due to the enormous and growing societal cost of this condition. Consumption of a Mediterranean diet (MedDiet) has been proposed to reduce dementia risk. However, current evidence is inconclusive and is typically derived from small cohorts with limited dementia cases. Additionally, few studies have explored the interaction between diet and genetic risk of dementia. METHODS: We used Cox proportional hazard regression models to explore the associations between MedDiet adherence, defined using two different scores (Mediterranean Diet Adherence Screener [MEDAS] continuous and Mediterranean diet Pyramid [PYRAMID] scores), and incident all-cause dementia risk in 60,298 participants from UK Biobank, followed for an average 9.1 years. The interaction between diet and polygenic risk for dementia was also tested. RESULTS: Higher MedDiet adherence was associated with lower dementia risk (MEDAS continuous: HR = 0.77, 95% CI = 0.65-0.91; PYRAMID: HR = 0.86, 95% CI = 0.73-1.02 for highest versus lowest tertiles). There was no significant interaction between MedDiet adherence defined by the MEDAS continuous and PYRAMID scores and polygenic risk for dementia. CONCLUSIONS: Higher adherence to a MedDiet was associated with lower dementia risk, independent of genetic risk, underlining the importance of diet in dementia prevention interventions.

Published
2023

6. Describing a new food group classification system for UK biobank: analysis of food groups and sources of macro- and micronutrients in 208,200 participants

Author

Piernas, C, Perez-Cornago, A, Gao, M, Young, H, Pollard, Z, Mulligan, A, Lentjes, M, Carter, J, Bradbury, K, Key, TJ, Jebb, SA, Piernas, Carmen [0000-0002-7536-922X], and Apollo - University of Cambridge Repository

Subjects
Nutrition and Dietetics, Dietary intake, food and beverages, Medicine (miscellaneous), Original Contribution, 030204 cardiovascular system & hematology, Dietary Fats, United Kingdom, Diet, 03 medical and health sciences, 0302 clinical medicine, Food groups, Humans, Macronutrients, Micronutrients, 030212 general & internal medicine, Energy Intake, Biological Specimen Banks
Abstract

Funder: British Nutrition Foundation, Purpose: The UK Biobank study collected detailed dietary data using a web-based self-administered 24 h assessment tool, the Oxford WebQ. We aimed to describe a comprehensive food grouping system for this questionnaire and to report dietary intakes and key sources of selected nutrients by sex and education. Methods: Participants with at least one valid 24-h questionnaire were included (n = 208,200). Dietary data were grouped based on the presence of nutrients as well as culinary use, processing, and plant/animal origin. For each food group, we calculated the contribution to energy intake, key macronutrients, and micronutrients. We also identified the top contributors to energy intake, free sugars and saturated fat by sex and education. Results: From the 93 food groups, the top five contributors to energy intake (in descending order) were: desserts/cakes/pastries; white bread; white pasta/rice; bananas/other fruit; semi-skimmed milk. Wine, beer, and fruit juices were the top beverage contributors to overall energy intake. Biscuits, and desserts/cakes/pastries were the highest contributors to free sugars, total fat, and saturated fat intakes, but also contributed to the calcium and iron intakes. Top contributors to energy, saturated fat, and free sugars were broadly similar by sex and education category, with small differences in average nutrient intakes across the population. Conclusion: This new food classification system will support the growing interest in the associations between food groups and health outcomes and the development of food-based dietary guidelines. Food group variables will be available to all users of the UK Biobank WebQ questionnaire.

Published
2021

13. Dietary glycaemic index and glycaemic load in the European Prospective Investigation into Cancer and Nutrition

Author

van Bakel, M.M.E., Kaaks, R., Feskens, E.J.M., Rohrmann, S., Welch, A.A., Pala, V., Avloniti, K., van der Schouw, Y.T., van der A, D.L., Du, H., Halkjaer, J., Tormo, M.J., Cust, A.E., Brighenti, F., Beulens, J.W., Ferrari, P., Biessy, C., Lentjes, M., Spencer, E.A., Panico, S., Masala, G., Bueno-de-Mesquita, H.B., Peeters, P.H.M., Trichopoulou, A., Psaltopoulou, T., Clavel-Chapelon, F., Touvier, M., Skeie, G., Rinaldi, S., Sonestedt, E., Johansson, I., Schulze, M., Ardanaz, E., Buckland, G., Tjonneland, A., Overvad, K., Bingham, S., Riboli, E., and Slimani, N.

Subjects
Carbohydrates -- Nutritional aspects -- Identification and classification -- Research, Sugars in human nutrition -- Research -- Nutritional aspects, Cancer -- Research -- Nutritional aspects, Glycemic index -- Research -- Nutritional aspects, Food/cooking/nutrition, Health
Abstract

Objectives: To describe dietary glycaemic index (GI) and glycaemic load (GL) values in the population participating in the European Prospective Investigation into Cancer and Nutrition (EPIC) study according to food groups, nutrients and lifestyle characteristics. Methods: Single 24-h dietary recalls (24-HDRs) from 33 566 subjects were used to calculate dietary GI and GL, and an ad hoc database was created as the main reference source. Mean GI and GL intakes were adjusted for age, total energy intake, height and weight, and were weighted by season and day of recall. Results: GI was the lowest in Spain and Germany, and highest in the Netherlands, United Kingdom and Denmark for both genders. In men, GL was the lowest in Spain and Germany and highest in Italy, whereas in women, it was the lowest in Spain and Greece and highest in the UK health-conscious cohort. Bread was the largest contributor to GL in all centres (15-45%), but it also showed the largest inter-individual variation. GL, but not GI, tended to be lower in the highest body mass index category in both genders. GI was positively correlated with starch and intakes of bread and potatoes, whereas it was correlated negatively with intakes of sugar, fruit and dairy products. GL was positively correlated with all carbohydrate components and intakes of cereals, whereas it was negatively correlated with fat and alcohol and with intakes of wine, with large variations across countries. Conclusions: GI means varied modestly across countries and genders, whereas GL means varied more, but it may possibly act as a surrogate of carbohydrate intake. doi: 10.1038/ejcn.2009.81 Keywords: glycaemic index; glycaemic load; 24-h dietary recall; EPIC; ENDB; standardization, Introduction Carbohydrates are traditionally classified according to their saccharide chain length as 'simple sugar' or 'complex carbohydrate'. However, Jenkins et al. (1981) developed a more physiological classification on the basis [...]

Published
2009
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14. Variation in intakes of calcium, phosphorus, magnesium, iron and potassium in 10 countries in the European Prospective Investigation into Cancer and Nutrition study

Author

Welch, A.A., Fransen, H., Jenab, M., Boutron-Ruault, M.C., Tumino, R., Agnoli, C., Ericson, U., Johansson, I., Ferrari, P., Engeset, D., Lund, E., Lentjes, M., Key, T., Touvier, M., Niravong, M., Larranaga, N., Rodriguez, L., Ocke, M.C., Peeters, P.H.M., Tjonneland, A., Bjerregaard, L., Vasilopoulou, E., Dilis, V., Linseisen, J., Nothlings, U., Riboli, E., Slimani, N., and Bingham, S.

Subjects
Iron in the body -- Health aspects -- Research, Chronic diseases -- Risk factors -- Research, Potassium in the body -- Health aspects -- Research, Calcium, Dietary -- Health aspects -- Research, Cancer -- Risk factors, Phosphorus in the body -- Health aspects -- Research, Magnesium in the body -- Health aspects -- Research, Diet -- Health aspects -- Research, Food/cooking/nutrition, Health
Abstract

Background/objectives: Adequate mineral intake is important for the maintenance of bone health, cellular function and general metabolism, and possibly in the aetiology of cancer and other chronic diseases. This study aimed at investigating variation in intakes of selected minerals across 10 European countries participating in the EPIC (European Prospective Investigation into Cancer and Nutrition) study. Methods: Nutrient intakes for 36 034 subjects, aged between 35 and 74 years, in 27 centres were obtained using standardized 24-h dietary recall software (EPIC-SOFT). Mean intakes of calcium, phosphorus, magnesium, iron and potassium were calculated by centre and weighted by season and day of the week and were also stratified by age group. The contribution of food groups to total nutrient intake was calculated. Results: There was clear geographical variability in intakes, with differences ranging from 35% for magnesium to 90% for iron in men and 36% for potassium to 75% for calcium in women, and a twofold difference in sources of haem iron (meat and fish). There was a geographical gradient in iron intake, with higher intakes in Southern than in Northern Europe and also around a twofold north-south gradient in the contribution of fruits and vegetables to potassium intake. Compared with reference intakes, the majority of age groups and centres had intakes above the recommended levels. Dairy foods and products contributed the most to calcium and phosphorus intake in almost all centres. Cereals and cereal products contributed the most to magnesium and iron intakes, except in Greece and Germany. Conclusions: Intakes of minerals vary substantially throughout Europe, with some geographical variability in their food sources. doi: 10.1038/ejcn.2009.77 Keywords: calcium; phosphorus; magnesium; iron; potassium; EPIC, Introduction Minerals are essential nutrients, and adequate intakes are important not only for the maintenance of bone health but also for cellular function and general metabolism. Aspects of mineral metabolism [...]

Published
2009
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16. Klaas Fuite: ‘Overal waar traffic is, is food nodig’

Author

Lentjes, M. and Lentjes, M.

Abstract

Voortschrijdende inzichten, vooruitziende blikken, proactief inspelen op maatschappelijke en economische ontwikkelingen en open staan voor innovaties; het maakte bakkerij Fuite van een dorpsbakkerijtje in IJsselmuiden tot één van de grote en toonaangevende spelers in de bakkerijwereld.

Published
2020

17. Trends en ontwikkelingen : Duurzaam ondernemen raakt alle kernprocessen

Author

Lentjes, M. and Lentjes, M.

Abstract

Heterotrofe kweek in plaats van autotrofe kweek. Een verantwoordelijkheidsgevoel van ‘gras tot glas’. Speciaal ontwikkelde waterbesparingssystemen; duurzaam ondernemen wordt volop omarmd én geïmplementeerd in de voedingsindustrie. Wat is de stand van zaken?

Published
2020

18. Duplaco : 1000 tot 1500 ton micro-algen per jaar

Author

Lentjes, M. and Lentjes, M.

Abstract

Micro-algen staan aan de goede kant van het gezondheidsspectrum. Immers: het eencellige plantje zonder wortels en blaadjes heeft een compleet voedingsprofiel en vermenigvuldigt zich om de acht uur. Green fastfood dus.

Published
2020

19. Start-up FUMI Ingredients : plantaardige eiwitten op basis van gist

Author

Lentjes, M. and Lentjes, M.

Abstract

Plantaardige eiwitten zijn een heilige graal. De zoektocht naar alternatieve eiwitbronnen is mondiaal volop aan de gang, de vraag vanuit de voedingsindustrie neemt toe. Wetenschappers uit de hele wereld buigen zich over de productgroep ‘plant-based’.

Published
2020

20. Spirulinazie laat nog op zich wachten : 'The best food for the future'

Author

Lentjes, M. and Lentjes, M.

Abstract

Een bord vol algen staat nog nergens op het menu, spirulinazie laat nog even op zich wachten. Toch winnen algen mondjesmaat aan populariteit als alternatieve eiwitbron. De verwachting is dat algen een onmisbaar onderdeel worden van het voedselsysteem. De interesse vanuit de voedingsindustrie neemt toe, maar vooralsnog is er nog veel te winnen en te onderzoeken.

Published
2020

25. Use of dietary supplements in the European Prospective Investigation into Cancer and Nutrition calibration study

Author

Skeie, G, Braaten, T, Hjartåker, A, Lentjes, M, Amiano, P, Jakszyn, P, Pala, V, Palanca, A, Niekerk, E M, Verhagen, H, Avloniti, K, Psaltopoulou, T, Niravong, M, Touvier, M, Nimptsch, K, Haubrock, J, Walker, L, Spencer, E A, Roswall, N, Olsen, A, Wallström, P, Nilsson, S, Casagrande, C, Deharveng, G, Hellström, V, Boutron-Ruault, M C, Tjønneland, A, Joensen, A M, Clavel-Chapelon, F, Trichopoulou, A, Martinez, C, Rodríguez, L, Frasca, G, Sacerdote, C, Peeters, PHM, Linseisen, J, Schienkiewitz, A, Welch, A A, Manjer, J, Ferrari, P, Riboli, E, Bingham, S, Engeset, D, Lund, E, and Slimani, N

Published
2009

26. Foodproducenten en afnemers: rechtstreeks online contact

Author

Lentjes, M. and Lentjes, M.

Abstract

VersTrade, de online schakel tussen foodproducenten, van klein ambachtelijke producten tot grote merken, en de horeca- en speciaalzaken, is in twee jaar uitgegroeid tot een succesvol platform.

Published
2019

27. 'Nieuwe technologie laat de arbeidsproductiviteit verder stijgen' : Ceel Elemans

Author

Lentjes, M. and Lentjes, M.

Abstract

‘Meer inzet van robotisering en data-technologie maakt de voedingsindustrie veiliger, aantrekkelijker en concurrerender’, aldus het ING-rapport ‘Foodtech: Technologie in de voedingsindustrie’. Sector Banker Food & Agri Ceel Elemans licht een aantal bevindingen toe.

Published
2019

28. Blokland kiest voor Nocotech : Blokland Cold Stores kiest voor Nocotech

Author

Lentjes, M. and Lentjes, M.

Abstract

Droog desinfecteren wordt omarmd door de voedingsindustrie. Peter Blokland, directeur van Blokland Cold Stores BV uit Cuijk, verruilde naar volle tevredenheid de handmatige desinfecteringsprocessen binnen zijn bedrijf voor het volledig geautomatiseerde desinfectiesysteem Nocotech.

Published
2019

29. Biomimicry : miljarden jaren aan gratis innovatie beschikbaar

Author

Lentjes, M. and Lentjes, M.

Abstract

Biomimicry (biomimics - van het Griekse 'bios' (leven) en 'mimesis' (imitatie) is de wetenschap die staat voor leren van de natuur. In Nederland nog een relatief onbekend begrip, in het buitenland volop omarmd. Grote, mondiaal opererende bedrijven zoals Nike, HP, NASA, P & G en Johnson & Johnson zijn volle bak bezig met biomimicry. Ook de bouwwereld ontdekt moeder natuur als catalogus van proven technology.

Published
2019

30. Technisch is (bijna) alles al mogelijk : prof.dr.ir Andy van den Dobbelsteen

Author

Lentjes, M. and Lentjes, M.

Abstract

Prof.dr.ir Andy van den Dobbelsteen is sinds 10 jaar hoogleraar Climate Design & Sustainability bij de TU Delft. De leerstoel Climate Design & Sustainability zit dicht tegen de technische kant van bouwkunde aan. Zijn onderwijs en onderzoek richt zich op duurzame gebouwen, energiesystemen en klimaatadaptatie, waarvoor nieuwe systemen en oplossingen worden ontworpen en gemaakt.

Published
2019

31. Kenmerk van kwaliteit

Author

Lentjes, M. and Lentjes, M.

Abstract

300 Roodbonterdames heeft Evert Fokker, eigenaar van Korver Kaas, in de wei staan. Van de melk maakt hij als enige in het land Roodbonterkaas.

Published
2019

32. Zoeken naar balans : Trends en ontwikkelingen

Author

Lentjes, M. and Lentjes, M.

Abstract

Minder suiker, zout en vet - meer natuurlijke producten en ingrediënten. Minder vlees en andere dierlijke eiwitten - meer plantaardige alternatieven. Minder bestrijdingsmiddelen en CO2-uitstoot - meer aandacht voor de natuur en het klimaat. Al met al bezorgt dit schaakspel met ingrediënten en ‘herformuleren’ de branche heel wat hoofdbrekens.

Published
2019

33. Vleeshandel Willems Druten : Drie generaties passie voor eerlijk vlees

Author

Lentjes, M. and Lentjes, M.

Abstract

Mark Willems was pas 18 jaar toen hij in de maatschap van zijn vader toetrad en de kans kreeg om daarbinnen een vleesverwerkend bedrijf op te starten. De derde generatie van een familie met passie voor eerlijk vlees.

Published
2019

34. 'Minister Schouten zet in op verkorting van de voedselketen'

Author

Lentjes, M. and Lentjes, M.

Abstract

Om de verkoop van meer streek- en regioproducten te stimuleren, organiseert minister Schouten van Landbouw, Natuur en voedselkwaliteit onder andere een handelsmissie in eigen land. Over het hoe en waarom geeft Rudi Buis, senior woordvoerder minister van Landbouw, Natuur en Voedselkwaliteit, uitleg.

Published
2019

35. Gruwelijk lekker

Author

Lentjes, M. and Lentjes, M.

Abstract

Met de interactieve tentoonstelling ‘Gruwelijk Lekker’ geeft het Arnhemse Openluchtmuseum een kijkje in de geschiedenis van eten. In film & geluid, en door proeven en doen worden alle zintuigen geprikkeld.

Published
2019

37. Hippe tapioca’s nu ook in Nederland

Author

Lentjes, M. and Lentjes, M.

Abstract

Jarenlange training? Nope. Van kinds af aan altijd al druk geweest met koken en bakken? Nope. De van oorsprong Braziliaanse en in Arnhem woonachtige Alexandra Isaura Da Silva Cremers (46) maakt haar tapioca’s en Braziliaanse kaasbroodjes puur op gevoel. En met haar hart.

Published
2019

38. Even stilstaan bij… Vleeshandel Willems in Druten

Author

Lentjes, M. and Lentjes, M.

Abstract

18 jaar was Mark Willems toen hij in de maatschap van zijn vader toetrad en de kans kreeg om een vleesverwerkend bedrijf op te starten binnen de maatschap. Dierenwelzijn staat bovenaan in zijn bedrijfsvoering: biggen blijven bijvoorbeeld veel langer dan gebruikelijk is bij hun moeder en de stallen zijn zo ingericht dat er een natuurlijk dag-nachtritme ontstaat. Een verhaal over drie generaties passie voor eerlijk vlees.

Published
2019

39. ‘Slager blijf bij je vlees’

Author

lentjes, M. and lentjes, M.

Abstract

Zijn slagerij is als een podium voor Jean-Maurice LeJeune, met zijn gezellige karakter en rappe tongval. “Het is eigenlijk altijd druk. Maar is het echt druk of schiet het gewoon niet op door mijn geouwehoer?”

Published
2019

40. Mis de 'Innovatie' boot niet

Author

Lentjes, M. and Lentjes, M.

Abstract

De agrifoodsector is volop in ontwikkeling. De investeringen in Research & Development in de sector zijn in Nederland nog steeds de hoogste in Europa. Een bron van inspiratie voor innovatie is de consumentenvraag naar gemak, gezonder en verantwoord. Ook de vraag naar en noodzaak voor een duurzamere voedselteelt en -productie vormt een aanjager voor vernieuwing.

Published
2018

43. Labvlees: vlees uit een buisje : de stand van zaken : trends & ontwikkelingen

Author

Lentjes, M. and Lentjes, M.

Abstract

Vijf jaar geleden gaf Mark Post, farmacoloog en hoogleraar in de vasculaire fysiologie aan de Universiteit van Maastricht, in Londen met zijn team als eerste een praktische demonstratie van kweekvlees. De kosten: euro 250.000 voor een kweekvleesburger. Sinds die gebeurtenis is Post allang niet meer de enige die zich in deze materie heeft vastgebeten. Hoe is de stand van zaken anno nu?

Published
2018

44. Association between intake of less healthy foods defined by the UK's nutrient profile model and cardiovascular disease: A population-based cohort study

Author

Mytton, OT, Forouhi, NG, Scarborough, PD, Lentjes, M, Luben, R, Rayner, MJ, Khaw, KT, Wareham, NJ, and Monsivais, P

Abstract

Background In the UK the FSA-Ofcom nutrient profiling model is used to define less-healthy foods that cannot be advertised to children. However there has been limited investigation of whether less-healthy foods defined by this model are associated with prospective health outcomes. The objective of this study was to test whether consumption of less-healthy food as defined by the FSA-Ofcom model is associated with cardiovascular disease (CVD). Methods We used data from the EPIC-Norfolk cohort study in adults (n=25,639) aged 40-79 years who completed a seven-day diet diary between 1993 and 1997. Incident CVD (primary outcome) and cardiovascular mortality and all-cause mortality (secondary outcomes) were identified using record linkage to hospital admissions data and death certificates up to 31 March 2015. Each food and beverage item reported was coded and given a continuous score, using the FSA-Ofcom model, based on the consumption of energy; saturated fat; total sugar; sodium; non-soluble fibre; protein; and fruits, vegetables and nuts. Items were classified as less-healthy using Ofcom regulation thresholds. We used Cox proportional hazards regression to test for association between consumption of less-healthy food and incident CVD. Sensitivity analyses explored whether the results differed based on the definition of the exposure. Analyses were adjusted for: age, sex, behavioural risk factors, clinical risk factors and socio-economic status. Results Participants were followed up for a mean of 16.4 years. During follow-up there were 4,965 incident cases of CVD (1,524 fatal within 30 days). In the unadjusted analyses we observed an association between consumption of less healthy food and incident CVD (test for linear trend over quintile groups, p Conclusion After adjustment for potential confouncing factors, no significant association between consumption of less-healthy food (as classified by the FSA-Ofcom Model) and CVD were observed in this study. This suggests, in the UK setting, that the FSA-Ofcom model is not consistently discriminating among foods with respect to their association with cardiovascular disease. More studies are needed to understand better the relationship between consumption of less-healthy food, defined by the FSA-Ofcom model, and indices of health.

Published
2017

45. Habitual chocolate consumption and the risk of incident heart failure among healthy men and women

Author

Kwok, C. S., Loke, Y. K., Welch, A. A., Luben, R. N., Lentjes, M. A. H., Boekholdt, S. M., Pfister, R., Mamas, M. A., Wareham, N. J., Khaw, K.-T., Myint, P. K., Luben, Robert [0000-0002-5088-6343], Lentjes, Marleen [0000-0003-4713-907X], Wareham, Nicholas [0000-0003-1422-2993], Khaw, Kay-Tee [0000-0002-8802-2903], Apollo - University of Cambridge Repository, Amsterdam Cardiovascular Sciences, and Cardiology

Subjects
Heart Failure, Male, Nutrition and Dietetics, Time Factors, Epidemiology, Endocrinology, Diabetes and Metabolism, Incidence, Medicine (miscellaneous), Feeding Behavior, Middle Aged, Risk Assessment, R1, Healthy Volunteers, Candy, Meta-analysis, Cocoa, England, Risk Factors, RA0421, Humans, Female, Prospective Studies, Chocolate, Cardiology and Cardiovascular Medicine, Aged
Abstract

BackgroundWe aimed to examine the association between chocolate intake and the risk of incident heart failure in a UK general population. We conducted a systematic review and meta-analysis to quantify this association.Methods and resultsWe used data from a prospective population-based study, the European Prospective Investigation into Cancer (EPIC)-Norfolk cohort. Chocolate intake was quantified based on a food frequency questionnaire obtained at baseline (1993–1997) and incident heart failure was ascertained up to March 2009. We supplemented the primary data with a systematic review and meta-analysis of studies which evaluated risk of incident heart failure with chocolate consumption. A total of 20,922 participants (53% women; mean age 58 ± 9 years) were included of whom 1101 developed heart failure during the follow up (mean 12.5 ± 2.7 years, total person years 262,291 years). After adjusting for lifestyle and dietary factors, we found 19% relative reduction in heart failure incidence in the top (up to 100 g/d) compared to the bottom quintile of chocolate consumption (HR 0.81 95%CI 0.66–0.98) but the results were no longer significant after controlling for comorbidities (HR 0.87 95%CI 0.71–1.06). Additional adjustment for potential mediators did not attenuate the results further. We identified five relevant studies including the current study (N = 75,408). The pooled results showed non-significant 19% relative risk reduction of heart failure incidence with higher chocolate consumption (HR 0.81 95%CI 0.66–1.01).ConclusionsOur results suggest that higher chocolate intake is not associated with subsequent incident heart failure.

Published
2016

47. Prostate cancer risk related to foods, food groups, macronutrients and micronutrients derived from the UK Dietary Cohort Consortium food diaries

Author

Lane, J A, primary, Oliver, S E, additional, Appleby, P N, additional, Lentjes, M A H, additional, Emmett, P, additional, Kuh, D, additional, Stephen, A, additional, Brunner, E J, additional, Shipley, M J, additional, Hamdy, F C, additional, Neal, D E, additional, Donovan, J L, additional, Khaw, K-T, additional, and Key, T J, additional

Published
2016
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