Specific food group combinations explaining the variation in intakes of nutrients and other important food components in the European Prospective Investigation into Cancer and Nutrition: an application of the reduced rank regression method
Kröger J, Ferrari P, Jenab M, Bamia C, Touvier M, Bueno-de-Mesquita H, Fahey M, Benetou V, Schulz M, Wirfält E, Boeing H, Hoffmann K, Schulze M, Orfanos P, Oikonomou E, Huybrechts I, Rohrmann S, Pischon T, Manjer J, Agren A, Navarro C, Jakszyn P, Boutron-Ruault M, Niravong M, Khaw K, Crowe F, Ocké M, van der Schouw Y, Mattiello A, Bellegotti M, Engeset D, Hjartåker A, Egeberg R, Overvad K, Riboli E, Bingham S, Slimani N. Specific food group combinations explaining the variation in intakes of nutrients and other important food components in the European Prospective Investigation into Cancer and Nutrition: an application of the reduced rank regression method. European Journal Of Clinical Nutrition 2009, 63: s263-s274. PMID: 19888278, DOI: 10.1038/ejcn.2009.85.Peer-Reviewed Original ResearchConceptsCombinations of food groupsReduced rank regressionEuropean Prospective InvestigationFood groupsProspective InvestigationIntake variationIntake of nutrientsDietary recallsCountry-specific populationsAbsolute intakeVitamin DFood componentsNutrient intakeEPIC studyEPIC populationRank regression methodConsumption of breadProcessed meatB-caroteneRed meatCountry-specific analysisFatty acidsIntakeRank regressionPolyunsaturated fatty acids
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