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)

Veronique Chajes, Carine Biessy, Graham Byrnes, Genevieve Deharveng, Mitra Saadatian-Elahi, Mazda Jenab, Petra H. M. Peeters, Marga Ocke, H. Bas Bueno-de-Mesquita, Ingegerd Johansson, Goran Hallmans, Jonas Manjer, Elisabet Wirfalt, Paula Jakszyn, Carlos A. Gonzalez, Jose-Maria Huerta, Carmen Martinez, Pilar Amiano, Laudina Rodriguez Suarez, Eva ArdanazAnne Tjonneland, Jytte Halkjaer, Kim Overvad, Marianne Uhre Jakobsen, Franco Berrino, Valeria Pala, Domenico Palli, Rosario Tumino, Paolo Vineis, Maria Santucci de Magistris, Elisabeth A. Spencer, Francesca L. Crowe, Sheila Bingham, Kay-Tee Khaw, Jakob Linseisen, Sabine Rohrmann, Heiner Boeing, Ute Noeethlings, Karina Standahl Olsen, Guri Skeie, Eiliv Lund, Antonia Trichopoulou, Dimosthenis Zilis, Erifili Oustoglou, Francoise Clavel-Chapelon, Elio Riboli, Nadia Slimani

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