A statistical approach based on substitution of macronutrients provides additional information to models analyzing single dietary factors in relation to type 2 diabetes in Danish adults: the Inter99 study

Kristine Færch; Cathrine Lau; Inge Tetens; Oluf Borbye Pedersen; Torben Jørgensen; Knut Borch-Johnsen; Charlotte Glümer

A statistical approach based on substitution of macronutrients provides additional information to models analyzing single dietary factors in relation to type 2 diabetes in Danish adults: the Inter99 study

Kristine Færch, Cathrine Lau, Inge Tetens, Oluf Borbye Pedersen, Torben Jørgensen, Knut Borch-Johnsen, Charlotte Glümer

31 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of Nutrition
Vol/bind	135
Udgave nummer	5
Sider (fra-til)	1177-1182
Antal sider	6
ISSN	0022-3166
Status	Udgivet - 2005

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Adgang til dokumentet

http://jn.nutrition.org/content/135/5/1177.full

Citationsformater

Færch, K., Lau, C., Tetens, I., Pedersen, O. B., Jørgensen, T., Borch-Johnsen, K., & Glümer, C. (2005). A statistical approach based on substitution of macronutrients provides additional information to models analyzing single dietary factors in relation to type 2 diabetes in Danish adults: the Inter99 study. Journal of Nutrition, 135(5), 1177-1182. http://jn.nutrition.org/content/135/5/1177.full

A statistical approach based on substitution of macronutrients provides additional information to models analyzing single dietary factors in relation to type 2 diabetes in Danish adults : the Inter99 study. / Færch, Kristine; Lau, Cathrine; Tetens, Inge et al.

I: Journal of Nutrition, Bind 135, Nr. 5, 2005, s. 1177-1182.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Færch, K, Lau, C, Tetens, I, Pedersen, OB, Jørgensen, T, Borch-Johnsen, K & Glümer, C 2005, 'A statistical approach based on substitution of macronutrients provides additional information to models analyzing single dietary factors in relation to type 2 diabetes in Danish adults: the Inter99 study', Journal of Nutrition, bind 135, nr. 5, s. 1177-1182. <http://jn.nutrition.org/content/135/5/1177.full>

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