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 Citations (Scopus)

Original language	English
Journal	Journal of Nutrition
Volume	135
Issue number	5
Pages (from-to)	1177-1182
Number of pages	6
ISSN	0022-3166
Publication status	Published - 2005

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

Cite this

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.

In: Journal of Nutrition, Vol. 135, No. 5, 2005, p. 1177-1182.

Research output: Contribution to journal › Journal article › Research › 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, vol. 135, no. 5, pp. 1177-1182. <http://jn.nutrition.org/content/135/5/1177.full>

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