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BMJ. 2018 Jun 13;361:k2396. doi: 10.1136/bmj.k2396.

Food based dietary patterns and chronic disease prevention.

Author information

Department of Molecular Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany.
University of Potsdam, Institute of Nutritional Sciences, Nuthetal, Germany.
NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, Germany.
Department of Preventive Medicine and Public Health, University of Navarra-IdiSNA, Pamplona, Spain.
CIBER Fisiopatología de la Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III (ISCIII), Spain.
Department of Nutrition, Harvard T H Chan School of Public Health, Boston, USA.
Department of Nutrition, Simmons College, Boston, USA.
Friedman School of Nutrition Science and Policy, Tufts University, Boston, USA.
Cardiovascular Nutrition Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, USA.
Medical Research Council Epidemiology Unit, University of Cambridge, Cambridge, UK.

Conflict of interest statement

Competing interests: We have read and understood BMJ policy on declaration of interests and declare the following: MBS receives funding from the German Federal Ministry of Education and Research (FKZ: 01EA1408A-G). MAM-G has no conflict of interest and has received funding from public agencies, including the European Research Council (Advanced Research Grant, #340918) and from Instituto de Salud Carlos III, CIBEROBN. TTF has nothing to declare. AHL receives funding from the US National Institutes of Health, US Department of Agriculture and the Hass Avocado Board. NGF receives funding from the Medical Research Council Epidemiology Unit (MC_UU_12015/5). She is a member (unpaid) of the Joint SACN/NHS-England/Diabetes-UK Working Group to review the evidence on lower carbohydrate diets compared with current government advice for adults with type 2 diabetes and is a member (unpaid) of ILSI-Europe Qualitative Fat Intake Task Force Expert Group on update on health effects of different saturated fats.

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