The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort

Jaike Praagman; Geertje W. Dalmeijer; Yvonne T. Van Der Schouw; S.S. Soedamah-Muthu; W. M. Monique Verschuren; H. Bas Bueno-de-mesquita; Johanna M. Geleijnse; Joline W. J. Beulens

doi:10.1017/S0007114514003766

The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort

Jaike Praagman
, Geertje W. Dalmeijer
, Yvonne T. Van Der Schouw
, S.S. Soedamah-Muthu
, W. M. Monique Verschuren
, H. Bas Bueno-de-mesquita
, Johanna M. Geleijnse
, Joline W. J. Beulens

Research output: Contribution to journal › Article › Scientific › peer-review

Original language	English
Pages (from-to)	498-506
Journal	British Journal of Nutrition
Volume	113
Issue number	03
DOIs	https://doi.org/10.1017/S0007114514003766
Publication status	Published - 1 Feb 2015
Externally published	Yes

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This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1017/S0007114514003766

Cite this

Praagman, J., Dalmeijer, G. W., Van Der Schouw, Y. T., Soedamah-Muthu, S. S., Monique Verschuren, W. M., Bas Bueno-de-mesquita, H., Geleijnse, J. M., & Beulens, J. W. J. (2015). The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort. British Journal of Nutrition, 113(03), 498-506. https://doi.org/10.1017/S0007114514003766

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title = "The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort",

author = "Jaike Praagman and Dalmeijer, \{Geertje W.\} and \{Van Der Schouw\}, \{Yvonne T.\} and S.S. Soedamah-Muthu and \{Monique Verschuren\}, \{W. M.\} and \{Bas Bueno-de-mesquita\}, H. and Geleijnse, \{Johanna M.\} and Beulens, \{Joline W. J.\}",

year = "2015",

month = feb,

day = "1",

doi = "10.1017/S0007114514003766",

language = "English",

volume = "113",

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journal = "British Journal of Nutrition",

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}

Praagman, J, Dalmeijer, GW, Van Der Schouw, YT, Soedamah-Muthu, SS, Monique Verschuren, WM, Bas Bueno-de-mesquita, H, Geleijnse, JM & Beulens, JWJ 2015, 'The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort', British Journal of Nutrition, vol. 113, no. 03, pp. 498-506. https://doi.org/10.1017/S0007114514003766

The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort. / Praagman, Jaike; Dalmeijer, Geertje W.; Van Der Schouw, Yvonne T. et al.
In: British Journal of Nutrition, Vol. 113, No. 03, 01.02.2015, p. 498-506.

Research output: Contribution to journal › Article › Scientific › peer-review

TY - JOUR

T1 - The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort

AU - Praagman, Jaike

AU - Dalmeijer, Geertje W.

AU - Van Der Schouw, Yvonne T.

AU - Soedamah-Muthu, S.S.

AU - Monique Verschuren, W. M.

AU - Bas Bueno-de-mesquita, H.

AU - Geleijnse, Johanna M.

AU - Beulens, Joline W. J.

PY - 2015/2/1

Y1 - 2015/2/1

U2 - 10.1017/S0007114514003766

DO - 10.1017/S0007114514003766

M3 - Article

SN - 0007-1145

VL - 113

SP - 498

EP - 506

JO - British Journal of Nutrition

JF - British Journal of Nutrition

IS - 03

ER -