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Junk foods are popular as they are easy to produce and taste good: burgers, pizzas, potato wafers and fries attract a lot of people, as a brief glance at the every-day 'food to go' or behaviour in front of the TV or computer reveals. Because of their critical nutritional value, junk foods are being
Fatty acid composition, total fat contents and percentages of saturated (SFA), monounsaturated (MFA), polyunsaturated (PUFA) and trans isomers of fatty acids (tFA) were analysed in commercial Spanish fast food and snack food by capillary gas chromatography (CGC) using a capillary column. The results
## Abstract ## Objective To investigate the association between the number of fast food restaurants and ischemic stroke in neighborhoods. ## Methods This work was a prespecified part of the Brain Attack in Corpus Christi (BASIC) project. Ischemic stroke cases were prospectively ascertained in Nu