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Frank B. Hu

Researcher at Harvard University

Publications -  1784
Citations -  295051

Frank B. Hu is an academic researcher from Harvard University. The author has contributed to research in topics: Type 2 diabetes & Diabetes mellitus. The author has an hindex of 250, co-authored 1675 publications receiving 253464 citations. Previous affiliations of Frank B. Hu include Southwest University & Brigham and Women's Hospital.

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Television Watching, Leisure Time Physical Activity, and the Genetic Predisposition in Relation to Body Mass Index in Women and Men

TL;DR: A sedentary lifestyle, indicated by prolonged TV watching, may accentuate the predisposition to elevated adiposity, whereas greater leisure time physical activity may attenuate the genetic association.
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Nut Consumption and Risk of Cardiovascular Disease

TL;DR: In 3 large prospective cohort studies, higher consumption of total and specific types of nuts was inversely associated with total cardiovascular disease and coronary heart disease.
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Genome-wide analysis of BMI in adolescents and young adults reveals additional insight into the effects of genetic loci over the life course

Mariaelisa Graff, +60 more
TL;DR: It is suggested that genetic loci for BMI can vary in their effects across the life course, underlying the importance of evaluating BMI at different ages.
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Longitudinal Change in Fasting Blood Glucose and Myocardial Infarction Risk in a Population Without Diabetes.

TL;DR: It is found that discrete FBG trajectories were significantly associated with subsequent risk of MI in individuals without diabetes, and observations suggest that long-term trajectories of FBG may be important for risk prediction of MI and possibly other macrovascular diseases.
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Protein, body weight, and cardiovascular health

TL;DR: Evidence from clinical trials indicates that higher-protein diets increase short-term weight loss and improve blood lipids, but long-term data are lacking, and evidence suggests a potential benefit of partially replace refined carbohydrates with protein sources low in saturated fats.