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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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Intraclass Correlation Estimates in a School-based Smoking Prevention Study Outcome and Mediating Variables, by Sex and Ethnicity

TL;DR: The authors calculated intraclass correlations for some common outcome variables in a school-based smoking prevention study, using a three-level model-i.e., students nested within classrooms and classrooms nested within schools.
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Prospective Study of Fat and Protein Intake and Risk of Intraparenchymal Hemorrhage in Women

TL;DR: Low intake of saturated fat and animal protein was associated with an increased risk of intraparenchymal hemorrhage, which may help to explain the high rate of this stroke subtype in Asian countries.
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Abstract P407: Associations between Red Meat Intake and Biomarkers of Inflammation and Glucose Metabolism in Women

TL;DR: Greater red meat intake is associated with unfavorable plasma concentrations of inflammatory and glucose metabolic biomarkers in diabetes-free women.

Meta-analyses identify 13 loci associated with age at menopause and highlight DNA repair and immune pathways

Lisette Stolk, +179 more
TL;DR: A meta-analysis of genome-wide association studies in 38,968 women of European descent identified 13 loci newly associated with age at natural menopause, and candidate genes located at these newly associated loci include genes implicated in DNA repair and immune function.
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Dietary fat and cholesterol and the risk of cardiovascular disease among women with type 2 diabetes

TL;DR: A higher intake of cholesterol and saturated fat and a low P:S were related to increased CVD risk among women with type 2 diabetes and replacement of saturated fat with monounsaturated fat may be more effective in lowering CVDrisk than is replacement with carbohydrates.