Nutrition Research Group, Research Institute of Biomedical and Health Sciences, University of Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Spain;
CiberObn Physiopathology of Obesity and Nutrition, Institute of Health “Carlos III”, Madrid, Spain
Nutrition Research Group, Research Institute of Biomedical and Health Sciences, University of Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Spain;
CiberObn Physiopathology of Obesity and Nutrition, Institute of Health “Carlos III”, Madrid, Spain
CiberObn Physiopathology of Obesity and Nutrition, Institute of Health “Carlos III”, Madrid, Spain;
Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain
CiberObn Physiopathology of Obesity and Nutrition, Institute of Health “Carlos III”, Madrid, Spain;
Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain
CiberObn Physiopathology of Obesity and Nutrition, Institute of Health “Carlos III”, Madrid, Spain;
Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain
Nutrition Research Group, Research Institute of Biomedical and Health Sciences, University of Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Spain;
CiberObn Physiopathology of Obesity and Nutrition, Institute of Health “Carlos III”, Madrid, Spain;
Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain
Copyright © 2014 Cristina Ruano, Patricia Henríquez, Miguel Ruiz-Canela, Miguel Ángel Martínez-González, Maira Bes-Rastrollo, Almudena Sánchez-Villegas et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Ruano, C. , Henríquez, P. , Ruiz-Canela, M. , Martínez-González, M. , Bes-Rastrollo, M. and Sánchez-Villegas, A. (2014) Commercial Bakery, Fast-Food, and Soft Drink Consumption and Quality of Life in the SUN Project.
Food and Nutrition Sciences,
5, 1299-1308. doi:
10.4236/fns.2014.514141.