Food Science
Nutrition
100%
Diet
98%
Food
66%
Processed Meat
21%
Meat
19%
Vegetable
16%
Fruit
14%
Energy Intake
14%
Flavonoid
13%
Dietary Fiber
12%
Nutrient
12%
Vitamin
11%
Macronutrient
9%
Beverage
9%
Dairy Product
7%
Cereal
7%
Nutrient Intake
6%
Calcium
6%
Water Intake
6%
Iron
6%
Bread
6%
Dietary Guideline
5%
Nut
5%
Carbohydrate Intake
5%
Cheese
5%
Vitamin C
5%
Medicine and Dentistry
Association
40%
Diet and Cancer
38%
Maturity Onset Diabetes of the Young
35%
Diet
26%
Body Mass Index
14%
Carbohydrates
14%
Dietary Intake
12%
Gut Microbiota
12%
Cohort Analysis
11%
Woman
11%
Cancer Risk
11%
Breast Cancer
10%
Cardiovascular Disease
10%
Follow up
10%
Adult
9%
Diabetes
9%
Hazard Ratio
8%
Lifestyle
8%
Child
8%
Genetic Risk
8%
Disease
7%
Man
7%
Healthy Lifestyle
6%
Diet Quality
6%
Colorectal Cancer
6%
Health
5%
Gut
5%
Meta-Analysis
5%
Metabolism
5%
Biochemistry, Genetics and Molecular Biology
Gene
13%
Allele
12%
Fat
10%
Genetic Divergence
10%
Genetic Variation
8%
Case-Control Study
8%
Cholesterol
7%
Genotyping
6%
Copy-Number Variation
6%
Protein
6%
Starch
6%
Mendelian Randomization
6%
Triglyceride
5%
Single-Nucleotide Polymorphism
5%
