A study in PLOS ONE showed that the frequency of eating restaurant food was not associated with an increased risk for cardiometabolic and all-cause mortality, but was correlated with a reduction in some nutritional biomarkers, such as carotenoid and folate. Researchers analyzed data on 9,107 individuals from the National Health and Nutrition Examination Surveys from 1999 to 2004, ages 40 or older.
Research investigates link between restaurant food consumption, mortality risk
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