https://www.selleckchem.com/pr....oducts/a-1155463.htm
The inverse association was observed in current and past smokers (HR between the two extreme quartiles, 0.80, 95% CI, 0.70-0.91) but not in never smokers (HR, 1.03, 95% CI, 0.91-1.17). French fries (HR per serving, 1.33, 95% CI, 1.06, 1.67) but no other foods included in AIDI was associated with VTE. The study suggests that a consumption of foods with high anti-inflammatory potential may play a role in the prevention of VTE in smokers. The study suggests that a consumption of foods with high anti-inflammatory potential may play a role
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