The validity of predicted body fat percentage from body mass index and from impedance in samples of five European populations

P Deurenberg; A Andreoli; P Borg; K Kukkonen-Harjula; A de Lorenzo; W D van Marken Lichtenbelt; G Testolin; R Vigano; Niels B J Vollaard

doi:10.1038/sj.ejcn.1601254

The validity of predicted body fat percentage from body mass index and from impedance in samples of five European populations

P Deurenberg, A Andreoli, P Borg, K Kukkonen-Harjula, A de Lorenzo, W D van Marken Lichtenbelt, G Testolin, R Vigano, Niels B J Vollaard

Department for Health

Research output: Contribution to journal › Article

143 Citations (Scopus)

Original language	English
Pages (from-to)	973-979
Number of pages	7
Journal	European Journal of Clinical Nutrition
Volume	55
Issue number	11
DOIs	https://doi.org/10.1038/sj.ejcn.1601254
Publication status	Published - 2001

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10.1038/sj.ejcn.1601254

http://dx.doi.org/10.1038/sj.ejcn.1601254

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Deurenberg, P., Andreoli, A., Borg, P., Kukkonen-Harjula, K., de Lorenzo, A., van Marken Lichtenbelt, W. D., Testolin, G., Vigano, R., & Vollaard, N. B. J. (2001). The validity of predicted body fat percentage from body mass index and from impedance in samples of five European populations. European Journal of Clinical Nutrition, 55(11), 973-979. https://doi.org/10.1038/sj.ejcn.1601254

The validity of predicted body fat percentage from body mass index and from impedance in samples of five European populations. / Deurenberg, P; Andreoli, A; Borg, P; Kukkonen-Harjula, K; de Lorenzo, A; van Marken Lichtenbelt, W D; Testolin, G; Vigano, R; Vollaard, Niels B J.

In: European Journal of Clinical Nutrition, Vol. 55, No. 11, 2001, p. 973-979.

Research output: Contribution to journal › Article

Deurenberg, P, Andreoli, A, Borg, P, Kukkonen-Harjula, K, de Lorenzo, A, van Marken Lichtenbelt, WD, Testolin, G, Vigano, R & Vollaard, NBJ 2001, 'The validity of predicted body fat percentage from body mass index and from impedance in samples of five European populations', European Journal of Clinical Nutrition, vol. 55, no. 11, pp. 973-979. https://doi.org/10.1038/sj.ejcn.1601254

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