The effect of starch- and sucrose-reduced diet accompanied by nutritional and culinary recommendations on the symptoms of irritable bowel syndrome patients with diarrhoea

por Gayoso, Lucia, Garcia-Etxebarria, Koldo, Arzallus, Teresa, Montalvo, Isabel, Lizasoain, Jacobo, D’Amato, Mauro, Etxeberria, Usune, Bujanda, Luis
Publicado 2023

Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk

por Ponzo, Valentina, Pellegrini, Marianna, Costelli, Paola, Vázquez-Araújo, Laura, Gayoso, Lucía, D’Eusebio, Chiara, Ghigo, Ezio, Bo, Simona
Publicado 2021

A 1 year course of starch- and sucrose-reduced diet used by irritable bowel syndrome patients with diarrhoea and the effect of genetic variants

por Garcia-Etxebarria, Koldo, Gayoso, Lucía, Arzallus, Teresa, Montalvo, Isabel, Lizasoain, Jacobo, Izagirre, Arantzazu, Ezkurra, Ander, D’Amato, Mauro, Etxeberria, Usune, Bujanda, Luis
Publicado 2023

Development and Validation of a New Home Cooking Frequency Questionnaire: A Pilot Study

por Goni, Leticia, Gil, Mario, de la O, Víctor, Martínez-González, Miguel Ángel, Eisenberg, David M., Pueyo-Garrigues, María, Vasilj, Maria, Gayoso, Lucía, Etxeberria, Usune, Ruiz-Canela, Miguel
Publicado 2022