Prevalence of fermented foods in the Dutch adult diet and validation of a food frequency questionnaire for estimating their intake in the NQplus cohort

BACKGROUND: Humans have a long history of consuming fermented foods. However, their prevalence in human diets remains largely undetermined, and there is a lack of validated dietary assessment tools assessing the intake of different fermented products. This study aimed to identify fermented foods con...

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Detalles Bibliográficos
Autores principales: Li, Katherine J., Brouwer-Brolsma, Elske M., Burton, Kathryn J., Vergères, Guy, Feskens, Edith J. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7712622/
https://www.ncbi.nlm.nih.gov/pubmed/33292738
http://dx.doi.org/10.1186/s40795-020-00394-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7712622/
https://www.ncbi.nlm.nih.gov/pubmed/33292738
http://dx.doi.org/10.1186/s40795-020-00394-z

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