Association between the Intake of Fermented Soy Products and Hypertension Risk in Postmenopausal Women and Men Aged 50 Years or Older: The Korea National Health and Nutrition Examination Survey 2013–2018

Sodium intake is positively associated with hypertension risk; however, it is not clear whether there is an association between the intake of fermented soy products, a major source of salt, and blood pressure (BP). This study aimed to investigate the hypothesis that hypertension risk and BP were neg...

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Detalles Bibliográficos
Autores principales: Yoo, Dohyun, Park, Yongsoon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760241/
https://www.ncbi.nlm.nih.gov/pubmed/33255738
http://dx.doi.org/10.3390/nu12123621

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760241/
https://www.ncbi.nlm.nih.gov/pubmed/33255738
http://dx.doi.org/10.3390/nu12123621

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