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Association between frequency of spicy food consumption and hypertension: a cross-sectional study in Zhejiang Province, China
BACKGROUND: Hypertension is a known risk factor for multiple chronic diseases. Existing literature on the association between frequency of spicy food consumption and hypertension shows mixed findings. METHODS: The analyses are based on the Tongxiang baseline dataset of the China Kadoorie Biobank pro...
Autores principales: | Wang, Hao, Chen, Lingli, Shen, Dun, Cao, Yuan, Zhang, Xiaoyi, Xie, Kaixu, Wang, Chunmei, Zhu, Shuiqing, Pei, Pei, Guo, Yu, Bragg, Fiona, Yu, Min, Chen, Zhengming, Li, Liming |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8259443/ https://www.ncbi.nlm.nih.gov/pubmed/34229688 http://dx.doi.org/10.1186/s12986-021-00588-7 |
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