Cargando…

Does Mild-to-Moderate Salt-Restricted Diet Based on Japanese Cuisine Contribute to Hypertension Treatment for the Japanese Population?

Detalles Bibliográficos
Autores principales:	Maruyama, Koutatsu, Miyazaki, Saori, Minato-Inokawa, Satomi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Japan Atherosclerosis Society 2022
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8803569/ https://www.ncbi.nlm.nih.gov/pubmed/33828003 http://dx.doi.org/10.5551/jat.ED166

Ejemplares similares

Turkish anime viewers’ approach to Japanese cuisine culture
por: Basaran, Guliz, et al.
Publicado: (2021)

Association of Fish and Omega-3 Fatty Acid Intake with Carotid Intima-Media Thickness in Middle-Aged to Elderly Japanese Men and Women: The Toon Health Study
por: Maruyama, Koutatsu, et al.
Publicado: (2022)

Pairing of white wine made with shade-grown grapes and Japanese cuisine
por: Takahashi, Takuji, et al.
Publicado: (2021)

Comparing Meal Satisfaction Based on Different Types of Tableware: An Experimental Study of Japanese Cuisine Culture
por: Hasegawa, Tomoko, et al.
Publicado: (2021)

Weight Trajectory Since Birth, Current Body Composition, Dietary Intake, and Glucose Tolerance in Young Underweight Japanese Women
por: Takeuchi, Mika, et al.
Publicado: (2022)

Reduced gluteofemoral (subcutaneous) fat mass in young Japanese women with family history of type 2 diabetes: an exploratory analysis
por: Honda, Mari, et al.
Publicado: (2022)

Vaccine cuisine.
por: Brown, K
Publicado: (1996)

Science & Cuisine
Publicado: (2002)

Nouvelle cuisine
Publicado: (2007)

The Cuisine of Hungary
por: Davies, J. D.
Publicado: (1986)

Determinants and correlates of adipose tissue insulin resistance index in Japanese women without diabetes and obesity
por: Kitaoka, Kaori, et al.
Publicado: (2020)

The association between masticatory ability and lower Timed Up & Go Test performance among community-dwelling Japanese aging men and women: The Toon Health Study
por: Miyazaki, Saori, et al.
Publicado: (2023)

Validity and reproducibility of the intake of trans-fatty acids estimated using a FFQ and characteristics of trans-fatty acid intake of the Japanese population: the JPHC FFQ Validation Study
por: Kito, Kumiko, et al.
Publicado: (2023)

La cuisine arabe
por: Khawam, René R.
Publicado: (1970)

Science et Cuisine
por: This, Hervé
Publicado: (2002)

Diet, cuisine and consumption practices of the first farmers in the southeastern Baltic
por: Robson, Harry K., et al.
Publicado: (2019)

Higher circulating orosomucoid, an acute-phase protein, and reduced glucose-induced insulin secretion in middle-aged Japanese people with prediabetes
por: Tsuboi, Ayaka, et al.
Publicado: (2020)

Association between serum leptin concentrations and homeostasis model assessment-insulin resistance of 2.5 and higher in normal weight Japanese women
por: Minato-Inokawa, Satomi, et al.
Publicado: (2023)

Weight trajectories since birth, current body composition and metabolic traits in young, normal-weight Japanese women with high percentage body fat
por: Minato-Inokawa, Satomi, et al.
Publicado: (2022)

The Prospective Association Between Plasma Concentrations of Cellular Growth Factors and Risk of Heart Failure Mortality in Japanese Population
por: Eshak, Ehab S, et al.
Publicado: (2019)

Nutritional quality of children’s menus in restaurants: does cuisine type matter?
por: Trapp, Gina SA, et al.
Publicado: (2023)

"Haute-cuisine" to increase the luminosity
por: Collier, Paul
Publicado: (1993)

Effects of a Japanese Cuisine-Based Antihypertensive Diet and Fish Oil on Blood Pressure and Its Variability in Participants with Untreated Normal High Blood Pressure or Stage I Hypertension: A Feasibility Randomized Controlled Study
por: Umemoto, Seiji, et al.
Publicado: (2022)

Serum Orosomucoid Is Associated with Serum Adiponectin, Adipose Tissue Insulin Resistance Index, and a Family History of Type 2 Diabetes in Young Normal Weight Japanese Women
por: Honda, Mari, et al.
Publicado: (2022)

Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy
por: del Moral, Raimundo G.
Publicado: (2020)

En cuisine! : français professionnel : A1-A2 /
por: Cholvy, Jérôme
Publicado: (2014)

Higher fasting glucose, triglycerides, resting pulse rate and high-sensitivity C reactive protein in adipose insulin-resistant but normal weight young Japanese women
por: Minato-Inokawa, Satomi, et al.
Publicado: (2022)

Diet of the Japanese
Publicado: (1882)

Proposal for an Empirical Japanese Diet Score and the Japanese Diet Pyramid
por: Kanauchi, Masao, et al.
Publicado: (2019)

Effect of "no added salt diet" on blood pressure control and 24 hour urinary sodium excretion in mild to moderate hypertension
por: Kojuri, Javad, et al.
Publicado: (2007)

Reduced Birth Weight, Decreased Early-Phase Insulin Secretion, and Increased Glucose Concentrations after Oral Glucose Tolerance Test in Japanese Women Aged 20 Years with Family History of Type 2 Diabetes
por: Honda, Mari, et al.
Publicado: (2020)

Un quark à la cuisine
por: Rébillard, J
Publicado: (1999)

La cuisine avec les robots
Publicado: (1981)

Geography and Similarity of Regional Cuisines in China
por: Zhu, Yu-Xiao, et al.
Publicado: (2013)

Neuromarketing in Haute Cuisine Gastronomic Experiences
por: Mengual-Recuerda, Ana, et al.
Publicado: (2020)

La revue de cuisine : Cameristas de México
por: Ramos, Luis Humberto

Pharmacokinetics and Safety of Single-Dose Esaxerenone in Japanese Subjects with Mild to Moderate Hepatic Impairment
por: Kurata, Akifumi, et al.
Publicado: (2019)

Cocina, cuisine y clase : estudio de sociología comparada /
por: Goody, Jack
Publicado: (1995)

Pharmacokinetics and effect of maslinic acid with physical exercise on grip strength and trunk muscle mass in healthy Japanese individuals
por: Yamauchi, Yuki, et al.
Publicado: (2023)

An illustrated history of French cuisine, from Charlemagne to Charles de Gaulle.
por: Guy, Christian
Publicado: (1962)

Cannot write session to /tmp/vufind_sessions/sess_q9akdamfqil6eg0sbfkl78l4au