Preference for Stronger Taste Associated with a Higher Risk of Hypertension: Evidence from a Cross-Sectional Study in Northwest China

BACKGROUND: Dietary modulation is a primary lifestyle approach for reducing the risk of hypertension. However, evidence of the potential role that a dietary taste preference plays in the risk of hypertension remains limited. METHODS: A cross-sectional analysis was conducted based on the Shaanxi base...

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Detalles Bibliográficos
Autores principales: Liu, Huimeng, Wang, Yutong, Zhang, Binyan, Huo, Yating, Cao, Suixia, Liu, Jingchun, Zeng, Lingxia, Yan, Hong, Dang, Shaonong, Mi, Baibing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9708377/
https://www.ncbi.nlm.nih.gov/pubmed/36457645
http://dx.doi.org/10.1155/2022/6055940

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9708377/
https://www.ncbi.nlm.nih.gov/pubmed/36457645
http://dx.doi.org/10.1155/2022/6055940

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