作者：
Sonia L,Ramírez-Garza [1]
;
Emily P,Laveriano-Santos [1]
;
Juan J,Moreno [2]
;
Patricia,Bodega [1]
;
Amaya,de Cos-Gandoy [2]
;
Mercedes,de Miguel [3]
;
Gloria,Santos-Beneit [4]
;
Juan Miguel,Fernández-Alvira [3]
;
Rodrigo,Fernández-Jiménez [4]
;
Jesús,Martínez-Gómez [3]
;
Ana María,Ruiz-León [4]
;
Ramon,Estruch [3]
;
Rosa M,Lamuela-Raventós [5]
;
Anna,Tresserra-Rimbau [4]
作者单位：
Department of Nutrition, Food Science and Gastronomy, XIA, School of Pharmacy and Food Sciences, Institute for Nutrition and Food Safety Research, University of Barcelona, Barcelona, Spain.
[1]
Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain.
[2]
Foundation for Science, Health and Education, Barcelona, Spain.
[3]
Centro Nacional de Investigaciones Cardiovasculares, Madrid, Spain.
[4]
The Zena and Michael A. Wiener Cardiovascular Institute, Icahn School of Medicine at Mount Sinai, New York, NY, United States.
[5]
Hospital Universitario Clínico San Carlos, Madrid, Spain.
[6]
Centro de Investigación Biomédica En Red en Enfermedades CardioVasculares, Madrid, Spain.
[7]
Department of Internal Medicine Hospital Clinic, Institut d'Investigacions Biomèdiques August Pi i Sunyer, University of Barcelona, Barcelona, Spain.
[8]
DOI
10.3389/fnut.2023.1216445
PMID
37789897
发布时间
2023-10-05
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