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Early nutritional interventions for chronic low-grade inflammation.

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第一作者： Zhangtie,Wang

第一单位： College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of the Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China.

作者： Zhangtie,Wang ^[1] ; Changzheng,Yuan ^[2] ; Tao,Huang ^[3] ; Baiyi,Lu ^[4]

作者单位： College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of the Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China. ^[1] School of Public Health, Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, China; Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA. ^[2] Department of Epidemiology and Biostatistics, School of Public Health, Peking University, Beijing, China. ^[3] College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of the Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China; Zhejiang University (ZJU) Hangzhou Global Scientific and Technological Innovation Center, Hangzhou, China. Electronic address: bylu@zju.edu.cn. ^[4]

关键词 gut microbiome inflammatory trajectory nutrient metabolism preventive nutrition stage-specific dietary strategies

医学主题词人类(Humans);炎症(Inflammation);慢性病(Chronic Disease);膳食(Diet)

DOI 10.1016/j.tem.2025.06.001

PMID 40581554

发布时间 2026-02-04

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