Effects of an Iranian traditional fermented food consumption on blood glucose, blood pressure, and lipid profile in type 2 diabetes: a randomized controlled clinical trial

被引：0
|
作者：
Sayed Omid Salehi
Farzad Karimpour
Hossein Imani
Mohammad Amin Ghatee
Mohammad Pirouze
Tooba Bahramfard
机构：
[1] Tehran University of Medical Sciences,Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics
[2] Tehran University of Medical Sciences,Students’ Scientific Research Center
[3] Yasuj University of Medical Sciences,Social Determinants of Health Research Center
[4] Yasuj University of Medical Sciences,Cellular and Molecular Research Center
[5] Yasuj University of Medical Sciences,Medical Parasitology and Mycology Department
[6] Yasuj University of Medical Sciences,Students Research Committee
[7] Lorestan University of Medical Sciences,Nutritional Health Research Center
来源：
European Journal of Nutrition | 2022年 / 61卷
关键词：
Fermented food; Blood glucose; Blood pressure; Hyperlipidemias; Type 2 diabetes;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：3367 / 3375
页数：8
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