Risk Reduction for End-Stage Renal Disease by Dietary Guidance Using the Gustatory Threshold Test for Salty Taste

Educational hospitalization of patients with chronic kidney disease (CKD) may slow the progression of renal dysfunction. However, the educational aspect that is more effective has not been identified to date. In this study, patients with CKD were evaluated for gustatory threshold for salty taste and...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Nutrients
Asıl Yazarlar: Ota, Yuki, Kitamura, Mineaki, Tsuji, Kiyokazu, Torigoe, Kenta, Yamashita, Ayuko, Abe, Shinichi, Muta, Kumiko, Uramatsu, Tadashi, Obata, Yoko, Furutani, Junya, Takashima, Miwa, Mukae, Hiroshi, Nishino, Tomoya
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2020
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7551153/
https://ncbi.nlm.nih.gov/pubmed/32899702
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu12092703
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Benzer Materyaller