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Relation of Dietary Factors with Infection and Mortality Rates of COVID-19 across the World
OBJECTIVE: Poor dietary habits are considered to be the second-leading risk factors for mortality and disability-adjusted life-years (DALYs) in the world. Dietary patterns are different based on cultural, environmental, technological, and economic factors. Nutritional deficiencies of energy, protein...
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| Опубликовано в: : | J Nutr Health Aging |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer Paris
2020
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7597421/ https://ncbi.nlm.nih.gov/pubmed/33155630 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s12603-020-1512-3 |
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