Ultra-processed food consumption, genetic susceptibility, and the risk of hip/knee osteoarthritis

作者：Yingliang Wei, Tingjing Zhang, Yashu Liu, Huiyuan Liu, Yuhan Zhou, Jianbang Su, Liangkai Chen, Lunhao Bai, Yang Xia · 发表于：Clinical Nutrition · 年份：2024 · DOI：10.1016/j.clnu.2024.04.030 · 被引用次数：9 · 研究领域：Consumer Attitudes and Food Labeling、Nutritional Studies and Diet、Nutrition, Genetics, and Disease