Ultra-processed food, genetic predisposition, and the risk of kidney stone: a population-based prospective cohort study

作者：Song Bai, Yixiao Zhang, Yashu Liu, Honghao Yang, Jinguo Jiang, Qing Chang, Yuhong Zhao, Tingjing Zhang, Yang Xia · 发表于：European Journal of Nutrition · 年份：2025 · DOI：10.1007/s00394-025-03623-y · 被引用次数：4 · 研究领域：Consumer Attitudes and Food Labeling、Digestive system and related health、Nutritional Studies and Diet