Uric acid alterations by consumption of gluten-free bakery products in relation to cardiovascular and metabolic syndrome risk factors
Background. Serum uric acid (UA) levels are one of the determinants of the cardiovascular disease and metabolic syndrome but none of criteria for that syndrome include serum UA. Consumption of bakery products (with or without gluten) is associated with an increasing prevalence of overweight/obesity...
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| Format: | Book |
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National Institute of Public Health - National Institute of Hygiene,
2020-10-01T00:00:00Z.
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