A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk
一项系统性综述分析了前瞻性证据,这些证据表明,食用非酒精发酵食品与降低死亡风险相关。
期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2025.1657100
Paveljšek, Diana; Pertziger, Eugenia; Fardet, Anthony; Panagiotakos, Demosthenes Basilis; Savary-Auzeloux, Isabelle; Adamberg, Signe; Peñas, Elena; Frias, Juana; Ntantou, Anastasia; Diamantoglou, Ioannis; Domínguez-Soberanes, Julieta; Louis, Sandrine; Chassard, Christophe; Praćer, Smilja; Vergères, Guy; Matalas, Antonia