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1.
Adv Neurobiol ; 24: 143-162, 2020.
Artículo en Inglés | MEDLINE | ID: mdl-32006359

RESUMEN

Autism spectrum disorder (ASD) is a rapidly growing global pandemic that affects an estimated 1 in 59-68 children. It is a complex disease with both genetic and environmental etiologies. Due to the rapid increase in the incidence of ASD, environmental causes for ASD are gaining attention. Efforts to probe several environmental exposures that could contribute to causing ASD are underway. In this regard, this chapter is directed towards understanding prenatal exposure to key environmental factors i.e., drugs and dietary nutrients that may act via the same molecular pathway - epigenetics as a potential etiological factor for ASD. Epigenetic regulation is a molecular mechanism known to be a significant contributor to neurodevelopmental disorders. It also offers a means to explain how environmental exposures can impact genetics. We discuss the impact of maternal exposures to certain drugs, and dietary intake, on the developing fetus during pregnancy. Maternal Exposure to some drugs during gestation are associated with a higher risk of ASD, while exposure to other dietary compounds may offer promise to rescue epigenetic regulatory insults related to ASD. However, more work in this important area is still required, nevertheless preliminary research already has important implications in the understanding, prevention and treatment of ASD.


Asunto(s)
Trastorno del Espectro Autista/inducido químicamente , Trastorno del Espectro Autista/genética , Dieta/efectos adversos , Epigénesis Genética/efectos de los fármacos , Exposición Materna/efectos adversos , Efectos Tardíos de la Exposición Prenatal/inducido químicamente , Efectos Tardíos de la Exposición Prenatal/genética , Trastorno del Espectro Autista/prevención & control , Trastorno del Espectro Autista/terapia , Femenino , Humanos , Recién Nacido , Embarazo
2.
Adv Neurobiol ; 24: 481-504, 2020.
Artículo en Inglés | MEDLINE | ID: mdl-32006369

RESUMEN

Autism has been increasing dramatically since its description by Leo Kanner in 1943. The Centers for Disease Control and Prevention (CDC) in 2018 has identified 1 in 59 children (1 in 37 boys and 1 in 151 girls) has autism spectrum disorder (ASD). Autistic spectrum disorders and ADHD are complex conditions in which nutritional and environmental factors play major roles. It is important to understand how food can have an impact on their current and future health. Appealing food colors stimulate the consumption of different food products. Since 2011, it is evident that dyes are linked to harmful effects in children. Artificial dyes have neurotoxic chemicals that aggravate mental health problems. Many families with autistic children avoid food dyes in their diet in order to avoid behavioral issues. A study reported that there is a correlation between yellow dye and sleep disturbance. Food colors Blue 1 and 2, Green 3, Red 3, Yellow 5 and 6, Citrus Red 2, and Red 40 can trigger many behaviors in most kids. Artificial food color usually contains petroleum and is manufactured in a chemical process that includes formaldehyde, aniline, hydroxides, and sulfuric acids. Most impurities in the food color are in the form of salts or acids. Sometimes lead, arsenic, and mercury may be present as impurities. The U.S. FDA is yet to study the effects of synthetic dyes on behavior in children. A study conducted at Southampton University in England found a link between food dyes and hyperactive behavior in children. The research does not prove that food coloring actually causes autism spectrum disorder, but there seems to be a link. This chapter attempts to provide a broad review of the available literature on food color and the epidemiology, etiology, prevention, and treatment of autistic spectrum disorder.


Asunto(s)
Trastorno del Espectro Autista/inducido químicamente , Trastorno del Espectro Autista/epidemiología , Dieta/efectos adversos , Colorantes de Alimentos/efectos adversos , Trastorno por Déficit de Atención con Hiperactividad/inducido químicamente , Trastorno por Déficit de Atención con Hiperactividad/dietoterapia , Trastorno por Déficit de Atención con Hiperactividad/epidemiología , Trastorno por Déficit de Atención con Hiperactividad/psicología , Trastorno del Espectro Autista/dietoterapia , Trastorno del Espectro Autista/psicología , Niño , Dieta/estadística & datos numéricos , Femenino , Humanos , Masculino
3.
Adv Neurobiol ; 24: 505-523, 2020.
Artículo en Inglés | MEDLINE | ID: mdl-32006370

RESUMEN

BACKGROUND: Autism spectrum disorder (ASD) is a neurodevelopmental disorder characterized by core deficits in social interactions, verbal/nonverbal communication, and restricted, repetitive, and stereotyped behaviors. Children with ASD are known to have several feeding problems that are believed to affect their nutritional and health status. AIM: The present study was designed to assess the food preferences in Omani children diagnosed with ASD compared with controls. METHODS: A case-control study was conducted in which 375 children (males and females) aged between 4 and 13 years were recruited. The sample consisted of 163 children with ASD and a control group of 212 typically developing (TD) children. For each participant, demographic, anthropometric, and medical information and information regarding dietary intakes were gathered using the food frequency questionnaire (FFQ) to assess their food preferences. RESULTS: The sociodemographic characteristics of caregivers were similar in the two groups, while their perceptions based on several nutritional parameters were different. Children's age and body mass index (BMI) were similar in both groups, while the number of male children was higher in ASD group (P < 0.001). Problematic behaviors including food refusal and selectivity were significantly higher in ASD children than in TD children. Despite that, the children with ASD were found to consume mostly traditional Omani dishes. CONCLUSION: This is the first study that provides information on the eating habits and nutritional intake of Omani children diagnosed with ASD. The overall findings are promising and may contribute to further understanding of food preferences in children with ASD in Oman. Such information is highly valuable for the prevention and management of nutritional deficiencies among Omani children with autism by improving their diet quality.


Asunto(s)
Trastorno del Espectro Autista/epidemiología , Trastorno del Espectro Autista/psicología , Dieta/estadística & datos numéricos , Preferencias Alimentarias , Encuestas Nutricionales , Adolescente , Estudios de Casos y Controles , Niño , Preescolar , Femenino , Humanos , Masculino , Omán/epidemiología
4.
Adv Neurobiol ; 24: 527-534, 2020.
Artículo en Inglés | MEDLINE | ID: mdl-32006371

RESUMEN

The objective of this chapter is to evaluate the latest research pertinent to nutritional management in the treatment of autism spectrum disorder (ASD) and discuss the effectiveness of dietary interventions, nutritional approaches, and supplementation in ASD. To date, the best conventional treatments for autism have been based on a combination of pharmacotherapy, behavioral treatments, and nutritional/dietary therapy, leading many parents and caregivers to opt for specific dietary interventions in the hope of alleviating the symptoms of their children and helping them cope with this disorder. Thus, the role of a registered dietitian and a nutrition specialist is crucial in planning specific nutritional and dietary interventions tailored to individual needs, to make sure the child's nutritional needs for growth and development are being met. In addition, a careful monitoring of the nutritional status and the positive or negative outcomes pertinent to the planned intervention is a must. Furthermore, numerous studies have also discussed how the maternal diet and specific dietary supplements might affect the behavioral development of children in the first few years of life. A review of the abovementioned nutrition-related key points is discussed in this chapter.


Asunto(s)
Trastorno del Espectro Autista/dietoterapia , Dieta , Apoyo Nutricional , Suplementos Dietéticos , Humanos , Estado Nutricional
5.
Adv Neurobiol ; 24: 647-660, 2020.
Artículo en Inglés | MEDLINE | ID: mdl-32006378

RESUMEN

Autism, or autism spectrum disorders (ASD), is one of the complex genetic diseases and its etiology is unknown for majority of the patients. It is characterized by deterioration in social interaction, communication, interests, imagination, and activities. As autism is a highly heterogeneous disorder, the symptoms can vary greatly in each affected individual. Oxidative stress implicates major pathogenesis of neurological disorders like ASD. Nutrients and dietary supplements play an important role in the health of an individual and there are several lines of evidence suggesting the role of dietary factors in the development or pathogenesis of ASD. The amino acids supplement has been found to reduce symptoms as they act as the precursors of neurotransmitters which in turn may extenuate mental disorders. The biosynthesis of amino acids in the brain is regulated by the concentration of amino acids in plasma. Amino acids are also considerable entities as they themselves, or peptides consisting of them, have profound antioxidant activities. Dietary constituents have an effect on the transport of amino acids across the blood-brain barrier (BBB) thus indirectly modulating the therapeutic value of amino acids. Among the other factors, voltage-gated calcium channels are directly linked to ASD as per results of genetic studies. Malfunctioning of these calcium channels causes ASD. The intricate biochemical and molecular machinery contributing to neurological disorders is still unknown. Here we discuss the preventive role of dietary amino acids against and regulation of voltage-gated calcium channels on ASD.


Asunto(s)
Aminoácidos/uso terapéutico , Trastorno del Espectro Autista/dietoterapia , Trastorno del Espectro Autista/metabolismo , Canales de Calcio/metabolismo , Dieta , Aminoácidos/administración & dosificación , Aminoácidos/metabolismo , Calcio/metabolismo , Suplementos Dietéticos , Humanos
6.
Rev Med Suisse ; 16(679): 191-192, 2020 Jan 29.
Artículo en Francés | MEDLINE | ID: mdl-31995299

Asunto(s)
Dieta , Sueño , Humanos
7.
8.
J Insect Sci ; 20(1)2020 Jan 01.
Artículo en Inglés | MEDLINE | ID: mdl-31927595

RESUMEN

Bactrocera dorsalis (Hendel) is a notorious insect pest that attacks diverse vegetables and fruits worldwide. The sterile insect technique has been developed as an environmentally friendly and effective control method that depends on the mass production of target flies. Because dietary yeast (protein) and sucrose (carbohydrate) are important in adult diets, yeast:sucrose (Y:S) mixtures are crucial for the mass-rearing of B. dorsalis. In this study, we found adult diets with different ratios of yeast to sucrose-influenced fecundity, and an extremely high or low Y:S ratios significantly decreased egg production of B. dorsalis. Additionally, the maximum oviposition efficiency was realized at dietary yeast to sucrose ratios of 1:1 and 1:3, suggesting their potential use to produce more eggs for the mass production of B. dorsalis. Here, new gel diets having different yeast concentrations (g/L water) were also assessed for rearing B. dorsalis larvae. Gel diets containing 20 g/L yeast led to a higher pupation, pupal weight and adult eclosion rate, and a shorter developmental time than other yeast concentrations. Moreover, the present gel diet also resulted in greater pupal production and adult emergence rates than previously used liquid and solid artificial diets, revealing that it is suitable for rearing B. dorsalis larvae. This research provides a useful reference on artificial diets mixtures for mass rearing B. dorsalis, which is critical for employing the sterile insect technique.


Asunto(s)
Alimentación Animal/análisis , Crianza de Animales Domésticos/métodos , Oviposición , Tephritidae/fisiología , Animales , Dieta , Femenino , Fertilidad/efectos de los fármacos , Larva/efectos de los fármacos , Larva/crecimiento & desarrollo , Larva/fisiología , Masculino , Oviposición/efectos de los fármacos , Pupa/efectos de los fármacos , Pupa/crecimiento & desarrollo , Pupa/fisiología , Sacarosa/administración & dosificación , Tephritidae/efectos de los fármacos , Tephritidae/crecimiento & desarrollo , Levadura Seca/administración & dosificación
9.
Monogr Oral Sci ; 28: 108-113, 2020.
Artículo en Inglés | MEDLINE | ID: mdl-31940613

RESUMEN

The advent of the "genomic era" has allowed for nutrigenomics studies to be carried out, which aim to reveal whether there are interactions between the food we consume and our genetic make-up. In turn this information will provide the scientific basis for improved public health messages related to nutrition and diet. With the availability of high throughput, inexpensive and sometime "bed-side" technology, studies into the effect of diet on the aetiology of common oral diseases and oral conditions could now be easily carried out. It is becoming more and more convincing that interactions between genotype and diet are important in determining the risk of most if not all common complex diseases, and it is therefore highly probable that these interactions will be important in determining oral disease risk. A large body of data relating to nutritional genetic studies where the outcome measures have been markers of disease risk, provide proof of principle and highlight the importance of understanding these interactions, illustrating the potential impact dietary modification could have on oral health. These are areas of growth that need to be investigated further.


Asunto(s)
Nutrigenómica , Salud Bucal , Dieta , Alimentos , Estado Nutricional
10.
Monogr Oral Sci ; 28: 125-133, 2020.
Artículo en Inglés | MEDLINE | ID: mdl-31940617

RESUMEN

Due to the increasing focus on host inflammatory processes with regard to the aetiology of periodontal disease, diet has become an important factor in host modulation. Recent investigations showed that the industrialized western diet, which is characterized by highly processed foods (processed carbohydrates like sugar, white flour, and processed fatty acids like trans fats) and a low micronutrient density, promotes gingival and periodontal inflammation. On the other hand, a plant-based diet rich in low-glycaemic, complex carbohydrates (like in fruits, vegetables, legumes), Omega-3 fatty acids, micronutrients (like vitamins, minerals), phytochemicals, plant nitrates, and fibres seems to bring benefits as well for periodontal inflammation as for caries, and general health. This chapter aims to present the underlying studies and possible mechanisms.


Asunto(s)
Dieta , Enfermedades Periodontales , Humanos , Micronutrientes , Verduras , Vitaminas
11.
Monogr Oral Sci ; 28: 114-124, 2020.
Artículo en Inglés | MEDLINE | ID: mdl-31940618

RESUMEN

Malnutrition can significantly affect oral health, and poor oral health in turn can result in malnutrition. This co-dependent relationship, therefore, relies on good nutritional health promoting good oral health and vice versa. A diet lacking nutrients can lead to disease progression of the oral cavity through altered tissue homeostasis, reduced resistance to microbial biofilm, and a decrease in tissue healing. It may also affect the development of the oral cavity. In the absence of contributing factors, health professionals should consider poor nutritional status with periodontitis, poor healing response to surgical procedures, or recurrent oral disease. This is particularly evident amongst elderly patients and patients in long-stay care. The role of nutrition in oral health and its effects on the immune system and inflammatory pathways has attracted a recent increase in research. This chapter will explore the oral manifestations that can occur with nutritional deficiencies, the association of periodontitis with nutritional deficiencies in vitamins C and D, and the effect of vitamin D deficiency and tooth development.


Asunto(s)
Estado Nutricional , Salud Bucal , Anciano , Dieta , Humanos , Nutrientes , Vitaminas
12.
Monogr Oral Sci ; 28: 22-31, 2020.
Artículo en Inglés | MEDLINE | ID: mdl-31940622

RESUMEN

The foods in the diet contain a wide range of organic and inorganic compounds. Considering these from an elemental perspective, 5 so-called macroelements, calcium, potassium, sodium, phosphorus and chlorine, are contained in comparatively large quantities in foods compared to all other elements. This chapter attempts to review the importance of these dietary macroelements on oral health, and in particular their role in tooth loss, dental caries, erosive tooth wear and periodontal disease. Calcium and phosphate make up the bulk of the mineralized human tissues. Adequate intake of both is therefore of crucial importance in maintaining the health, function and retention of teeth and bones. Supplementation of the diet with calcium has also been shown to aid in maintaining and improving oral health. Several attempts have been made to lessen the erosive potential of beverages through calcium supplementation. Adequate calcium intake is also crucial for maintaining periodontal health. In many areas, however, the evidence is still emerging or controversial. Phosphate supplementation of the diet was once thought to decrease caries incidence, although studies in children were not successful. Furthermore, little attention has been paid to the other macroelements, highlighting the need for more well-controlled and comprehensive studies.


Asunto(s)
Caries Dental , Calcio , Niño , Cloro , Dieta , Humanos , Minerales , Sodio
13.
Monogr Oral Sci ; 28: 68-76, 2020.
Artículo en Inglés | MEDLINE | ID: mdl-31940627

RESUMEN

Sugar is added to food for a multitude of functions: fermentation, preservation, physical and chemical, and also to satisfy the consumer's preference for sweetness. Unfortunately, sugar consumption is also a main aetiological factor for dental caries. The relationship between sugar and caries was established in the latter half of the 19th century. Many factors influence this relationship: the availability of sugar for bacterial digestion, the presence of acidogenic bacteria in the plaque on teeth, and the ability of fluoride and saliva to counteract bacteria and acids. The importance of the frequency of administering sugars over the amount has been demonstrated in various studies in humans. Through guidelines, world and national health organizations advocate the reduction of sugar consumption to below 10E% (daily dietary energy percentage consumption per capita), but voluntary implementation on an individual basis is difficult for many, and maybe more compulsory strategies that aim to reduce both the amount and frequency of sugar intake are needed.


Asunto(s)
Caries Dental , Placa Dental , Dieta , Fluoruros , Humanos , Azúcares
14.
Monogr Oral Sci ; 28: 1-13, 2020.
Artículo en Inglés | MEDLINE | ID: mdl-31940634

RESUMEN

Diet and nutrition are fundamental in maintaining the general and oral health of populations. Diet refers to the total amount of food consumed by individuals; whereas nutrition is the process of utilising food for growth, metabolism and repair of tissues. The relationship between diet and nutrition and health is 2-way; health status can be affected by nutrient deficiency and vice versa. Dietary guidelines have been developed to provide evidence-based food and beverage recommendations for populations; aiming to promote a diet that meets the nutrient requirement, and to prevent diet-related diseases such as dental caries and obesity. Based on the amount required by the human body for normal metabolism, growth and physical well-being, nutrients are divided into 2 categories: macronutrients consisting of proteins, carbohydrates and fat; and micronutrients consisting of vitamins and minerals. Fats are the most energy-dense macronutrient; whereas carbohydrates are quantitatively the most important dietary energy source for most populations. Proteins are vital structural and functional components within every cell of the body and are essential for growth and repair and maintenance of health. Vitamins and minerals, which are found in small amounts in most foods, are essential for normal metabolic function. This chapter provides an overview of the impact of nutrients on general and oral health, with an emphasis on macronutrients.


Asunto(s)
Caries Dental , Dieta , Humanos , Política Nutricional , Estado Nutricional , Vitaminas
15.
Monogr Oral Sci ; 28: 134-147, 2020.
Artículo en Inglés | MEDLINE | ID: mdl-31940641

RESUMEN

An individual's oral health status has a profound impact on his/her acquisition and utilization of nutrients and interchangeably the nutrients an individual consumes determine the state of oral health by preventing tooth loss and oral diseases. Oral diseases have a considerable impact on the masticatory function which is a critical first step in oral processing of food materials for nutrient procurement. Specifically, a section of this chapter is dedicated to the physiology of masticatory function and to the recent acknowledgement of its influence on memory and cognition, both during development and aging. A description of the occlusal and skeletal pathologies that affect the balance of the chewing pattern and related muscular activation is provided. Intact neurocognitive functions and dentition are essential in mastication to achieve coordinated movements of the teeth and tongue to help propel the food material for ingestion and subsequent nutrient absorption. The tongue is equipped with chemoreceptive, gustatory cells, which modulate taste perception and contain metabolic hormones mediating satiety. Concomitantly, salivary processes, which are stimulated with the anticipation of food ingestion and those which occur during mastication of the food material, initiate digestive enzymes in the mouth and stomach and are important in affecting appetite and food bioavailability. Therefore, oral structures such as the dentition, tongue, and saliva in the context of mastication and nutrient acquisition will be reviewed as well as their impact on food choice and subsequent nutritional status.


Asunto(s)
Masticación , Salud Bucal , Dieta , Femenino , Masculino , Percepción del Gusto
16.
Praxis (Bern 1994) ; 109(1): 31-34, 2020 Jan.
Artículo en Alemán | MEDLINE | ID: mdl-31910767

RESUMEN

CoLaus: Diet, the Forgotten Key to Preventing Cardiovascular Diseases Abstract. Healthy eating is paramount for the prevention and management of cardiovascular diseases. Still, data from the CoLaus study show that dietary management of cardiovascular risk factors and cardiovascular disease is little implemented. Less than one fifth of participants with dyslipidemia reported being on a hypolipidemic diet, and only half of participants with diabetes reported being on an antidiabetic diet. Further, the occurrence of a myocardial infarction was not associated with an improvement in dietary quality.


Asunto(s)
Enfermedades Cardiovasculares , Diabetes Mellitus , Dieta , Dislipidemias , Enfermedades Cardiovasculares/prevención & control , Diabetes Mellitus/prevención & control , Dislipidemias/prevención & control , Humanos
17.
BMJ ; 368: m34, 2020 01 29.
Artículo en Inglés | MEDLINE | ID: mdl-31996350

RESUMEN

OBJECTIVE: To investigate the association between several types of soy products and all cause and cause specific mortality. DESIGN: Population based cohort study. SETTING: Japan Public Health Centre-based Prospective Study, which includes 11 public health centre areas in Japan. PARTICIPANTS: 92 915 participants (42 750 men and 50 165 women) aged 45 to 74 years. EXPOSURES: Intake of total soy products, fermented soy products (natto and miso), non-fermented soy products, and tofu from a five year survey questionnaire. MAIN OUTCOME MEASURES: All cause and cause specific mortality (cancer, total cardiovascular disease, heart disease, cerebrovascular disease, respiratory disease, and injury) obtained from residential registries and death certificates. RESULTS: During 14.8 years of follow-up, 13 303 deaths were identified. In the multivariable adjusted models, intake of total soy products was not significantly associated with total mortality. Compared with the lowest fifth of total soy product intake, the hazard ratios in the highest fifth were 0.98 (95% confidence interval 0.91 to 1.06, Ptrend=0.43) in men and 0.98 (0.89 to 1.08, Ptrend=0.46) in women. Intake of fermented soy products was inversely associated with all cause mortality in both sexes (highest versus lowest fifth: 0.90 (0.83 to 0.97), Ptrend=0.05 in men, and 0.89 (0.80 to 0.98), Ptrend=0.01 in women). Natto showed significant and inverse associations with total cardiovascular disease related mortality in both sexes. CONCLUSIONS: In this study a higher intake of fermented soy was associated with a lower risk of mortality. A significant association between intake of total soy products and all cause mortality was not, however, observed. The findings should be interpreted with caution because the significant association of fermented soy products might be attenuated by unadjusted residual confounding.


Asunto(s)
Dieta , Conducta Alimentaria/etnología , Mortalidad , Alimentos de Soja/estadística & datos numéricos , Anciano , Causas de Muerte , Estudios de Cohortes , Dieta/mortalidad , Dieta/estadística & datos numéricos , Femenino , Humanos , Japón/epidemiología , Masculino , Persona de Mediana Edad , Modelos de Riesgos Proporcionales , Estudios Prospectivos , Sistema de Registros/estadística & datos numéricos , Medición de Riesgo , Encuestas y Cuestionarios
18.
Hu Li Za Zhi ; 67(1): 33-43, 2020 Feb.
Artículo en Chino | MEDLINE | ID: mdl-31960395

RESUMEN

BACKGROUND: Surgery, the primary treatment for oral cancer, results in oral and facial structural defects that may cause difficulties in swallowing or mastication and thereby affect nutrition status and quality of life. PURPOSE: This study was designed to understand nutritional status and quality of life in oral cancer patients who had undergone surgery and to examine the effects of a dietary education program on nutritional status and quality of life in these patients. METHODS: A quasi-experimental design was conducted. Eligible patients were enrolled immediately after they could sip water after surgery. The participants were randomized into the experimental group (n = 42) and the control group (n = 42). Both groups were provided guidance for swallowing exercise and performed a pre-test (T0) and three post-tests (T1-T3) for a total of three months. The experimental group additionally received a diet assessment and dietary education program intervention. The outcome measures included the nursing nutritional risk screening tool (NNRST) and oral health impact profile (OHIP-14T). RESULTS: The level of malnutrition risk (T0 vs. T3) was 47.6% vs. 4.8% in the experimental group and 35.7% vs. 42.9 in the control group. Generalized estimating equation (GEE) statistics were used to assess the effects of the dietary education program on nutritional status. Quality of life was found to be significantly better in the experimental group than in the control group (p < .001). CONCLUSIONS / IMPLICATIONS FOR PRACTICE: A dietary education program may be used to effectively improve the nutritional status and quality of life of patients after oral cancer surgery. We suggest that specialized nutritional support be provided during cancer treatment in order to achieve good nutritional status and improve quality of life.


Asunto(s)
Dieta , Educación en Salud , Neoplasias de la Boca/cirugía , Humanos , Estado Nutricional , Evaluación de Programas y Proyectos de Salud , Calidad de Vida
19.
Cell Host Microbe ; 27(1): 6-8, 2020 01 08.
Artículo en Inglés | MEDLINE | ID: mdl-31951823

RESUMEN

Bacteroides genomes encode a large repertoire of proteins dedicated to the utilization of diverse plant polysaccharides and host glycans. In this issue of Cell Host & Microbe, Glowacki et al. (2020) show that B. thetaiotaomicron can also extract the monosaccharide ribose from nucleosides and characterize proteins necessary for its utilization.


Asunto(s)
Bacteroides thetaiotaomicron , Bacteroides , Dieta , Humanos , Polisacáridos , Ribosa
20.
Lancet ; 395(10220): 272, 2020 01 25.
Artículo en Inglés | MEDLINE | ID: mdl-31982071

Asunto(s)
Dieta , Salud Global
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