Work

Salty taste preference, genetic susceptibility, and risk of metabolic dysfunction-associated steatotic liver disease: insights from three prospective cohorts

Year: 2025

Type: article

Study design: Observational Study

Source: Food & Function

DOI: 10.1039/d5fo04464b

Authors: Shunming Zhang, Yan Yan, Yeqing Gu, Hongmei Wu, Qing Zhang, Li Liu, Yan Borné, Lu Qi, Tao Huang, Yu-Ming Chen, Kaijun Niu, Le Ma, the China Cohort Consortium

Institutions: Xi'an Jiaotong University, Sun Yat-sen University, Chinese Academy of Medical Sciences & Peking Union Medical College, Tianjin University of Traditional Chinese Medicine, Tianjin Medical University, Tianjin Medical University General Hospital, Lund University, Tulane University, Harvard University, Peking University

Language: English

Topic: Liver Disease Diagnosis and Treatment

Subfield: Epidemiology

Field: Medicine

Domain: Health Sciences

SDG: Good health and well-being

Open Access status: closed

Funders: National Natural Science Foundation of China, Shaanxi Province Postdoctoral Science Foundation, Young Elite Scientists Sponsorship Program by Tianjin

Awards: G4350858411, G6202415103, G7396962173

OpenAlex ID: W4417153151

FWCI:

Cites: 46

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