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Authors
Ahmadirad, Hamid
Farhadnejad, Hossein
Teymoori, Farshad
Shimi, Ghazaleh
Mokhtari, Ebrahim
Asghari, Golaleh
Yuzbashian, Emad
Mirmiran, Parvin
Zarkesh, Maryam
Khalaj, Alireza
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Funding
Funding for this research was provided by:
Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Article History
Received: 19 May 2025
Accepted: 4 October 2025
First Online: 18 October 2025
Declarations
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: All participants filled out a written informed consent. This study was conducted in conformance with good clinical practice standards and was performed according to the Declaration of Helsinki 1975, as subsequent amendments. Also, this study was approved by the Research Ethics Committees of National Nutrition and Food Technology Research Institute of Iran (Approval ID: IR.SBMU.NNFTRI.REC.1403.036).
: Not applicable.
: The authors declare no competing interests.
