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Authors
Zhao, Jian
Zuo, Lijun
Sun, Jian
Su, Chang
Wang, Huijun
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Funding
Funding for this research was provided by:
the Fundamental Research Funds for the Central Universities (3332022039)
the National Key R & D Program of China (2017 YFE0104600)
the National Institutes of Health, USA (R01-HD30880, DK056350, R24 HD050924, and R01 - HD38700)
Danone Institute China Diet Nutrition Research & Communication Grant (DIC 2020-02)
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Article History
Received: 12 September 2022
Accepted: 24 April 2023
First Online: 9 May 2023
Declarations
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: Ethical Approval and Consent to participate was approved by the ethics committee of the National Institute for Nutrition and Health at the Chinese Center for Disease Control and Prevention (No.201524).All participants provided written informed consent for participation in this study.
: Consent is available for publication.
: The authors declare no conflict of interest.
