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Authors
Shiratori, Sakiko
Nomura, Risa
Abeysekara, M. G. Dilini
Rafalimanantsoa, Jules
Ramahaimandimby, Zoniaina
Sakurai, Takeshi
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Funding
Funding for this research was provided by:
Science and Technology Research Partnership for Sustainable Development (JPMJSA1608)
Science and Technology Research Partnership for Sustainable Development (JPMJSA1608)
Science and Technology Research Partnership for Sustainable Development (JPMJSA1608)
Japan Society for the Promotion of Science (JP19KK0341)
Foundation for Dietary Scientific Research (special research grant)
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Article History
Received: 11 May 2025
Accepted: 2 January 2026
First Online: 11 January 2026
Declarations
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: Ethical approval for this study was obtained from the Malagasy Ethical Committee for Science and Technology (N°014/2020-AM/CMEST/P). Informed consent was obtained from all participants.
: Not applicable.
: The authors declare no competing interests.
