Liu, Jikai
Luo, Baozhang
Zhou, Yijing
Ma, Xiaochen
Liang, Junhua
Sang, Xianglai
Lyu, Le
Chen, Wen
Fu, Pengyu
Liu, Hong
Zhen, Shiqi
Wang, Chao
Wu, Yangbo
Huang, Qiong
Liang, Xiaocheng
Bai, Guangda
Lan, Zhen
Zhang, Shufang
Wu, Yongning
Li, Ning
Guo, Yunchang
Funding for this research was provided by:
Food Safety Research Unit of Chinese Academy of Medical Science ((2019RU014), (2019RU014), (2019RU014), (2019RU014))
Excellent Young Talents Project of Shanghai Public Health Three-year Action Plan (GWV-10.2-YQ21)
Article History
Received: 9 February 2022
Accepted: 28 February 2023
First Online: 8 May 2023
Declarations
:
: Ethical approvals were obtained from the China National Center for Food Safety Risk Assessment’s Ethical Board & Ethical approval number 2013–01. The study which has no interventions and treatment measures was in Accordance with <i>Measures for the Ethical Review of Biomedical Research Involving Humans</i> issued by the Ministry of Health All participants gave written informed consent to participate in the study. All data collected including the names, addresses, and telephone numbers of the participant were kept confidential. Each participant was asked to read and sign a consent form that informed about the purpose of the survey before the questionnaire was administered.
: Not applicable.
: The authors declare that they have no competing interest.