Funding for this research was provided by:
National Key Research and Development Program of China (2017YFC0907200, 2017YFC0907201)
National Natural Science Foundation of China (81230016)
Shaanxi Health and Family Planning Commission (Sxwsjswzfcght2016-013)
Natural Science Basic Research Project in Shaanxi Province (2017JM8101)
Received: 12 October 2021
Accepted: 18 March 2022
First Online: 10 September 2022
: All participants signed the informed consent and this study was approved by the institutional review committees of the National Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, the University of North Carolina at Chapel Hill, and the China–Japan Friendship Hospital, Ministry of Health.
: Not applicable.
: The authors report no conflicts of interest in this work.