Jin, Junguo
Hu, Xiangming
Francois, Melissa
Zeng, Ping
Wang, Weimian
Yu, Bingyan
Zhou, Yingling
Dong, Haojian
Funding for this research was provided by:
National Natural Science Foundation of China (No. 82074295)
National Key Research and Development Program of China (No. 2016YFC1301202)
Science and Technology Department of Tibet Autonomous Region (XZ202201ZY0051G)
Article History
Received: 7 March 2023
Accepted: 13 September 2023
First Online: 11 October 2023
Declarations
:
: Study protocols and ethics approval were derived from the Institutional Review Committees of the University of North Carolina at Chapel Hill, USA, and the National Institute for Nutrition and Health (NINH, former National Institute of Nutrition and Food Safety) at the Chinese Center for Disease Control and Prevention (CCDC) at Beijing, China. Each participant signed an informed consent form.
: All the authors gave their consent to publication.
: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.