Advances in Nutrition最新文献

{"title":"Absorption of Iron Naturally Present in Soy","authors":"Laura S Hackl ,&nbsp;Diego Moretti ,&nbsp;Magalie Sabatier","doi":"10.1016/j.advnut.2025.100396","DOIUrl":"10.1016/j.advnut.2025.100396","url":null,"abstract":"<div><div>Plant-based foods can offer sustainable and healthy dietary choices. Soybeans and derivatives (for example, flour, concentrate, or isolate) are the primary protein source for plant-based products, including meat analogs, and are naturally rich in iron. To investigate the nutritional contribution of iron naturally present in soy, this narrative review presents iron bioavailability data from isotope studies in humans aged &gt;3 y. To allow interstudy comparison, we adjusted mean iron absorption for iron status (that is, serum ferritin of 15 μg/L), quantified native iron absorbed, and compared with daily human requirements for absorbed iron where possible. Adjusted iron absorption from soybeans served as part of meals varied widely (4.1%–22.2%), translating to contributions of 13%–70% and 10%–40% to the daily requirements for absorbed iron in adult males and females, respectively. Similar results were found for meals prepared with soy flour (full fat, defatted, and texturized) and soy protein concentrates, whereas iron bioavailability from soy protein isolates may be reduced. Within a meal, partial substitution (≤30%) of meat with soy concentrates and isolates did not meaningfully impair total iron absorption. In all conditions, low phytic acid levels and co-ingestion of ascorbic acid improved the absorption of iron naturally present in soy. Available evidence suggests that soy-based products can provide a meaningful contribution to daily requirements for absorbed iron, especially if phytic acid is below defined thresholds to optimize absorption and/or if products include iron absorption enhancers such as ascorbic acid. Further research is needed to understand the factors affecting iron bioavailability from these products, especially the soy cultivar, the roles of phytoferritin and the protein profiles of different soy protein ingredients, as well as the processes to produce them. Long-term assessments of the impact of soybean-based products on iron status are also warranted.</div></div>","PeriodicalId":7349,"journal":{"name":"Advances in Nutrition","volume":"16 4","pages":"Article 100396"},"PeriodicalIF":8.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143532258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Best Practices and Considerations for Conducting Research on Diet–Gut Microbiome Interactions and Their Impact on Health in Adult Populations: An Umbrella Review","authors":"Tatiana Diacova ,&nbsp;Christopher J Cifelli ,&nbsp;Cindy D Davis ,&nbsp;Hannah D Holscher ,&nbsp;Mary E Kable ,&nbsp;Johanna W Lampe ,&nbsp;Marie E Latulippe ,&nbsp;Kelly S Swanson ,&nbsp;J Philip Karl","doi":"10.1016/j.advnut.2025.100419","DOIUrl":"10.1016/j.advnut.2025.100419","url":null,"abstract":"<div><div>Diet modulates gut microbiome composition and function. However, determining causal links between diet–gut microbiome interactions and human health is complicated by inconsistencies in the evidence, arising partially from variability in research methods and reporting. Widespread adoption of standardized best practices would advance the field but require those practices to be identified, consolidated, and discussed. This umbrella review aimed to identify recommended best practices, define existing gaps, and collate considerations for conducting research on diet–gut microbiome interactions and their impact on human health outcomes. Reviews meeting inclusion criteria and published after 2013 were identified using a systematic search. Recommendations, considerations, and gaps relating to the best practices associated with study design, participant selection, dietary intervention/assessment, biological sample collection, and data analysis and reporting were extracted and consolidated. Eight narrative reviews were included. Several general points of agreement were identified, and a recurring theme was that best practices are dependent upon the research aims, outcomes, and feasibility. Multiple gaps were also identified. Some, such as suboptimal diet assessment methods and lack of validated dietary intake biomarkers, are particularly relevant to nutrition science. Others, including defining a “healthy” gut microbiome and the absence of standardized sample and data collection/analysis protocols, were relevant specifically to gut microbiome research. Gaps specific to diet–gut microbiome research include the underrepresentation of microbiome-modulating dietary components in food databases, lack of knowledge regarding interventions eliciting changes in the gut microbiome to confer health benefits, lack of in situ measurement methods, and the need to further develop and refine statistical approaches for integrating diet and gut microbiome data. Future research and cross-disciplinary exchange will address these gaps and evolve the best practices. In the interim, the best practices and considerations discussed herein, and the publications from which that information was extracted provide a roadmap for conducting diet–gut microbiome research.</div><div>This trial was registered at PROSPERO as CRD42023437645.</div></div>","PeriodicalId":7349,"journal":{"name":"Advances in Nutrition","volume":"16 5","pages":"Article 100419"},"PeriodicalIF":8.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143782150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Perspective: Isoflavones—Intriguing Molecules but Much Remains to Be Learned about These Soybean Constituents","authors":"Mark Messina ,&nbsp;Stephen Barnes ,&nbsp;Kenneth DR Setchell","doi":"10.1016/j.advnut.2025.100418","DOIUrl":"10.1016/j.advnut.2025.100418","url":null,"abstract":"<div><div>Isoflavones are naturally occurring compounds found in a wide range of plants, but among commonly consumed foods are especially abundant in soybeans and foods derived from this legume. Much of the substantial amount of research conducted on soy protein and soy foods over the past 30 y is because of their isoflavone content. Research interest in isoflavones increased dramatically beginning in the early 1990s as evidence highlighted their possible role in the prevention of a wide range of cancers, including breast, prostate, and colon cancer. Recognition that isoflavones preferentially bind to estrogen receptor (ER)β in comparison with ERα provided a conceptual basis for classifying these diphenolic molecules as selective ER modulators (SERMs). Isoflavone research soon greatly expanded beyond cancer to include areas such as coronary artery disease, bone health, cognitive function, and vasomotor symptoms of menopause. Nevertheless, safety concerns about isoflavones, based primarily on the results of rodent studies and presumed estrogenic effects, also arose. However, recent work challenges the traditional view of the estrogenicity of isoflavones. Furthermore, safety concerns have largely been refuted by intervention and population studies. On the other hand, investigation of the proposed benefits of isoflavones has produced inconsistent data. The small sample size and short duration common to many intervention trials, combined with marked interindividual differences in isoflavone metabolism, likely contribute to the conflicting findings. Also, many different intervention products have been employed, which vary not only in the total amount, but also in the relative proportion of the 3 soybean isoflavones, and the form in which they are delivered (glycoside compared with aglycone). For those interested in exploring the proposed benefits of isoflavones, studies justify an intake recommendation of ∼50 mg/d, an amount provided by ∼2 servings of traditional Asian soy foods.</div></div>","PeriodicalId":7349,"journal":{"name":"Advances in Nutrition","volume":"16 5","pages":"Article 100418"},"PeriodicalIF":8.0,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143744520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Perspective: Improving Neonatal Registered Dietitian Nutritionist Staffing, Utilization, and Compensation","authors":"Stephanie Merlino Barr ,&nbsp;Tanis R Fenton ,&nbsp;Rosa K Hand ,&nbsp;Daniel T Robinson ,&nbsp;Jae H Kim ,&nbsp;Sharon Groh-Wargo","doi":"10.1016/j.advnut.2025.100417","DOIUrl":"10.1016/j.advnut.2025.100417","url":null,"abstract":"<div><div>Neonatal registered dietitian nutritionists (RDNs) are vital members of the multidisciplinary neonatal intensive care unit team due to their professional nutrition expertise and the critical role of nutrition for high-risk infants. The neonatal RDN is the only health care team member who is continually focused on infants’ nutrition status and nutrition care. They advocate for nutrition care at medical rounds and effectively improve nutrition and growth rates of critically ill infants, which helps to reduce health care costs. The purpose of this article is to describe how inadequate staffing, utilization, and compensation are contributing to neonatal RDNs leaving their clinical roles and to suggest solutions to the identified issues. Dedicated neonatal RDNs are recommended by the American Academy of Pediatrics; additionally, increased staffing of neonatal RDNs is desired within the profession to support best practices and to fill gaps with anticipated neonatal provider shortages. Research into ideal neonatal RDN staffing ratios to support improved patient care, professional development, and hospital cost savings are recommended. Utilization of neonatal RDNs at their full scope of practice can be achieved with increased staffing dedicated solely to infant/pediatric services and not in combination with adult services. RDN responsibilities, including ordering parenteral and enteral nutrition and managing infant nutrition preparation areas, improve patient care and provides opportunities for career advancement for neonatal RDNs. With the increasing costs for professional entry, adequate compensation for neonatal RDNs will likely be required to continue to attract and retain skilled practitioners in the field. Incorporation of RDNs in collective bargaining efforts, creation of career ladders, and establishment of billable services are strategies that could improve compensation. These changes should be solved by the collective efforts of dietitians, neonatologists, clinical nutrition managers, and hospital administration.</div></div>","PeriodicalId":7349,"journal":{"name":"Advances in Nutrition","volume":"16 5","pages":"Article 100417"},"PeriodicalIF":8.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143733341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unpacking Food Fermentation: Clinically Relevant Tools for Fermented Food Identification and Consumption","authors":"Elisa B Caffrey ,&nbsp;Dalia Perelman ,&nbsp;Catherine P Ward ,&nbsp;Erica D Sonnenburg ,&nbsp;Christopher D Gardner ,&nbsp;Justin L Sonnenburg","doi":"10.1016/j.advnut.2025.100412","DOIUrl":"10.1016/j.advnut.2025.100412","url":null,"abstract":"<div><div>Fermented foods have been consumed for millennia, valued for their extended shelf life, distinctive sensory properties, and potential health benefits. Emerging research suggests that fermented food consumption may contribute to gut microbiome diversity, immune modulation, and metabolic regulation; however, mechanistic insights and clinical validation remain limited. This review synthesizes current scientific evidence on the microbial and metabolite composition of fermented foods, their proposed health effects, and safety considerations for vulnerable populations. Additionally, we highlight the need for standardized definitions, serving sizes, and regulatory frameworks to enhance consumer transparency and research reproducibility. By providing a structured overview of existing data and knowledge gaps, this review establishes a foundation for integrating fermented foods into dietary recommendations and guiding future research directions.</div></div>","PeriodicalId":7349,"journal":{"name":"Advances in Nutrition","volume":"16 5","pages":"Article 100412"},"PeriodicalIF":8.0,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143694602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dietary Sugar Intake and Incident Type 2 Diabetes Risk: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies","authors":"Karen A Della Corte ,&nbsp;Tyler Bosler ,&nbsp;Cole McClure ,&nbsp;Anette E Buyken ,&nbsp;James D LeCheminant ,&nbsp;Lukas Schwingshackl ,&nbsp;Dennis Della Corte","doi":"10.1016/j.advnut.2025.100413","DOIUrl":"10.1016/j.advnut.2025.100413","url":null,"abstract":"<div><div>The dose-response relationship between dietary sugar and type 2 diabetes (T2D) risk is uncertain. MEDLINE, Embase, CINAHL, Web of Science and Cochrane databases were searched through July 9, 2024 for prospective cohort studies reporting relative measures of incident T2D risk by categories of dietary sugar (total, free, added, fructose, sucrose) or 2 beverage sources (non-diet sugar-sweetened beverages [SSBs], fruit juice) in healthy adults. Linear and restricted cubic spline dose-response models were fitted for each exposure, and study-specific slopes and confidence intervals (CIs) were calculated. Heterogeneity was evaluated using Q-statistics. Risk of bias was evaluated using the Risk of Bias in Non-randomized Studies of Exposures (ROBINS-E) tool. The Grading of Recommendations Assessment, Development and Evaluation (GRADE) approach was applied to assess the certainty of evidence. Of 10,384 studies, 29 cohorts were included: SSB: 18 (<em>n</em> = 541,288); fruit juice: 14 (<em>n</em> = 490,413); sucrose: 7 (<em>n</em> = 223,238); total sugar: 4 (<em>n</em> = 109,858); fructose: 5 (<em>n</em> = 158,136); and added sugar: 2 (<em>n</em> = 31,004). Studies were conducted in Europe (13), United States (11), Asia (6), Australia (4), and Latin America (3). Each additional serving of SSB and fruit juice was associated with a higher risk of T2D (risk ratio [RR]: 1.25; 95% CI: 1.17, 1.35 and RR: 1.05; 95% CI: &gt;1.00, 1.11, respectively; moderate certainty). In contrast, 20 g/d intakes of total sugar and sucrose were inversely associated with T2D (RR: 0.96; 95% CI: 0.94, 0.98; low certainty; and RR: 0.95; 95% CI: 0.91, &lt;1.00; moderate certainty, respectively). No associations were found for added sugar (RR: 0.99; 95% CI: 0.96, 1.01; low certainty) or fructose (RR: 0.98; 95% CI: 0.83, 1.15; very low certainty). These findings suggest that dietary sugar consumed as a beverage (SSB and fruit juice) is associated with incident T2D risk. The results do not support the common assumption that dietary sugar (i.e., total sugar and sucrose), irrespective of type and amount, is consistently associated with increased T2D risk.</div><div>This study was registered in PROSPERO as CRD42023401800.</div></div>","PeriodicalId":7349,"journal":{"name":"Advances in Nutrition","volume":"16 5","pages":"Article 100413"},"PeriodicalIF":8.0,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143694598","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Zinc","authors":"Liping Huang ,&nbsp;Carmen P Wong ,&nbsp;Emily Ho","doi":"10.1016/j.advnut.2025.100408","DOIUrl":"10.1016/j.advnut.2025.100408","url":null,"abstract":"","PeriodicalId":7349,"journal":{"name":"Advances in Nutrition","volume":"16 5","pages":"Article 100408"},"PeriodicalIF":8.0,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143626916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sodium","authors":"Pasquale Strazzullo ,&nbsp;Veronica Abate","doi":"10.1016/j.advnut.2025.100409","DOIUrl":"10.1016/j.advnut.2025.100409","url":null,"abstract":"<div><div>Sodium is the major cation of extracellular fluid (ECF) and, because of its osmotic action, is involved in the regulation of ECF volume and blood pressure. The ingested sodium is almost completely absorbed by the intestine. Circulating sodium is filtered by the glomeruli and its renal tubular handling is responsible for the maintenance of sodium and water balance. Sodium deficiency is rare and occurs only in some medical conditions. High dietary sodium intake is associated with ECF volume expansion and is a leading risk factor for hypertension and cardiovascular diseases; it also adds to risk of gastric cancer, nephrolithiasis, reduced bone mineral density, and osteoporosis. Salt added while cooking and eating, the amount added during food transformation, and that occurring naturally in foods contribute to the dietary sodium intake. Additional small amounts of sodium may be occasionally acquired through oral or parenteral medications. The National Academy of Science, Engineering and Medicine set an adequate intake of 1.5 g and a chronic disease risk reduction intake of 2.3 g of sodium per day for the adult population. The European Food Safety Authority and the World Health Organization set a standard dietary target for sodium of 2 g/d (5 g of salt). Recent studies highlighted the relevance of salt intake reduction for all-cause mortality risk and, in particular, for stroke. Sodium also appears to affect the activity of the immune system by influencing the gut microbiota composition and the macrophage and lymphocyte differentiation.</div></div>","PeriodicalId":7349,"journal":{"name":"Advances in Nutrition","volume":"16 5","pages":"Article 100409"},"PeriodicalIF":8.0,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143631092","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumer Engagement in the Design of Educational Nutrition Information for Older Adults and Their Caregivers: A Scoping Review","authors":"Adeline Lau ,&nbsp;Adrienne M Young ,&nbsp;Chad Han ,&nbsp;Elizabeth M Miller ,&nbsp;Mia EL Heim ,&nbsp;Michelle D Miller","doi":"10.1016/j.advnut.2025.100401","DOIUrl":"10.1016/j.advnut.2025.100401","url":null,"abstract":"<div><div>Consumer engagement is important to design high-quality educational nutrition information that holistically addresses consumers’ needs. This can occur through consultation and feedback mechanisms like surveys or focus groups, consumer expert panels or advisory boards to provide the consumers’ perspective, or through participatory research methods. The extent of consumer engagement also varies with differing levels of influence over the decision-making process. This systematic scoping review aimed to explore and synthesize the extent to which consumers are engaged in designing various types of educational nutrition interventions, the methods and levels of consumer engagement, and its impact on the resulting educational nutrition information presented. We comprehensively searched Medline via OVID, Scopus, Web of Science, CINAHL, and PsycINFO. Each article was independently screened by 2 authors by title and abstract. Two reviewers independently assessed the full text of the remaining articles for eligibility. Two authors independently extracted data from the 36 final articles (15 original and 21 substudies), including consumer engagement assessment per the International Association of Public Participation (IAP2) spectrum. Fourteen of the 15 studies obtained input from consumers to inform the design of the educational nutrition information in terms of content, design, wording, and platform. However, consumer engagement across the studies mostly sat within the “Consult” and “Involve” level of the IAP2 spectrum, with only 1 study achieving a “Collaborate” engagement level. This suggests a low level of genuine consumer partnership in the studies to date. Consumer engagement across the studies differed on how and the extent to which consumers were engaged in designing educational nutrition information. Greater emphasis on shared decision-making and collaborating with consumers right from the start is key to ensuring that educational nutrition information designed for them best addresses their needs and preferences, which potentially translates to better health outcomes.</div></div>","PeriodicalId":7349,"journal":{"name":"Advances in Nutrition","volume":"16 4","pages":"Article 100401"},"PeriodicalIF":8.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143588402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food-based indexes and their association with dietary inflammation","authors":"Gynette L Reyneke ,&nbsp;Kelly Lambert ,&nbsp;Eleanor J Beck","doi":"10.1016/j.advnut.2025.100400","DOIUrl":"10.1016/j.advnut.2025.100400","url":null,"abstract":"<div><div>Chronic inflammation is associated with an increased risk of noncommunicable diseases, prompting an intensified interest in the diet-disease relationship for modulating inflammation. Diet quality indexes are widely used to quantify dietary patterns. However, the optimal tool for assessing dietary quality in relation to chronic inflammation remains unclear. The objective of this study was to synthesize the literature on food-based diet quality indexes and their association with chronic inflammation. A systematic scoping review of scientific databases was conducted from inception to March 2024. Studies describing the development and validation of original dietary inflammatory indexes or assessed associations between established indexes and inflammatory biomarkers were included. Studies that predominantly focused on nutrient-based indexes were excluded. Forty-three food-based indexes, evaluated across 65 studies, were categorized into 4 distinct groups based on dietary patterns (<em>n</em> = 18), dietary guidelines (<em>n</em> = 14), dietary inflammatory potential (<em>n</em> = 6), and therapeutic diets (<em>n</em> = 5). Established indexes based on the Mediterranean diet and dietary guidelines were the most extensively utilized, demonstrating inverse associations with several inflammatory biomarkers across diverse populations. The Anti-Inflammatory Diet Index, Dietary Inflammation Score, and Empirical Dietary Inflammatory Index were identified as robust, empirically derived indexes to assess diet quality based on their inflammatory potential. The dietary composition of the evaluated indexes ranged from 4 to 28 dietary components, with fruits, vegetables, whole grains, and legumes consistently classified as favorable, whereas red/processed meats and added sugars were unfavorable. This scoping review identified several promising food-based indexes for assessing inflammation-related diet quality. Methodological variations and inconsistencies in algorithms underscore the need for further validation across diverse populations. Future research should consider the scoring methods, dietary composition, and validated inflammatory biomarkers when selecting indexes to evaluate diet-inflammation associations. Understanding the characteristics that underpin these indexes informs their application in nutrition research and clinical practice.</div></div>","PeriodicalId":7349,"journal":{"name":"Advances in Nutrition","volume":"16 4","pages":"Article 100400"},"PeriodicalIF":8.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143569008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}