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Uric acid alterations by consumption of gluten-free bakery products in relation to cardiovascular and metabolic syndrome risk f

Gažarová et al.
Used Parameters : VFA, BMI, PBF

Publication Year : 2020

Country : Slovakia

Journal : Rocz Panstw Zakl Hig

Background. Serum uric acid (UA) levels are one of the determinants of the cardiovascular disease and metabolic syndrome but none of criteria for that syndrome include serum UA. Consumption of bakery products (with or without gluten) is associated with an increasing prevalence of overweight/obesity and hyperuricemia frequently occurs in subjects with overweight and obesity. Objective. The aim of the study was to find out how 6-weeks consumption of gluten-free bakery products can affect risk factors for cardiovascular disease …
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