| Authors: |
Miyata H; Department of Food Sciences and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University Hyogo Japan.; Department of Clinical Nutrition, Kindai University Hospital Osaka Japan., Matsumura K; Department of Cardiology, Kindai University Faculty of Medicine Osaka Japan., Takase T; Department of Cardiology, Kindai University Faculty of Medicine Osaka Japan., Sugimoto K; Department of Cardiology, Kindai University Faculty of Medicine Osaka Japan., Funauchi Y; Department of Cardiology, Kindai University Faculty of Medicine Osaka Japan., Yagi E; Department of Cardiology, Kindai University Faculty of Medicine Osaka Japan., Yoshida A; Department of Cardiology, Kindai University Faculty of Medicine Osaka Japan., Kajihara K; Department of Clinical Nutrition, Kindai University Hospital Osaka Japan., Iwanaga T; Department of Clinical Nutrition, Kindai University Hospital Osaka Japan., Amagai T; Department of Food Sciences and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University Hyogo Japan.; Faculty of Health Care Sciences, Department of Clinical Engineering, Jikei University of Health Care Sciences Osaka Japan., Nakazawa G; Department of Cardiology, Kindai University Faculty of Medicine Osaka Japan. |