| Authors: |
Goodarzi S; Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.; Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.; Student Research Committee, Shahid Sadoughi University of Medical Sciences, Yazd, Iran., Sasanfar B; Minimally Invasive Surgery Research, Center, Iran University of Medical Sciences, Tehran, Iran., Toorang F; Departments of Medical and Surgical Sciences, University of Bologna, Bologna, Italy., Darabi Z; Nutritional Health Research Center, School of Health and Nutrition, Lorestan University of Medical Sciences, Khorramabad, Iran., Golvardi-Yazdi F; Department of Emergency Nursing, School of Nursing and Midwifery, Tehran University of Medical Sciences, Tehran, Iran., Motallaei M; Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.; Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran., Sarebanhassanabadi M; Yazd Cardiovascular Research Center, Noncommunicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran., Seyedhosseini S; Yazd Cardiovascular Research Center, Noncommunicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran., Salehi-Abargouei A; Nutrition Research Center, Shiraz University of Medical Sciences, Shiraz, Iran. abargouei@sums.ac.ir.; School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Razi Blvd., Shiraz, 7153675541, Iran. abargouei@sums.ac.ir. |
