国内の主な新型コロナウイルス変異株の感染状況と栄養素摂取量の関連性
Author:
Affiliation:
1. Department of Food and Nutrition, Gifu City Women’s College
Publisher
The Japanese Society of Nutrition and Dietetics
Subject
Pharmacology (medical)
Link
https://www.jstage.jst.go.jp/article/eiyogakuzashi/81/3/81_120/_pdf
Reference26 articles.
1. 1) Watanabe, S., Inuma, K.: Low COVID-19 infection and mortality in rice eating countries, Sch. J. Food Nutr., 3, 326-328 (2020)
2. 2) Bousquet, J., Anto, J.M., Czarlewski, W., et al.: Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID-19, Allergy, 76, 735-750 (2021)
3. 3) 高橋秀典，小野廣紀，堀 光代：国内における新型コロナウイルス感染症と栄養素の関係，日本食生活学会，32, 131-136 (2021)
4. 4) Dofferhoff, A.S.M., Piscaer, I., Schurgers, L.J., et al.: Reduced vitamin K status as a potentially modifiable risk factor of severe COVID-19, Clin. Infect. Dis., 73, e4039-e4046, doi:10.1093/cid/ciaa1258 (2021)
5. 5) Janssen, R., Visser, M.P.J., Dofferhoff, A.S.M., et al.: Vitamin K metabolism as the potential missing link between lung damage and thromboembolism in coronavirus disease 2019, Br. J. Nutr., 126, 191-198, doi: 10.1017/s0007114520003979 (2021)
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