8 results
P
meat consumers
I/C
spiced marinades, garlic and onion, pepper, other spices with phenolic compounds, cooking techniques, frying, grilling, roasting
O
formation of HAs and PAHs, antioxidant and electron transfer capacity, reducing the formation and ingestion of HAs and PAHs
P
patients undergoing major abdominal surgery
I/C
gum chewing, intravenous ghrelin administration, oral Japanese herbal medicine Rikkunshito, oral mosapride citrate, multidisciplinary counseling, watching cooking shows
O
appetite loss, time to first hunger, morbidity, quality of life
P
adult population
I/C
systematic review, risk factors, male, female
O
prevalence of Chronic Obstructive Pulmonary Disease
P
beef cattle
I/C
distillers' grains (DG) supplementation, control group (diets with no DG)
O
performance, carcass parameters, meat fatty acid profile
P
1,442,407
I/C
fish intake, low intake
O
8% reduced CVD risk
P
Salmonella, Campylobacter
I/C
chilling, post-chill dip, control
O
microbial contamination, foodborne illness
P
gynecologic and breast cancer survivors
I/C
oncology health professionals initiating and conducting open, honest discussions around sexual concerns with patients, availability of information in multiple forms, appropriate timing of information provision according to women's preferences
O
factors that prevent and/or facilitate gynecologic and breast cancer patients with sexual concerns seeking and accessing sexual health-related services
P
54,471 participants
I/C
hand-washing promotion, no intervention
O
diarrhea episodes