Risk of hypothyroidism in meat-eaters, fish-eaters, and vegetarians: a population-based prospective study

被引：0
|
作者：
Catharina J. Candussi [1 ]
William Bell [2 ]
Alysha S. Thompson [3 ]
Sven Knüppel [4 ]
Martina Gaggl [4 ]
Martin Světnička [5 ]
Jan Gojda [1 ]
Aedín Cassidy [2 ]
Cornelia Weikert [6 ]
Reynalda Córdova [7 ]
Tilman Kühn [8 ]
机构：
[1] University of Vienna,Department of Nutritional Sciences
[2] Medical University of Vienna,Center for Public Health
[3] University of Vienna,Vienna Doctoral School of Pharmaceutical, Nutritional and Sport Sciences
[4] Queen’s University Belfast,Co
[5] Unit “Human Study Centre Consumer Health Protection”,Centre for Sustainable Food Systems & The Institute for Global Food Security
[6] German Federal Institute for Risk Assessment,Department Food Safety
[7] Charles University,Centre for Research on Diabetes Metabolism, and Nutrition of Third Faculty of Medicine
[8] University Hospital Královské Vinohrady and Third Faculty of Medicine,Department of Internal Medicine
[9] Charles University,Department of Paediatrics
[10] University Hospital Královské Vinohrady and Third Faculty of Medicine,undefined
[11] Charles University,undefined
来源：
BMC Medicine | / 23卷 / 1期
关键词：
Plant-based diets; Hypothyroidism; Vegan; Vegetarian; Thyroid; Iodine;
D O I：
10.1186/s12916-025-04045-7
中图分类号：
学科分类号：
摘要：
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