Dairy, soy, and calcium consumption and risk of cognitive impairment: the Singapore Chinese Health Study

被引：0
作者：
Mohammad Talaei
Lei Feng
Jian-Min Yuan
An Pan
Woon-Puay Koh
机构：
[1] National University Health System (NUHS) Centre for Healthy Ageing,Department of Biochemistry, Yong Loo Lin School of Medicine
[2] National University of Singapore,Department of Psychological Medicine, Yong Loo Lin School of Medicine
[3] National University of Singapore,Division of Cancer Control and Population Sciences, UPMC Hillman Cancer Center
[4] University of Pittsburgh,Department of Epidemiology, Graduate School of Public Health
[5] University of Pittsburgh,Department of Epidemiology and Biostatistics, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College
[6] Huazhong University of Science and Technology,Health Services and Systems Research
[7] Duke-NUS Medical School,Saw Swee Hock School of Public Health
[8] National University of Singapore,Centre for Primary Care and Public Health, Barts and The London School of Medicine and Dentistry
[9] Queen Mary University of London,undefined
来源：
European Journal of Nutrition | 2020年 / 59卷
关键词：
Dairy; Milk; Soy; Isoflavones; Calcium; Cognitive impairment; Chinese;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：1541 / 1552
页数：11
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