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Conclusions: age, BMI, physical activity and non-smoking were associated with an increasing consumption of low-fat foods.
After adjustment, Body Mass Index (BMI), physical activity and non-smoking were associated with an increasing consumption of low-fat foods.
The changing life style, such as an increasing consumption of street and restaurant food, poses a risk for all socioeconomic strata.
Across the age groups an increasing consumption of total vegetables was observed for the age group of 51 64 years of both sexes.
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This condition was elicited by increased energy expenditure, ie hypermetabolism, and was due to an increased consumption of both glucid and lipid nutrients in skeletal muscle [9], [10].
This resulted in an increased consumption rate relative to a stable flame because of the increased surface area of the flame.
An elevated risk of ovarian cancer due to an increased consumption of saturated fat had been reported previously (La Vecchia et al, 1987; Risch et al, 1994).
Research has linked an increased consumption of this Oriental infusion with a reduced risk of conditions, such as cancer and heart disease.
The marked release of bacterial endotoxins may lead to an increased consumption of HDL particles.
These data indicate an increased consumption of glutathione in mononuclear cells from patients with distal symmetric polyneuropathy.
These infections are associated with an increased consumption of healthcare resources manifested by a prolonged hospital stay and an augmented mortality.
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