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Osaili TM, Obaid RS, Alkayyali SAI, Ayman H, Bunni SM, Alkhaled SB, Hasan F, Mohamad MN, Cheikh Ismail L. Consumers' knowledge and attitudes about food additives in the UAE. PLoS One 2023; 18:e0282495. [PMID: 36877679 PMCID: PMC9987778 DOI: 10.1371/journal.pone.0282495] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Accepted: 02/15/2023] [Indexed: 03/07/2023] Open
Abstract
The use of food additives (FAs) in food manufacturing is a well-accepted practice worldwide. Inadequate knowledge concerning their safety may cause negative attitude surrounding their use. This would potentially impact the purchase of foods that the consumer perceives as containing FAs. This study aimed to assess knowledge and attitudes of consumers towards the use and safety of FAs in the UAE. A cross-sectional study was conducted using an online survey distributed via social media platforms (n = 1037). Less than one-third of the participants (26.7%) in this study stated that they knew what FAs are. About half the respondents believed that organic products did not contain FAs. The proportion of respondents who reported that the purpose of adding FAs is to extend shelf life, better the taste and aroma of food, enhance nutritional value, improve consistency and texture, and boost appearance and color was 92.1%, 75.0%, 23.5%, 56.6%, and 69.4%, respectively. Around 61% believed that all FAs were harmful to human health. The level of FA knowledge increased with age and education level. About 60% of the respondents reported that food labels did not provide sufficient information about FAs. The most preferred platforms for consumers to receive information about FAs were social media (41.1%), followed by brochures (24.6%). Overall, the UAE population had inadequate knowledge and a hesitant attitude concerning FAs. The municipalities and food industry should play an active role in educating the public to prevent and reduce any possible adverse attitudes towards processed food products.
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Affiliation(s)
- Tareq M. Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
- * E-mail:
| | - Reyad S. Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Sanaa A. I. Alkayyali
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates
| | - Hind Ayman
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates
| | - Sara M. Bunni
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates
| | - Shaema B. Alkhaled
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
- Department of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), United Arab Emirates
| | - Maysm N. Mohamad
- Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Leila Cheikh Ismail
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
- Nuffield Department of Women’s & Reproductive Health, University of Oxford, Oxford, United Kingdom
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McMahon NF, Brooker PG, Pavey TG, Leveritt MD. Nitrate, nitrite and nitrosamines in the global food supply. Crit Rev Food Sci Nutr 2022; 64:2673-2694. [PMID: 36168920 DOI: 10.1080/10408398.2022.2124949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Inorganic nitrate provided by either nitrate salts or food supplements may improve cardiometabolic health. However, current methods to assess dietary nitrate, nitrite and nitrosamine consumption are inadequate. The purpose of this study was to develop a reference database to estimate the levels of nitrate, nitrite and nitrosamines in the global food supply. A systematic literature search was undertaken; of the 5,747 articles screened, 448 met the inclusion criteria. The final database included data for 1,980 food and beverages from 65 different countries. There were 5,105 unique records for nitrate, 2,707 for nitrite, and 954 for nitrosamine. For ease of use, data were sorted into 12 categories; regarding nitrate and nitrite concentrations in food and beverages, 'vegetables and herbs' were most reported in the literature (n = 3,268 and n = 1,200, respectively). For nitrosamines, 'protein foods of animal origin' were most reported (n = 398 records). This database will allow researchers and practitioners to confidently estimate dietary intake of nitrate, nitrite and nitrosamines. When paired with health data, our database can be used to investigate associations between nitrate intake and health outcomes, and/or exercise performance and could support the development of key dietary nitrate intake guidelines.
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Affiliation(s)
- Nicholas F McMahon
- School of Human Movement and Nutrition Sciences, University of Queensland, St. Lucia, Queensland, Australia
| | - Paige G Brooker
- School of Human Movement and Nutrition Sciences, University of Queensland, St. Lucia, Queensland, Australia
| | - Toby G Pavey
- School of Exercise and Nutrition Sciences, Queensland University of Technology, Kelvin Grove, Queensland, Australia
| | - Michael D Leveritt
- School of Human Movement and Nutrition Sciences, University of Queensland, St. Lucia, Queensland, Australia
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Lee DY, Lee SY, Jo C, Yoon Y, Jeong JY, Hur SJ. Effect on health from consumption of meat and meat products. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:955-976. [PMID: 34796340 PMCID: PMC8564306 DOI: 10.5187/jast.2021.e101] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 07/26/2021] [Accepted: 08/30/2021] [Indexed: 12/15/2022]
Abstract
The aim of this study was to investigate the effects of dietary sodium nitrite and meat on human health. Sodium nitrite in processed meat is known to be one of the main precursors of carcinogens, such as N-nitroso compounds. However, we previously found that processed meat is not the primary source of sodium nitrite; nitrate or the conversion of nitrate in vegetables are contribute to generate more than 70% Sodium nitrite or nitrate containing compounds in body. Although the heavy consumption of meat is likely to cause various diseases, meat intake is not the only cause of colorectal cancer. Our review indicates that sodium nitrite derived from foods and endogenous nitric oxide may exhibit positive effects on human health, such as preventing cardiovascular disease or improving reproductive function. Therefore, further epidemiological studies considering various factors, such as cigarette consumption, alcohol consumption, stress index, salt intake, and genetic factors, are required to reliably elucidate the effects of dietary sodium nitrite and meat on the incidence of diseases, such as colorectal cancer.
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Affiliation(s)
- Da Young Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Yun Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology,
Research Institute of Agriculture and Life Science, Seoul National
University, Seoul 08826, Korea
| | - Yohan Yoon
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Jong Youn Jeong
- School of Food Biotechnology and
Nutrition, Kyungsung University, Busan 48434, Korea
| | - Sun Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
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Jain A, Mathur P. Risk Assessment of Sulphite Exposure through Foods Among Adolescents of Delhi (India). CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666181002143352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:Sulphites added as preservatives in food have been associated with adverse health effects in humans.Objective:The present study was designed with an objective of assessing the risk of sulphite exposure through food in adolescents (12-16 years old) of Delhi, India.Methods:A total of 1030 adolescents selected from four private and four government schools of Delhi, were asked to record their food intake using a 24 hour food record, repeated on three days, for assessing exposure to sulphites. The risk was assessed using six different scenarios of exposure.Results:The actual intake for sulphites for average consumers was 0.15 ± 0.13 mg / kg b.w. / day which was 21.4% of acceptable daily intake (ADI). For high consumers (P95), it was 65% of the ADI. However, for 2 respondents, the actual intake exceeded the ADI. The major food contributors to sulphite intake were beverage concentrates (46%), ready to serve beverages (22%) followed by miscellaneous food items (16%), mainly ice creams and snowballs. Estimation of sulphite intake using different exposure scenarios revealed that for certain scenarios where the highest reported sulphite level or maximum permissible levels were considered for calculation, the high consumers exceeded the ADI, though, for average consumers, intake was well below the ADI.Conclusion:Actual intake of sulphite for average consumers was well below the ADI but for high consumers was approaching the ADI. People with sulphite sensitivity need to be aware of hidden food sources of sulphites.
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Affiliation(s)
- Arushi Jain
- Department of Food and Nutrition, Lady Irwin College, University of Delhi, Delhi, India
| | - Pulkit Mathur
- Department of Food and Nutrition, Lady Irwin College, University of Delhi, Delhi, India
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Hur SJ, Jo C, Yoon Y, Jeong JY, Lee KT. Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: an Asian perspective. Crit Rev Food Sci Nutr 2018; 59:3526-3537. [PMID: 29999423 DOI: 10.1080/10408398.2018.1495615] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
This study aimed to investigate the relationship between meat intake and colorectal cancer risk from an Asian, particularly Korean, perspective. A report by the International Agency for Research on Cancer (IARC) published in 2015 concluded that intake of processed and red meat increases the risk of developing colorectal cancer. We conducted an in-depth analysis of prospective, retrospective, case-control and cohort studies, systematic review articles, and IARC monograph reports, which revealed that the IARC/WHO report weighted the results of studies based in Western countries more and that the correlation between intake of processed meat products and colorectal cancer incidence in Asians is not clearly supported. Among 73 epidemiological studies, approximately 76% were conducted in Western countries, whereas only 15% of studies were conducted in Asia. Furthermore, most studies conducted in Asia showed that processed meat consumption is not related to the onset of cancer. Moreover, there have been no reports showing significant correlation between various factors that directly or indirectly affect colorectal cancer incidence, including processed meat products types, raw meat types, or cooking methods. Further epidemiological studies taking each country's food culture into consideration are required to reliably elucidate the effects of processed meat product intake, especially on cancer incidence.
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Affiliation(s)
- Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Womens' University, Seoul, Korea
| | - Jong Youn Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan, Korea
| | - Keun Taik Lee
- Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, Korea
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Zhang H, Sun C, Han W, Zhang J, Hou J. Analysis of the monitoring status of residual nitrite in meat products in China from 2000 to 2011. Meat Sci 2018; 136:30-34. [DOI: 10.1016/j.meatsci.2017.10.009] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2017] [Revised: 10/10/2017] [Accepted: 10/12/2017] [Indexed: 11/16/2022]
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Choi SH, Suh HJ. Determination and estimation of daily nitrite intake from processed meats in Korea. J Verbrauch Lebensm 2016. [DOI: 10.1007/s00003-016-1075-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Jain A, Mathur P. Estimation of Food Additive Intake—Overview of the Methodology. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1022830] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Hao J, Li H, Wan Y, Liu H. Reduction of nitrite levels in fresh lettuces with aqueous chlorine dioxide treatment. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jianxiong Hao
- College of Bio Science and Engineering; Hebei University of Science and Technology; No. 70 Yuhuadonglu Shijiazhuang Hebei 050018 China
| | - Huiying Li
- College of Bio Science and Engineering; Hebei University of Science and Technology; No. 70 Yuhuadonglu Shijiazhuang Hebei 050018 China
| | - Yangfang Wan
- College of Bio Science and Engineering; Hebei University of Science and Technology; No. 70 Yuhuadonglu Shijiazhuang Hebei 050018 China
| | - Haijie Liu
- College of Food Science and Nutritional Engineering; China Agricultural University; P. O. Box 40, No. 17 Qinghuadonglu Haidian Beijing 100083 China
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Hao J, Li H, Wan Y, Liu H. Effect of electrolyzed oxidizing water treatment on the reduction of nitrite levels in fresh spinach during storage. J Food Prot 2015; 78:549-53. [PMID: 25719879 DOI: 10.4315/0362-028x.jfp-14-156] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Leafy vegetables are the major source of nitrite intake in the human diet, and technological processing to control nitrite levels in harvested vegetables is necessary. In the current work, the effect of electrolyzed oxidizing water (EOW) on the nitrite and nitrate levels in fresh spinach during storage was studied. EOW treatment, including slightly acidic electrolyzed water and acidic electrolyzed water, was found to effectively reduce nitrite levels in fresh spinach during storage; levels in the late period were 30 to 40% lower than that of the control. However, the nitrate levels in fresh spinach during storage were not influenced by EOW treatment. The reduction of nitrite levels in EOW-treated fresh spinach during storage can be attributed to the inactivation of nitrate reductase directly and to the reduction of bacterial populations. Our results suggest that treatment with slightly acidic electrolyzed water may be a better choice to control nitrite levels in fresh vegetables during storage. This study provided a useful method to reduce nitrite levels in fresh spinach.
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Affiliation(s)
- Jianxiong Hao
- College of Bio Science and Engineering, Hebei University of Science and Technology, No. 70 Yuhuadonglu, Shijiazhuang, Hebei 050018, People's Republic of China
| | - Huiying Li
- College of Bio Science and Engineering, Hebei University of Science and Technology, No. 70 Yuhuadonglu, Shijiazhuang, Hebei 050018, People's Republic of China
| | - Yangfang Wan
- College of Bio Science and Engineering, Hebei University of Science and Technology, No. 70 Yuhuadonglu, Shijiazhuang, Hebei 050018, People's Republic of China
| | - Haijie Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, People's Republic of China.
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Seo S, Kim OY, Shim S. Using the theory of planned behavior to determine factors influencing processed foods consumption behavior. Nutr Res Pract 2014; 8:327-35. [PMID: 24944779 PMCID: PMC4058568 DOI: 10.4162/nrp.2014.8.3.327] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2013] [Revised: 04/11/2014] [Accepted: 04/11/2014] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND/OBJECTIVES The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. SUBJECTS/METHODS The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group. RESULTS The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods. CONCLUSIONS This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption.
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Affiliation(s)
- Sunhee Seo
- Department of Nutritional Science and Food Management, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul 120-750, Korea
| | - Og Yeon Kim
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 120-750, Korea
| | - Soonmi Shim
- Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea
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Bemrah N, Vin K, Sirot V, Aguilar F, Ladrat AC, Ducasse C, Gey JL, Rétho C, Nougadere A, Leblanc JC. Assessment of dietary exposure to annatto (E160b), nitrites (E249-250), sulphites (E220-228) and tartaric acid (E334) in the French population: the second French total diet study. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2012; 29:875-85. [DOI: 10.1080/19440049.2012.658525] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- N. Bemrah
- a Risk Assessment Directorate – French Agency for Food, Environmental and Occupational Health Safety (ANSES) , 27-31, Av. du général Leclerc, Maisons Alfort, 94701 , France
| | - K. Vin
- a Risk Assessment Directorate – French Agency for Food, Environmental and Occupational Health Safety (ANSES) , 27-31, Av. du général Leclerc, Maisons Alfort, 94701 , France
| | - V. Sirot
- a Risk Assessment Directorate – French Agency for Food, Environmental and Occupational Health Safety (ANSES) , 27-31, Av. du général Leclerc, Maisons Alfort, 94701 , France
| | - F. Aguilar
- a Risk Assessment Directorate – French Agency for Food, Environmental and Occupational Health Safety (ANSES) , 27-31, Av. du général Leclerc, Maisons Alfort, 94701 , France
| | - A.-C. Ladrat
- b Laboratories of the General Directorate for Competition Policy, Consumer Affairs and Fraud Control , Paris , France
| | - C. Ducasse
- b Laboratories of the General Directorate for Competition Policy, Consumer Affairs and Fraud Control , Paris , France
| | - J.-L. Gey
- b Laboratories of the General Directorate for Competition Policy, Consumer Affairs and Fraud Control , Paris , France
| | - C. Rétho
- b Laboratories of the General Directorate for Competition Policy, Consumer Affairs and Fraud Control , Paris , France
| | - A. Nougadere
- a Risk Assessment Directorate – French Agency for Food, Environmental and Occupational Health Safety (ANSES) , 27-31, Av. du général Leclerc, Maisons Alfort, 94701 , France
| | - J.-C. Leblanc
- a Risk Assessment Directorate – French Agency for Food, Environmental and Occupational Health Safety (ANSES) , 27-31, Av. du général Leclerc, Maisons Alfort, 94701 , France
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Shim SM, Seo SH, Lee Y, Moon GI, Kim MS, Park JH. Consumers’ knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.01.001] [Citation(s) in RCA: 101] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Menard C, Heraud F, Volatier JL, Leblanc JC. Assessment of dietary exposure of nitrate and nitrite in France. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2008; 25:971-88. [DOI: 10.1080/02652030801946561] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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