Effects of dietary inflammatory index, blood lead levels, and flavonoid intake on stroke risk in older Americans: A cross-sectional study
Shitu Zhuo, Biyue Zhang, Jingying Zhang, Meili Yang, Yu Zheng
Topics & Concepts
Cross-sectional studyMedicineStroke (engine)Environmental healthIndex (typography)FlavonoidGerontologyInternal medicineBiologyBiochemistryAntioxidantComputer sciencePathologyWorld Wide WebMechanical engineeringEngineeringNutritional Studies and DietPhytochemicals and Antioxidant ActivitiesHeavy Metal Exposure and Toxicity