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About the article
Published Online: 2019-04-12
Funding Source: National Nutrition and Food Technology Research Institute
Award identifier / Grant number: 450109
Conduction of the present study was financially supported by the National Nutrition and Food Technology Research Institute (WHO Collaborating Center) and Shahid Beheshti University of Medical Sciences, Tehran, Iran (Grant number 450109).
Ethical approval: This study was conducted according to the guidelines laid down in the Declaration of Helsinki and all procedures involving human subjects/patients were approved by the Ethics Committee of the National Nutrition and Food Technology Research Institute (WHO Collaborating Center), Shahid Beheshti University of Medical Sciences, Tehran, Iran (ethics number 054577). Written informed consent was obtained from all participants.
Authors’ contributions: A.N.T., H.F. and A.S. contributed in conception and design, H.F. contributed in statistical analyses. A.N.T., B.B. contributed in generation, collection and assembly, A.N.T., H.F. and A.S. contributed in data interpretation and manuscript drafting. A.N.T., H.F. and A.H. contributed in manuscript revision. All authors approved the final version of the manuscript.
Conflict of interest: The authors report no conflict of interest.