Dietary Total Antioxidant Capacity and Risk of Gall Stone: A Case‑Control  Study

Saeede Saadati; Ammar Salehi-sahlabadi; Fatemeh Hosseini-Oskouiee; Vahideh Aghamohammadi; Mortaza Ramezani; Behzad Askari; Alireza Sayyah; Amir Sadeghi; Azita Hekmatdoost

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About The Authors

Saeede Saadati
ORCID iD Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology, Research Institute, Shahid Beheshti University of Medical Sciences, Tehran
Iran, Islamic Republic of

Ammar Salehi-sahlabadi
Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran
Iran, Islamic Republic of

Fatemeh Hosseini-Oskouiee
Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology, Research Institute, Shahid Beheshti University of Medical Sciences, Tehran
Iran, Islamic Republic of

Vahideh Aghamohammadi
Department of nutrition, Khalkhal University of Medical Sciences, Khalkhal
Iran, Islamic Republic of

Mortaza Ramezani
Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran
Iran, Islamic Republic of

Behzad Askari
Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran
Iran, Islamic Republic of

Alireza Sayyah
Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran
Iran, Islamic Republic of

Amir Sadeghi
Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology, Research Institute, Shahid Beheshti University of Medical Sciences, Tehran
Iran, Islamic Republic of

Azita Hekmatdoost
ORCID iD Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology, Research Institute, Shahid Beheshti University of Medical Sciences, Tehran
Iran, Islamic Republic of

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