HIGHLIGHTS
- who: Xianbin Ding and Xiaojun Tang from the School of Public Health, Research Center for Medicine and Social Development, Chongqing Medical University, Chongqing, Epidemiology and Health Statistics, West China School of Public Health, Sichuan University, Chengdu, China have published the research: The Association Between Spicy Food Intake and Risk of Hyperuricemia Among Chinese Adults, in the Journal: (JOURNAL)
- what: To explore the relationship between spicy food intake and hyperuricemia, 1,217 subjects were excluded because of the following reasons: missing basic demographic information; missing data on the determination of the status of hyperuricemia; incomplete information . . .
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