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Analysis of nutrition showed statistically significant differences between the groups in the intake of starch, saturated and polyunsaturated fatty acids, cholesterol and vitamin E. Additionally, we observed a correlation between PRAL value and SUA. The structure of consumption between the groups was varied. CONCLUSIONS SUA concentration ≥5 mg/dL may increase the cardiovascular risk. The association observed between PRAL and SUA can be used to evaluate diet.BACKGROUND Taste sensitivity is one of the most important biological determinants of food choice. Poly
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