The Relation between Resistin (-420C/G) Single Nucleotide Variant, Resistin Serum Concentration, Carbohydrate, and Lipid Parameters and Fried Food Taste Preference in Patients with Hypertriglyceridemia.
Ewa Miller-KasprzakKatarzyna MusialikMatylda Kręgielska-NarożnaMonika SzulińskaPawel BogdanskiPublished in: Nutrients (2022)
Allele G and CG genotype of resistin SNV (-420C/G) are linked with the preference for fried food taste in hypertriglyceridemic patients.