Early-pregnancy exposure to persistent organic pollutants and bile acid alterations in relation to gestational glucose–lipid homeostasis
Year: 2025
Type: article
Language: en
Topic: Toxic Organic Pollutants Impact
Authors and affiliations:
raw_author_name: Sisi Wang
raw_affiliation_strings: College of Food Science and Engineering, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
raw_author_name: Lan Chen
raw_affiliation_strings: Chengdu Institute of Food Inspection, Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu 611130, China
raw_author_name: Xiaopan Wu
raw_affiliation_strings: College of Food Science and Engineering, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
raw_author_name: Yatao Wu
raw_affiliation_strings: College of Food Science and Engineering, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
Department of Nutrition and Food Safety, Peking Union Medical College, Research Unit of Food Safety, Chinese Academy of Medical Sciences, Beijing 100010, China
NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100010, China
raw_author_name: Lei Zhang
raw_affiliation_strings: Department of Nutrition and Food Safety, Peking Union Medical College, Research Unit of Food Safety, Chinese Academy of Medical Sciences, Beijing 100010, China
NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100010, China
raw_author_name: Xin Liu
raw_affiliation_strings: College of Food Science and Engineering, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
raw_author_name: Yu Wang
raw_affiliation_strings: Department of Nuclear Medicine, Zhangjiakou First Hospital, Zhangjiakou 075000, China
raw_author_name: Jingguang Li
raw_affiliation_strings: Department of Nutrition and Food Safety, Peking Union Medical College, Research Unit of Food Safety, Chinese Academy of Medical Sciences, Beijing 100010, China
NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100010, China
raw_author_name: Shen Wen
raw_affiliation_strings: NHC Specialty Laboratory of Food Safety Risk Assessment and Standard Development, Hubei Center for Disease Control and Prevention, Wuhan 430079, China
raw_author_name: Jing Huang
raw_affiliation_strings: School of Land Resources and Environment, Jiangxi Agricultural University, Nanchang 330045, China
raw_author_name: Yongning Wu
raw_affiliation_strings: College of Food Science and Engineering, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
Department of Nutrition and Food Safety, Peking Union Medical College, Research Unit of Food Safety, Chinese Academy of Medical Sciences, Beijing 100010, China
NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100010, China