For the HFD, the same components as the control diet were used, but with changes in the amounts of casein (19%), increased porcine fat (32%), and sodium chloride (0.5%)
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CrossRef Characteristics of Patients and Factors Associated With the Development of Hepatitis C VirusAssociated Hepatocellular Carcinoma in an Urban, PrimaryCare Based Hepatitis C Clinic Kathryn Thompson, James Thompson, Lesley S
Additionally, if gastrointestinal side effects significantly impact quality of life or prevent adequate nutrition, a medication review may be necessary