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decrease statins » disease statins (Expand search)
statins decrease » statins increase (Expand search), skins decrease (Expand search), strain decrease (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), of decrease (Expand search)
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“..., data for 2005-11 are divergent. The National Household Sampling Survey, based on declarations of the...”
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“... mellitus (T1DM) and non-diabetic. Fifty patients with T1DM and 100 non-diabetic ones paired by age and...”
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“... been associated with better social adjustment and more positive interactions between peers. This study...”
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“... been associated with better social adjustment and more positive interactions between peers. This study...”
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“... making between patients and GPs, in the choice of hospital for referral, which should be based...”
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“... with G1. Serum LDL-C levels were higher in group G2, and the increase in group G3 was approximately six...”
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“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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“... malnutrition (EM group) based on state healthcare records and Waterlow's anthropometric parameters. Contrast...”
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“...: A population-based cross-sectional study was carried out in Viçosa, Brazil, with 1,226 adults of both sexes...”
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“... phantoms and patients with proven isolated liver steatosis....”
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“... (RC) could predict overall survival (OS) in patients with urothelial bladder cancer (UBC). Materials and...”
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“... chlorophyll-a and the chronic effects were evaluated by oral treatment with chlorophyll-based extract, with...”
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“... concentration in wines is approximately 0.5 g/L and, legally, must remain below 1.0g/L. Winemakers use...”
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