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How is this determined?
The order of these related concepts is determined by a statistical analysis of the scientific literature. Highest-frequency concepts appear first.
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Nutrition 392 water 127 environment 124 Nutrients 117 agriculture 105 lead 103 cancer 88 Fat 84 blood 83 Obesity 73 Cardiovascular 73 Milk 63 Vitamin 55 crops 54 Meat 48 heart 48 diabetes 48 fish 47 Functional food 46 genetically modified 44 Vitamins 34 Food security 34 Allergy 34 Glucose 33 Functional foods 32 Insulin 31 |
Vegetables 30 Calcium 26 Dietetics 25 Food quality 25 poultry 24 Antimicrobial 23 Food technology 20 Dietary supplements 20 Enzymes 20 Nutrigenomics 19 Cholesterol 18 Carbohydrates 18 Lipids 17 wine 17 probiotics 16 Food processing 16 Amino acids 15 stroke 13 Minerals 13 Carotenoids 13 Cheese 13 salt 13 Alcohol 13 wheat 13 Folate 13 |
