Abstract
Studies of the dependence of the degree of development of diabetes mellitus on the volume of consumption of bakery products were carried out in 22 regions located in various geographic and economic zones of the country. For each region, statistics on the consumption of bread products and the incidence of diabetes mellitus were determined for a significant period. Mathematical processing of the statistical data of the studied parameters made it possible to reveal a significant direct dependence (coefficient of the correlation effect of 0.62) on the volume of consumption of bread products, the degree of development of diabetes mellitus.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
