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Pathophysiology Red meat consumption, and specifically processed red meat consumption, can impact several pathophysiological mechanisms contributing to the development of HTN through mediating factors such as sodium, preservatives (e.g

In clinical practice, TC concentration is used to stratify cardiovascular risk using the SCORE scale and to assess the severity of hypercholesterolaemia (suspected familial hypercholesterolaemia) and as the basis for therapeutic decisions in the absence of LDL-C calculation/test results (very rarely at present) [9, 65, 66]

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