Cao&Roth et al
Valdez Urmia University of Medical Sciences, Urmia, Iran Rohollah Valizadeh Department of Cardiovascular Sciences, Katholieke Universiteit Leuven (University of Leuven), Leuven, Belgium Jef Van den Eynde Laboratory of Toxicology, University of Crete, Heraklion, Greece Constantine Vardavas Achutha Menon Centre for Health Science Studies, Sree Chitra Tirunal Institute for Medical Sciences and Technology, Trivandrum, India Ravi Prasad Varma Department of Internal Medicine, University of Groningen, Groningen, Netherlands Priya Vart Department of Nephrology, Christian Medical College and Hospital (CMC), Vellore, India Santosh Varughese UKK Institute, Tampere, Finland Tommi Juhani Vasankari Faculty of Medicine and Health Technology, Tampere University, Tampere, Finland Tommi Juhani Vasankari Institute of Public Health of Serbia, Belgrade, Serbia Milena Vasic Department of Infectious Disease, Kermanshah University of Medical Sciences, Kermanshah, Iran Siavash Vaziri Raffles Neuroscience Centre, Raffles Hospital, Singapore, Singapore Narayanaswamy Venketasubramanian Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore Narayanaswamy Venketasubramanian Department of Community and Family Medicine, All India Institute of Medical Sciences, Bathinda, India Madhur Verma Department of Medical and Surgical Sciences and Advanced Technologies, University of Catania, Catania, Italy Massimiliano Veroux Department of Health Policy and Management, Johns Hopkins University, Baltimore, MD, USA Dominique Vervoort Department of Medical and Surgical Sciences, University of Bologna, Bologna, Italy Francesco S
Fortified nutritional yeast is the most common variety and, for the purposes of this article, is what we are referring to when we talk about nutritional yeast
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