[1
]
From the Departments of Psychological Sciences (ER) and Biostatistics (CTS and SJN),
University of Liverpool, Liverpool, United Kingdom; Medical Research Council Human
Nutrition Research, Cambridge, United Kingdom (EA-R and SAJ); the Department of Epidemiology
and Biostatistics and the EMGO+ Institute for Health and Care Research, VU University
Medical Center, Amsterdam, Netherlands (FR); the Division of Human Nutrition, Wageningen
University, Wageningen, Netherlands (CdG); Top Institute Food and Nutrition, Wageningen,
Netherlands (CdG); Nestlé Research Centre, Vers-Chez-Les-Blanc, Lausanne, Switzerland
(CGF); and the Nuffield Department of Primary Care Health Sciences, University of
Oxford, Oxford, United Kingdom (SAJ).