Juan A Rivera1, Lilia S Pedraza1, Reynaldo Martorell1, Angel Gil1. 1. From the Center for Nutrition and Health Research, National Institute of Public Health, Cuernavaca, Morelos, Mexico (JAR and LSP); the Hubert Department of Global Health, Rollins School of Public Health, Emory University, Atlanta, GA (RM); and the Institute of Nutrition and Food Technology, Biomedical Research Centre, University of Granada, Granada, Spain (AG).
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