Yan-Bo Zhang1, Xiong-Fei Pan1,2, Junxiang Chen1, Anlan Cao1, Lu Xia1, Yuge Zhang1, Jing Wang3, Huiqi Li1, Gang Liu4, An Pan5. 1. Department of Epidemiology and Biostatistics, Key Laboratory of Environment and Health, Ministry of Education & Ministry of Environmental Protection, State Key Laboratory of Environmental Health (Incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China. 2. Division of Epidemiology, Department of Medicine, Vanderbilt University Medical Center, Nashville, Tennessee, USA. 3. Department of Forensic Medicine, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China. 4. Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Ministry of Education Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China. 5. Department of Epidemiology and Biostatistics, Key Laboratory of Environment and Health, Ministry of Education & Ministry of Environmental Protection, State Key Laboratory of Environmental Health (Incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China panan@hust.edu.cn.
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