Yan-Bo Zhang1, Chen Chen1,2, Xiong-Fei Pan3,4, Jingyu Guo5, Yanping Li6, Oscar H Franco7, Gang Liu8, An Pan3. 1. Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health, State Key Laboratory of Environmental Health (Incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China. 2. Department of Epidemiology, School of Public Health, University of Michigan, Ann Arbor, MI, USA. 3. Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health, State Key Laboratory of Environmental Health (Incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, 430030 Wuhan, China panan@hust.edu.cn. 4. Division of Epidemiology, Department of Medicine, Vanderbilt University Medical Center, Nashville, TN, USA. 5. Department of Environmental Toxicology, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China. 6. Departments of Nutrition, Harvard TH Chan School of Public Health, Boston, MA, USA. 7. Institute of Social and Preventive Medicine, University of Bern, Bern, Switzerland. 8. Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China.
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