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Singh A, Zapata RC, Pezeshki A, Knight CG, Tuor UI, Chelikani PK. Whey Protein and Its Components Lactalbumin and Lactoferrin Affect Energy Balance and Protect against Stroke Onset and Renal Damage in Salt-Loaded, High-Fat Fed Male Spontaneously Hypertensive Stroke-Prone Rats. J Nutr 2020; 150:763-774. [PMID: 31879775 DOI: 10.1093/jn/nxz312] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 10/20/2019] [Accepted: 11/26/2019] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND Whey protein (WH)-enriched diets are reported to aid in weight loss and to improve cardiovascular health. However, the bioactive components in whey responsible for causing such effects remain unidentified. OBJECTIVE We determined the effects of whey and its components [α-lactalbumin (LA) and lactoferrin (LF)] on energy balance, glucose tolerance, gut hormones, renal damage, and stroke onset in rats. METHODS Male spontaneously hypertensive stroke-prone (SHRSP) rats (age 8 wk) were fed isocaloric high-fat (40% kcal) and high-salt (4% wt/wt) diets (n = 8-10/group) and randomized for 8 wk to diets enriched as follows: control (CO): 15% kcal from egg albumin, 45% kcal from carbohydrate; WH: 20%kcal WH isolate + 15% kcal egg albumin; LA: 20% kcal LA + 15% kcal egg albumin; or LF: 20% kcal lactoferrin + 15% kcal egg albumin. Measurements included energy balance (food intake, energy expenditure, and body composition), stroke-related behaviors, brain imaging, glucose tolerance, metabolic hormones, and tissue markers of renal damage. Data were analyzed by linear mixed models with repeated measures or 1-way ANOVA. RESULTS Diets enriched with WH, LA, or LF increased survival, with 25% of rats fed these diets exhibiting stroke-associated morbidity, whereas 90% of CO rats were morbid by 8 wk (P < 0.05). The nephritis scores of rats fed WH-, LA-, or LF-enriched diets were 80%, 92%, and 122% lower than those of COs (P = 0.001). The mRNA abundances of renin and osteopontin were 100-600% lower in rats fed WH-, LA-, or LF-enriched diets than in COs (P < 0.05). Urine albumin concentrations and albumin-to-creatinine ratios were 200% lower in rats fed LF-enriched diets than in COs (P < 0.05). Compared with COs, rats fed LF-enriched diets for 2-3 wk had food intake decreased by 29%, body weight decreased by 13-19%, lean mass decreased by 12-19%, and fat mass decreased by 20% (P < 0.001). Relative to COs, rats fed WH and LA had food intake decreased by 10% (P < 0.1), but COs had 12-45% lower weight than rats fed LA- and WH-enriched diets by 3 wk (P < 0.01). Compared with COs, rats fed WH-enriched diets increased energy expenditure by 7%, whereas, rats fed LA-enriched diets had energy expenditure acutely decreased by 7% during the first 4 d, and rats fed LF-enriched diets had energy expenditure decreased by 7-17% throughout the first week ( P < 0.001). Rats fed LA- and LF-enriched diets had blood glucose decreased by 14-19% (P < 0.05) and WH by 9% (P = 0.1), relative to COs. Compared with COs, rats fed LF had GIP decreased by 90% and PYY by 87% (P < 0.05). CONCLUSION Together, these findings indicate that whey and its components α-lactalbumin and lactoferrin improved energy balance and glycemic control, and protected against the onset of neurological deficits associated with stroke and renal damage in male SHRSP rats.
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Affiliation(s)
- Arashdeep Singh
- Department of Production Animal Health, Faculty of Veterinary Medicine, University of Calgary, Alberta, Canada
| | - Rizaldy C Zapata
- Department of Production Animal Health, Faculty of Veterinary Medicine, University of Calgary, Alberta, Canada
| | - Adel Pezeshki
- Department of Production Animal Health, Faculty of Veterinary Medicine, University of Calgary, Alberta, Canada
| | - Cameron G Knight
- Department of Veterinary Clinical and Diagnostic Sciences, Faculty of Veterinary Medicine, University of Calgary, Alberta, Canada
| | - Ursula I Tuor
- Department of Physiology and Pharmacology, Cumming School of Medicine, University of Calgary, Alberta, Canada
| | - Prasanth K Chelikani
- Department of Production Animal Health, Faculty of Veterinary Medicine, University of Calgary, Alberta, Canada
- Gastrointestinal Research Group, Snyder Institute for Chronic Diseases, University of Calgary, Calgary, Alberta Canada
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Yoshida D, Ohara T, Hata J, Shibata M, Hirakawa Y, Honda T, Uchida K, Takasugi S, Kitazono T, Kiyohara Y, Ninomiya T. Dairy consumption and risk of functional disability in an elderly Japanese population: the Hisayama Study. Am J Clin Nutr 2019; 109:1664-1671. [PMID: 31075788 DOI: 10.1093/ajcn/nqz040] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Accepted: 02/26/2019] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Little is known about the association between dairy intake and risk of functional disability in the elderly. OBJECTIVES We examined the influence of dairy intake on the development of declining functional capacity and activities of daily living (ADL) in a prospective cohort study of an elderly population. METHODS A total of 859 community-dwelling Japanese residents, aged ≥65 y without functional disability, were followed up for 7 y. Functional capacity impairment was defined as a Tokyo Metropolitan Institute of Gerontology Index of Competence score of ≤12, and ADL disability was defined as a Barthel Index score of ≤95. Dairy intake was evaluated using a 150-item semiquantitative food frequency questionnaire, grouped into quartiles. The RR of dairy intake on incident functional disability was computed using a Poisson regression model. RESULTS The multivariable-adjusted RR of impaired functional capacity decreased significantly with increasing dairy intake levels (RR [95% CI]: quartile 1, 1.00 [reference]; quartile 2, 0.85 [0.71, 1.02]; quartile 3, 0.81 [0.68, 0.98]; and quartile 4, 0.74 [0.61, 0.90]; P-trend = 0.001). Regarding the three subscales of functional capacity, the inverse association between dairy intake and risk for impairment of intellectual activity and social role remained significant (P-trend = 0.0009 and 0.02, respectively), but such an association was not observed for instrumental ADL. The multivariable-adjusted risk of ADL disability also decreased weakly but significantly with elevating dairy intake (P-trend = 0.04). A similar association was seen for severity of functional disability (P-trend = 0.002). However, the magnitude of these associations was attenuated after further adjustment for protein intake. CONCLUSION Our findings suggest that higher dairy intake is associated with a lower risk of functional disability and its progression in the elderly, probably via an increase in protein intake.
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Affiliation(s)
- Daigo Yoshida
- Department of Epidemiology and Public Health, Fukuoka, Japan
| | | | - Jun Hata
- Department of Epidemiology and Public Health, Fukuoka, Japan
| | | | - Yoichiro Hirakawa
- Department of Medicine and Clinical Science, Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan
| | - Takanori Honda
- Department of Epidemiology and Public Health, Fukuoka, Japan
| | - Kazuhiro Uchida
- Department of Health Promotion, School of Health and Nutrition Sciences, Nakamura-Gakuen University, Fukuoka, Japan
| | | | - Takanari Kitazono
- Department of Medicine and Clinical Science, Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan
| | - Yutaka Kiyohara
- Hisayama Research Institute for Lifestyle Diseases, Fukuoka, Japan
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Ozawa M, Yoshida D, Hata J, Ohara T, Mukai N, Shibata M, Uchida K, Nagata M, Kitazono T, Kiyohara Y, Ninomiya T. Dietary Protein Intake and Stroke Risk in a General Japanese Population: The Hisayama Study. Stroke 2017; 48:1478-1486. [PMID: 28487340 DOI: 10.1161/strokeaha.116.016059] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 03/18/2017] [Accepted: 03/23/2017] [Indexed: 11/16/2022]
Abstract
BACKGROUND AND PURPOSE The influence of dietary protein intake on stroke risk is an area of interest. We investigated the association between dietary protein intake and stroke risk in Japanese, considering sources of protein. METHODS A total of 2400 subjects aged 40 to 79 years were followed up for 19 years. Dietary protein intake was estimated using a 70-item semiquantitative food frequency questionnaire. The risk estimates for incident stroke and its subtypes were calculated using a Cox proportional hazards model. RESULTS During the follow-up, 254 participants experienced stroke events; of these, 172 had ischemic stroke, and 58 had intracerebral hemorrhage. Higher total protein intake was significantly associated with lower risks of stroke and intracerebral hemorrhage (both P for trend <0.05). With regard to sources of protein, the risks of total stroke and ischemic stroke significantly decreased by 40% (95% confidence interval, 12%-59%) and 40% (5%-62%), respectively, in subjects with the highest quartile of vegetable protein intake compared with those with the lowest one. In contrast, subjects with the highest quartile of animal protein intake had a 53% (4%-77%) lower risk of intracerebral hemorrhage. Vegetable protein intake was positively correlated with intakes of soybean products, vegetable, and algae, whereas animal protein intake was positively correlated with intakes of fish, meat, eggs, and milk/dairy products. Both types of protein intakes were negatively correlated with intakes of rice and alcohol. CONCLUSIONS Our findings suggest that higher dietary protein intake is associated with a reduced risk of stroke in the general Japanese population.
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Affiliation(s)
- Mio Ozawa
- From the Department of Epidemiology and Public Health (M.O., D.Y., J.H., T.O., N.M., M.S., T.N.), Center for Cohort Studies (D.Y., J.H., N.M., M.S., T.N.), Department of Medicine and Clinical Science (J.H., N.M., T.K.), and Department of Neuropsychiatry (T.O.), Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan; Department of Health Promotion, School of Health and Nutrition Sciences, Nakamura-Gakuen University, Fukuoka, Japan (K.U.); Food Science Research Laboratories, Division of Research and Development, Meiji Co, Ltd, Odawara, Japan (M.N.); and Hisayama Research Institute for Lifestyle Diseases, Fukuoka, Japan (Y.K.)
| | - Daigo Yoshida
- From the Department of Epidemiology and Public Health (M.O., D.Y., J.H., T.O., N.M., M.S., T.N.), Center for Cohort Studies (D.Y., J.H., N.M., M.S., T.N.), Department of Medicine and Clinical Science (J.H., N.M., T.K.), and Department of Neuropsychiatry (T.O.), Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan; Department of Health Promotion, School of Health and Nutrition Sciences, Nakamura-Gakuen University, Fukuoka, Japan (K.U.); Food Science Research Laboratories, Division of Research and Development, Meiji Co, Ltd, Odawara, Japan (M.N.); and Hisayama Research Institute for Lifestyle Diseases, Fukuoka, Japan (Y.K.)
| | - Jun Hata
- From the Department of Epidemiology and Public Health (M.O., D.Y., J.H., T.O., N.M., M.S., T.N.), Center for Cohort Studies (D.Y., J.H., N.M., M.S., T.N.), Department of Medicine and Clinical Science (J.H., N.M., T.K.), and Department of Neuropsychiatry (T.O.), Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan; Department of Health Promotion, School of Health and Nutrition Sciences, Nakamura-Gakuen University, Fukuoka, Japan (K.U.); Food Science Research Laboratories, Division of Research and Development, Meiji Co, Ltd, Odawara, Japan (M.N.); and Hisayama Research Institute for Lifestyle Diseases, Fukuoka, Japan (Y.K.)
| | - Tomoyuki Ohara
- From the Department of Epidemiology and Public Health (M.O., D.Y., J.H., T.O., N.M., M.S., T.N.), Center for Cohort Studies (D.Y., J.H., N.M., M.S., T.N.), Department of Medicine and Clinical Science (J.H., N.M., T.K.), and Department of Neuropsychiatry (T.O.), Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan; Department of Health Promotion, School of Health and Nutrition Sciences, Nakamura-Gakuen University, Fukuoka, Japan (K.U.); Food Science Research Laboratories, Division of Research and Development, Meiji Co, Ltd, Odawara, Japan (M.N.); and Hisayama Research Institute for Lifestyle Diseases, Fukuoka, Japan (Y.K.)
| | - Naoko Mukai
- From the Department of Epidemiology and Public Health (M.O., D.Y., J.H., T.O., N.M., M.S., T.N.), Center for Cohort Studies (D.Y., J.H., N.M., M.S., T.N.), Department of Medicine and Clinical Science (J.H., N.M., T.K.), and Department of Neuropsychiatry (T.O.), Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan; Department of Health Promotion, School of Health and Nutrition Sciences, Nakamura-Gakuen University, Fukuoka, Japan (K.U.); Food Science Research Laboratories, Division of Research and Development, Meiji Co, Ltd, Odawara, Japan (M.N.); and Hisayama Research Institute for Lifestyle Diseases, Fukuoka, Japan (Y.K.)
| | - Mao Shibata
- From the Department of Epidemiology and Public Health (M.O., D.Y., J.H., T.O., N.M., M.S., T.N.), Center for Cohort Studies (D.Y., J.H., N.M., M.S., T.N.), Department of Medicine and Clinical Science (J.H., N.M., T.K.), and Department of Neuropsychiatry (T.O.), Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan; Department of Health Promotion, School of Health and Nutrition Sciences, Nakamura-Gakuen University, Fukuoka, Japan (K.U.); Food Science Research Laboratories, Division of Research and Development, Meiji Co, Ltd, Odawara, Japan (M.N.); and Hisayama Research Institute for Lifestyle Diseases, Fukuoka, Japan (Y.K.)
| | - Kazuhiro Uchida
- From the Department of Epidemiology and Public Health (M.O., D.Y., J.H., T.O., N.M., M.S., T.N.), Center for Cohort Studies (D.Y., J.H., N.M., M.S., T.N.), Department of Medicine and Clinical Science (J.H., N.M., T.K.), and Department of Neuropsychiatry (T.O.), Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan; Department of Health Promotion, School of Health and Nutrition Sciences, Nakamura-Gakuen University, Fukuoka, Japan (K.U.); Food Science Research Laboratories, Division of Research and Development, Meiji Co, Ltd, Odawara, Japan (M.N.); and Hisayama Research Institute for Lifestyle Diseases, Fukuoka, Japan (Y.K.)
| | - Masashi Nagata
- From the Department of Epidemiology and Public Health (M.O., D.Y., J.H., T.O., N.M., M.S., T.N.), Center for Cohort Studies (D.Y., J.H., N.M., M.S., T.N.), Department of Medicine and Clinical Science (J.H., N.M., T.K.), and Department of Neuropsychiatry (T.O.), Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan; Department of Health Promotion, School of Health and Nutrition Sciences, Nakamura-Gakuen University, Fukuoka, Japan (K.U.); Food Science Research Laboratories, Division of Research and Development, Meiji Co, Ltd, Odawara, Japan (M.N.); and Hisayama Research Institute for Lifestyle Diseases, Fukuoka, Japan (Y.K.)
| | - Takanari Kitazono
- From the Department of Epidemiology and Public Health (M.O., D.Y., J.H., T.O., N.M., M.S., T.N.), Center for Cohort Studies (D.Y., J.H., N.M., M.S., T.N.), Department of Medicine and Clinical Science (J.H., N.M., T.K.), and Department of Neuropsychiatry (T.O.), Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan; Department of Health Promotion, School of Health and Nutrition Sciences, Nakamura-Gakuen University, Fukuoka, Japan (K.U.); Food Science Research Laboratories, Division of Research and Development, Meiji Co, Ltd, Odawara, Japan (M.N.); and Hisayama Research Institute for Lifestyle Diseases, Fukuoka, Japan (Y.K.)
| | - Yutaka Kiyohara
- From the Department of Epidemiology and Public Health (M.O., D.Y., J.H., T.O., N.M., M.S., T.N.), Center for Cohort Studies (D.Y., J.H., N.M., M.S., T.N.), Department of Medicine and Clinical Science (J.H., N.M., T.K.), and Department of Neuropsychiatry (T.O.), Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan; Department of Health Promotion, School of Health and Nutrition Sciences, Nakamura-Gakuen University, Fukuoka, Japan (K.U.); Food Science Research Laboratories, Division of Research and Development, Meiji Co, Ltd, Odawara, Japan (M.N.); and Hisayama Research Institute for Lifestyle Diseases, Fukuoka, Japan (Y.K.)
| | - Toshiharu Ninomiya
- From the Department of Epidemiology and Public Health (M.O., D.Y., J.H., T.O., N.M., M.S., T.N.), Center for Cohort Studies (D.Y., J.H., N.M., M.S., T.N.), Department of Medicine and Clinical Science (J.H., N.M., T.K.), and Department of Neuropsychiatry (T.O.), Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan; Department of Health Promotion, School of Health and Nutrition Sciences, Nakamura-Gakuen University, Fukuoka, Japan (K.U.); Food Science Research Laboratories, Division of Research and Development, Meiji Co, Ltd, Odawara, Japan (M.N.); and Hisayama Research Institute for Lifestyle Diseases, Fukuoka, Japan (Y.K.).
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9
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Yakoob MY, Shi P, Hu FB, Campos H, Rexrode KM, Orav EJ, Willett WC, Mozaffarian D. Circulating biomarkers of dairy fat and risk of incident stroke in U.S. men and women in 2 large prospective cohorts. Am J Clin Nutr 2014; 100:1437-47. [PMID: 25411278 PMCID: PMC4232012 DOI: 10.3945/ajcn.114.083097] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
BACKGROUND Previous observational studies of self-reported dairy product consumption and stroke risk have reported mixed findings. Few studies have used circulating biomarkers that provide objective measures of dairy fat intake. OBJECTIVES We tested the hypothesis that the circulating biomarkers of dairy fat, pentadecanoic acid (15:0), heptadecanoic acid (17:0), and trans palmitoleate (trans 16:1n-7), were associated with lower incidence of stroke, especially ischemic stroke. Secondarily, we evaluated 14:0, which is obtained from dairy products and beef, and also endogenously synthesized. DESIGN In participants from 2 large US cohorts (the Health Professionals Follow-Up Study: 51,529 men; the Nurses' Health Study: 121,700 women) with stored blood samples in 1993-1994 (n = 18,225) and 1989-1990 (n = 32,826), respectively, we prospectively identified 594 incident stroke cases (median follow-up: 8.3 y) and matched them 1:1 to risk-set-sampled control subjects by age, sex, race, and smoking. Total plasma and red blood cell (RBC) fatty acids were measured by using gas-liquid chromatography. Covariates were assessed by using validated questionnaires. Stroke events and subtypes were adjudicated by using medical records or other supporting documentation. We used conditional logistic regression to estimate associations of fatty acids with incident stroke, and cohort-specific findings were combined by inverse-variance weights. RESULTS After adjustment for demographic characteristics, lifestyle, cardiovascular disease risk factors, diet, and other circulating fatty acids, no significant associations with total stroke were seen for plasma 15:0 (pooled HR for highest compared with lowest quartiles: 0.85; 95% CI: 0.54, 1.33), 17:0 (0.99; 0.67, 1.49), trans 16:1 n-7 (0.89; 0.55, 1.45), or 14:0 (1.05; 0.62, 1.78). Results were similar for ischemic and hemorrhagic stroke subtypes, for RBC fatty acids, and in several different sensitivity analyses. CONCLUSION In 2 large prospective cohorts, circulating biomarkers of dairy fat were not significantly associated with stroke.
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Affiliation(s)
- Mohammad Y Yakoob
- From the Departments of Epidemiology (MYY, PS, and DM) and Nutrition (FBH, HC, and WCW), Harvard School of Public Health, Boston, MA; the Divisions of Preventive Medicine (KMR) and General Internal Medicine (EJO), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and the Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA (DM)
| | - Peilin Shi
- From the Departments of Epidemiology (MYY, PS, and DM) and Nutrition (FBH, HC, and WCW), Harvard School of Public Health, Boston, MA; the Divisions of Preventive Medicine (KMR) and General Internal Medicine (EJO), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and the Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA (DM)
| | - Frank B Hu
- From the Departments of Epidemiology (MYY, PS, and DM) and Nutrition (FBH, HC, and WCW), Harvard School of Public Health, Boston, MA; the Divisions of Preventive Medicine (KMR) and General Internal Medicine (EJO), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and the Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA (DM)
| | - Hannia Campos
- From the Departments of Epidemiology (MYY, PS, and DM) and Nutrition (FBH, HC, and WCW), Harvard School of Public Health, Boston, MA; the Divisions of Preventive Medicine (KMR) and General Internal Medicine (EJO), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and the Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA (DM)
| | - Kathryn M Rexrode
- From the Departments of Epidemiology (MYY, PS, and DM) and Nutrition (FBH, HC, and WCW), Harvard School of Public Health, Boston, MA; the Divisions of Preventive Medicine (KMR) and General Internal Medicine (EJO), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and the Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA (DM)
| | - E John Orav
- From the Departments of Epidemiology (MYY, PS, and DM) and Nutrition (FBH, HC, and WCW), Harvard School of Public Health, Boston, MA; the Divisions of Preventive Medicine (KMR) and General Internal Medicine (EJO), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and the Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA (DM)
| | - Walter C Willett
- From the Departments of Epidemiology (MYY, PS, and DM) and Nutrition (FBH, HC, and WCW), Harvard School of Public Health, Boston, MA; the Divisions of Preventive Medicine (KMR) and General Internal Medicine (EJO), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and the Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA (DM)
| | - Dariush Mozaffarian
- From the Departments of Epidemiology (MYY, PS, and DM) and Nutrition (FBH, HC, and WCW), Harvard School of Public Health, Boston, MA; the Divisions of Preventive Medicine (KMR) and General Internal Medicine (EJO), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and the Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA (DM)
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