作者：
Neha,Khandpur [1]
;
Sinara,Rossato [2]
;
Jean-Philippe,Drouin-Chartier [2]
;
Mengxi,Du [3]
;
Euridice M,Steele [2]
;
Laura,Sampson [4]
;
Carlos,Monteiro [5]
;
Fang F,Zhang [6]
;
Walter,Willett [1]
;
Teresa T,Fung [2]
;
Qi,Sun [1]
作者单位：
Department of Nutrition, School of Public Health, University of São Paulo, Av. Dr. Arnaldo, 715, São Paulo, Brazil.
[1]
Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
[2]
Department of Public Health, Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil.
[3]
Center for Nutrition, Health and Society (NUTRISS), Institute for Nutrition and Functional Foods (INAF), Laval University, Quebec, QC, Canada.
[4]
Faculty of Pharmacy, Laval University, Quebec, QC, Canada.
[5]
Department of Public Health & Community Medicine, Friedman School of Nutrition, Tufts University, Medford, MA, USA.
[6]
Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
[7]
Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA.
[8]
Department of Nutrition, Simmons University, Boston, MA, USA.
[9]
DOI
10.1017/jns.2021.72
PMID
34589209
发布时间
2024-04-03
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