作者：
Josiemer,Mattei [1]
;
Claudia B,Díaz-Alvarez [2]
;
Charmaine,Alfonso [2]
;
H June,O'Neill [3]
;
Carlos F,Ríos-Bedoya [4]
;
Vasanti S,Malik [1]
;
Filipa,Godoy-Vitorino [2]
;
Chao,Cheng [5]
;
Donna,Spiegelman [1]
;
Walter C,Willett [6]
;
Frank B,Hu [7]
;
José F,Rodríguez-Orengo [8]
作者单位：
Department of Nutrition, Harvard TH Chan School of Public Health, Boston, MA, USA.
[1]
FDI Clinical Research, San Juan, PR, USA.
[2]
College of Nutritionists and Dietitians of Puerto Rico, San Juan, PR, USA.
[3]
School of Health Sciences, Ana G. Méndez University, Gurabo Campus, Gurabo, PR, USA.
[4]
McLaren Health Care, Graduate Medical Education, Grand Blanc, MI, USA.
[5]
Department of Nutritional Sciences, University of Toronto, Ontario, Canada.
[6]
Department of Microbiology, School of Medicine, University of Puerto Rico Medical Sciences Campus, San Juan, PR, USA.
[7]
Department of Biostatistics and Center for Methods in Implementation and Prevention Science, Yale School of Public Health, New Haven, CT, USA.
[8]
Department of Biochemistry, School of Medicine, University of Puerto Rico Medical Sciences Campus, San Juan, PR, USA.
[9]
DOI
10.1016/j.cdnut.2022.100022
PMID
37181130
发布时间
2023-09-20
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