| Authors: |
Lai HT; Functional Food Group, School of Food Science and Nutrition, University of Leeds, Leeds, UK.; Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Woodhouse Lane, Leeds, LS2 9JT, UK., Threapleton DE; Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Woodhouse Lane, Leeds, LS2 9JT, UK.; Division of Epidemiology, Jockey Club School of Public Health and Primary Care, Chinese University of Hong Kong, Shatin, Hong Kong., Day AJ; Functional Food Group, School of Food Science and Nutrition, University of Leeds, Leeds, UK., Williamson G; Functional Food Group, School of Food Science and Nutrition, University of Leeds, Leeds, UK., Cade JE; Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Woodhouse Lane, Leeds, LS2 9JT, UK., Burley VJ; Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Woodhouse Lane, Leeds, LS2 9JT, UK. v.j.burley@leeds.ac.uk. |