aDepartment of Community Nutrition
bDepartment of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Student Research Committee, Shahid Beheshti University of Medical Sciences
cMinimally Invasive Surgery Research Center
dDepartment of Nutrition, School of Public Health, Iran University of Medical Sciences
eDepartment of Community Nutrition, School of Nutritional Sciences and Dietetics, Student Research Committee, Tehran University of Medical Sciences (TUMS), Tehran
fDepartment of Nutrition, School of Health, Zabol University of Medical Sciences, Zabol
gDepartment of Community Nutrition, School of Nutrition and Food Sciences, Food Security Research Center
hIsfahan Neuroscience Research Center, Alzahra Hospital, Isfahan University of Medical Sciences, Isfahan, Iran
iDepartment of Internal Medicine, University at Buffalo, Buffalo, New York, USA
jFaculty of Medicine, Lithuanian University of Health Sciences, Kaunas, Lithuania
kDepartment of Nutrition and Food Hygiene, School of Public Health and Health Management, Chongqing Medical University, Chongqing, China
Correspondence to Yong Zhang, MD, MS, PhD, Department of Nutrition and Food Hygiene, School of Public Health and Health Management, Chongqing Medical University, No. 1 Yixueyuan Road, Yuzhong District, Chongqing 400016, China Tel/fax: +86 236 848 5008; e-mail: [email protected]