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Authors
Goh, Ai Ting https://orcid.org/0000-0001-5485-208X
Choy, Jie Ying Michelle https://orcid.org/0000-0001-7604-8244
Chua, Xin Hui https://orcid.org/0000-0001-7313-4681
Ponnalagu, Shalini
Khoo, Chin Meng https://orcid.org/0000-0003-1601-2391
Whitton, Clare https://orcid.org/0000-0003-1991-2432
van Dam, Rob Martinus https://orcid.org/0000-0002-7354-8734
Forde, Ciarán Gerard https://orcid.org/0000-0002-4001-9182
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Funding
Funding for this research was provided by:
Singapore Ministry of Health’s National Medical Research Council (NMRC/CG/M009/2017_NUH/NUHS)
Singapore Biomedical Research Council Food Structure Engineering for Nutrition and Health (H18/01/a0/E11)
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Article History
Received: 23 August 2020
Accepted: 11 December 2020
First Online: 2 January 2021
Compliance with ethical standards
:
: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
: This study was approved by the National Healthcare Group Domain Specific Review Board (NHG DSRB, Ref: 2018/01220), Singapore.
: All participants gave written informed consent and were compensated for their time.
: All authors have seen and approved the final version of the manuscript. The article is the authors’ original work and has not received prior publication and is not under consideration for publication elsewhere.
