Feskens, Edith J. M.
Bailey, Regan
Bhutta, Zulfiqar
Biesalski, Hans-Konrad
Eicher-Miller, Heather
Krämer, Klaus
Pan, Wen-Harn
Griffiths, James C.
Article History
Received: 19 April 2022
Accepted: 12 May 2022
First Online: 25 May 2022
Declarations
:
: This article is based on information presented and ideas discussed at the Council for Responsible Nutrition-International (ExternalRef removed) webinar series. The event was organized and supported by the Council for Responsible Nutrition-International (CRN-I), an association representing dietary supplement and functional food manufacturers and ingredient suppliers. CRN receives support primarily from its industry membership. RL Bailey has received research support from the NIH, USAID, and the University of Kentucky and consults for several companies in the field of foods, and food and nutritional ingredients. E Feskens has received unrestricted grants from Ausnutria. H Eicher-Miller has received funding from USDA, NIH, NSF and a number of other organizations and universities, and consults for several companies in the field of foods, and food and nutritional ingredients. None of the authors declares any conflict of interest in providing their solely scientific opinion for this review. Further, E Feskens, RL Bailey, Z Bhutta, H-K Biesalski, H Eicher-Miller, K Krämer and W-H Pan received an honorarium from the Council for Responsible Nutrition-International. JC Griffiths is an employee of CRN-International. None of the authors declares any conflict of interest in providing their solely scientific opinion for this review.