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Authors
Hall, Kevin D. http://orcid.org/0000-0003-4062-3133
Guo, Juen
Courville, Amber B. http://orcid.org/0000-0002-1419-3937
Boring, James
Brychta, Robert http://orcid.org/0000-0001-9491-7968
Chen, Kong Y. http://orcid.org/0000-0002-0306-1904
Darcey, Valerie http://orcid.org/0000-0002-5053-4567
Forde, Ciaran G. http://orcid.org/0000-0002-4001-9182
Gharib, Ahmed M.
Gallagher, Isabelle
Howard, Rebecca
Joseph, Paule V. http://orcid.org/0000-0002-1198-9622
Milley, Lauren
Ouwerkerk, Ronald http://orcid.org/0000-0003-3882-9757
Raisinger, Klaudia
Rozga, Irene
Schick, Alex http://orcid.org/0000-0003-3015-9138
Stagliano, Michael
Torres, Stephan http://orcid.org/0000-0003-4048-1665
Walter, Mary
Walter, Peter
Yang, Shanna
Chung, Stephanie T.
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Funding
Funding for this research was provided by:
U.S. Department of Health & Human Services | NIH | National Institute of Diabetes and Digestive and Kidney Diseases (1-ZIA-DK013037-13)
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Article History
Received: 7 May 2020
Accepted: 10 December 2020
First Online: 21 January 2021
Competing interests
: C.G. Forde has received reimbursement for speaking at conferences sponsored by companies selling nutritional products, serves on the scientific advisory council for Kerry Taste and Nutrition and is part of an academic consortium that has received research funding from Abbott Nutrition, Nestec and Danone. The other authors declare no competing interests.
