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Authors
Eichelmann, Fabian http://orcid.org/0000-0002-3975-5596
Prada, Marcela
Sellem, Laury
Jackson, Kim G. http://orcid.org/0000-0002-0070-3203
Salas Salvadó, Jordi http://orcid.org/0000-0003-2700-7459
Razquin Burillo, Cristina http://orcid.org/0000-0003-3480-2645
Estruch, Ramon http://orcid.org/0000-0003-1260-4445
Friedén, Michael
Rosqvist, Frederik
Risérus, Ulf
Rexrode, Kathryn M. http://orcid.org/0000-0003-3387-8429
Guasch-Ferré, Marta http://orcid.org/0000-0001-8525-1404
Sun, Qi http://orcid.org/0000-0002-8480-1563
Willett, Walter C.
Martinez-Gonzalez, Miguel Angel http://orcid.org/0000-0002-3917-9808
Lovegrove, Julie A.
Hu, Frank B.
Schulze, Matthias B. http://orcid.org/0000-0002-0830-5277
Wittenbecher, Clemens http://orcid.org/0000-0001-7792-877X
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Article History
Received: 23 November 2023
Accepted: 11 June 2024
First Online: 11 July 2024
Competing interests
: J.S.S. received grants through his institution and support for attending meetings/travel from the Nut and Dried Fruit Foundation. He is a nonpaid member of the Scientific Committee of the Nut and Dried fruit Foundation and the Scientific Committee of Danone Institute International and was a member of the Executive Committee of Danone Institute Spain. He received personal fees for serving as a Member of the Institute Danone Spain Advisory Board. J.A.L. was Deputy Chair of the UK Government’s Scientific Advisory Committee on Nutrition (SACN) and SACN’s Saturated Fat Working Group (2015–2019). C.W. has contributed to a precision nutrition seminar for the research and development department of Barilla G. e R. Fratelli S.p.A. (2023). The other authors declare no competing interests.
