Funding for this research was provided by:
National Institute of Diabetes and Digestive and Kidney Diseases (1-ZIA-DK013037-13)
Received: 7 May 2020
Accepted: 10 December 2020
First Online: 21 January 2021
: 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.