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Authors
Toro-Campos, Rosario
Algarín, Cecilia
Peirano, Patricio
Peña, Marcela
Murguia-Peniche, Teresa
Wu, Steven S.
Uauy, Ricardo
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Funding
Funding for this research was provided by:
Mead Johnson Nutrition (6092)
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Article History
Received: 10 June 2019
Accepted: 15 April 2020
First Online: 18 May 2020
Ethics approval and consent to participate
: This study is conducted in accordance with the ethical principles that have their origin in the Declaration of Helsinki and was consistent with Good Clinical Practice (GCP) and applicable regulatory requirements. The protocol and any amendments and the informed consent received approval from the Institutional Review Board of the Institute of Nutrition and Food Technology at the University of Chile and the Institutional Review Board of the South East Health Service from Santiago, Chile.Participants were properly informed about the study and signed a written informed consent during their first visit in order to participate in this study. Signed informed consent was mandatory before proceeding with any of the study assessments.
: Not applicable.
: Drs. Wu and Murguia Peniche are current employees of Mead Johnson Nutrition Dr. Uauy is the grant holder by Mead Johnson Nutrition. The other authors declare that they have no competing interests.
