Funding for this research was provided by:
Austrian Science Fund (KLI 762)
H2020 European Research Council (ERCStG-2014 639445 NewEat)
Received: 25 September 2021
Accepted: 19 April 2022
First Online: 21 May 2022
: Participants consented to participate by signing an informed consent form according to the relevant ethics committee at the University of Salzburg, Austria, which also granted ethical approval for the present study (ethics approval number: EK-GZ: 37/2018). Participants also received detailed oral information on the study.
: Not applicable.
: The authors declare that they have no competing interests.