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Lopes GDCA, Miranda BCR, Lima JOPF, Martins JA, de Sousa AA, Nobre TA, Severo JS, da Silva TEO, Afonso MDS, Lima JDCC, de Matos Neto EM, Torres LRDO, Cintra DE, Lottenberg AM, Seelaender M, da Silva MTB, Torres-Leal FL. Brain Perception of Different Oils on Appetite Regulation: An Anorectic Gene Expression Pattern in the Hypothalamus Dependent on the Vagus Nerve. Nutrients 2024; 16:2397. [PMID: 39125278 PMCID: PMC11314563 DOI: 10.3390/nu16152397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 07/04/2024] [Accepted: 07/05/2024] [Indexed: 08/12/2024] Open
Abstract
(1) Background: We examined the effect of the acute administration of olive oil (EVOO), linseed oil (GLO), soybean oil (SO), and palm oil (PO) on gastric motility and appetite in rats. (2) Methods: We assessed food intake, gastric retention (GR), and gene expression in all groups. (3) Results: Both EVOO and GLO were found to enhance the rate of stomach retention, leading to a decrease in hunger. On the other hand, the reduction in food intake caused by SO was accompanied by delayed effects on stomach retention. PO caused an alteration in the mRNA expression of NPY, POMC, and CART. Although PO increased stomach retention after 180 min, it did not affect food intake. It was subsequently verified that the absence of an autonomic reaction did not nullify the influence of EVOO in reducing food consumption. Moreover, in the absence of parasympathetic responses, animals that received PO exhibited a significant decrease in food consumption, probably mediated by lower NPY expression. (4) Conclusions: This study discovered that different oils induce various effects on parameters related to food consumption. Specifically, EVOO reduces food consumption primarily through its impact on the gastrointestinal tract, making it a recommended adjunct for weight loss. Conversely, the intake of PO limits food consumption in the absence of an autonomic reaction, but it is not advised due to its contribution to the development of cardiometabolic disorders.
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Affiliation(s)
- Gele de Carvalho Araújo Lopes
- Metabolic Diseases, Exercise and Nutrition Research Group (DOMEN), Laboratory of Metabolic Diseases Glauto Tuquarre, Department of Biophysics and Physiology, Center for Health Sciences, Federal University of Piaui, Teresina 64049-550, PI, Brazil; (G.d.C.A.L.); (B.C.R.M.); (J.O.P.F.L.); (J.A.M.); (A.A.d.S.); (T.A.N.); (J.S.S.)
| | - Brenda Caroline Rodrigues Miranda
- Metabolic Diseases, Exercise and Nutrition Research Group (DOMEN), Laboratory of Metabolic Diseases Glauto Tuquarre, Department of Biophysics and Physiology, Center for Health Sciences, Federal University of Piaui, Teresina 64049-550, PI, Brazil; (G.d.C.A.L.); (B.C.R.M.); (J.O.P.F.L.); (J.A.M.); (A.A.d.S.); (T.A.N.); (J.S.S.)
| | - João Orlando Piauilino Ferreira Lima
- Metabolic Diseases, Exercise and Nutrition Research Group (DOMEN), Laboratory of Metabolic Diseases Glauto Tuquarre, Department of Biophysics and Physiology, Center for Health Sciences, Federal University of Piaui, Teresina 64049-550, PI, Brazil; (G.d.C.A.L.); (B.C.R.M.); (J.O.P.F.L.); (J.A.M.); (A.A.d.S.); (T.A.N.); (J.S.S.)
| | - Jorddam Almondes Martins
- Metabolic Diseases, Exercise and Nutrition Research Group (DOMEN), Laboratory of Metabolic Diseases Glauto Tuquarre, Department of Biophysics and Physiology, Center for Health Sciences, Federal University of Piaui, Teresina 64049-550, PI, Brazil; (G.d.C.A.L.); (B.C.R.M.); (J.O.P.F.L.); (J.A.M.); (A.A.d.S.); (T.A.N.); (J.S.S.)
| | - Athanara Alves de Sousa
- Metabolic Diseases, Exercise and Nutrition Research Group (DOMEN), Laboratory of Metabolic Diseases Glauto Tuquarre, Department of Biophysics and Physiology, Center for Health Sciences, Federal University of Piaui, Teresina 64049-550, PI, Brazil; (G.d.C.A.L.); (B.C.R.M.); (J.O.P.F.L.); (J.A.M.); (A.A.d.S.); (T.A.N.); (J.S.S.)
| | - Taline Alves Nobre
- Metabolic Diseases, Exercise and Nutrition Research Group (DOMEN), Laboratory of Metabolic Diseases Glauto Tuquarre, Department of Biophysics and Physiology, Center for Health Sciences, Federal University of Piaui, Teresina 64049-550, PI, Brazil; (G.d.C.A.L.); (B.C.R.M.); (J.O.P.F.L.); (J.A.M.); (A.A.d.S.); (T.A.N.); (J.S.S.)
| | - Juliana Soares Severo
- Metabolic Diseases, Exercise and Nutrition Research Group (DOMEN), Laboratory of Metabolic Diseases Glauto Tuquarre, Department of Biophysics and Physiology, Center for Health Sciences, Federal University of Piaui, Teresina 64049-550, PI, Brazil; (G.d.C.A.L.); (B.C.R.M.); (J.O.P.F.L.); (J.A.M.); (A.A.d.S.); (T.A.N.); (J.S.S.)
| | - Tiago Eugênio Oliveira da Silva
- Department of Physiology and Biophysics, Institute of Biomedical Sciences, University of São Paulo, São Paulo 17012-900, SP, Brazil;
| | | | - Joana Darc Carola Correia Lima
- Cancer Metabolism Research Group, Department of Surgery and LIM26-HCFMUSP, Faculty of Medicine, University of São Paulo, São Paulo 17012-900, SP, Brazil; (J.D.C.C.L.); (M.S.)
| | | | | | - Dennys Esper Cintra
- Laboratory of Nutritional Genomics, University of Campinas, Campinas 13083-855, SP, Brazil;
- Nutrigenomics and Lipids Research Center, CELN, School of Applied Sciences University of Campinas, São Paulo 13083-970, SP, Brazil;
- Hospital Israelita Albert Einstein (HIAE), São Paulo 05652-900, SP, Brazil
| | - Ana Maria Lottenberg
- Nutrigenomics and Lipids Research Center, CELN, School of Applied Sciences University of Campinas, São Paulo 13083-970, SP, Brazil;
- Hospital Israelita Albert Einstein (HIAE), São Paulo 05652-900, SP, Brazil
- Laboratório de Lípides (LIM10), Hospital das Clínicas HCFMUSP, Faculdade de Medicina, University of São Paulo, São Paulo 17012-900, SP, Brazil
| | - Marília Seelaender
- Cancer Metabolism Research Group, Department of Surgery and LIM26-HCFMUSP, Faculty of Medicine, University of São Paulo, São Paulo 17012-900, SP, Brazil; (J.D.C.C.L.); (M.S.)
| | - Moisés Tolentino Bento da Silva
- Institute of Biomedical Sciences Abel Salazar, Center for Drug Discovery and Innovative Medicines, Laboratory of Physiology, Department of Immuno-Physiology and Pharmacology, University of Porto, 4099-002 Porto, Portugal
| | - Francisco Leonardo Torres-Leal
- Metabolic Diseases, Exercise and Nutrition Research Group (DOMEN), Laboratory of Metabolic Diseases Glauto Tuquarre, Department of Biophysics and Physiology, Center for Health Sciences, Federal University of Piaui, Teresina 64049-550, PI, Brazil; (G.d.C.A.L.); (B.C.R.M.); (J.O.P.F.L.); (J.A.M.); (A.A.d.S.); (T.A.N.); (J.S.S.)
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Dassoff E, Shireen A, Wright A. Lipid emulsion structure, digestion behavior, physiology, and health: a scoping review and future directions. Crit Rev Food Sci Nutr 2023:1-33. [PMID: 37947287 DOI: 10.1080/10408398.2023.2273448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2023]
Abstract
Research investigating the effects of the food matrix on health is needed to untangle many unresolved questions in nutritional science. Emulsion structure plays a fundamental role in this inquiry; however, the effects of oil-in-water emulsion structure on broad metabolic, physiological, and health-related outcomes have not been comprehensively reviewed. This systematic scoping review targets this gap and examines methodological considerations for the field of relating food structure and health. MEDLINE, Web of Science, and CAB Direct were searched from inception to December 2022, returning 3106 articles, 52 of which were eligible for inclusion. Many investigated emulsion lipid droplet size and/or gastric colloidal stability and their relation to postprandial weight-loss-related outcomes. The present review also identifies numerous novel relationships between emulsion structures and health-related outcomes. "Omics" endpoints present an exciting avenue for more comprehensive analysis in this area, yet interpretation remains difficult. Identifying valid surrogate biomarkers for long-term outcomes and disease risk will be a turning point for food structure research, leading to breakthroughs in the pace and utility of research that generates advancements in health. The review's findings and recommendations aim to support new hypotheses, future trial design, and evidence-based emulsion design for improved health and well-being.
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Affiliation(s)
- Erik Dassoff
- Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Arshia Shireen
- Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Amanda Wright
- Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
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Bertsch P, Steingoetter A, Arnold M, Scheuble N, Bergfreund J, Fedele S, Liu D, Parker HL, Langhans W, Rehfeld JF, Fischer P. Lipid emulsion interfacial design modulates human in vivo digestion and satiation hormone response. Food Funct 2022; 13:9010-9020. [PMID: 35942900 PMCID: PMC9426722 DOI: 10.1039/d2fo01247b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Accepted: 08/02/2022] [Indexed: 12/01/2022]
Abstract
Lipid emulsions (LEs) with tailored digestibility have the potential to modulate satiation or act as delivery systems for lipophilic nutrients and drugs. The digestion of LEs is governed by their interfacial emulsifier layer which determines their gastric structuring and accessibility for lipases. A plethora of LEs that potentially modulate digestion have been proposed in recent years, however, in vivo validations of altered LE digestion remain scarce. Here, we report on the in vivo digestion and satiation of three novel LEs stabilized by whey protein isolate (WPI), thermo-gelling methylcellulose (MC), or cellulose nanocrystals (CNCs) in comparison to an extensively studied surfactant-stabilized LE. LE digestion and satiation were determined in terms of gastric emptying, postprandial plasma hormone and metabolite levels characteristic for lipid digestion, perceived hunger/fullness sensations, and postprandial food intake. No major variations in gastric fat emptying were observed despite distinct gastric structuring of the LEs. The plasma satiation hormone and metabolite response was fastest and highest for WPI-stabilized LEs, indicating a limited capability of proteins to prevent lipolysis due to fast hydrolysis under gastric conditions and displacement by lipases. MC-stabilized LEs show a similar gastric structuring as surfactant-stabilized LEs but slightly reduced hormone and metabolite responses, suggesting that thermo-gelling MC prevents lipase adsorption more effectively. Ultimately, CNC-stabilized LEs showed a drastic reduction (>70%) in plasma hormone and metabolite responses. This confirms the efficiency of particle (Pickering) stabilized LEs to prevent lipolysis proposed in literature based on in vitro experiments. Subjects reported more hunger and less fullness after consumption of LEs stabilized with MC and CNCs which were able to limit satiation responses. We do not find evidence for the widely postulated ileal brake, i.e. that delivery of undigested nutrients to the ileum triggers increased satiation. On the contrary, we find decreased satiation for LEs that are able to delay lipolysis. No differences in food intake were observed 5 h after LE consumption. In conclusion, LE interfacial design modulates in vivo digestion and satiation response in humans. In particular, Pickering LEs show extraordinary capability to prevent lipolysis and qualify as oral delivery systems for lipophilic nutrients and drugs.
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Affiliation(s)
- Pascal Bertsch
- Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland.
| | - Andreas Steingoetter
- Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland
- Department of Information Technology and Electrical Engineering, Institute for Biomedical Engineering, University and ETH Zurich, Zurich, Switzerland
| | - Myrtha Arnold
- Physiology and Behavior Laboratory, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Nathalie Scheuble
- Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland.
| | - Jotam Bergfreund
- Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland.
| | - Shahana Fedele
- Physiology and Behavior Laboratory, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Dian Liu
- Department of Information Technology and Electrical Engineering, Institute for Biomedical Engineering, University and ETH Zurich, Zurich, Switzerland
| | - Helen L Parker
- Division of Gastroenterology and Hepatology, University Hospital Zurich, Zurich, Switzerland
- Northern Medical Physics and Clinical Engineering, Royal Victoria Infirmary, Newcastle upon Tyne NHS Trust Hospitals, Newcastle upon Tyne, UK
| | - Wolfgang Langhans
- Physiology and Behavior Laboratory, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Jens F Rehfeld
- Department of Clinical Biochemistry, Rigshospitalet, University of Copenhagen, Copenhagen, Denmark
| | - Peter Fischer
- Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food Nutrition and Health, ETH Zurich, Zurich, Switzerland.
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van de Heijning BJ, Schoen S, Abrahamse‐Berkeveld M, Hokken‐Koelega AC, van der Beek EM. A concept formula with large, milk phospholipid‐coated lipid droplets enriched with milk fat decreases palmitic acid and calcium levels in stools of healthy, term infants. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202200018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | | | | | - Anita C.S. Hokken‐Koelega
- Department of Pediatric Endocrinology Erasmus University Medical Centre – Sophia Children's Hospital
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Murshed M, Pham A, Vithani K, Salim M, Boyd BJ. Controlling drug release by introducing lipase inhibitor within a lipid formulation. Int J Pharm 2022; 623:121958. [PMID: 35760262 DOI: 10.1016/j.ijpharm.2022.121958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 06/20/2022] [Accepted: 06/21/2022] [Indexed: 11/25/2022]
Abstract
Drug overdose connected to marketed pharmaceutical products, particularly opioids, occurs at an alarming rate. Novel strategies through innovative formulation approaches that reduce the likelihood of overdose while allowing safe therapeutic outcomes are urgently required. The current study provides a proof-of-concept for a new formulation approach by co-formulating drug with a lipase inhibitor within a solid lipid formulation in order to prevent or reduce the harmful effects of taking multiple doses of an oral solid dose form. Lipase inhibitor controlled-release (LICR) formulations were created using a simple hot melt method to co-formulate the inhibitor (orlistat) and ibuprofen, as the model drug, within the lipid matrix. The digestion and drug release kinetics were determined using an in vitro lipolysis model. Above a threshold level of orlistat there was decreased digestibility of multiple doses of the LICR formulations, leading to reduced drug release. Upon administration of the formulations in capsules to rats, the LICR formulation displayed the lowest exposure of ibuprofen during the pharmacokinetic studies. This novel formulation approach shows promise in preventing accidental drug overdose after oral administration of multiple doses of formulation.
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Affiliation(s)
- Mubtasim Murshed
- Drug Delivery, Disposition and Dynamics, Monash Institute of Pharmaceutical Sciences, Monash University, 381 Royal Parade, Parkville, Victoria 3052, Australia
| | - Anna Pham
- Drug Delivery, Disposition and Dynamics, Monash Institute of Pharmaceutical Sciences, Monash University, 381 Royal Parade, Parkville, Victoria 3052, Australia
| | - Kapilkumar Vithani
- Drug Delivery, Disposition and Dynamics, Monash Institute of Pharmaceutical Sciences, Monash University, 381 Royal Parade, Parkville, Victoria 3052, Australia
| | - Malinda Salim
- Drug Delivery, Disposition and Dynamics, Monash Institute of Pharmaceutical Sciences, Monash University, 381 Royal Parade, Parkville, Victoria 3052, Australia
| | - Ben J Boyd
- Drug Delivery, Disposition and Dynamics, Monash Institute of Pharmaceutical Sciences, Monash University, 381 Royal Parade, Parkville, Victoria 3052, Australia; Department of Pharmacy, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark.
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Dille MJ, Baydin T, Kristiansen KA, Draget KI. The impact of emulsion droplet size on in vitro lipolysis rate and in vivo plasma uptake kinetics of triglycerides and vitamin D 3 in rats. Food Funct 2021; 12:3219-3232. [PMID: 33877246 DOI: 10.1039/d0fo03386c] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Emulsions play an important role in the process of triglyceride (TG) digestion (lipolysis). Through emulsification, the oil-water interface is increased by orders of magnitude. This often leads to faster and more efficient lipolysis, which is potentially beneficial for the intestinal uptake of oils and lipophilic compounds. In this paper, we first examined the effect of emulsion droplet size on the in vitro lipolysis rate. Then an in vivo experiment was performed, to examine the plasma uptake kinetics of TGs and vitamin D3 (vitD3) over a 24 hours period after oral administration of the emulsions in rats. Basic corn oil emulsions loaded with vitD3 were prepared using polysorbate 80 as the emulsifier, with three different droplet sizes (D[3,2]): ∼3 μm (large), ∼1 μm (medium) and ∼0.3 μm (small). In vitro lipolysis experiments showed, as expected, that smaller droplets were lipolyzed more rapidly. However, the medium emulsion had by far the highest rate of lipolysis per surface area. This was attributed to bile salt limitation, polysorbate 80 lipolysis inhibition and TG digestion product accumulation. In vivo, the two smallest emulsions showed the highest uptake (Cmax and AUC) of vitD3 and TG, while the largest emulsion and bulk oil control showed lower values. However, only the (incremental) TG plasma values and kinetics displayed some statistically significant differences. These findings may have relevance for the formulation of functional foods/beverages or delivery units containing oils or lipophilic bioactives.
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Affiliation(s)
- Morten J Dille
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), N-7491, Trondheim, Norway.
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Hamad S, Thilakarathna SH, Cuncins A, Brown M, Wright AJ. Emulsion Droplet Crystallinity Attenuates Short-Term Satiety in Healthy Adult Males: A Randomized, Double-Blinded, Crossover, Acute Meal Study. J Nutr 2020; 150:2295-2304. [PMID: 32556204 DOI: 10.1093/jn/nxaa164] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 04/08/2020] [Accepted: 05/18/2020] [Indexed: 12/19/2022] Open
Abstract
BACKGROUND The influence of triacylglycerol (TAG) physical properties on satiety remains poorly understood. OBJECTIVES The objective was to investigate if and how TAG digestion and absorption, modulated only by differences in TAG crystallinity, would differentially affect short-term satiety in healthy men. METHODS We tempered 500 mL 10% palm stearin oil-in-water emulsions such that the lipid droplets were either undercooled liquid (LE) or partially crystalline solid (SE). Fifteen healthy men (mean ± SD age: 27.5 ± 5.7 y; BMI: 24.1 ± 2.5 kg/m2; fasting TAG: 0.9 ± 0.3 mmol/L) consumed each beverage at two 6-h study visits separated by ≥6 d after an overnight fast, along with 1500 mg acetaminophen suspended in water. The participants characterized the emulsion sensory properties, completed satiety visual analog scale ratings, and had serial blood samples collected for 6-h analysis of plasma peptide YY (PYY), glucagon-like peptide-1 (GLP-1), ghrelin, leptin, glucose-dependent insulinotropic polypeptide (GIP), insulin, and acetaminophen (for assessing gastric emptying). Repeated-measures ANOVAs and 2-tailed paired t tests were used to analyze the changes from baseline and incremental area under the curve (iAUC) values, respectively. RESULTS With consumption of LE compared with SE, there was a 358% higher fullness (P = 0.015) and a 103% lower average appetite (P = 0.041) score, along with higher iAUC values for PYY (P = 0.011) and GLP-1 (P = 0.028) (103% and 66% higher, respectively), but not for ghrelin (P = 0.39), based on change from baseline values. Acetaminophen response trended toward significance (P = 0.08) and was 15% higher with LE. SE was rated as 44% thicker (P = 0.034) and 24% creamier (P = 0.05) than LE. CONCLUSIONS The suppression of TAG digestion by the presence of partially crystalline lipid droplets blunted the appetite-suppressing effects of an oil-in-water emulsion.This trial was registered at clinicaltrials.gov as NCT03990246.
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Affiliation(s)
- Samar Hamad
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Surangi H Thilakarathna
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Amanda Cuncins
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Melissa Brown
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
| | - Amanda J Wright
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
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