1. From the Division of Nutritional Sciences, Cornell University, Ithaca, NY (JY, XJ, AAW, OVM, JTB, and MAC); the Family & Consumer Sciences–Nutrition, Shepherd University, Shepherdstown, WV (CAP); the Department of Medicine and Division of Hematology, University of Colorado School of Medicine, Aurora, CO (SPS and RHA); and the Department of Food Science and Human Nutrition, University of Florida,