1. Institut Paul Bocuse Research Centre, 69130 Ecully, France
2. Health Systemic Process (P2S), Research Unit UR4129, University Claude Bernard Lyon 1, University of Lyon, 69008 Lyon, France
3. Section for Food Design and Consumer Behavior, Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
4. Institute of Cancerology, Hospices Civils de Lyon, Hôpital Croix Rousse, 69004 Lyon, France
5. Danone Nutricia Research, 3584 CT Utrecht, The Netherlands
6. Laboratoire Centre Européen Nutrition et Santé (CENS), CarMeN, Unité INSERM 1060, Université Claude Bernard Lyon 1, 69310 Pierre-Bénite, France