1. From the Department of Food Science and Human Nutrition, College of Agriculture, Food and Natural Resources (J.L.D., J.D.S., G.A.W.), the Department of Veterinary Biomedical Sciences, School of Veterinary Medicine (M.H.L.), the Department of Biochemistry, College of Agriculture, Food and Natural Resources (G.A.W.), and the Dalton Cardiovascular Research Center and Department of Physiology, School of Medicine (J.L.P., M.H.L., M.S.), University of Missouri, Columbia.