1. From the Department of Clinical Nutrition and Food and Health Research Centre (HSE, NNP, and HMM) and the Department of Toxicology and Pharmacology (ROJ), University of Kuopio, Kuopio, Finland; the Department of Clinical Nutrition, Sun Yat-Sen University, Guangzhou, China (JM, HZ, WL); the Department of Oncology, Turku University Hospital, Turku, Finland (EKS); Department of Biochemistry and Food