1. From the Human Nutrition Unit, Department of Public Health, University of Parma, Parma, Italy (FB, DDR, NP, and FS); the Department of Biomedical and Surgical Sciences, University of Verona, Verona, Italy (LB and IV); the Department of Food Science and Technology, University of Milan, Milan, Italy (CC); and the Clinical Nutrition and Risk Factor Modification Center, St Michael’s Hospital, Toronto