1. From the Department of Nutrition, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran (AE and LA); the Department of Human Nutrition, School of Nutrition and Food Science (MK), and the School of Public Health (YM), Shaheed Beheshti University of Medical Sciences, Tehran, Iran; and the Departments of Nutrition (FBH and WCW) and Epidemiology (FBH and WCW), Harvard School of Publ