1. From the Division of Kinesiology, Department of Social and Preventive Medicine, Faculty of Medicine (ACC, AT, and LP), the Lipid Research Centre (ACC, M-CV, and LP), the Department of Food Science and Nutrition (SL and M-CV), the Nutraceuticals and Functional Foods Institute (SL, AT, and M-CV), and the Psychiatric Genetic Unit, Robert Giffard Research Center (YCC), Laval University, Québec, Canad