Editorials |
From the Cardiovascular Division and Channing Laboratory (F.M.S.), the Department of Medicine, Brigham and Womens Hospital and Harvard Medical School, Boston, Mass; the Cardiovascular Nutrition Laboratory (A.L.), Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Mass; the Department of Preventive Medicine, Feinberg School of Medicine (L.V.H.), Northwestern University, Chicago, Ill; Mid America Heart Institute of St. Lukes Health System (W.H.), Kansas City, Mo; and the Departments of Nutritional Sciences and Integrative Biosciences (P.K.-E.), the Pennsylvania State University, University Park, Pa. M.W. is an AHA consultant.
Correspondence to Frank M. Sacks, MD, Department of Nutrition, Harvard School of Public Health, Boston, MA 02115. E-mail fsacks@hsph.harvard.edu
An extract of the first 250 words of the full text is provided, because this article has no abstract. |
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