Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, People's Republic of China (Drs Yang, Lu, Xu, and Sun and Ms Wan); Chinese Nutrition Society, Beijing, China (Dr Liu); and National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China (Dr Yang).

Correspondence: Guiju Sun, PhD, MD, or Yuexin Yang, PhD, MD, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, People's Republic of China ([email protected] or [email protected]).

The authors sincerely thank all supports on investigation assistance from the Chinese Nutrition Society and thank Irma Belinda Yossa Nzeuwa for the language modification.

This research was supported by grants from the National Key Research and Development Program of China (no. 2016YFD400604-02), the National Natural Science Foundation of China (nos. 81872618, 6525007511), the Scientific Research Foundation of Graduate School of Southeast University (no. YBPY1944), and the Postgraduate Research & Practice Innovation Program of Jiangsu Province (no. KYCX19_0121).

The authors have disclosed that they have no significant relationships with, or financial interest in, any commercial companies pertaining to this article.

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