1 From the Department of Food Science, BioCenter, Swedish University of Agricultural Sciences, Uppsala, Sweden (IB and RL); the Department of Pharmacognosy, Wroclaw Medical University, Wroclaw, Poland (IB); the Danish Cancer Society Research Center, Copenhagen, Denmark (CK, AO, and AT); the Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Sweden (MM); the Saw Swee Hock School of Public Health and Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore (RMvD); the Department of Nutrition, Harvard TH Chan School of Public Health, Harvard University, Boston, MA (RMvD); the Department of Public Health, Section for Epidemiology, Aarhus University, Aarhus, Denmark (KO); the Departments of Public Health and Clinical Medicine (BL) and Odontology and Cariology (IJ), Umeå University, Umeå, Sweden; the Nutritional Epidemiology Unit, Institute of Environmental Medicine, Karolinska Insitutet, Stockholm, Sweden (RL); and the Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden (RL, e-mail: rikard.landberg@chalmers.se).