Robert Russell1, Mei Chung1, Ethan M Balk1, Stephanie Atkinson1, Edward L Giovannucci1, Stanley Ip1, Alice H Lichtenstein1, Susan Taylor Mayne1, Gowri Raman1, A Catharine Ross1, Thomas A Trikalinos1, Keith P West1, Joseph Lau1
1From the Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging, Tufts University, Boston, MA (RR and AHL); the Office of Dietary Supplements, National Institutes of Health, Bethesda, MD (RR); the Tufts Medical Center Evidence-based Practice Center, Tufts Medical Center, Boston, MA (MC, EMB, SI, AHL, GR, TAT, and JL); McMaster University, Hamilton, Canada (SA); the Harvard School of Public Health and Brigham and Women’s Hospital, Boston, MA (ELG); the Yale University School of Public Health, New Haven, CT (STM); Pennsylvania State University, University Park, PA (ACR); and the Johns Hopkins University Bloomberg School of Public Health, Baltimore, MD (KPW).