| Authors: |
Lee Y; Department of Food and Nutrition, Shingu College, Seongnam, Korea., Sung KC; Division of Cardiology, Department of Internal Medicine, Kangbuk Samsung Hospital, Sungkyunkwan University College of Medicine, Seoul, Korea., Jang JS; Division of Cardiology, Department of Internal Medicine, Dongguk University Ilsan Hospital, Goyang, Korea., Park JS; Division of Cardiology, Department of Internal Medicine, Dongguk University Ilsan Hospital, Goyang, Korea., Kwon KI; Evaluation Planning & Coordination Division, National Institute of Food and Drug Safety, Ministry of Food and Drug Safety, Cheongju, Korea., Lee SK; Dietary and Nutritional Safety Policy Division, Food and Consumer Safety Bureau, Ministry of Food and Drug Safety, Cheongju, Korea., Kim CI; Department of Food and Nutrition, College of Human Ecology, Seoul National University, Seoul, Korea., Oh BH; Department of Cardiology, Incheon Sejong Hospital, Incheon, Korea., Rhee MY; Division of Cardiology, Department of Internal Medicine, Dongguk University Ilsan Hospital, Goyang, Korea.; Department of Internal Medicine, College of Medicine, Dongguk University, Gyeongju, Korea. mooyong.rhee@gmail.com. |
