Ann-Marie Paradis1
, Louis Pérusse2
, Gaston Godin3
and Marie-Claude Vohl4 
1Department of Food Science and Nutrition, Institute of Nutraceuticals and Functional Food Laval University, Quebec, Canada, and Lipid Research Center, CHUQ-CHUL Pavilion, 2705 Laurier Blvd, TR-93, Sainte-Foy, Quebec, G1V 4G2, Canada
2Department of Social and Preventive Medicine, Laval University, Quebec, G1K 7P4, Canada
3Faculty of Nursing, Laval University, Quebec, Canada, G1K 7P4 and Canada Research Chair on Behaviour and Health, Quebec, G1K 7P4, Canada
4Department of Food Science and Nutrition, Institute of Nutraceuticals and Functional Food Laval University, Quebec, Canada, and Lipid Research Center, CHUQ-CHUL Pavilion, 2705 Laurier Blvd, TR-93, Sainte-Foy, Quebec, G1V 4G2, Canada