1. From the Departments of Nutritional Sciences (KFH, PMK-E, and KDH) and Biobehavioral Health (SGW) and The Huck Institutes of the Life Sciences (KFH), Pennsylvania State University, University Park, PA; Frito-Lay, Inc, Plano, TX (KDH); and the Lipid and Lipoprotein Laboratory, Oklahoma Medical Research Foundation, Oklahoma City, OK (NMS and PA)