Repositorio Institucional de la Universidad de Oviedo

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This study was funded by grants from Spain: Instituto de Salud Carlos III (Red INMA G03/176, CB06/02/0041, FIS-FEDER 03/1615, 04/1509, 04/1112, 04/1931, 04/2018, 04/1436, 05/1079, 05/1052,06/1213, 07/0314, 08/1151, 09/02647, 09/02311, 11/01007, 11/02591, 11/02038, 13/1944, 13/02429, 14/00891,14/01687, 16/1288 and Miguel Servet-FEDER MS13/00054 MS15/0025), Conselleria de Sanitat Generalitat Valenciana, FISABIO (UGP-15-230 and 15-244). Generalitat de Catalunya (CIRIT 1999SGR 00241), Department of Health of the Basque Government (2005111093 and 2009111069), the Provincial Government of Gipuzkoa (DFG06/004 and DFG08/001), Obra Social Cajastur/Fundación Liberbank and University of Oviedo; and grants from the EU: NEWGENERIS FP6-2003-Food-3-A-016320, FP7-ENV-2011 cod 282957 and HEALTH.2010.2.4.5-1