Issue No.1

Ioanna Tryfonidou¹ , Georgios Soulis¹, Evangelos Polychronopoulos¹, Demosthenes Panagiotakos¹

1. Harokopio University, Department of Nutrition and Dietetics, Athens, Greece

Nikoleta S. Stamataki¹, Amalia E. Yanni¹, Vaios T. Karathanos¹

1. Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University, Kallithea, Greece

Iliana-Parthenia Anagnostou¹ , Demosthenes Panagiotakos¹, Ekavi Georgousopoulou¹, Nikolaos Skourlis¹, Mihail Chatzigeorgiou¹, Christina Chrysohoou², Ioannis Skoumas², Christodoulos Stefanadis², Christos Pitsavos², the ATTICA study group

1. Department of Nutrition & Dietetics, School of Health, Science & Education, Harakopio University, Athens, Greece,

2. First Cardiology Clinic, School of Medicine, University of Athens, Athens, Greece