All authors wrote, read and approved the final manuscripts. This work was commissioned by the Fundación Iberomericana de Nutrición (FINUT), a non-profit organization whose members are the International Union Nutritional Sciences (IUNS) and the Sociedad Española de Nutrición (SEN), and fully supported by Puleva Food (Spain).

This publication was coordinated by Prof. Angel Gil, who had primary responsibility for revision and final contents, Prof. Serra-Majem, Prof. Philip Calder and Prof. Ricardo Uauy. The opinions expressed herein are those of the authors and do not necessarily represent the views of FINUT nor those of their institutions or companies.

Authors and Editors would like to thank Mr. Gregorio Jimenez, Dr. Eduardo Corral, Dr. Federico Villoslada and Miss Victoria Castellano, members of Puleva Food, for their generous support and for all the administrative help.