About the Authors

Silvie Timmers

Contributed equally to this work with: Silvie Timmers, Johan de Vogel-van den Bosch

Affiliations Top Institute Food and Nutrition (TIFN), Wageningen, The Netherlands, Department of Human Biology, Maastricht University, Maastricht, The Netherlands

Johan de Vogel-van den Bosch

Contributed equally to this work with: Silvie Timmers, Johan de Vogel-van den Bosch

Affiliations Top Institute Food and Nutrition (TIFN), Wageningen, The Netherlands, Department of Human Biology, Maastricht University, Maastricht, The Netherlands

Matthijs K. C. Hesselink

Affiliation Human Movement Sciences, School for Nutrition, Toxicology and Metabolism (NUTRIM), Maastricht University, Maastricht, The Netherlands

Denis van Beurden

Affiliation Department of Human Biology, Maastricht University, Maastricht, The Netherlands

Gert Schaart

Affiliation Human Movement Sciences, School for Nutrition, Toxicology and Metabolism (NUTRIM), Maastricht University, Maastricht, The Netherlands

Maria Joao Ferraz

Affiliation Department of Medical Biochemistry, Academic Medical Center, University of Amsterdam, Amsterdam, The Netherlands

Mario Losen

Affiliation Department of Neuroscience, School of Mental Health and Neuroscience, Maastricht University, Maastricht, The Netherlands

Pilar Martinez-Martinez

Affiliation Department of Neuroscience, School of Mental Health and Neuroscience, Maastricht University, Maastricht, The Netherlands

Marc H. De Baets

Affiliation Department of Neuroscience, School of Mental Health and Neuroscience, Maastricht University, Maastricht, The Netherlands

Johannes M. F. G. Aerts

Affiliation Department of Medical Biochemistry, Academic Medical Center, University of Amsterdam, Amsterdam, The Netherlands

Patrick Schrauwen

p.schrauwen@hb.unimaas.nl

Affiliations Top Institute Food and Nutrition (TIFN), Wageningen, The Netherlands, Department of Human Biology, Maastricht University, Maastricht, The Netherlands

Competing Interests

This study was funded by Top Institute Food and Nutrition. TI Food and Nutrition was formerly known as WCFS. Partners are major Dutch food companies and research organizations. A VICI (grant 918.96.618) and a VIDI (grant 917.66.359) for innovative research from the Netherlands Organization for Scientific Research (NWO) supports the work of P. Schrauwen and M. Hesselink, respectively. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript. Therefore, this does not alter the authors' adherence to all the PLoS ONE policies on sharing data and materials.

Author Contributions

Conceived and designed the experiments: ST JdVvdB. Performed the experiments: ST JdVvdB MJF JMFGA. Analyzed the data: ST JdVvdB MJF PMM. Contributed reagents/materials/analysis tools: DvB GS ML. Wrote the paper: ST JdVvdB. Revised the manuscript: MKCH ML PMM MHDB PS.