AHR rs4410790 genotype and IgG levels: Effect modification by lifestyle factors

• Jaewon Khil ,

  Roles Data curation, Formal analysis, Writing – original draft

  ¶‡ JK and SK contributed equally to this work as co-first authors. YK and NK also contributed equally to this work as co-corresponding authors.

  Affiliations Department of Food Science and Biotechnology, Dongguk University, Seoul, Korea, Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, United States of America

  ⨯
• Soyoun Kim ,

  Roles Data curation, Formal analysis, Writing – original draft

  ¶‡ JK and SK contributed equally to this work as co-first authors. YK and NK also contributed equally to this work as co-corresponding authors.

  Affiliation Department of Biomedical Engineering, Dongguk University, Seoul, Korea

  ⨯
• Minhyeong Lee,

  Roles Writing – review & editing

  Affiliation Department of Biomedical Engineering, Dongguk University, Seoul, Korea

  ⨯
• Hyeonmin Gil,

  Roles Data curation, Writing – review & editing

  Affiliation Department of Food Science and Biotechnology, Dongguk University, Seoul, Korea

  ⨯
• Seok-Seong Kang,

  Roles Writing – review & editing

  Affiliation Department of Food Science and Biotechnology, Dongguk University, Seoul, Korea

  ⨯
• Dong Hoon Lee,

  Roles Writing – review & editing

  Affiliations Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, United States of America, Department of Sport Industry Studies, Yonsei University, Seoul, Republic of Korea

  ⨯
• Youngeun Kwon ,

  Roles Conceptualization, Writing – review & editing

  * E-mail: nak212@mail.harvard.edu (NK); ykwon@dongguk.edu (YK)

  ¶‡ JK and SK contributed equally to this work as co-first authors. YK and NK also contributed equally to this work as co-corresponding authors.

  Affiliation Department of Biomedical Engineering, Dongguk University, Seoul, Korea

  ⨯
• NaNa Keum

  Roles Conceptualization, Writing – review & editing

  * E-mail: nak212@mail.harvard.edu (NK); ykwon@dongguk.edu (YK)

  ¶‡ JK and SK contributed equally to this work as co-first authors. YK and NK also contributed equally to this work as co-corresponding authors.

  Affiliations Department of Food Science and Biotechnology, Dongguk University, Seoul, Korea, Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts, United States of America

  https://orcid.org/0000-0003-4671-0211

  ⨯