Ificant CHD mortality globally. These findings will assistance inform worldwide, regional, and national policy priorities and public health programs to cut down burdens of chronic disease.AppendixThis study was a collaborative work on the Nutrition and Chronic Diseases Specialist Group (NutriCoDE) as part on the 2010 Global Burden of Ailments, Injuries, and Risk Components (GBD) study. NutriCoDE Core group: Dariush Mozaffarian,Journal from the American Heart AssociationCHD Burdens of Nonoptimal Dietary Fat IntakeWang et alORIGINAL RESEARCHRenata Micha, Peilin Shi, Friedman College of Nutrition Science Policy, Tufts University, Boston; Majid Ezzati, Imperial College London, London, UK; Saman Fahimi, University of Cambridge, Cambridge, UK; Shahab Khatibzadeh, Harvard T.HEPACAM Protein Biological Activity H. Chan School of Public Well being, Boston; John Powles, University of Cambridge, Cambridge, UK.IFN-beta Protein Storage & Stability Other members: Ibrahim Elmadfa, Institute of Nutritional Sciences, University of Vienna, Austria; Mayuree Rao, Warren Alpert Medical College of Brown University, Providence, RI; Pattra Wirojratana, Harvard T.H. Chan School of Public Overall health. Dietary exposure imputation: Stephen S. Lim, Rebecca E. Engell, Institute for Overall health Metrics and Evaluation, University of Washington, Seattle; Kathryn G. Andrews, African Leaders Malaria Alliance, Dar es Salaam, Tanzania. Dietary exposures–corresponding members: Pamela A. Abbott, University of Aberdeen, UK; Morteza Abdollahi, National Nutrition and Meals Technologies Study Institute, Iran; Enrique O. Abey Gilardon, Ministerio de Salud, Argentina; a Habibul Ahsan, University of Chicago; Mohannad Abed Alfattah Al Nsour, Eastern Mediterranean Public Overall health Network (EMPHNET), Jordan; Suad N. Al-Hooti, Kuwait Institute for Scientific Investigation, Kuwait; Carukshi Arambepola, Faculty of Medicine, University of Colombo, Sri Lanka; Hubert Barennes, Institut Francophone pour la Mdecine Tropicale, Lao PDR; e Simon Barquera, Instituto Nacional de Salud Publica (INSP), Mexico; Ana Baylin, University of Michigan, US; Wulf Becker, National Food Agency, Sweden; Peter Bjerregaard, National Institute of Public Health, University of Southern Denmark, Denmark; Lesley T. Bourne, Atmosphere and Wellness Study Unit, Health-related Study Council, South Africa; Neville Calleja, Department of Health Facts Study, Malta; Mario V. Capanzana, Meals and Nutrition Investigation Institute, Philippines; Katia Castetbon, Institut de veille sanitaire, France; Hsing-Yi Chang, National Health Analysis Institutes, Taiwan; Yu Chen, New York University College of Medicine; Melanie J.PMID:24013184 Cowan, WHO, Switzerland; Stefaan De Henauw, Ghent University, Department of Public Health, Belgium; Eric L. Ding, Harvard Medical School and Harvard School of Public Wellness; Charmaine A. Duante, Food and Nutrition Analysis InstituteDepartment of Science and Technologies, Philippines; Pablo Duran, Direccin Nacional de Maternidad e Infancia, Ministerio o de Salud de la Nacin, Argentina; Ibrahim Elmadfa, Institute of o Nutritional Sciences, University of Vienna, Austria; Helne e Enghardt Barbieri; Farshad Farzadfar, Tehran University of Health-related Sciences, Iran; Dulitha N. Fernando, Faculty of Medicine, University of Colombo, Sri Lanka; Aida Filipovic Hadziomeragic, Institute of Public Wellness of Federation of Bosnia and Herzegovina, Bosnia and Herzegovina; Regina M. Fisberg, Faculty of Public Health–University of S o Paulo, a Brazil; Simon Forsyth; Didier Garriguet, Statistics Canada, Canada; Jean-Michel Gaspoz, Geneva Universi.