ACKNOWLEDGEMENTS
This study was funded by the Regional Ministry of Health of the Junta de Andalucía (PI‐0395‐2016) and the Research and Knowledge Transfer Fund (PPIT) 2016, Excellence Actions Programme: Scientific Units of Excellence (UCEES), and the Regional Ministry of Economy, Knowledge, Enterprises and University, European Regional Development Funds (SOMM17/6107/UGR) of the University of Granada. M. F. A. was additionally funded by the Spanish Ministry of Education, Culture, and Sports (Grant number FPU17/03715). This study is included in the thesis of M. F. A. enroled in the Doctoral Programme in Nutrition and Food Sciences of the University of Granada.