Alice H. Lichtenstein?博士

Alice H. Lichtenstein 博士簡介

Bio of Alice H. Lichtenstein, D. Sc.

Dr. Lichtenstein is the Stanley N. Gershoff Professor of Nutrition Science and Policy in the Friedman School, and Director and Senior Scientist of the Cardiovascular Nutrition Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA), both at Tufts University. Dr. Lichtenstein completed her undergraduate work at Cornell University, holds a Master’s degree from the Pennsylvania State University, and Master’s and doctoral degrees from Harvard University.

Lichtenstein博士是美國塔夫茨大學(xué)弗里德曼營養(yǎng)科學(xué)與政策學(xué)院的Stanley N. Gershoff榮譽(yù)教授擒滑，美國農(nóng)業(yè)部老年?duì)I養(yǎng)研究中心 (HNRCA) 心血管營養(yǎng)實(shí)驗(yàn)室主任兼首席科學(xué)家髓窜。 Lichtenstein博士在康奈爾大學(xué)獲得本科學(xué)位，在賓夕法尼亞州立大學(xué)獲得碩士學(xué)位，在哈佛大學(xué)獲得碩士和博士學(xué)位恰力。

At the HNRCA Dr. Lichtenstein’s research group focuses on assessing the interplay between diet and cardiovascular disease risk factors. Past and current work includes addressing issues related to trans fatty acids, soy protein and isoflavones, sterol/stanol esters, novel vegetable oils differing in fatty acid profile and glycemic index, in postmenopausal females and older males.?

在HNRCA, Lichtenstein博士的研究組專注于評(píng)估飲食與心血管疾病風(fēng)險(xiǎn)因素之間的相互作用。實(shí)驗(yàn)室的研究工作包括在絕經(jīng)后女性和老年男性人群中研究反式脂肪酸恃轩，大豆蛋白和異黃酮脆侮，甾醇/甾烷醇酯，新型植物油脂肪酸譜和血糖指數(shù)等不同的問題泌辫。

Dr. Lichtenstein currently serves the Executive Editor of the Tufts Health and Nutrition Letter and an Associate Editor of the Journal of Lipid Research. She served on the 2000 and 2015 (vice-chair) Dietary Guidelines Advisory Committees of the USDA and HHS, and 2003 Dietary Reference Intake Macronutrient Panel of the Institute of Medicine. Dr. Lichtenstein is a member and was past-chair of the American Heart Association’s (AHA) Nutrition Committee. She is currently serving on the Dietary Reference Intake for Sodium and Potassium review panel for the Institute of Medicine. Dr. Lichtenstein served as vice-chair of the 2013 AHA/ACC Guideline on the Treatment of Blood Cholesterol to Reduce Atherosclerotic Cardiovascular Risk in Adults and member of the AHA/ACC Guideline on Lifestyle Management to Reduce Cardiovascular Risk panels. She is currently a member of the Food and Nutrition Board, and serving on the panel constituted to undertake a Review of Dietary Reference Intakes for Sodium and Potassium.

Lichtenstein博士目前擔(dān)任“塔夫茨大學(xué)健康和營養(yǎng)信”的執(zhí)行編輯和“脂質(zhì)研究雜志”副主編随夸。她曾擔(dān)任美國膳食指南顧問咨詢委員會(huì)副主席 (2015) 及委員 (2000) 、美國國家醫(yī)學(xué)院 (IOM) 膳食參考攝入量 (DRI) 宏量營養(yǎng)素小組委員 (2003)震放。Lichtenstein博士是美國心臟協(xié)會(huì) (AHA) 營養(yǎng)委員會(huì)的成員宾毒，并曾擔(dān)任主席。她目前為IOM鈉和鉀DRI評(píng)估小組成員殿遂。Lichtenstein博士曾擔(dān)任2013年AHA/ACC血液膽固醇治療指南的副主席诈铛，以減少成年人的動(dòng)脈粥樣硬化性心血管風(fēng)險(xiǎn)， 并為AHA / ACC生活方式管理指南的指導(dǎo)小組的成員墨礁，以減少公民心血管疾病風(fēng)險(xiǎn)幢竹。她目前擔(dān)任食品和營養(yǎng)委員會(huì) (FNB) 成員，并在小組委員會(huì)任職饵溅，負(fù)責(zé)鈉妨退、鉀DRI的科學(xué)證據(jù)審查工作。

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采訪精彩摘要

1

Thank you for sharing your wisdom with members of International Chinese Nutrition Young Scholar Network (ICNYSN). As the Vice Chair of Advisory Committee for the Dietary Guidelines for Americans (2015-2020), could you please explain the path from the committee appointment to final version of Dietary Guidelines?

感謝您接受營養(yǎng)青年會(huì)（ICNYSN）的采訪。作為2015-2020美國膳食指南顧問咨詢委員會(huì)副主任咬荷，您可以介紹下從顧問咨詢委員會(huì)聘用到最終版本營養(yǎng)指南發(fā)布的過程嗎冠句？

Alice H. Lichtenstein

博士

The Dietary Guidelines for Americans (DGA) has been published every 5 years since 1980 by the Federal Government. The preparation of the 2015 version started from late 2012 when nominations for Dietary Guidelines Advisory Committee (DGAC) were solicited through a Federal Register notice. The committee was appointed by Secretaries of Human and Health Service (HHS) and Unite States Department of Agriculture (USDA) in May 2013. The committee then examined the 2010 DGA and determined whether new scientific evidence might inform revisions, or suggested new guidance with primary focuses on the systemic review and analyses of the evidence published since the last DGAC deliberations. The DGAC used a variety of evidence sources to develop its Advisory Reports. The Committee graded its conclusion statement using a table of strength of evidence grades (see below) adapted specifically for the use with existing reports.

自1980年以來，聯(lián)邦政府每5年出版一次《美國膳食指南》(DGA)幸乒。2015年版本的起草工作從2012年底開始懦底，當(dāng)時(shí)通過聯(lián)邦登記公告開始接受膳食指南顧問咨詢委員會(huì) (DGAC) 的成員提名。該委員會(huì)于2013年5月由人類和衛(wèi)生服務(wù)部(HHS)和美國農(nóng)業(yè)部(USDA)任命罕扎。委員會(huì)隨后審查了2010年的DGA聚唐，并確定了新的科學(xué)證據(jù)是否足夠進(jìn)行新版修訂。本次修訂的重點(diǎn)為對(duì)自上屆DGAC成立之后發(fā)表的新證據(jù)的系統(tǒng)審查腔召、歸納和分析杆查。DGAC使用了各種證據(jù)來源來制定其咨詢報(bào)告。委員會(huì)根據(jù)現(xiàn)有報(bào)告臀蛛，根據(jù)證據(jù)等級(jí)（見下表）亲桦，對(duì)其研究的結(jié)論進(jìn)行了評(píng)級(jí)。

In early 2015, the DGAC submitted an advisory report to Secretaries of HHS and USDA. The public is also welcomed to submit written comments to the DGAC throughout the whole process. By the end of 2015, the Secretaries of HHS and USDA and other federal staff wrote and released the 2015-2020 version of DGA to the public.

2015年初浊仆，DGAC向HHS和USDA的秘書處提交了顧問委員會(huì)咨詢報(bào)告客峭。公眾也可以在整個(gè)過程中向DGAC提交書面意見。2015年底抡柿，HHS和USDA的秘書處和其他聯(lián)邦工作人員撰寫舔琅，并向公眾發(fā)布了2015-2020版的DGA。

2

While the Dietary Guidelines have been widely disseminated, only few people know in detail of and comply closely with these Guidelines. What are the challenges you see in translating nutritional science to public health?

在大眾之中洲劣，即使人人都可以很方便地得到一份美國膳食指南备蚓，然而對(duì)其熟知并遵守的人應(yīng)該是鳳毛麟角。您認(rèn)為營養(yǎng)科學(xué)到公共健康應(yīng)用的過程中有哪些挑戰(zhàn)闪檬？

Alice H. Lichtenstein

博士

I think that people have different priorities in their life. For some people, health is a priority and they are aware of the current guidelines. They generally know what a healthy diet is and the importance of engaging in regular physical activity. But there are some people who don't have that health literacy or they do not prioritize health in their life. Those are actually the people that we should try to reach the most, which is usually not easy to do. I don't have a magic answer for it and probably it’s going to take a multi-pronged approach. One of the things I think in the long run to be most useful is introducing food and nutrition education into the school system starting in kindergarten straight up through high school, because then people have a sound foundation. I think if we bring people up in a way so they really understand the relationship between food and health, maybe it's more likely we'll be able to reach those people.

我認(rèn)為人們?cè)谏钪杏胁煌闹匦男侵煌倪x擇。對(duì)一些人來說粗悯，健康是重中之重虚循，所以他們會(huì)熟知當(dāng)前的膳食指南，知道健康飲食是什么样傍，以及定期進(jìn)行體育活動(dòng)的重要性横缔。但也有一些人可能沒有這種健康素養(yǎng)，或者說他們沒有把健康放在首位衫哥。這部分人實(shí)際上是我們最應(yīng)該嘗試進(jìn)行營養(yǎng)健康知識(shí)普及的茎刚，可這通常并不容易。我沒有一個(gè)“萬靈藥”般的答案撤逢，但是多管齊下的方法可能會(huì)比較有效膛锭。從長遠(yuǎn)來看粮坞，我認(rèn)為最好的一個(gè)辦法就是把食品和營養(yǎng)教育引入教育系統(tǒng)，從幼兒園一直到高中初狰，孩子們?cè)趯W(xué)習(xí)和成長過程中對(duì)營養(yǎng)耳濡目染莫杈，所以等他們長大了之后則會(huì)有一個(gè)更好的基礎(chǔ)。我認(rèn)為奢入，如果我們以某種方式讓人們認(rèn)識(shí)到食物和健康之間的關(guān)系筝闹，也許我們更有可能讓原本對(duì)營養(yǎng)和健康并不關(guān)注的一些人更加關(guān)注健康。

For nutrition education, in general, I think we have to make things as easy as possible for people and the most useful thing is “food based general guidelines”, meaning we don't need to stress that blueberries are better than strawberries or that salmon is better than tilapia. We just need to provide very general broad guidelines that can be adapted to people's personal preferences, and ethnic and cultural back grounds. For example, a good diet is usually high in fruits and vegetables, but in reality, people are not eating enough. To begin with, it’s better to get people start eating more fruits and vegetables rather than telling them they need to eat specific kinds. The same thing with fish, people don't eat enough fish in the United States. So, we could not split hairs and say, salmon is much higher in omega three fatty acids than flounder and tilapia. If people aren't eating fish, just get them to eat whatever fish they're willing to eat. Then I think things like whole grains, they're ubiquitous in the market at a comparable price so it's just a matter of somehow getting people to make the change, but we need to understand that people change dietary habits slowly.

至于營養(yǎng)教育腥光，總的來說关顷，我認(rèn)為我們必須盡可能地將信息簡化。最有用的方式是“基于食物的簡單指南”武福，這意味著我們可能不需要強(qiáng)調(diào)藍(lán)莓比草莓好议双，或三文魚比羅非魚好。我們只需要提供非常寬泛的指導(dǎo)方針艘儒，以適應(yīng)人們的個(gè)人喜好聋伦、種族和文化的背景的不同。例如界睁，一個(gè)優(yōu)質(zhì)的膳食結(jié)構(gòu)通常植物性食物應(yīng)該占大多數(shù)，但實(shí)際上人們吃的量并不太夠兵拢。在公共營養(yǎng)方面進(jìn)行干預(yù)翻斟，我們首先應(yīng)該讓人們開始吃更多的果蔬，而不是告訴他們需要吃特定的果蔬说铃。魚也是類似的一個(gè)例子访惜，美國人吃的魚不夠。所以腻扇，我們不必在細(xì)節(jié)上做過多文章债热，比如說三文魚的ω-3脂肪酸要高于比目魚和羅非魚。如果人們不吃魚幼苛，更好的辦法是先讓人們開始吃任何種類他們喜歡吃的魚窒篱，而不是給一些太過具體的建議。然后舶沿，我認(rèn)為像五谷雜糧這樣的東西墙杯，它們?cè)谑袌錾蠠o處不在、價(jià)格實(shí)惠括荡，但是選擇更優(yōu)化的膳食是人們改變行為的一個(gè)過程高镐，我們必須要認(rèn)識(shí)到這個(gè)過程是緩慢的。

3

In Dietary Guidelines, the recommendations for carbohydrate, lipid, and cholesterol were changing over the past decades. As a senior cardiovascular nutrition scientist, could you please share how and why these changes were made?

您幾十年以來一直致力于營養(yǎng)和心血管疾病的研究畸冲。在美國膳食指南中關(guān)于碳水化合物嫉髓、脂肪观腊、膽固醇的建議也一直在被修改。您能介紹一下和心血管疾病有關(guān)的營養(yǎng)指南的歷史嗎算行？

Alice H. Lichtenstein

博士

As far as the recommendation changes for carbohydrate, lipid, and cholesterol over the past decades, the changes were made on the basis of emerging science. At one point, it was thought that low fat diets were the best. There was an unanticipated consequence that people were taking fat out and substituting it with sugar and refined carbohydrate. That was unfortunate. Then the research showed that low fat diet induced hypertriglyceridemia, so the recommendation was changed from low fat to moderate fat. As far as cholesterol, the very first studies were done with very high cholesterol diets in rabbits, which can handle high cholesterol intake, and it just seemed logical. High cholesterol diet would raise cholesterol levels in plasma, but then science showed that the effect was stronger for saturated fat rather than dietary cholesterol, so we have to modify recommendation on the basis of what the most recent science shows: the quality of dietary fat is very important.

在過去的幾十年里梧油，對(duì)于碳水化合物、脂肪和膽固醇膳食建議是以不停更新的科學(xué)證據(jù)為基礎(chǔ)而做出改變的纱意。人們一度認(rèn)為低脂肪飲食是最好的婶溯，可沒有預(yù)料到的結(jié)果是，人們把脂肪拿走之后偷霉，用糖和精制碳水化合物來代替迄委，這非常不幸。大量研究表明类少，低脂飲食會(huì)誘導(dǎo)高甘油三酯血癥叙身，因此膳食建議轉(zhuǎn)變?yōu)檫m度的脂肪攝入，而不是之前推崇的低脂飲食硫狞。就膽固醇而言信轿，最初的研究都是用高膽固醇飲食，在用耐高膽固醇攝入的兔子為模型來做的残吩，這似乎符合邏輯财忽。誠然，高膽固醇飲食會(huì)提高血漿中的膽固醇水平泣侮，但后來的科學(xué)表明即彪，飽和脂肪對(duì)健康的影響比膳食中的膽固醇更強(qiáng)，所以我們必須根據(jù)最新的科學(xué)證據(jù)修改建議：膳食脂肪的質(zhì)量是非常重要的活尊。

4

Conflicts are commonly observed in nutrition research. What is your opinion about this?

您如何看待一些營養(yǎng)研究相互矛盾的現(xiàn)象隶校？

Alice H. Lichtenstein

博士

There's an article that just came out in JAMA recently (title: Disclosure in Nutrition Research. Why It Is Different?). The article raised some important issues regarding conflict of interest. However, it is important to understand that now, for industry sponsored research, there are safeguards in place so the sponsors cannot influence the results of the study. It is not uncommon for there to be different findings on a topic among studies. What is important to do is understand whether there are just different results or there were design issues that could explain the differences. I don't think there are many people who really just fabricate or misinterpreted data for their own benefit. Sometimes studies can be designed with a certain outcome in mind, but hopefully the peer review process will take care of that. When there are conflicting studies it's just a matter of reading them very carefully, and trying to understand where there might be study design issues that cause the difference in results.

最近有一篇文章在《美國醫(yī)學(xué)會(huì)刊》上發(fā)表 (標(biāo)題：Disclosure in Nutrition Research. Why It Is Different?)。這篇文章提出了一些重要的和“利益沖突”有關(guān)的問題蛹锰。然而深胳，值得指出的是， 現(xiàn)在對(duì)于那些由工業(yè)界贊助的研究铜犬，是有一系列安全措施來保證科學(xué)證據(jù)的正直性的舞终，因此贊助商一般不能影響研究的結(jié)果。而在研究中翎苫，一個(gè)顯而易見的現(xiàn)實(shí)是权埠，對(duì)于同樣的話題，不同的結(jié)論并不少見煎谍。對(duì)我們來說攘蔽，最重要的是去區(qū)分是否在事實(shí)上這些結(jié)論是相悖的，還是有可能是因?yàn)閷?shí)驗(yàn)設(shè)計(jì)的不同而導(dǎo)致的結(jié)果的不同呐粘。我不認(rèn)為大部分人只是為了自己的利益而編造或曲解數(shù)據(jù)满俗。雖然有時(shí)候?qū)嶒?yàn)設(shè)計(jì)可以人為地使結(jié)論偏向某個(gè)方向转捕，但是成熟的同行評(píng)審系統(tǒng)能夠很好避免這個(gè)問題。每當(dāng)我們碰見結(jié)論相互沖突的研究時(shí)唆垃，應(yīng)該要很小心地理解其中的差別五芝，并看看是否是因?yàn)檠芯康脑O(shè)計(jì)導(dǎo)致了結(jié)論的不同。

5

It is common that the media misinterprets nutrition evidence. As nutrition scientists and practitioners, what actions should we take to prevent this from happening?

當(dāng)今社會(huì)充斥著各種營養(yǎng)方面的信息辕万，其中不乏媒體的誤讀枢步。作為營養(yǎng)從業(yè)人員，我們應(yīng)該怎么做渐尿？

Alice H. Lichtenstein

博士

I think it's important to keep the media on message rather than letting them determine what we say. We should decide what point we're going to make. No matter how many times they ask the question in different ways we should make our points clearly and consistently. If I have the option to respond via e-mail usually do, then they'll more likely use that quote. Sometimes I will not talk to a reporter if I think they are very biased going into the interview, so anything I say will be misinterpreted. Most of the time, we just have to be very firm and clear, yet not get too much in the details. They don't want the details. They want a clear message. Sometimes the reporter’s background knowledge can be an issue. If they have no science training, they may not understand how things need to be kept in context. Certainly, we have to do a little more. Keeping things very simple is the key.

我認(rèn)為重要的是給媒體非常確定的醉途、我們明確想要表達(dá)的信息，而不是由他們?nèi)Q定我們傳遞什么信息砖茸。 不管他們?nèi)绾斡貌煌姆绞教岢鰡栴}隘擎，我們都應(yīng)該清晰而一致地闡述我們的觀點(diǎn)。如果我可以選擇通過電子郵件來回復(fù)凉夯，那么媒體就更有可能直接引用我在郵件中的原文货葬，這樣一來傳遞的信息就會(huì)有更少的偏移。有時(shí)劲够，如果我覺得媒體對(duì)信息是有明顯偏見的震桶，我就不會(huì)選擇和記者交談，因?yàn)槲艺f的任何話都有可能會(huì)被曲解征绎。大多數(shù)時(shí)候我們必須非常堅(jiān)定和清晰尼夺，但不用給太多的細(xì)節(jié)。媒體不想要細(xì)節(jié)炒瘸，他們想要的是非常明確的信息。有時(shí)寝衫，記者可能不會(huì)有充足的背景知識(shí)來對(duì)我們傳遞的信息進(jìn)行系統(tǒng)性的理解顷扩。另外如果他們沒有足夠的科學(xué)訓(xùn)練，他們可能不明白語境和前提條件的重要性慰毅，所以我們可能要花更多精力去思考如何給他們傳遞正確的信息隘截。總之一句話汹胃，保持信息簡單婶芭、清晰、一致是關(guān)鍵着饥。

6

What is the trend of personalized nutrition in this era? What are challenges that may come along with opportunities?

未來幾年個(gè)性化營養(yǎng)會(huì)如何發(fā)展犀农，在實(shí)際應(yīng)用中具體面臨的機(jī)遇與挑戰(zhàn)有哪些？

Alice H. Lichtenstein

博士

I think we're still learning about personalized nutrition and I suspect that different people do have different requirements for different nutrients. However, most of the time within the context of human consumption, we consume more than we need. We don't consume many nutrients at minimum amount. For example, even if two people have a different requirement for protein, because it’s very likely that they both consume protein in excess of their minimum requirement, it's probably not going to matter. I think the only time it really matters is if there's some kind of genetic inborn error of metabolism or whether there's a period of deprivation where there is not enough of certain types of food, which are extreme cases. Under normal circumstances, when we think about food, it is in the context of eating with other people. If we go more towards personalized nutrition we can make up some kind of bar that's perfect for each individual, but we could lose that whole social aspect of food. That would be unfortunate. I think we need to find out a little bit more about how much variability there is among individuals and then whether individualized requirements are really necessary, or whether we just have enough of all essential nutrients because our food supply is fortified with most things and we have an abundant amount of food.

我認(rèn)為在個(gè)性化營養(yǎng)上我們還有很長的路要走宰掉，我也相信不同的人對(duì)不同的營養(yǎng)素會(huì)有不同的要求呵哨。然而在大多數(shù)情況下赁濒，我們的膳食攝入量比我們身體需要的量要多了許多。例如孟害，即使兩個(gè)人對(duì)蛋白質(zhì)有不同的要求拒炎，因?yàn)楹苡锌赡芩麄兊牡鞍踪|(zhì)攝入量遠(yuǎn)超過了他們需要的量，所以導(dǎo)致了這個(gè)“個(gè)性化的蛋白質(zhì)需求”可能并不重要挨务。我認(rèn)為個(gè)性化營養(yǎng)在某些情況下是十分重要的击你，包括某種天生的基因缺陷導(dǎo)致的代謝失常，或是某段時(shí)間缺乏某類食物的攝入谎柄，然而這些都是極端的情況丁侄。在正常情況下，當(dāng)我們談及食物的時(shí)候谷誓，通常是和他人一起進(jìn)食的绒障，具有社會(huì)屬性。如果我們更傾向于個(gè)性化營養(yǎng)捍歪，那么雖然我們可以為每個(gè)人建立一個(gè)完美的營養(yǎng)需求列表户辱，但是我們可能會(huì)失去膳食的社會(huì)屬性，由此一來將非常遺憾糙臼。我認(rèn)為我們需要花更多精力去了解個(gè)體之間的差異有多大庐镐，然后才能去更好判斷個(gè)性化營養(yǎng)是否真的有必要。由于我們的食品體系已經(jīng)供給了足夠的食物变逃，對(duì)一些營養(yǎng)素也進(jìn)行了人工加強(qiáng)必逆，在正常膳食情況下我們是否就已經(jīng)滿足了大量營養(yǎng)素的需求了呢？這是一個(gè)值得思考的問題揽乱。

7

In your opinion, what is the direction of nutrition research in the future? What will be the biggest challenge?

您怎么看未來營養(yǎng)研究的發(fā)展方向名眉？將來最大的挑戰(zhàn)是什么？

Alice H. Lichtenstein

博士

Conducting large-scale studies. We can conduct well-controlled feeding interventional studies and it'll answer a certain question, but it will have relatively low generalizability. We can do lots of analytical work on those studies and generate lots of data but it's still not going to make it more generalizable. I think the most impactful studies we've had in the field of nutrition have been large-scale intervention studies. A lot of people are doing a lot of work, trying to figure out creative ways of conducting those in a cost-effective manner so that we can really have highly generalizable results.

進(jìn)行大規(guī)模的研究凰棉。我們可以進(jìn)行嚴(yán)格控制的飲食干預(yù)研究來回答一個(gè)特定的問題损拢，可是它具有相對(duì)較低的普適性。雖然我們可以對(duì)這些研究做大量的數(shù)據(jù)分析撒犀，然而這個(gè)過程仍然不能使研究具有更大的普適性意義福压。我認(rèn)為我們?cè)跔I養(yǎng)學(xué)領(lǐng)域最具影響力的研究是“大規(guī)模”的干預(yù)研究』蛭瑁現(xiàn)在很多人都在做大量的工作荆姆，試圖找出創(chuàng)造性的方法在控制好成本收益的情況下，做出具有更大普適性的研究結(jié)論映凳。

8

For young scholars, what are the focuses of career development at early stage?

您認(rèn)為青年學(xué)者在研究生階段和早期研究階段分別應(yīng)該注意哪些能力的培養(yǎng)胆筒？

Alice H. Lichtenstein

博士

To gain as broad knowledge base as possible. You don't know what you're going to be doing in 5 years, 10 years or 20 years from now. I wouldn't have anticipated I was doing what I'm doing. I think the broader your knowledge base, the more flexibility you'll have later on, even though it entails more work. It may not make you more productive in the short term but it may impact future tremendously.

盡可能地拓寬知識(shí)面，因?yàn)槟悴恢滥銓⒃?年魏宽、10年或20年后會(huì)做什么腐泻。我在年輕的時(shí)候不會(huì)預(yù)料到我現(xiàn)在正在做的事情决乎。我認(rèn)為一個(gè)人的知識(shí)面越廣，那這個(gè)人以后事業(yè)的靈活性派桩、可能性就越大构诚。盡管這個(gè)過程會(huì)耗費(fèi)額外的精力，也可能不會(huì)讓你在短期內(nèi)見到收益铆惑，但它可能會(huì)對(duì)未來產(chǎn)生巨大的影響范嘱。

Special thanks to Dr. Huicui Meng from Cardiovascular Nutrition Laboratory at Tufts University for proofreading English-to-Mandarin translation.

特別鳴謝：

來自塔夫茨大學(xué)營養(yǎng)學(xué)院心血管營養(yǎng)實(shí)驗(yàn)室的孟薈萃博士提供的中英文校對(duì)工作