Consumption of Ultra-Processed Foods and Mortality: A National Prospective Cohort in Spain

Mayo Clinic Proceedings

Volumn 94, Issue 11, 2019, Pages 2178-2188

  Blanco Rojo, Ruth ^a   Sandoval Insausti, Helena ^b,c   López Garcia, Esther ^a,b   Graciani, Auxiliadora ^b   Ordovás, Jose M ^a,d,e   Banegas, Jose R ^b   Rodríguez Artalejo, Fernando ^a,b   Guallar Castillón, Pilar ^a,b,f  

^a CSIC   (Spain)

^b UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^c HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^d CENTRO NACIONAL DE INVESTIGACIONES CARDIOVASCULARES CNIC   (Spain)

^e TUFTS UNIVERSITY   (United States)

^f JOHNS HOPKINS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ALL CAUSE MORTALITY; ARTICLE; CALORIC INTAKE; COHORT ANALYSIS; CONTROLLED STUDY; DIET; DOSE RESPONSE; FEMALE; FOLLOW UP; HUMAN; MAJOR CLINICAL STUDY; MALE; MIDDLE AGED; MINIMALLY PROCESSED FOOD; MORTALITY RISK; NUTRITION POLICY; PROSPECTIVE STUDY; SPAIN; SPANIARD; THEORETICAL STUDY; ULTRA-PROCESSED FOOD; ADVERSE EVENT; CARDIOVASCULAR DISEASE; CAUSE OF DEATH; FAST FOOD; MORTALITY; NEOPLASM; NUTRITIONAL VALUE; RISK FACTOR;

ADULT; CARDIOVASCULAR DISEASES; CAUSE OF DEATH; COHORT STUDIES; DIET; FAST FOODS; FEMALE; HUMANS; MALE; MIDDLE AGED; MORTALITY; NEOPLASMS; NUTRITIVE VALUE; PROSPECTIVE STUDIES; RISK FACTORS; SPAIN;

EID: 85073566300     PISSN: 00256196     EISSN: 19425546     Source Type: Journal    
DOI: 10.1016/j.mayocp.2019.03.035     Document Type: Article

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