González-Gil, Esther M.; Matta, Michèle; Morales Berstein, Fernanda; Cairat, Manon; Nicolas, Geneviève; Blanco, Jessica; Kliemann, Nathalie; Bertazzi Levy, Renata; Rauber, Fernanda; Jacobs, Inarie; Al Nahas, Aline; Cakmak, Emine Koc; Vamos, Eszter P.; Chang, Kiara; Yammine, Sahar G.; Millett, Christopher; Touvier, Mathilde; Matias Pinho, Maria Gabriela; Tsilidis, Konstantinos K.; Heath, Alicia K.; Lill, Christina M.; Pala, Valeria; Moreno-Iribas, Conchi; De Magistris, Maria Santucci; Dahm, Christina C.; Bock, Niels; Olsen, Anja; Tjønneland, Anne; van der Schouw, Yvonne T.; Amiano, Pilar; Jannasch, Franziska; Schulze, Matthias B.; Romana Mancini, Francesca; Marques, Chloé; Cadeau, Claire; Bonet, Catalina; Redondo-Sánchez, Daniel; Borch, Kristin Benjaminsen; Brustad, Magritt; Skeie, Guri; Humberto-Gómez, Jesús; Macciotta, Alessandra; Ferrari, Pietro; Dossus, Laure; Gunter, Marc J.; Huybrechts, Inge
(Elsevier, 2025-03)
Background: Ultra-processed food (UPF) consumption has been linked with higher risk of mortality. This multi-centre study investigated associations between food intake by degree of processing, using the Nova classification, ...