Ultra-processed food consumption is associated with increased risk of all-cause and cardiovascular mortality in the Moli-sani Study | Zendy

Marialaura Bonaccio | Zendy; Augusto Di Castelnuovo | Zendy; Simona Costanzo | Zendy; Amalia De Curtis | Zendy; Mariarosaria Persichillo | Zendy; Francesco Sofi | Zendy; Chiara Cerletti | Zendy; Maria Bendetta Donati | Zendy; Giovanni de Gaetano | Zendy; Licia Iacoviello | Zendy

Open Access

Ultra-processed food consumption is associated with increased risk of all-cause and cardiovascular mortality in the Moli-sani Study

Author(s) -

Marialaura Bonaccio,

Augusto Di Castelnuovo,

Simona Costanzo,

Amalia De Curtis,

Mariarosaria Persichillo,

Francesco Sofi,

Chiara Cerletti,

Maria Bendetta Donati,

Giovanni de Gaetano,

Licia Iacoviello

Publication year - 2020

Publication title -

american journal of clinical nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.608

H-Index - 336

eISSN - 1938-3207

pISSN - 0002-9165

DOI - 10.1093/ajcn/nqaa299

Subject(s) - consumption (sociology) , environmental health , medicine , food consumption , demography , cardiology , economics , agricultural economics , sociology , social science

Consumption of ultra-processed food (UPF) is gaining growing attention in relation to disease/mortality risk, but less is known on the main nutritional factors or biological mechanisms potentially underlying such associations.

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