González-Gil, Esther-M; Matta, Michele; Morales-Berstein, Fernanda; Cairat, Manon; Nicolás, Genevieve; Blanco, Jessica; Kliemann, Nathalie; Levy, Renata-Bertazzi; Rauber, Fernanda; Jacobs, Inarie; Al-Nahas, Aline; Cakmak, Emine-Koc; Vamos, Eszter-P; Chang, Kiara; Yammine, Sahar-G; Millett, Christopher; Touvier, Mathilde; Matias-Pinho, María-Gabriela; Tsilidis, Konstantinos-K; Heath, Alicia-K; Lill, Christina-M; Pala, Valeria; Moreno-Iribas, Conchi; De-Magistris, María-Santucci; Dahm, Christina-C; Bock, Niels; Olsen, Anja; Tjonneland, Anne; van-der-Schouw, Yvonne-T; Amiano, Pilar; Jannasch, Franziska; Schulze, Matthias-B; Mancini, Francesca-Romana; Marques, Chloe; Cadeau, Claire; Bonet, Catalina; Redondo-Sánchez, Daniel; Borch, Kristin-Benjaminsen; Brustad, Magritt; Skeie, Guri; Gómez-Gómez, Jesús-Humberto; 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, ...