Consumption of ultra-processed foods and the incidence of hypertension: a cohort study-Reference-Cited by-同舟云学术

Consumption of ultra-processed foods and the incidence of hypertension: a cohort study

Published:2024 Issue: Volume: Page:
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Golzarand Mahdieh¹^ORCID,Moslehi Nazanin¹,Mirmiran Parvin¹²,Azizi Fereidoun³

Affiliation:

1. Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran

2. Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

3. Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Abstract

The incidence of hypertension (HTN) and consumption of ultra-processed foods are increasing worldwide.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D4FO03110E

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