Ultra-processed food consumption and the risk of subclinical thyroid dysfunction: a prospective cohort study

Author:

Zhang Juanjuan1,Zhu Fan1,Cao Zhixia1,Rayamajhi Sabina1,Zhang Qing2,Liu Li2,Meng Ge13,Wu Hongmei1,Gu Yeqing4,Zhang Shunming1,Zhang Tingjing1,Wang Xuena1,Thapa Amrish1,Dong Jun1,Zheng Xiaoxi1,Zhang Xu1,Dong Xinrong1,Wang Xing2,Sun Shaomei2,Zhou Ming2,Jia Qiyu2,Song Kun2,Niu Kaijun12456ORCID

Affiliation:

1. Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China

2. Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China

3. Department of Toxicology and Sanitary Chemistry, School of Public Health, Tianjin Medical University, Tianjin, China

4. Nutrition and Radiation Epidemiology Research Center, Institute of Radiation Medicine, Chinese Academy of Medical Sciences & Peking Union Medical College, Tianjin, China

5. Tianjin Key Laboratory of Environment, Nutrition and Public Health, Tianjin, China

6. Center for International Collaborative Research on Environment, Nutrition and Public Health, Tianjin, China

Abstract

Prospective cohort studies linking ultra-processed foods (UPF) and subclinical thyroid dysfunction (SCTD) are limited, especially in Chinese adults.

Funder

National Natural Science Foundation of China

National Health Commission of the People's Republic of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

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