Ultra-Processed Food Consumption and Hypertension Risk in the REGARDS Cohort Study.
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| Title: | Ultra-Processed Food Consumption and Hypertension Risk in the REGARDS Cohort Study. |
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| Authors: | Oladele CR; Department of Internal Medicine, Equity Research and Innovation Center, Yale School of Medicine, Yale University, New Haven, CT (C.R.O., S. Johnson, V.W.)., Khandpur N; Division of Human Nutrition and Health, Wageningen University, the Netherlands (N.K.)., Johnson S; Department of Internal Medicine, Equity Research and Innovation Center, Yale School of Medicine, Yale University, New Haven, CT (C.R.O., S. Johnson, V.W.)., Yuan Y; School of Public Health, University of Alabama at Birmingham (Y.Y., S. Judd)., Wambugu V; Department of Internal Medicine, Equity Research and Innovation Center, Yale School of Medicine, Yale University, New Haven, CT (C.R.O., S. Johnson, V.W.)., Plante TB; Larner College of Medicine, University of Vermont, Burlington (T.B.P.)., Lovasi GS; Dornsife School of Public Health, Urban Health Collaborative, Drexel University, Philadelphia, PA (G.S.L.)., Judd S; School of Public Health, University of Alabama at Birmingham (Y.Y., S. Judd). |
| Source: | Hypertension (Dallas, Tex. : 1979) [Hypertension] 2024 Dec; Vol. 81 (12), pp. 2520-2528. Date of Electronic Publication: 2024 Oct 17. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Lippincott, Williams & Wilkins Country of Publication: United States NLM ID: 7906255 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1524-4563 (Electronic) Linking ISSN: 0194911X NLM ISO Abbreviation: Hypertension Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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