Characterising percentage energy from ultra-processed foods by participant demographics, diet quality and diet cost: findings from the Seattle Obesity Study (SOS) III

Higher consumption of ‘ultra-processed’ (UP) foods has been linked to adverse health outcomes. The present paper aims to characterise percentage energy from UP foods by participant socio-economic status (SES), diet quality, self-reported food expenditure and energy-adjusted diet cost. Participants i...

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Detalles Bibliográficos
Autores principales: Gupta, Shilpi, Rose, Chelsea M., Buszkiewicz, James, Ko, Linda K., Mou, Jin, Cook, Andrea, Aggarwal, Anju, Drewnowski, Adam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Cambridge University Press 2021
Materias:
Full Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8340456/
https://www.ncbi.nlm.nih.gov/pubmed/33222702
http://dx.doi.org/10.1017/S0007114520004705

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8340456/
https://www.ncbi.nlm.nih.gov/pubmed/33222702
http://dx.doi.org/10.1017/S0007114520004705

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