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dc.creatorRico-Campà, A. (Anais)-
dc.creatorMartinez-Gonzalez, M.A. (Miguel Ángel)-
dc.creatorÁlvarez-Álvarez, I. (Ismael)-
dc.creatorRaquel-
dc.creatorFuente-Arrillaga, C. (Carmen) de la-
dc.creatorGómez-Donoso, C. (Clara)-
dc.creatorBes-Rastrollo, M. (Maira)-
dc.date.accessioned2022-06-28T09:49:13Z-
dc.date.available2022-06-28T09:49:13Z-
dc.date.issued2019-
dc.identifier.citationRico-Campà, A. (Anais); Martinez-Gonzalez, M. A. (Miguel Ángel); Álvarez-Álvarez, I. (Ismael); et al. "Association between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort study". BMJ. 365, 2019, l1949es
dc.identifier.issn0959-8138-
dc.identifier.urihttps://hdl.handle.net/10171/63707-
dc.description.abstractOBJECTIVE To evaluate the association between consumption of ultra-processed foods and all cause mortality. DESIGN Prospective cohort study. SETTING Seguimiento Universidad de Navarra (SUN) cohort of university graduates, Spain 1999-2018. PARTICIPANTS 19899 participants (12113 women and 7786 men) aged 20-91 years followed-up every two years between December 1999 and February 2014 for food and drink consumption, classified according to the degree of processing by the NOVA classification, and evaluated through a validated 136 item food frequency questionnaire. MAIN OUTCOME MEASURE Association between consumption of energy adjusted ultra-processed foods categorised into quarters (low, low-medium, medium-high, and high consumption) and all cause mortality, using multivariable Cox proportional hazard models. RESULTS 335 deaths occurred during 200432 persons years of follow-up. Participants in the highest quarter (high consumption) of ultra-processed foods consumption had a higher hazard for all cause mortality compared with those in the lowest quarter (multivariable adjusted hazard ratio 1.62, 95% confidence interval 1.13 to 2.33) with a significant dose-response relation (P for linear trend=0.005). For each additional serving of ultra-processed foods, all cause mortality relatively increased by 18% (adjusted hazard ratio 1.18, 95% confidence interval 1.05 to 1.33). CONCLUSIONS A higher consumption of ultra-processed foods (>4 servings daily) was independently associated with a 62% relatively increased hazard for all cause mortality. For each additional serving of ultraprocessed food, all cause mortality increased by 18%.es_ES
dc.description.sponsorshipThe SUN Project is supported by the Spanish GovernmentInstituto de Salud Carlos III, and the European Regional Development Fund (FEDER) (RD 06/0045, PI14/01798, PI14/01764, PI17/01795), Navarra Regional Government, and the University of Navarra. The funding sources had no role in the design, execution, analyses, and interpretation of the data or decision to submit the results of this studyes_ES
dc.language.isoenges_ES
dc.publisherBMJes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.subjectUltra-processed foodses_ES
dc.subjectConsumptiones_ES
dc.subjectCause mortalityes_ES
dc.subjectNOVA classificationes_ES
dc.titleAssociation between consumption of ultra-processed foods and all cause mortality: SUN prospective cohort studyes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.description.noteThis is an Open Access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/ by-nc/4.0/.es_ES
dc.identifier.doi10.1136/bmj.l1949-
dadun.citation.publicationNameBMJes_ES
dadun.citation.startingPagel1949es_ES
dadun.citation.volume365es_ES

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