Mathew D Sorensen, Ryan S Hsi, Thomas Chi, Nawar Shara, Jean Wactawski-Wende, Arnold J Kahn, Hong Wang, Lifang Hou, Marshall L Stoller
Division of Urology, Department of Veterans Affairs Medical Center, and Department of Urology, Urological Research Outcomes Collaboration, University of Washington School of Medicine, Seattle, Washington. Electronic address: mathews@uw.edu. Department of Urology, University of Washington School of Medicine, Seattle, Washington. Department of Urology, University of California, San Francisco, San Francisco, California. Department of Biostatistics and Epidemiology, Georgetown University, MedStar Health Research Institute, Hyattsville, Maryland. Department of Social and Preventive Medicine, University of Buffalo, Buffalo, New York. San Francisco Coordinating Center, California Pacific Medical Center Research Institute, San Francisco, California. Department of Preventive Medicine, Northwestern University, Chicago, Illinois.
Preference for ultra-processed foods may promote the development of several chronic diseases, including obesity, hypertension, diabetes, and dyslipidemia.
Marilena Vitale, Giuseppina Costabile, Roberta Testa, Giovanna D'Abbronzo, Immacolata Cristina Nettore, Paolo Emidio Macchia, Rosalba Giacco
Department of Clinical Medicine and Surgery, Diabetes, Nutrition and Metabolism Unit, Federico II University of Naples, Italy. Electronic address: marilena.vitale@unina.it. Department of Clinical Medicine and Surgery, Diabetes, Nutrition and Metabolism Unit, Federico II University of Naples, Italy. Department of Clinical Medicine and Surgery, Federico II University of Naples, Italy. Department of Clinical Medicine and Surgery, Diabetes, Nutrition and Metabolism Unit, Federico II University of Naples, Italy; Institute of Food Sciences, National Research Council, Avellino, Italy.
Milena Nardocci, Jane Y Polsky, Jean-Claude Moubarac
TRANSNUT (WHO Collaborating Centre on Nutrition Changes and Development), Département de nutrition, Faculté de Médecine, Université de Montréal, Montréal, QC, Canada. milena.nardocci.fusco@umontreal.ca. MAP Centre for Urban Health Solutions, Li Ka Shing Knowledge Institute, St. Michael's Hospital, Toronto, ON, Canada. TRANSNUT (WHO Collaborating Centre on Nutrition Changes and Development), Département de nutrition, Faculté de Médecine, Université de Montréal, Montréal, QC, Canada. Centre de Recherche en Santé Publique, Université de Montréal et CIUSS du Centre-Sud-de-l'île-de-Montréal, Montréal, QC, Canada.
Sylva M Schaefer, Anna Kaiser, Gerrit Eichner, Mathias Fasshauer
Institute of Nutritional Science, Justus-Liebig University of Giessen, 35390, Giessen, Germany. sylva.schaefer@ernaehrung.uni-giessen.de. Institute of Nutritional Science, Justus-Liebig University of Giessen, 35390, Giessen, Germany. Mathematical Institute, Justus-Liebig University of Giessen, Giessen, Germany. Center for Sustainable Food Systems, Justus-Liebig University of Giessen, Giessen, Germany. Contributed equally.
Stephanie K Nishi, Nadine Khoury, Cristina Valle Hita, Andreea Zurbau, Jordi Salas-Salvadó, Nancy Babio
Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Unitat de Nutrició Humana, Grup Alimentació, Nutrició, Desenvolupament i Salut Mental, 43201 Reus, Spain. Institut d'Investigació Pere Virgili (IISPV), Carrer Dr. Mallafré Guasch, 4, 43007 Tarragona, Spain. Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain. Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification Center, St. Michael's Hospital, Toronto, ON M5C 2T2, Canada. Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada.
Felipe Mendes Delpino, Lílian Munhoz Figueiredo, Renata Moraes Bielemann, Bruna Gonçalves Cordeiro da Silva, Francine Silva Dos Santos, Gicele Costa Mintem, Thaynã Ramos Flores, Ricardo Alexandre Arcêncio, Bruno Pereira Nunes
Postgraduate Program in Nursing, Federal University of Pelotas, Pelotas, Rio Grande do Sul, Brazil. Postgraduate Program in Public Health Nursing, University of São Paulo, Ribeirão Preto, Brazil. Faculty of Nursing, Federal University of Pelotas, Pelotas, Rio Grande do Sul, Brazil. Postgraduate Program in Nutrition and Food, Faculty of Nutrition, Federal University of Pelotas, Pelotas, Brazil. Postgraduate Program in Epidemiology, Federal University of Pelotas, Pelotas, Brazil. Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil. Center for Epidemiological Research in Nutrition and Health, University of São Paulo, São Paulo, Brazil.
Université Paris-Saclay, UVSQ, Inserm, Centre for Epidemiology and Population Health (U1018), Exposome and Heredity Team, Gustave Roussy, F-94805, Villejuif, France. Department of Statistics, Computer Science, Applications "G. Parenti," University of Florence, Florence, Italy.
Followers of diets that promote the consumption of processed and unprocessed red meat may have a high tendency to suffer from stroke, heart failure, coronary heart disease, gestational diabetes, and type 2 diabetes mellitus.
Wenming Shi, Xin Huang, C Mary Schooling, Jie V Zhao
School of Public Health, Li Ka Shing Faculty of Medicine, The University of Hong Kong, 7 Sassoon Road, Southern District, Hong Kong SAR, China. School of Public Health and Health Policy, City University of New York, 55 W 125th St, New York, NY 10027, USA.
Sticking to a diet high in red and processed meat may drive up an individual's chances of developing and dying from chronic diseases, such as stroke, hypertension, heart failure, coronary heart disease (CHD), and type 2 diabetes mellitus.
Xingxia Zhang, Shiqi Liang, Xinrong Chen, Jie Yang, Yong Zhou, Liang Du, Ka Li
West China Hospital, Sichuan University, Chengdu, People's Republic of China. West China School of Nursing, Sichuan University, Chengdu610041, People's Republic of China. Department of Gastrointestinal Surgery, West China Hospital, Sichuan University, Chengdu, People's Republic of China. Chinese Evidence-based Medicine/Cochrane Center, Chengdu, People's Republic of China.
The probability of suffering from deaths arising from ischemic heart disease may be high among individuals, especially men, who enjoy consuming processed and unprocessed red meat.
Luisa Schertel Cassiano, Marco A Peres, Janaína V S Motta, Flávio F Demarco, Bernardo L Horta, Cecilia C Ribeiro, Gustavo G Nascimento
Section for Periodontology, Department of Dentistry and Oral Health, Aarhus University, 8000 Aarhus, Denmark. National Dental Research Institute Singapore, National Dental Centre Singapore, Singapore 168938, Singapore. Oral Health ACP, Health Services and Systems Research Programme, Duke-NUS Medical School, Singapore 168938, Singapore. Graduate Program in Epidemiology, Federal University of Pelotas, Pelotas 96020-220, Brazil. Graduate Program in Dentistry, School of Dentistry, Federal University of Pelotas, Pelotas 96015-560, Brazil. Department of Dentistry II, Federal University of Maranhão, São Luis 65085-580, Brazil.
To Promote and Encourage the Prevention and Reversal of Disease Through Personal Implementation of Practical Lifestyle Measures by Providing Starch-Smart® Health Education!
