https://www.selleckchem.com/pr....oducts/3-methyladeni
70; 95% CI, 1.23-2.35; P = .0008). Among different UPF subgroups, ultra-processed breads and breakfast foods; frozen or shelf-stable ready-to-eat/heat meals; and sauces, cheeses, spreads, and gravies showed the strongest positive associations with CD risk (HR per 1 standard deviation increase in intake, 1.18 [95% CI, 1.07-1.29], 1.11 [95% CI, 1.01-1.22], and 1.14 [95% CI, 1.02-1.27], respectively). There was no consistent association between UPF intake and UC risk. Higher UPF intake was associated with an increased risk of incid
Mi piace
Commento
Condividi
