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Nutrition and metabolism
Research
Ultra-processed foods and added sugars in the US diet: evidence from a nationally representative cross-sectional study

Authors

  • Eurídice Martínez Steele Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil Center for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil PubMed articlesGoogle scholar articles
  • Larissa Galastri Baraldi Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil Center for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil PubMed articlesGoogle scholar articles
  • Maria Laura da Costa Louzada Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil Center for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil PubMed articlesGoogle scholar articles
  • Jean-Claude Moubarac Center for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil PubMed articlesGoogle scholar articles
  • Dariush Mozaffarian Friedman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts, USA PubMed articlesGoogle scholar articles
  • Carlos Augusto Monteiro Department of Nutrition, School of Public Health, University of São Paulo, São Paulo, Brazil Center for Epidemiological Studies in Health and Nutrition, University of São Paulo, São Paulo, Brazil PubMed articlesGoogle scholar articles
  1. Correspondence to Dr Carlos Augusto Monteiro; carlosam{at}usp.br
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Citation

Martínez Steele E, Baraldi LG, Louzada MLDC, et al
Ultra-processed foods and added sugars in the US diet: evidence from a nationally representative cross-sectional study
BMJ Open 2016;6:e009892. doi: 10.1136/bmjopen-2015-009892

Publication history

  • Received September 3, 2015
  • Revised October 29, 2015
  • Accepted November 11, 2015
  • First published March 9, 2016.
Online issue publication 
June 29, 2021
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Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/ This 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/