Ultra-Processed Food Consumption and Hypertension Risk in the REGARDS Cohort Study
This study demonstrated that high consumption of UPF is associated with increased hypertension risk. Further research is warranted to better understand differences in the intakes of UPF subgroups that may underpin the racial differences in hypertension incidence observed with different UPF metrics.
Authors
- Spencer Johnson
- Timothy B. Plante (ORCID: https://orcid.org/0000-0001-9992-9597)
- Carol Oladele (ORCID: https://orcid.org/0000-0002-1154-8974)
- Neha Khandpur (ORCID: https://orcid.org/0000-0002-4766-8361)
- Gina S. Lovasi (ORCID: https://orcid.org/0000-0003-2613-9599)
- Suzanne E. Judd (ORCID: https://orcid.org/0000-0001-7594-6587)
- Vivien Wambugu (ORCID: https://orcid.org/0009-0003-9709-1921)
- Ya Yuan (ORCID: https://orcid.org/0000-0002-2384-5888)
Institutions
- University of Vermont (US)
- University of Alabama at Birmingham (US)
- Yale University (US)
- Drexel University (US)
- Wageningen University & Research (NL)
Publication Details
- Journal
- Hypertension
- Published
- 2024-10-17
- DOI
- https://doi.org/10.1161/hypertensionaha.123.22341
- Citations
- 13
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 7.06
Funders
- National Institutes of Health
- National Heart, Lung, and Blood Institute