Association of Ultraprocessed Food Consumption With Risk of Dementia
A Prospective Cohort Study
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Article Information
- Received December 27, 2021
- Accepted in final form May 5, 2022
- First Published July 27, 2022.
Article Versions
- Previous version (July 27, 2022 - 12:45).
- You are viewing the most recent version of this article.
Author Disclosures
- Huiping Li, PhD,
- Shu Li, PhD,
- Hongxi Yang, PhD,
- Yuan Zhang, PhD,
- Shunming Zhang, PhD,
- Yue Ma, PhD,
- Yabing Hou, PhD,
- Xinyu Zhang, PhD,
- Kaijun Niu, PhD,
- Yan Borné, PhD and
- Yaogang Wang, PhD
- Huiping Li, PhD,
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- Shu Li, PhD,
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- Hongxi Yang, PhD,
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- Yuan Zhang, PhD,
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- Shunming Zhang, PhD,
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- Yue Ma, PhD,
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- Yabing Hou, PhD,
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- Xinyu Zhang, PhD,
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- Kaijun Niu, PhD,
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- Yan Borné, PhD and
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- Yaogang Wang, PhD
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- From the School of Public Health (H.L., H.Y., Y.Z., S.Z., Y.M., Y.H., X.Z., K.N., Y.W.), Tianjin Medical University; School of Management (S.L.), Tianjin University of Traditional Chinese Medicine; and Department of Clinical Sciences in Malmö (Y.B.), Lund University, Sweden.
- Correspondence
Dr. Wang wangyg{at}tmu.edu.cn
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