Ultra-processed food consumption associates with higher cardiovascular risk in rheumatoid arthritis.

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作者： Fabiana Infante,Smaira ^[1] ; Bruna Caruso,Mazzolani ^[1] ; Tiago,Peçanha ^[1] ; Kamila Meireles,Dos Santos ^[1] ; Diego Augusto Nunes,Rezende ^[1] ; Maria Eugênia,Araujo ^[1] ; Karina,Bonfiglioli ^[2] ; Fernanda Baeza,Scagliusi ^[3] ; Fabiana Braga,Benatti ^[4] ; Ana Lúcia,de Sá Pinto ^[2] ; Fernanda Rodrigues,Lima ^[2] ; Rosa Maria R,Pereira ^[2] ; Hamilton,Roschel ^[1] ; Bruno,Gualano ^[5] ; Ana Jéssica,Pinto ^[6]

作者单位： Applied Physiology and Nutrition Research Group, Laboratory of Assessment and Conditioning in Rheumatology, Hospital das Clínicas HCFMUSP, Faculdade de Medicina FMUSP, Universidade de Sao Paulo, Av. Dr. Arnaldo, 455, Sao Paulo, SP, 01246-903, Brazil. ^[1] Rheumatology Division, Faculdade de Medicina FMUSP, Universidade de Sao Paulo, Av. Dr. Arnaldo, 455, Sao Paulo, SP, 05403-900, Brazil. ^[2] School of Public Health, Department of Nutrition, Universidade de Sao Paulo, Av. Dr. Arnaldo, 715, Sao Paulo, SP, 01246-904, Brazil. ^[3] School of Applied Sciences, State University of Campinas, R. Pedro Zaccaria, 1300, Limeira, SP, 13484-350, Brazil. ^[4] Applied Physiology and Nutrition Research Group, Laboratory of Assessment and Conditioning in Rheumatology, Hospital das Clínicas HCFMUSP, Faculdade de Medicina FMUSP, Universidade de Sao Paulo, Av. Dr. Arnaldo, 455, Sao Paulo, SP, 01246-903, Brazil. gualano@usp.br. ^[5] Food Research Center, University of São Paulo, R. do Lago, 250, São Paulo, SP, 05508-080, Brazil. gualano@usp.br. ^[6]

关键词 Cardiometabolic risk factors Diet NOVA classification Nutrition Ultra-processed food