Food Consumption by Degree of Food Processing and Risk of Type 2 Diabetes Mellitus: a Prospective Cohort Analysis of the European Prospective Investigation into Cancer and Nutrition (EPIC) Samuel J. Dicken , Christina C. Dahm , Daniel B. Ibsen , Anja Olsen , Anne Tjonneland , Mariem Louati-Hajji , Claire Cadeau , Chloe Marques , Matthias B. Schulze , Franziska Jannasch , Ivan Baldassari , Luca Manfredi , Maria Santucci de Magistris , Maria-Jose Sanchez , Carlota Castro-Espin , Daniel Rodriguez Palacios , Pilar Amiano , Marcela Guevara , Yvonne T. van der Schouw , Jolanda M. A. Boer , W. M. Monique Verschuren , Stephen J. Sharp , Nita G. Forouhi , Nicholas J. Wareham , Eszter P. Vamos , Kiara Chang , Paolo Vineis , Alicia K. Heath , Marc J. Gunter , Genevieve Nicolas , Elisabete Weiderpass , Inge Huybrechts , Rachel L. Batterham LANCET REGIONAL HEALTH-EUROPE（2024）
Key words
Ultra-processed food, Food processing, Type 2 diabetes mellitus, Nova classification, Europe, Diet
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