Article Versions Notes

Lane MM, Lotfaliany M, Forbes M, Loughman A, Rocks T, O’Neil A, Machado P, Jacka FN, Hodge A, Marx W. Higher Ultra-Processed Food Consumption Is Associated with Greater High-Sensitivity C-Reactive Protein Concentration in Adults: Cross-Sectional Results from the Melbourne Collaborative Cohort Study. Nutrients. 2022; 14(16):3309. https://doi.org/10.3390/nu14163309

Lane, Melissa M., Mojtaba Lotfaliany, Malcolm Forbes, Amy Loughman, Tetyana Rocks, Adrienne O’Neil, Priscila Machado, Felice N. Jacka, Allison Hodge, and Wolfgang Marx. 2022. "Higher Ultra-Processed Food Consumption Is Associated with Greater High-Sensitivity C-Reactive Protein Concentration in Adults: Cross-Sectional Results from the Melbourne Collaborative Cohort Study" Nutrients 14, no. 16: 3309. https://doi.org/10.3390/nu14163309

Lane, M. M., Lotfaliany, M., Forbes, M., Loughman, A., Rocks, T., O’Neil, A., Machado, P., Jacka, F. N., Hodge, A., & Marx, W. (2022). Higher Ultra-Processed Food Consumption Is Associated with Greater High-Sensitivity C-Reactive Protein Concentration in Adults: Cross-Sectional Results from the Melbourne Collaborative Cohort Study. Nutrients, 14(16), 3309. https://doi.org/10.3390/nu14163309