Ultra-Processed Foods and Cardiovascular Disease Prevention

Menada Gardalini, Teresa Filipponi, Tatiana Bolgeo, Roberta Di Matteo, Linda G. Park, Diana-Lyn Baptiste

Open source

DOI: 10.1097/jcn.0000000000001389
Published: 2026-09-01
Container: Journal of Cardiovascular Nursing
Publisher: Ovid Technologies (Wolters Kluwer Health)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1097/jcn.0000000000001389,
  title = {Ultra-Processed Foods and Cardiovascular Disease Prevention},
  author = {Menada Gardalini and Teresa Filipponi and Tatiana Bolgeo and Roberta Di Matteo and Linda G. Park and Diana-Lyn Baptiste},
  year = {2026},
  journal = {Journal of Cardiovascular Nursing},
  doi = {10.1097/jcn.0000000000001389},
  url = {https://doi.org/10.1097/jcn.0000000000001389}
}

RIS

TY  - JOUR
TI  - Ultra-Processed Foods and Cardiovascular Disease Prevention
AU  - Menada Gardalini
AU  - Teresa Filipponi
AU  - Tatiana Bolgeo
AU  - Roberta Di Matteo
AU  - Linda G. Park
AU  - Diana-Lyn Baptiste
PY  - 2026
JO  - Journal of Cardiovascular Nursing
DO  - 10.1097/jcn.0000000000001389
UR  - https://doi.org/10.1097/jcn.0000000000001389
ER  -

APA

Gardalini, M., Filipponi, T., Bolgeo, T., Matteo, R. D., Park, L. G., & Baptiste, D. (2026). Ultra-Processed Foods and Cardiovascular Disease Prevention. Journal of Cardiovascular Nursing. https://doi.org/10.1097/jcn.0000000000001389

Source records

crossref · retrieved 2026-09-26T21:26:34.942Z