Ultra-Processed Food Consumption as a Risk Factor for Gastrointestinal Cancer and Other Causes of Mortality in Southern Italy: A Competing Risk Approach.

Details by cause are shown in Table 2 , Model 2: for Gastrointestinal Cancer, a statistically significant effect was found for Q2 (SHR 1.65, 95% CI: 1.01; 2.71) and highly significant for Q4 (SHR 3.14 95% CI: 1.56; 6.32) when compared with the lowest quartile, while for other cancers, a SHR 1.61 (95% CI 1.03; 2.54) was observed for Q3.

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For all causes of mortality, a clear trend of risk curves is observed in Figure 2 , with the lowest risk related to the first quartile.

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