A. Sall

Exposure to Ultra-Processed Foods in a University Setting in Senegal: A Descriptive Cross-Sectional Study among Students at Gaston Berger University in 2026

L. Togtoga, M. Sylla, F. Pouye, C. B. Leye, I. T. Dieye, A. Sall, D. Ndao, F. Sall, M. Anne, O. Thiam & D. Doupa · Asian Journal of Food Research and Nutrition · 2026

Introduction: The ongoing nutrition transition in sub-Saharan Africa is accompanied by increasing penetration of ultra-processed foods (UPFs), which is particularly concerning among young adults in university settings. However, evidence on UPF exposure in the Senegalese context r...