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. 2021 Jul 21;8:647497. doi: 10.3389/fnut.2021.647497

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Copyright © 2021 López-Olmedo, Diez-Roux, Pérez-Ferrer, Prado-Galbarro, Riojas-Rodríguez, Rivera-Dommarco and Barrientos-Gutierrez.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Differences in the percentage (95% CIs) of contribution of types of high-energy ultra-processed foods to the total energy intake for each 0.5 mm annual decrease in rainfall (A) and for each 0.1°C annual increase in temperature (B) during the 5-year period prior to the survey, overall and by climate region. Values were obtained using multivariable multilevel linear regression models adjusted for climate region (overall models) sex, age group, educational level, and rainfall or temperature, as appropriate.