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Article Title
Exposure to Ultra-Processed Foods in a University Setting in Senegal: A Descriptive Cross-Sectional Study among Students at Gaston Berger University in 2026
Authored by
L. Togtoga
Department of Public Health and Social Medicine, Health Sciences Faculty, Gaston Berger University, Saint-Louis, Senegal.
M. Sylla
Department of Food Technologies, Faculty of Agronomic Sciences, Aquaculture and Food Technologies, Gaston Berger University, Saint-Louis, Senegal.
F. Pouye
Department of Public Health and Social Medicine, Health Sciences Faculty, Gaston Berger University, Saint-Louis, Senegal.
C. B. Leye
Department of Public Health and Social Medicine, Health Sciences Faculty, Gaston Berger University, Saint-Louis, Senegal.
I. T. Dieye
Department of Public Health and Social Medicine, Health Sciences Faculty, Gaston Berger University, Saint-Louis, Senegal.
A. Sall
Department of Public Health and Social Medicine, Health Sciences Faculty, Gaston Berger University, Saint-Louis, Senegal.
D. Ndao
Department of Public Health and Social Medicine, Health Sciences Faculty, Gaston Berger University, Saint-Louis, Senegal.
F. Sall
Department of Public Health and Social Medicine, Health Sciences Faculty, Gaston Berger University, Saint-Louis, Senegal.
M. Anne
Department of Public Health and Social Medicine, Health Sciences Faculty, Gaston Berger University, Saint-Louis, Senegal.
O. Thiam
Department of Maternal and Child Health, Health Sciences Faculty, Gaston Berger University, Saint-Louis, Senegal.
D. Doupa
Department of Basic and Investigative Sciences, Health Sciences Faculty, Gaston Berger University, Saint-Louis, Senegal.