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Ecological-Level Associations Between Highly Processed Food Intakes and Plasma Phospholipid Elaidic Acid Concentrations: Results From a Cross-Sectional Study Within the European Prospective Investigation Into Cancer and Nutrition (EPIC)

Chajes, Veronique; Biessy, Carine; Byrnes, Graham; Deharveng, Genevieve; Saadatian-Elahi, Mitra; Jenab, Mazda; Peeters, Petra H. M.; Ocke, Marga; Bueno-de-Mesquita, H. Bas and Johansson, Ingegerd, et al. (2011) In Nutrition and Cancer 63(8). p.1235-1250
Abstract
Elaidic acid is the main unnatural trans fatty acid isomer occurring during partial hydrogenation of vegetable oils used as ingredients for the formulation of processed foods. The main objective is to assess associations between processed food intakes and plasma phospholipid elaidic acid concentrations within the European Prospective Investigation into Cancer and Nutrition study. A cross-sectional study was used to determine fatty acid profiles in 3,003 subjects from 16 centers. Single 24-h dietary recalls (24-HDR) were collected using a standardized computerized interview program. Food intakes were computed according to their degree of processing (moderately/nonprocessed foods, processed staple foods, highly processed foods). Adjusted... (More)
Elaidic acid is the main unnatural trans fatty acid isomer occurring during partial hydrogenation of vegetable oils used as ingredients for the formulation of processed foods. The main objective is to assess associations between processed food intakes and plasma phospholipid elaidic acid concentrations within the European Prospective Investigation into Cancer and Nutrition study. A cross-sectional study was used to determine fatty acid profiles in 3,003 subjects from 16 centers. Single 24-h dietary recalls (24-HDR) were collected using a standardized computerized interview program. Food intakes were computed according to their degree of processing (moderately/nonprocessed foods, processed staple foods, highly processed foods). Adjusted ecological and individual correlations were calculated between processed food intakes and plasma elaidic acid levels. At the population level, mean intakes of highly processed foods were strongly correlated with mean levels of plasma elaidic acid in men (P = 0.0016) and in women (P = 0.0012). At the individual level, these associations remained but at a much lower level in men (r = 0.08, P = 0.006) and in women (r = 0.09, P = 0.0001). The use of an averaged 24-HDR measure of highly processed food intakes is adequate for predicting mean levels of plasma elaidic acid among European populations. (Less)
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Nutrition and Cancer
volume
63
issue
8
pages
1235 - 1250
publisher
Lawrence Erlbaum Associates
external identifiers
  • wos:000299396600009
  • scopus:84857346534
ISSN
1532-7914
DOI
10.1080/01635581.2011.617530
language
English
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yes
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58fbaed3-28fa-4f6f-90f3-33bc44240a5c (old id 2493983)
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2012-05-08 08:23:07
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@article{58fbaed3-28fa-4f6f-90f3-33bc44240a5c,
  abstract     = {Elaidic acid is the main unnatural trans fatty acid isomer occurring during partial hydrogenation of vegetable oils used as ingredients for the formulation of processed foods. The main objective is to assess associations between processed food intakes and plasma phospholipid elaidic acid concentrations within the European Prospective Investigation into Cancer and Nutrition study. A cross-sectional study was used to determine fatty acid profiles in 3,003 subjects from 16 centers. Single 24-h dietary recalls (24-HDR) were collected using a standardized computerized interview program. Food intakes were computed according to their degree of processing (moderately/nonprocessed foods, processed staple foods, highly processed foods). Adjusted ecological and individual correlations were calculated between processed food intakes and plasma elaidic acid levels. At the population level, mean intakes of highly processed foods were strongly correlated with mean levels of plasma elaidic acid in men (P = 0.0016) and in women (P = 0.0012). At the individual level, these associations remained but at a much lower level in men (r = 0.08, P = 0.006) and in women (r = 0.09, P = 0.0001). The use of an averaged 24-HDR measure of highly processed food intakes is adequate for predicting mean levels of plasma elaidic acid among European populations.},
  author       = {Chajes, Veronique and Biessy, Carine and Byrnes, Graham and Deharveng, Genevieve and Saadatian-Elahi, Mitra and Jenab, Mazda and Peeters, Petra H. M. and Ocke, Marga and Bueno-de-Mesquita, H. Bas and Johansson, Ingegerd and Hallmans, Goran and Manjer, Jonas and Wirfält, Elisabet and Jakszyn, Paula and Gonzalez, Carlos A. and Huerta, Jose-Maria and Martinez, Carmen and Amiano, Pilar and Rodriguez Suarez, Laudina and Ardanaz, Eva and Tjonneland, Anne and Halkjaer, Jytte and Overvad, Kim and Jakobsen, Marianne Uhre and Berrino, Franco and Pala, Valeria and Palli, Domenico and Tumino, Rosario and Vineis, Paolo and de Magistris, Maria Santucci and Spencer, Elisabeth A. and Crowe, Francesca L. and Bingham, Sheila and Khaw, Kay-Tee and Linseisen, Jakob and Rohrmann, Sabine and Boeing, Heiner and Noeethlings, Ute and Olsen, Karina Standahl and Skeie, Guri and Lund, Eiliv and Trichopoulou, Antonia and Zilis, Dimosthenis and Oustoglou, Erifili and Clavel-Chapelon, Francoise and Riboli, Elio and Slimani, Nadia},
  issn         = {1532-7914},
  language     = {eng},
  number       = {8},
  pages        = {1235--1250},
  publisher    = {Lawrence Erlbaum Associates},
  series       = {Nutrition and Cancer},
  title        = {Ecological-Level Associations Between Highly Processed Food Intakes and Plasma Phospholipid Elaidic Acid Concentrations: Results From a Cross-Sectional Study Within the European Prospective Investigation Into Cancer and Nutrition (EPIC)},
  url          = {http://dx.doi.org/10.1080/01635581.2011.617530},
  volume       = {63},
  year         = {2011},
}