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Consumption of added fats and oils in the European Prospective Investigation into Cancer and Nutrition (EPIC) centres across 10 European countries as assessed by 24-hour dietary recalls

Linseisen, J; Bergstrom, E; Gafa, L; Gonzalez, CA; Thiebaut, A; Trichopoulou, A; Tumino, R; Sanchez, CN; Garcia, CM and Mattisson, Iréne LU , et al. (2002) In Public Health Nutrition 5(6B). p.1227-1242
Abstract
Objective: To evaluate the consumption of added fats and oils across the European centres and countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC). Design and setting: 24-Hour dietary recalls were collected by means of standardised computer-guided interviews in 27 redefined EPIC centres across 10 European countries. Subjects: From an initial number of 36 900 subjects, single dietary recalls from 22 924 women and 13 031 men in the age range of 35-74 years were included. Results: Mean daily intake of added fats and oils varied between 16.2 g (Varese, Italy) and 41.1 g (Malmo, Sweden) in women and between 24.7 g (Ragusa, Italy) and 66.0 g (Potsdam, Germany) in men. Total mean lipid intake by... (More)
Objective: To evaluate the consumption of added fats and oils across the European centres and countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC). Design and setting: 24-Hour dietary recalls were collected by means of standardised computer-guided interviews in 27 redefined EPIC centres across 10 European countries. Subjects: From an initial number of 36 900 subjects, single dietary recalls from 22 924 women and 13 031 men in the age range of 35-74 years were included. Results: Mean daily intake of added fats and oils varied between 16.2 g (Varese, Italy) and 41.1 g (Malmo, Sweden) in women and between 24.7 g (Ragusa, Italy) and 66.0 g (Potsdam, Germany) in men. Total mean lipid intake by consumption of added fats and oils, including those used for sauce preparation, ranged between 18.3 (Norway) and 37.2 g day(-1) (Greece) in women and 28.4 (Heidelberg, Germany) and 51.2 g day(-1) (Greece) in men. The Mediterranean EPIC centres with high olive oil consumption combined with low animal fat intake contrasted with the central and northern European centres where fewer vegetable oils, more animal fats and a high proportion of margarine were consumed. The consumption of added fats and oils of animal origin was highest in the German EPIC centres, followed by the French. The contribution of added fats and oils to total energy intake ranged from 8% in Norway to 22% in Greece. Conclusions: The results demonstrate a high variation in dietary intake of added fats Oil and oils in EPIC, providing a good opportunity to elucidate the role of dietary fats in cancer aetiology. (Less)
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Contribution to journal
publication status
published
subject
keywords
lipids, oil, fat, food intake, EPIC study, diet, 24-hour dietary, recall, Europe
in
Public Health Nutrition
volume
5
issue
6B
pages
1227 - 1242
publisher
Cambridge University Press
external identifiers
  • wos:000181402400009
  • pmid:12639229
  • scopus:0036923394
ISSN
1475-2727
DOI
10.1079/PHN2002401
language
English
LU publication?
yes
id
bdd7e39c-edc2-4024-9791-73a2178b7417 (old id 316620)
date added to LUP
2007-11-02 09:02:18
date last changed
2017-11-12 03:52:40
@article{bdd7e39c-edc2-4024-9791-73a2178b7417,
  abstract     = {Objective: To evaluate the consumption of added fats and oils across the European centres and countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC). Design and setting: 24-Hour dietary recalls were collected by means of standardised computer-guided interviews in 27 redefined EPIC centres across 10 European countries. Subjects: From an initial number of 36 900 subjects, single dietary recalls from 22 924 women and 13 031 men in the age range of 35-74 years were included. Results: Mean daily intake of added fats and oils varied between 16.2 g (Varese, Italy) and 41.1 g (Malmo, Sweden) in women and between 24.7 g (Ragusa, Italy) and 66.0 g (Potsdam, Germany) in men. Total mean lipid intake by consumption of added fats and oils, including those used for sauce preparation, ranged between 18.3 (Norway) and 37.2 g day(-1) (Greece) in women and 28.4 (Heidelberg, Germany) and 51.2 g day(-1) (Greece) in men. The Mediterranean EPIC centres with high olive oil consumption combined with low animal fat intake contrasted with the central and northern European centres where fewer vegetable oils, more animal fats and a high proportion of margarine were consumed. The consumption of added fats and oils of animal origin was highest in the German EPIC centres, followed by the French. The contribution of added fats and oils to total energy intake ranged from 8% in Norway to 22% in Greece. Conclusions: The results demonstrate a high variation in dietary intake of added fats Oil and oils in EPIC, providing a good opportunity to elucidate the role of dietary fats in cancer aetiology.},
  author       = {Linseisen, J and Bergstrom, E and Gafa, L and Gonzalez, CA and Thiebaut, A and Trichopoulou, A and Tumino, R and Sanchez, CN and Garcia, CM and Mattisson, Iréne and Nilsson, S and Welch, A and Spencer, EA and Overvad, K and Tjonneland, A and Clavel-Chapelon, F and Kesse, E and Miller, AB and Schulz, M and Botsi, K and Naska, A and Sieri, S and Sacerdote, C and Ocke, MC and Peeters, PHM and Skeie, G and Engeset, D and Charrondiere, UR and Slimani, N},
  issn         = {1475-2727},
  keyword      = {lipids,oil,fat,food intake,EPIC study,diet,24-hour dietary,recall,Europe},
  language     = {eng},
  number       = {6B},
  pages        = {1227--1242},
  publisher    = {Cambridge University Press},
  series       = {Public Health Nutrition},
  title        = {Consumption of added fats and oils in the European Prospective Investigation into Cancer and Nutrition (EPIC) centres across 10 European countries as assessed by 24-hour dietary recalls},
  url          = {http://dx.doi.org/10.1079/PHN2002401},
  volume       = {5},
  year         = {2002},
}