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Cooking of meat and fish in Europe - results from the European Prospective Investigation into Cancer and Nutrition (EPIC)

Rohrmann, S; Linseisen, J; Becker, N; Norat, T; Sinha, R; Skeie, G; Lund, E; Martinez, C; Barricarte, A and Mattisson, Iréne LU , et al. (2002) In European Journal of Clinical Nutrition 56(12). p.1216-1230
Abstract
Objectives: There is epidemiologic evidence that the consumption of fried, grilled or barbecued meat and fish that are well-done or browned may be associated with an increased cancer risk. These high-temperature cooking methods are thought to be surrogates for mutagens and carcinogens produced in meat and fish, eg heterocyclic amines or polycyclic hydrocarbons. Since data on food cooking methods are scarce, the aim of this study was to describe the variation in meat and fish cooking methods in different parts of Europe. Design: Using a standardized 24 h recall from a sub-sample of the EPIC cohort (35 644 persons, 35-75 y old), mean daily intake of meat and fish prepared by different cooking methods and the relative contribution of the... (More)
Objectives: There is epidemiologic evidence that the consumption of fried, grilled or barbecued meat and fish that are well-done or browned may be associated with an increased cancer risk. These high-temperature cooking methods are thought to be surrogates for mutagens and carcinogens produced in meat and fish, eg heterocyclic amines or polycyclic hydrocarbons. Since data on food cooking methods are scarce, the aim of this study was to describe the variation in meat and fish cooking methods in different parts of Europe. Design: Using a standardized 24 h recall from a sub-sample of the EPIC cohort (35 644 persons, 35-75 y old), mean daily intake of meat and fish prepared by different cooking methods and the relative contribution of the cooking methods to the overall cooking of meat and fish was calculated. Results: Whereas frying was more often noted in northern Europe, roasting and stir frying were more often used in the south. Concerning high-temperature cooking methods, their frequency of application varies between 15% in the EPIC cohort of North-Italy and 49% in the cohort of The Netherlands. Average consumption of fried, grilled and barbecued meat and fish ranges from a low of 12 g/day in the centres in southern Spain to a high of 91 g/day in northern Spain. Conclusion: High variation in both the kind of meat/fish consumed as well as its cooking methods is observed within EPIC. In order to use this variation for the evaluation of the impact of cooking methods on cancer risk, a questionnaire on meat and fish cooking methods is being developed and could be applied in the whole EPIC cohort. (Less)
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publication status
published
subject
keywords
cooking methods, fish, EPIC, meat, 24 h recall
in
European Journal of Clinical Nutrition
volume
56
issue
12
pages
1216 - 1230
publisher
Nature Publishing Group
external identifiers
  • wos:000180572400009
  • pmid:12494307
  • scopus:0036968492
ISSN
1476-5640
DOI
10.1038/sj.ejcn.1601494
language
English
LU publication?
yes
id
a60e2505-0033-458e-b4af-e00e2c5a57ab (old id 319568)
date added to LUP
2007-11-09 08:49:20
date last changed
2017-09-03 04:37:40
@article{a60e2505-0033-458e-b4af-e00e2c5a57ab,
  abstract     = {Objectives: There is epidemiologic evidence that the consumption of fried, grilled or barbecued meat and fish that are well-done or browned may be associated with an increased cancer risk. These high-temperature cooking methods are thought to be surrogates for mutagens and carcinogens produced in meat and fish, eg heterocyclic amines or polycyclic hydrocarbons. Since data on food cooking methods are scarce, the aim of this study was to describe the variation in meat and fish cooking methods in different parts of Europe. Design: Using a standardized 24 h recall from a sub-sample of the EPIC cohort (35 644 persons, 35-75 y old), mean daily intake of meat and fish prepared by different cooking methods and the relative contribution of the cooking methods to the overall cooking of meat and fish was calculated. Results: Whereas frying was more often noted in northern Europe, roasting and stir frying were more often used in the south. Concerning high-temperature cooking methods, their frequency of application varies between 15% in the EPIC cohort of North-Italy and 49% in the cohort of The Netherlands. Average consumption of fried, grilled and barbecued meat and fish ranges from a low of 12 g/day in the centres in southern Spain to a high of 91 g/day in northern Spain. Conclusion: High variation in both the kind of meat/fish consumed as well as its cooking methods is observed within EPIC. In order to use this variation for the evaluation of the impact of cooking methods on cancer risk, a questionnaire on meat and fish cooking methods is being developed and could be applied in the whole EPIC cohort.},
  author       = {Rohrmann, S and Linseisen, J and Becker, N and Norat, T and Sinha, R and Skeie, G and Lund, E and Martinez, C and Barricarte, A and Mattisson, Iréne and Berglund, G and Welch, A and Davey, G and Overvad, K and Tjonneland, A and Clavel-Chapelon, F and Kesse, E and Lotze, G and Klipstein-Grobusch, K and Vasilopoulou, E and Polychronopoulos, E and Pala, V and Celentano, E and Bueno-de-Mesquita, HB and Peeters, PHM and Riboli, E and Slimani, N},
  issn         = {1476-5640},
  keyword      = {cooking methods,fish,EPIC,meat,24 h recall},
  language     = {eng},
  number       = {12},
  pages        = {1216--1230},
  publisher    = {Nature Publishing Group},
  series       = {European Journal of Clinical Nutrition},
  title        = {Cooking of meat and fish in Europe - results from the European Prospective Investigation into Cancer and Nutrition (EPIC)},
  url          = {http://dx.doi.org/10.1038/sj.ejcn.1601494},
  volume       = {56},
  year         = {2002},
}