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Contribution of highly industrially processed foods to the nutrient intakes and patterns of middle-aged populations in the European Prospective Investigation into Cancer and Nutrition study

Slimani, N. ; Deharveng, G. ; Southgate, D. A. T. ; Biessy, C. ; Chajes, V. ; van Bakel, M. M. E. ; Boutron-Ruault, M. C. ; McTaggart, A. ; Grioni, S. and Verkaik-Kloosterman, J. , et al. (2009) In European Journal of Clinical Nutrition 63(4s). p.206-225
Abstract
Objectives: To describe the contribution of highly processed foods to total diet, nutrient intakes and patterns among 27 redefined centres in the 10 countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC). Methods: Single 24-hour dietary recalls were collected from 36 034 individuals (aged 35-74 years) using a standardized computerized interview programme (EPIC-SOFT). Centre-specific mean food intakes (g/day) were computed according to their degree of food processing (that is, highly, moderately and non-processed foods) using a specifically designed classification system. The contribution (%) of highly processed foods to the centre mean intakes of diet and 26 nutrients (including energy) was... (More)
Objectives: To describe the contribution of highly processed foods to total diet, nutrient intakes and patterns among 27 redefined centres in the 10 countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC). Methods: Single 24-hour dietary recalls were collected from 36 034 individuals (aged 35-74 years) using a standardized computerized interview programme (EPIC-SOFT). Centre-specific mean food intakes (g/day) were computed according to their degree of food processing (that is, highly, moderately and non-processed foods) using a specifically designed classification system. The contribution (%) of highly processed foods to the centre mean intakes of diet and 26 nutrients (including energy) was estimated using a standardized nutrient database (ENDB). The effect of different possible confounders was also investigated. Results: Highly processed foods were an important source of the nutrients considered, contributing between 61% (Spain) and 78-79% (the Netherlands and Germany) of mean energy intakes. Only two nutrients, beta-carotene (34-46%) and vitamin C (28-36%), had a contribution from highly processed foods below 50% in Nordic countries, in Germany, the Netherlands and the United Kingdom, whereas for the other nutrients, the contribution varied from 50 to 91% (excluding alcohol). In southern countries (Greece, Spain, Italy and France), the overall contribution of highly processed foods to nutrient intakes was lower and consisted largely of staple or basic foods (for example, bread, pasta/rice, milk, vegetable oils), whereas highly processed foods such as crisp bread, breakfast cereals, margarine and other commercial foods contributed more in Nordic and central European centres. Conclusions: Highly industrially processed foods dominate diets and nutrient patterns in Nordic and central European countries. The greater variations observed within southern countries may reflect both a larger contribution of non/moderately processed staple foods along with a move from traditional to more industrialized dietary patterns. European Journal of Clinical Nutrition (2009) 63, S206-S225; doi: 10.1038/ejcn.2009.82 (Less)
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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
foods, industrial, processed foods, 24-h dietary recall, standardisation, EPIC-SOFT, nutrient patterns
in
European Journal of Clinical Nutrition
volume
63
issue
4s
pages
206 - 225
publisher
Nature Publishing Group
external identifiers
  • wos:000271470400012
  • scopus:70450192930
  • pmid:19888275
ISSN
1476-5640
DOI
10.1038/ejcn.2009.82
language
English
LU publication?
yes
id
84cc6a9a-a7b0-4d1b-b6f4-80ebafb3f225 (old id 1520592)
date added to LUP
2016-04-01 13:48:27
date last changed
2022-04-14 03:05:24
@article{84cc6a9a-a7b0-4d1b-b6f4-80ebafb3f225,
  abstract     = {{Objectives: To describe the contribution of highly processed foods to total diet, nutrient intakes and patterns among 27 redefined centres in the 10 countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC). Methods: Single 24-hour dietary recalls were collected from 36 034 individuals (aged 35-74 years) using a standardized computerized interview programme (EPIC-SOFT). Centre-specific mean food intakes (g/day) were computed according to their degree of food processing (that is, highly, moderately and non-processed foods) using a specifically designed classification system. The contribution (%) of highly processed foods to the centre mean intakes of diet and 26 nutrients (including energy) was estimated using a standardized nutrient database (ENDB). The effect of different possible confounders was also investigated. Results: Highly processed foods were an important source of the nutrients considered, contributing between 61% (Spain) and 78-79% (the Netherlands and Germany) of mean energy intakes. Only two nutrients, beta-carotene (34-46%) and vitamin C (28-36%), had a contribution from highly processed foods below 50% in Nordic countries, in Germany, the Netherlands and the United Kingdom, whereas for the other nutrients, the contribution varied from 50 to 91% (excluding alcohol). In southern countries (Greece, Spain, Italy and France), the overall contribution of highly processed foods to nutrient intakes was lower and consisted largely of staple or basic foods (for example, bread, pasta/rice, milk, vegetable oils), whereas highly processed foods such as crisp bread, breakfast cereals, margarine and other commercial foods contributed more in Nordic and central European centres. Conclusions: Highly industrially processed foods dominate diets and nutrient patterns in Nordic and central European countries. The greater variations observed within southern countries may reflect both a larger contribution of non/moderately processed staple foods along with a move from traditional to more industrialized dietary patterns. European Journal of Clinical Nutrition (2009) 63, S206-S225; doi: 10.1038/ejcn.2009.82}},
  author       = {{Slimani, N. and Deharveng, G. and Southgate, D. A. T. and Biessy, C. and Chajes, V. and van Bakel, M. M. E. and Boutron-Ruault, M. C. and McTaggart, A. and Grioni, S. and Verkaik-Kloosterman, J. and Huybrechts, I. and Amiano, P. and Jenab, M. and Vignat, J. and Bouckaert, K. and Casagrande, C. and Ferrari, P. and Zourna, P. and Trichopoulou, A. and Wirfält, Elisabet and Johansson, G. and Rohrmann, S. and Illner, A-K and Barricarte, A. and Rodriguez, L. and Touvier, M. and Niravong, M. and Mulligan, A. and Crowe, F. and Ocke, M. C. and van der Schouw, Y. T. and Bendinelli, B. and Lauria, C. and Brustad, M. and Hjartaker, A. and Tjonneland, A. and Jensen, A. M. and Riboli, E. and Bingham, S.}},
  issn         = {{1476-5640}},
  keywords     = {{foods; industrial; processed foods; 24-h dietary recall; standardisation; EPIC-SOFT; nutrient patterns}},
  language     = {{eng}},
  number       = {{4s}},
  pages        = {{206--225}},
  publisher    = {{Nature Publishing Group}},
  series       = {{European Journal of Clinical Nutrition}},
  title        = {{Contribution of highly industrially processed foods to the nutrient intakes and patterns of middle-aged populations in the European Prospective Investigation into Cancer and Nutrition study}},
  url          = {{http://dx.doi.org/10.1038/ejcn.2009.82}},
  doi          = {{10.1038/ejcn.2009.82}},
  volume       = {{63}},
  year         = {{2009}},
}