Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk – results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC)

Public Health Nutrition

Antonia Trichopoulou¹  Dagrun Engeset¹  Carlotta Sacerdote¹  Françoise Clavel-Chapelon¹  Giovanna Masala¹  Sheila A Bingham¹  H Bas Bueno-de-Mesquita¹  Elio Riboli¹  Rosario Tumino¹  Sabine Rohrmann¹  Elizabeth A Spencer¹  Miren Dorronsoro Iraeta¹  Richard Palmqvist¹  Valeria Pala¹  Guri Skeie¹  Eva Ardanaz¹  Effie Vasilopoulou¹  George Bellos¹  Patrocinio Morote Gómez¹  Heiner Boeing¹  Teresa Norat¹  Kim Overvad¹  Petra HM Peeters¹  Basilio G Pozo¹  Mariarosaria Del Pezzo¹  Nadia Slimani¹  Irene Mattisson¹  Alison McTaggart¹  Emmanuelle Kesse¹  Maria-Dolores Chirlaque¹  Jakob Linseisen¹  Ulrika Pettersson¹  Anne Tjønneland¹  Marga C Ocke¹  Bethany Van Guelpen¹  Kerstin Klipstein-Grobusch¹  Connie Stripp¹  Carlos A Gonzalez¹ 

关键词: EPIC;    Diet;    Processed meat;    24-Hour dietary recall;    Europe;    Nutrients;    Preservation;    Cooking methods;   

DOI  :  10.1079/PHN2005861

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

ObjectiveThere is increasing evidence for a significant effect of processed meat (PM) intake on cancer risk. However, refined knowledge on how components of this heterogeneous food group are associated with cancer risk is still missing. Here, actual data on the intake of PM subcategories is given; within a food-based approach we considered preservation methods, cooking methods and nutrient content for stratification, in order to address most of the aetiologically relevant hypotheses.Design and settingStandardised computerised 24-hour diet recall interviews were collected within the framework of the European Prospective Investigation into Cancer and Nutrition (EPIC), a prospective cohort study in 27 centres across 10 European countries.SubjectsSubjects were 22 924 women and 13 031 men aged 35–74 years.ResultsExcept for the so-called ‘health-conscious’ cohort in the UK, energy-adjusted total PM intake ranged between 11.1 and 47.9 g day−1 in women and 18.8 and 88.5 g day−1 in men. Ham, salami-type sausages and heated sausages contributed most to the overall PM intake. The intake of cured (addition of nitrate/nitrite) PM was highest in the German, Dutch and northern European EPIC centres, with up to 68.8 g day−1 in men. The same was true for smoked PM (up to 51.8 g day−1). However, due to the different manufacturing practice, the highest average intake of NaNO2 through PM consumption was found for the Spanish centres (5.4 mg day−1 in men) as compared with German and British centres. Spanish centres also showed the highest intake of NaCl-rich types of PM; most cholesterol- and iron-rich PM was consumed in central and northern European centres. Possibly hazardous cooking methods were more often used for PM preparation in central and northern European centres.ConclusionsWe applied a food-based categorisation of PM that addresses aetiologically relevant mechanisms for cancer development and found distinct differences in dietary intake of these categories of PM across European cohorts. This predisposes EPIC to further investigate the role of PM in cancer aetiology.

【 授权许可】

Unknown