TY - JOUR
T1 - 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)
AU - Linseisen, Jakob
AU - Rohrmann, Sabine
AU - Norat, Teresa
AU - Gonzalez, Carlos A.
AU - Iraeta, Miren Dorronsoro
AU - Gomez, Patrocinio Morote
AU - Chirlaque, Maria-Dolores
AU - Pozo, Basilio G.
AU - Ardanaz, Eva
AU - Mattisson, Irene
AU - Pettersson, Ulrika
AU - Palmqvist, Richard
AU - Van Guelpen, Bethany
AU - Bingham, Sheila A.
AU - McTaggart, Alison
AU - Spencer, Elizabeth A.
AU - Overvad, Kim
AU - Tjonneland, Anne
AU - Stripp, Connie
AU - Clavel-Chapelon, Francoise
AU - Kesse, Emmanuelle
AU - Boeing, Heiner
AU - Klipstein-Grobusch, Kerstin
AU - Trichopoulou, Antonia
AU - Vasilopoulou, Effie
AU - Bellos, George
AU - Pala, Valeria
AU - Masala, Giovanna
AU - Tumino, Rosario
AU - Sacerdote, Carlotta
AU - Del Pezzo, Mariarosaria
AU - Bueno-de-Mesquita, H. Bas
AU - Ocke, Marga C.
AU - Peeters, Petra Hm
AU - Engeset, Dagrun
AU - Skeie, Guri
AU - Slimani, Nadia
AU - Riboli, Elio
PY - 2006
Y1 - 2006
N2 - Objective: There 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 setting: Standardised 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.Subjects: Subjects were 22 924 women and 13 031 men aged 35 - 74 years.Results: Except 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.Conclusions: We 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.
AB - Objective: There 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 setting: Standardised 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.Subjects: Subjects were 22 924 women and 13 031 men aged 35 - 74 years.Results: Except 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.Conclusions: We 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.
KW - EPIC
KW - diet
KW - processed meat
KW - 24-hour dietary recall
KW - Europe
KW - nutrients
KW - preservation
KW - cooking methods
KW - N-NITROSO COMPOUNDS
KW - POLYCYCLIC AROMATIC-HYDROCARBONS
KW - DONE RED MEAT
KW - LUNG-CANCER
KW - COLORECTAL-CANCER
KW - HETEROCYCLIC AMINES
KW - PROSTATE-CANCER
KW - CHOLESTEROL OXIDATION
KW - ANIMAL PRODUCTS
KW - GASTRIC-CANCER
U2 - 10.1079/PHN2005861
DO - 10.1079/PHN2005861
M3 - Article
SN - 1368-9800
VL - 9
SP - 449
EP - 464
JO - Public Health Nutrition
JF - Public Health Nutrition
IS - 4
ER -