Περίληψη:
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
Συγγραφείς:
Slimani, N.
Deharveng, G.
Southgate, D. A. T.
Biessy, C. and
Chajes, V.
van Bakel, M. M. E.
Boutron-Ruault, M. C. and
McTaggart, A.
Grioni, S.
Verkaik-Kloosterman, J.
Huybrechts,
I.
Amiano, P.
Jenab, M.
Vignat, J.
Bouckaert, K. and
Casagrande, C.
Ferrari, P.
Zourna, P.
Trichopoulou, A. and
Wirfalt, E.
Johansson, G.
Rohrmann, S.
Illner, A-K and
Barricarte, A.
Rodriguez, L.
Touvier, M.
Niravong, M. and
Mulligan, A.
Crowe, F.
Ocke, M. C.
van der Schouw, Y. T. and
Bendinelli, B.
Lauria, C.
Brustad, M.
Hjartaker, A. and
Tjonneland, A.
Jensen, A. M.
Riboli, E.
Bingham, S.
