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Chajes, V.* ; Biessy, C.* ; Byrnes, G.* ; Deharveng, G.* ; Saadatian-Elahi, M.* ; Jenab, M.* ; Peeters, P.H.* ; Ocké, M.* ; Bueno-de-Mesquita, H.B.* ; Johansson, I.* ; Hallmans, G.* ; Manjer, J.* ; Wirfält, E.* ; Jakszyn, P.* ; González, C.A.* ; Huerta, J.M.* ; Martinez, C.* ; Amiano, P.* ; Suárez, L.R.* ; Ardanaz, E.* ; Tjønneland, A.* ; Halkjaer, J.* ; Overvad, K.* ; Jakobsen, M.U.* ; Berrino, F.* ; Pala, V.* ; Palli, D.* ; Tumino, R.* ; Vineis, P.* ; de Magistris, M.S.* ; Spencer, E.A.* ; Crowe, F.L.* ; Bingham, S.* ; Khaw, K.T.* ; Linseisen, J. ; Rohrmann, S.* ; Boeing, H.* ; Nöethlings, U.* ; Olsen, K.S.* ; Skeie, G.* ; Lund, E.* ; Trichopoulou, A.* ; Zilis, D.* ; Oustoglou, E.* ; Clavel-Chapelon, F.* ; Riboli, E.* ; Slimani, N.*

Ecological-level associations between highly processed food intakes and plasma phospholipid elaidic acid concentrations: Results from a cross-sectional study within the European Prospective Investigation into Cancer and Nutrition (EPIC).

Nutr. Cancer 63, 1235-1250 (2011)
DOI Verlagsversion bestellen
Open Access Green möglich sobald Postprint bei der ZB eingereicht worden ist.
Elaidic acid is the main unnatural trans fatty acid isomer occurring during partial hydrogenation of vegetable oils used as ingredients for the formulation of processed foods. The main objective is to assess associations between processed food intakes and plasma phospholipid elaidic acid concentrations within the European Prospective Investigation into Cancer and Nutrition study. A cross-sectional study was used to determine fatty acid profiles in 3,003 subjects from 16 centers. Single 24-h dietary recalls (24-HDR) were collected using a standardized computerized interview program. Food intakes were computed according to their degree of processing (moderately/nonprocessed foods, processed staple foods, highly processed foods). Adjusted ecological and individual correlations were calculated between processed food intakes and plasma elaidic acid levels. At the population level, mean intakes of highly processed foods were strongly correlated with mean levels of plasma elaidic acid in men (P = 0.0016) and in women (P = 0.0012). At the individual level, these associations remained but at a much lower level in men (r = 0.08, P = 0.006) and in women (r = 0.09, P = 0.0001). The use of an averaged 24-HDR measure of highly processed food intakes is adequate for predicting mean levels of plasma elaidic acid among European populations.
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Publikationstyp Artikel: Journalartikel
Dokumenttyp Wissenschaftlicher Artikel
Schlagwörter Trans-fatty-acid; Breast-cancer; Prostate-cancer; Nutrient intake; Heart-disease; Dietary-fat; Risk; Calibration; Consumption; Population
ISSN (print) / ISBN 0163-5581
e-ISSN 1532-7914
Zeitschrift Nutrition and Cancer
Quellenangaben Band: 63, Heft: 8, Seiten: 1235-1250 Artikelnummer: , Supplement: ,
Verlag Routledge, Taylor & Francis Group
Begutachtungsstatus Peer reviewed