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Consumption of added fats and oils in the European Prospective Investigation into Cancer and Nutrition (EPIC) centres across 10 European countries as assessed by 24-hour dietary recalls

Published online by Cambridge University Press:  02 January 2007

J Linseisen ,
E Bergström ,
L Gafá ,
CA González ,
A Thiébaut ,
A Trichopoulou ,
R Tumino ,
C Navarro Sánchez ,
C Martínez Garcia  and
I Mattisson
...Show all authors
J Linseisen*
Affiliation:
Unit of Human Nutrition and Cancer Prevention, Technical University of Munich, Alte Akademie 16, D-85350 Freising-Weihenstephan, Germany Division of Clinical Epidemiology, German Cancer Research Centre, Heidelberg, Germany
E Bergström
Affiliation:
Department of Public Health and Clinical Medicine, Epidemiology, Umeå University, Sweden
L Gafá
Affiliation:
Cancer Registry, ‘Civile – M.P. Arezzo’ Hospital, Ragusa, Italy
CA González
Affiliation:
Department of Epidemiology, Catalan Institute of Oncology, Barcelona, Spain
A Thiébaut
Affiliation:
INSERM, E3N–EPIC Group, Institute Gustave Roussy, Villejuif, France
A Trichopoulou
Affiliation:
Department of Hygiene and Epidemiology, School of Medicine, University of Athens, Greece
R Tumino
Affiliation:
Cancer Registry, ‘Civile – M.P. Arezzo’ Hospital, Ragusa, Italy
C Navarro Sánchez
Affiliation:
Department of Epidemiology, Health Council of Murcia, Spain
C Martínez Garcia
Affiliation:
Granada Cancer Registry, Andalusian School of Public Health, Granada, Spain
I Mattisson
Affiliation:
Department of Medicine, Surgery and Orthopaedics, University of Lund, Malmö, Sweden
S Nilsson
Affiliation:
Department of Public Health and Clinical Medicine, Umeå University, Sweden
A Welch
Affiliation:
Department of Public Health and Primary Care, School of Clinical Medicine, University of Cambridge, UK
EA Spencer
Affiliation:
Cancer Research UK, Epidemiology Unit, University of Oxford, UK
K Overvad
Affiliation:
Department of Epidemiology and Social Medicine, University of Aarhus, Denmark
A Tjønneland
Affiliation:
Institute of Cancer Epidemiology, Danish Cancer Society, Copenhagen, Denmark
F Clavel-Chapelon
Affiliation:
INSERM, E3N–EPIC Group, Institute Gustave Roussy, Villejuif, France
E Kesse
Affiliation:
INSERM, E3N–EPIC Group, Institute Gustave Roussy, Villejuif, France
AB Miller
Affiliation:
Division of Clinical Epidemiology, German Cancer Research Centre, Heidelberg, Germany
M Schulz
Affiliation:
Department of Epidemiology, German Institute of Human Nutrition, Potsdam-Rehbrücke, Germany
K Botsi
Affiliation:
Department of Hygiene and Epidemiology, School of Medicine, University of Athens, Greece
A Naska
Affiliation:
Department of Hygiene and Epidemiology, School of Medicine, University of Athens, Greece
S Sieri
Affiliation:
Epidemiology Unit, National Cancer Institute, Milan, Italy
C Sacerdote
Affiliation:
Unit of Cancer Epidemiology, University of Turin, Italy
MC Ocké
Affiliation:
Department of Chronic Diseases Epidemiology, National Institute for Public Health and the Environment, Bilthoven, The Netherlands
PHM Peeters
Affiliation:
Julius Center for General Practice and Patient Oriented Research, University of Utrecht, The Netherlands
G Skeie
Affiliation:
Institute of Community Medicine, University of Tromsø, Norway
D Engeset
Affiliation:
Institute of Community Medicine, University of Tromsø, Norway
UR Charrondière
Affiliation:
International Agency for Research on Cancer, Lyon, France
N Slimani
Affiliation:
International Agency for Research on Cancer, Lyon, France
*
*Corresponding author: Email [email protected]
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Abstract

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Objective:

To evaluate the consumption of added fats and oils across the European centres and countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC).

Design and setting:

24-Hour dietary recalls were collected by means of standardised computer-guided interviews in 27 redefined EPIC centres across 10 European countries.

Subjects:

From an initial number of 36 900 subjects, single dietary recalls from 22 924 women and 13 031 men in the age range of 35–74 years were included.

Results:

Mean daily intake of added fats and oils varied between 16.2 g (Varese, Italy) and 41.1 g (Malmö, Sweden) in women and between 24.7 g (Ragusa, Italy) and 66.0 g (Potsdam, Germany) in men. Total mean lipid intake by consumption of added fats and oils, including those used for sauce preparation, ranged between 18.3 (Norway) and 37.2 g day−1 (Greece) in women and 28.4 (Heidelberg, Germany) and 51.2 g day−1 (Greece) in men. The Mediterranean EPIC centres with high olive oil consumption combined with low animal fat intake contrasted with the central and northern European centres where fewer vegetable oils, more animal fats and a high proportion of margarine were consumed. The consumption of added fats and oils of animal origin was highest in the German EPIC centres, followed by the French. The contribution of added fats and oils to total energy intake ranged from 8% in Norway to 22% in Greece.

Conclusions:

The results demonstrate a high variation in dietary intake of added fats and oils in EPIC, providing a good opportunity to elucidate the role of dietary fats in cancer aetiology.

Keywords

EPIC studyDietFood intakeFatOilLipids24-Hour dietary recallEurope
Type
Research Article
Information
Public Health Nutrition , Volume 5 , Issue 6b , December 2002 , pp. 1227 - 1242
Copyright
Copyright © CABI Publishing 2002

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