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)

Véronique Chajès, Carine Biessy, Graham Byrnes, Geneviève Deharveng, Mitra Saadatian-Elahi, Mazda Jenab, Petra H.M. Peeters, Marga Ocké, H. Bas Bueno-De-Mesquita, Ingegerd Johansson, Göran Hallmans, Jonas Manjer, Elisabet Wirflt, Paula Jakszyn, Carlos A. González, Jose Maria Huerta, Carmen Martinez, Pilar Amiano, Laudina Rodriguez Suárez, Eva ArdanazAnne Tjoønneland, Jytte Halkjaer, Kim Overvad, Marianne Uhre Jakobsen, Franco Berrino, Valeria Pala, Domenico Palli, Rosario Tumino, Paolo Vineis, Maria Santucci De Magistris, Elisabeth A. Spencer, Francesca L. Crowe, Sheila Bingham, Kay Tee Khaw, Jakob Linseisen, Sabine Rohrmann, Heiner Boeing, Ute Nöethlings, Karina Standahl Olsen, Guri Skeie, Eiliv Lund, Antonia Trichopoulou, Dimosthenis Zilis, Erifili Oustoglou, Franoise Clavel-Chapelon, Elio Riboli, Nadia Slimani

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Resum

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.

Idioma originalAnglès
Pàgines (de-a)1235-1250
Nombre de pàgines16
RevistaNutrition and Cancer
Volum63
Número8
DOIs
Estat de la publicacióPublicada - 1 de nov. 2011
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