TY - JOUR
T1 - Ecological-Level associations between highly processed food intakes and plasma phospholipid elaidic acid concentrations
T2 - Results from a cross-sectional study within the European prospective investigation into Cancer and nutrition (EPIC)
AU - Chajès, Véronique
AU - Biessy, Carine
AU - Byrnes, Graham
AU - Deharveng, Geneviève
AU - Saadatian-Elahi, Mitra
AU - Jenab, Mazda
AU - Peeters, Petra H.M.
AU - Ocké, Marga
AU - Bueno-De-Mesquita, H. Bas
AU - Johansson, Ingegerd
AU - Hallmans, Göran
AU - Manjer, Jonas
AU - Wirflt, Elisabet
AU - Jakszyn, Paula
AU - González, Carlos A.
AU - Huerta, Jose Maria
AU - Martinez, Carmen
AU - Amiano, Pilar
AU - Suárez, Laudina Rodriguez
AU - Ardanaz, Eva
AU - Tjoønneland, Anne
AU - Halkjaer, Jytte
AU - Overvad, Kim
AU - Jakobsen, Marianne Uhre
AU - Berrino, Franco
AU - Pala, Valeria
AU - Palli, Domenico
AU - Tumino, Rosario
AU - Vineis, Paolo
AU - De Magistris, Maria Santucci
AU - Spencer, Elisabeth A.
AU - Crowe, Francesca L.
AU - Bingham, Sheila
AU - Khaw, Kay Tee
AU - Linseisen, Jakob
AU - Rohrmann, Sabine
AU - Boeing, Heiner
AU - Nöethlings, Ute
AU - Olsen, Karina Standahl
AU - Skeie, Guri
AU - Lund, Eiliv
AU - Trichopoulou, Antonia
AU - Zilis, Dimosthenis
AU - Oustoglou, Erifili
AU - Clavel-Chapelon, Franoise
AU - Riboli, Elio
AU - Slimani, Nadia
N1 - Funding Information:
The work described in this article was carried out with the support of the “Europe Against Cancer” Programme of the European Commission and additional IARC internal resources. None of the authors had personal or financial conflicts of interest.
PY - 2011/11/1
Y1 - 2011/11/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84857346534&partnerID=8YFLogxK
U2 - 10.1080/01635581.2011.617530
DO - 10.1080/01635581.2011.617530
M3 - Article
C2 - 22043987
AN - SCOPUS:84857346534
SN - 0163-5581
VL - 63
SP - 1235
EP - 1250
JO - Nutrition and Cancer
JF - Nutrition and Cancer
IS - 8
ER -