Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk – results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC)

AbstractObjectiveThere is increasing evidence for a significant effect of processed meat (PM) intake on cancer risk. However, refined knowledge on how components of this heterogeneous food group are associated with cancer risk is still missing. Here, actual data on the intake of PM subcategories is given; within a food-based approach we considered preservation methods, cooking methods and nutrient content for stratification, in order to address most of the aetiologically relevant hypotheses.Design and settingStandardised computerised 24-hour diet recall interviews were collected within the framework of the European Prospective Investigation into Cancer and Nutrition (EPIC), a prospective cohort study in 27 centres across 10 European countries.SubjectsSubjects were 22 924 women and 13 031 men aged 35–74 years.ResultsExcept for the so-called ‘health-conscious’ cohort in the UK, energy-adjusted total PM intake ranged between 11.1 and 47.9 g day−1 in women and 18.8 and 88.5 g day−1 in men. Ham, salami-type sausages and heated sausages contributed most to the overall PM intake. The intake of cured (addition of nitrate/nitrite) PM was highest in the German, Dutch and northern European EPIC centres, with up to 68.8 g day−1 in men. The same was true for smoked PM (up to 51.8 g day−1). However, due to the different manufacturing practice, the highest average intake of NaNO2 through PM consumption was found for the Spanish centres (5.4 mg day−1 in men) as compared with German and British centres. Spanish centres also showed the highest intake of NaCl-rich types of PM; most cholesterol- and iron-rich PM was consumed in central and northern European centres. Possibly hazardous cooking methods were more often used for PM preparation in central and northern European centres.ConclusionsWe applied a food-based categorisation of PM that addresses aetiologically relevant mechanisms for cancer development and found distinct differences in dietary intake of these categories of PM across European cohorts. This predisposes EPIC to further investigate the role of PM in cancer aetiology.

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Meat consumption in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts: results from 24-hour dietary recalls

Public Health Nutrition ◽

10.1079/phn2002402 ◽

2002 ◽

Vol 5 (6b) ◽

pp. 1243-1258 ◽

Cited By ~ 93

Author(s):

J Linseisen ◽

E Kesse ◽

N Slimani ◽

HB Bueno-de-Mesquita ◽

MC Ocké ◽

...

Keyword(s):

Meat Consumption ◽

Consumption Patterns ◽

Computer Assisted ◽

Processed Meat ◽

Meat Intake ◽

The North ◽

Northern European ◽

Total Meat ◽

The Uk ◽

Prospective Investigation

AbstractObjective:To evaluate meat intake patterns in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts.Design and setting:24-Hour dietary recalls were assessed within the framework of a prospective cohort study in 27 centres across 10 European countries by means of standardised computer-assisted interviews.Subjects:In total, 22 924 women and 13 031 men aged 35–74 years.Results:Mean total meat intake was lowest in the ‘health-conscious’ cohort in the UK (15 and 21 g day−1 in women and men, respectively) and highest in the north of Spain, especially in San Sebastian (124 and 234 g day−1, respectively). In the southern Spanish centres and in Naples (Italy), meat consumption was distinctly lower than in the north of these countries. Central and northern European centres/countries showed rather similar meat consumption patterns, except for the British and French cohorts. Differences in the intake of meat sub-groups (e.g. red meat, processed meat) across EPIC were even higher than found for total meat intake. With a few exceptions, the Mediterranean EPIC centres revealed a higher proportion of beef/veal and poultry and less pork or processed meat than observed in central or northern European centres. The highest sausage consumption was observed for the German EPIC participants, followed by the Norwegians, Swedish, Danish and Dutch.Conclusions:The results demonstrate distinct differences in meat consumption patterns between EPIC centres across Europe. This is an important prerequisite for obtaining further insight into the relationship between meat intake and the development of chronic diseases.

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A Prospective Investigation of Body Size, Body Fat Composition and Colorectal Cancer Risk in the UK Biobank

Scientific Reports ◽

10.1038/s41598-017-17997-5 ◽

2017 ◽

Vol 7 (1) ◽

Cited By ~ 8

Author(s):

Luisa Saldana Ortega ◽

Kathryn E. Bradbury ◽

Amanda J. Cross ◽

Jessica S. Morris ◽

Marc J. Gunter ◽

...

Keyword(s):

Colorectal Cancer ◽

Body Size ◽

Cancer Risk ◽

Body Fat ◽

Colorectal Cancer Risk ◽

Uk Biobank ◽

Fat Composition ◽

The Uk ◽

Prospective Investigation

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Dietary intake of iron, heme-iron and magnesium and pancreatic cancer risk in the European prospective investigation into cancer and nutrition cohort

International Journal of Cancer ◽

10.1002/ijc.27547 ◽

2012 ◽

Vol 131 (7) ◽

pp. E1134-E1147 ◽

Cited By ~ 16

Author(s):

Esther Molina-Montes ◽

Petra A. Wark ◽

María-José Sánchez ◽

Teresa Norat ◽

Paula Jakszyn ◽

...

Keyword(s):

Pancreatic Cancer ◽

Cancer Risk ◽

Dietary Intake ◽

Heme Iron ◽

Pancreatic Cancer Risk ◽

Iron Heme ◽

Prospective Investigation

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Dietary Intake of Acrylamide and Epithelial Ovarian Cancer Risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) Cohort

Cancer Epidemiology Biomarkers & Prevention ◽

10.1158/1055-9965.epi-14-0636 ◽

2014 ◽

Vol 24 (1) ◽

pp. 291-297 ◽

Cited By ~ 10

Author(s):

Mireia Obón-Santacana ◽

Petra H.M. Peeters ◽

Heinz Freisling ◽

Laure Dossus ◽

Françoise Clavel-Chapelon ◽

...

Keyword(s):

Ovarian Cancer ◽

Cancer Risk ◽

Dietary Intake ◽

Epithelial Ovarian Cancer ◽

Ovarian Cancer Risk ◽

Prospective Investigation

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Public perception of cancer risk.

Journal of Clinical Oncology ◽

10.1200/jco.2012.30.15_suppl.1559 ◽

2012 ◽

Vol 30 (15_suppl) ◽

pp. 1559-1559

Author(s):

Lisa Burns ◽

Ursula Kenny ◽

Laura Healy ◽

Samantha Cushen ◽

Seamus O'Reilly ◽

...

Keyword(s):

Risk Factors ◽

Cancer Risk ◽

Cancer Prevention ◽

Public Perception ◽

Food Irradiation ◽

Cooking Methods ◽

Processed Meat ◽

Cancer Risk Factors ◽

Increased Risk ◽

Risk Of Cancer

1559 Background: The public’s knowledge of cancer risk factors has rarely been studied in Ireland. An understanding of this can help inform cancer prevention programs. Methods: An online surveywas used to assess the public’s perception of cancer risk. Results: 525 people completed the survey. Mean age was 40yrs (range:18-74), 82% were female and 36% had college degrees. 81% were concerned about developing cancer, however 20% believed if cancer was in their family there was nothing they could do about personal cancer risk. 20% did not know that cancer risk increased with age, 27% believed that >50% of cancers are inherited, and 54% believed 10-20% of cancers are inherited. The top 5 risk factors listed by respondents were: smoking 85%, diet 74%, alcohol 44%, genetics 38%, and environment 31%. Only 32% were aware that obesity is a risk factor for cancer and 33% did not think the location of fat was important for cancer prevention. When given a list of potential behaviours relevant to cancer risk 33% believed wearing a tight bra and 49% believed a blow to the breast could increase cancer risk. 87% believed genetics ‘strongly’ increased risk, 85% stress, and 86% believed cell phones increased risk. 12% believed ‘luck’ was important in avoiding cancer, 35% thought ‘detox’ diets and 61% believed organic food reduced risk. Only 33% agreed with the statement that ‘frozen vegetables/fruit are as good as fresh’, 40% were unaware of the link between red meat and cancer. The following foods were thought to increase risk: cheese (29%), soy (9%), milk chocolate (30%), red wine (25%), and eggs (11%). Aerosol use (71%), cleaning agents (73%), smoking (99%), cooking methods (68%), processed meat (86%), food irradiation (77%), and genetically modified foods (81%) were believed to increased risk. The majority were aware that berries, green tea, garlic, brassica vegetables and physical activity of 30 minutes a day can reduce cancer risk. Conclusions: There is a sizable portion of the population who are misinformed about cancer risk. Most are aware of classic risk factors (e.g. smoking, poor diet). Many overestimate risk attributable to genetics, environment, stress, and underestimate age, obesity and sunlight. One in 5 believes lifetime risk of cancer is non-modifiable.

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Dietary intake of acrylamide and endometrial cancer risk in the European Prospective Investigation into Cancer and Nutrition cohort

British Journal of Cancer ◽

10.1038/bjc.2014.328 ◽

2014 ◽

Vol 111 (5) ◽

pp. 987-997 ◽

Cited By ~ 16

Author(s):

M Obón-Santacana ◽

R Kaaks ◽

N Slimani ◽

L Lujan-Barroso ◽

H Freisling ◽

...

Keyword(s):

Endometrial Cancer ◽

Cancer Risk ◽

Dietary Intake ◽

Endometrial Cancer Risk ◽

Prospective Investigation

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Dietary intake of acrylamide and pancreatic cancer risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort

Annals of Oncology ◽

10.1093/annonc/mdt255 ◽

2013 ◽

Vol 24 (10) ◽

pp. 2645-2651 ◽

Cited By ~ 17

Author(s):

M. Obón-Santacana ◽

N. Slimani ◽

L. Lujan-Barroso ◽

N. Travier ◽

G. Hallmans ◽

...

Keyword(s):

Pancreatic Cancer ◽

Cancer Risk ◽

Dietary Intake ◽

Pancreatic Cancer Risk ◽

Prospective Investigation

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Sifat Kimia Abon Daging Kambing Peranakan Ettawa (PE) dengan Lama Penggorengan yang Berbeda

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v5i3.4887 ◽

2018 ◽

Vol 5 (2) ◽

pp. 73

Author(s):

Hastuti Hastuti ◽

Suparman Suparman

Keyword(s):

Water Content ◽

Chemical Properties ◽

High Fatty Acid ◽

Nutrient Content ◽

Ash Content ◽

Water Soluble ◽

Cooking Methods ◽

Processed Meat ◽

Goat Meat ◽

Quantitative Manner

ABSTRAKKambing Peranakan Ettawa (PE) merupakan salah satu ternak penghasil daging yang pemanfaatannya masih sangat terbatas karena sifatnya yang kurang disukai, yaitu bau khas yang tajam disebabkan komponen protein larut air dan konsentrasi asam lemak yang tinggi. Salah satu cara yang bisa ditempuh adalah degan melakukan pengolahan daging kambing berupa produk Abon dengan menggunakan metode pemasakan dan lama penggorengan diharapkan mampu mengurangi bau prengus daging kambing. Tujuan penelitian ini adalah mengetahui sifat kimia (protein, lemak, abu, kadar air dan karbohidrat) abon daging PE dengan lama penggorengan yang berbeda, mengetahui lama penggorengan yang baik terhadap sifat kimia abon daging kambing PE. Metode penelitian dengan melakukan analisis kimia dan analisis data dilakukan secara deskriptif kuantitatif dengan parameter analisa yang dilakukan meliputi analisa Protein, Lemak, Karbohidrat, Kadar Air, Kadar Abu dengan lama penggorengan (A1=40 menit, A2=60 menit dan A3=75 menit. Hasil penelitian menunjukkan bahwa kandungan gizi abon daging kambing dari ketiga perlakuan (A1, A2, A3) memiliki kandungan yang sebagian besar sudah memenuhi standard mutu SNI. Kandungan gizi terbaik pada perlakuan A3 yakni Protein sebesar 45,63%, lemak terendah pada A3 sebesar 17,70%, karbohidrat terbaik pada A2 sebesar 10.13%, kandungan kadar air terendah pada A3 sebesar 1.43%, dan kadar abu terendah pada perlakuan A2 sebesar 6.78%.Kata kunci: Abon daging kambing, kimia abon, kambing PE, olahan dagingABSTRACTPeranakan Ettawa (PE) Goat is one of the meat-producing livestock whose utilization is still minimal due to its less preferred nature, namely sharp smell due to the water-soluble protein component and high fatty acid concentration. One way that can be taken is by processing goat meat in the form of Abon products using cooking methods, and deep frying is expected to reduce the smell of goat meat. The purpose of this study was to determine the chemical properties (protein, fat, ash, water content and carbohydrate) shredded PE meat with different frying lengths, to find out the excellent frying length of the chemical properties of shredded PE. The research method by carrying out chemical analysis and data analysis was carried out in a clear quantitative manner with the parameters of the study performed including analysis of Protein, Fat, Carbohydrate, Moisture, Ash Content with frying length (A1 = 40 minutes, A2 = 60 minutes and A3 = 75 minutes. The results showed that the nutrient content of shredded goat meat from the three treatments (A1, A2, A3) had content that most of them had met the SNI quality standards. The best nutritional content in treatment A3 was Protein at 45.63%, the lowest fat on A3 at 17, 70%, the best carbohydrate in A2 is 10.13%, the lowest water content in A3 is 1.43%, and the lowest ash content in A2 treatment is 6.78%.Keywords: shredded of goat meat, about chemical, PE goat, processed meat

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Diversity of dietary patterns observed in the European Prospective Investigation into Cancer and Nutrition (EPIC) project

Public Health Nutrition ◽

10.1079/phn2002407 ◽

2002 ◽

Vol 5 (6b) ◽

pp. 1311-1328 ◽

Cited By ~ 166

Author(s):

N Slimani ◽

M Fahey ◽

A Welch ◽

E Wirfält ◽

C Stripp ◽

...

Keyword(s):

General Population ◽

Dietary Patterns ◽

Food Group ◽

Food Groups ◽

Men And Women ◽

Plant Foods ◽

Dietary Recall ◽

High Consumption ◽

The Uk ◽

Prospective Investigation

AbstractObjective:To describe the diversity in dietary patterns existing across centres/regions participating in the European Prospective Investigation into Cancer and Nutrition (EPIC).Design and setting:Single 24-hour dietary recall measurements were obtained by means of standardised face-to-face interviews using the EPIC-SOFT software. These have been used to present a graphic multi-dimensional comparison of the adjusted mean consumption of 22 food groups.Subjects:In total, 35 955 men and women, aged 35–74 years, participating in the EPIC nested calibration study.Results:Although wide differences were observed across centres, the countries participating in EPIC are characterised by specific dietary patterns. Overall, Italy and Greece have a dietary pattern characterised by plant foods (except potatoes) and a lower consumption of animal and processed foods, compared with the other EPIC countries. France and particularly Spain have more heterogeneous dietary patterns, with a relatively high consumption of both plant foods and animal products. Apart from characteristics specific to vegetarian groups, the UK ‘health-conscious’ group shares with the UK general population a relatively high consumption of tea, sauces, cakes, soft drinks (women), margarine and butter. In contrast, the diet in the Nordic countries, The Netherlands, Germany and the UK general population is relatively high in potatoes and animal, processed and sweetened/refined foods, with proportions varying across countries/centres. In these countries, consumption of vegetables and fruit is similar to, or below, the overall EPIC means, and is low for legumes and vegetable oils. Overall, dietary patterns were similar for men and women, although there were large gender differences for certain food groups.Conclusions:There are considerable differences in food group consumption and dietary patterns among the EPIC study populations. This large heterogeneity should be an advantage when investigating the relationship between diet and cancer and formulating new aetiological hypotheses related to dietary patterns and disease.

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