Specific food group combinations explaining the variation in intakes of nutrients and other important food components in the European Prospective Investigation into Cancer and Nutrition: an application of the reduced rank regression method

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Specific food group combinations explaining the variation in intakes of nutrients and other important food components in the European Prospective Investigation into Cancer and Nutrition: an application of the reduced rank regression method

Kroeger, J. (författare): Department of Epidemiology, German Institute of Human Nutrition, Potsdam-Rehbrücke, Germany

Ferrari, P. (författare): Dietary Exposure Assessment Group, International Agency for Research on Cancer, Lyon, France

Jenab, M. (författare): Lifestyle and Cancer Group, International Agency for Research on Cancer, Lyon, France,Department of Surgery, Malmö University Hospital, Malmö, Sweden

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Bamia, C. (författare): Department of Hygiene, Epidemiology and Medical Statistics, University of Athens, Medical School, Athens, Greece

Touvier, M. (författare): Inserm, ERI 20, Institut Gustave Roussy, Villejuif, France,AFSSA (French Food Safety Agency), DERNS/PASER, Maisons-Alfort, France,Biostatistics Unit, Medical Research Council and University of Cambridge, Cambridge, UK

Bueno-de-Mesquita, H. B. (författare): National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands,Department of Epidemiology, German Institute of Human Nutrition, Potsdam-Rehbrücke, Germany,Nutritional Epidemiology Unit, Department of Preventive & Predictive Medicine, Fondazione IRCCS Istituto Nazionale dei Tumori, Milano, Italy

Fahey, M. T. (författare)

Benetou, V. (författare): Department of Hygiene, Epidemiology and Medical Statistics, University of Athens, Medical School, Athens, Greece

Schulz, M. (författare): Department of Epidemiology, German Institute of Human Nutrition, Potsdam-Rehbrücke, Germany

Wirfält, Elisabet (författare): Lund University,Lunds universitet,Nutritionsepidemiologi,Forskargrupper vid Lunds universitet,Nutrition Epidemiology,Lund University Research Groups,Department of Clinical Sciences, Lund University, Malmö, Sweden

Boeing, H. (författare)

Hoffmann, K. (författare): Department of Epidemiology, German Institute of Human Nutrition, Potsdam-Rehbrücke, Germany

Schulze, M. B. (författare): Department of Public Health and Primary Care, MRC Centre for Nutritional Epidemiology in Cancer Prevention and Survival, University of Cambridge, Cambridge, UK,Diet and Cancer Group, MRC Mitochondrial Biology Unit, Cambridge, UK

Orfanos, P. (författare): Department of Hygiene, Epidemiology and Medical Statistics, University of Athens, Medical School, Athens, Greece

Oikonomou, E. (författare): Department of Hygiene, Epidemiology and Medical Statistics, University of Athens, Medical School, Athens, Greece

Huybrechts, I. (författare): Dietary Exposure Assessment Group, International Agency for Research on Cancer, Lyon, France

Rohrmann, S. (författare): Division of Cancer Epidemiology, German Cancer Research Center, Heidelberg, Germany

Pischon, T. (författare): Department of Epidemiology, German Institute of Human Nutrition, Potsdam-Rehbrücke, Germany

Manjer, Jonas (författare): Lund University,Lunds universitet,Kirurgi,Forskargrupper vid Lunds universitet,Surgery,Lund University Research Groups

Ågren, Å (författare): Umeå universitet,Näringsforskning,Department of Clinical and Experimental Medicine, University of Naples, Federico II, Naples, Italy,Cancer Registry of Norway, Oslo, Norway

Navarro, C. (författare): Epidemiology Department, Murcia Health Council, Murcia and CIBER en Epidemiología y Salud Pública (CIBERESP), Spain

Jakszyn, P. (författare): Unit of Nutrition, Environment and Cancer, Cancer Epidemiology Research Programme, Catalan Institute of Oncology (ICO), Barcelona, Spain

Boutron-Ruault, M. C. (författare): Inserm, ERI 20, Institut Gustave Roussy, Villejuif, France

Niravong, M. (författare): Inserm, ERI 20, Institut Gustave Roussy, Villejuif, France

Khaw, K. T. (författare): University of Cambridge School of Clinical Medicine, Addenbrookes Hospital, Cambridge, UK

Crowe, F. (författare): Cancer Epidemiology Unit, University of Oxford, Oxford, UK

Ocke, M. C. (författare): National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands

van der Schouw, Y. T. (författare): Julius Center for Health Sciences and Primary Care, University Medical Center, Utrecht, The Netherlands

Mattiello, A. (författare)

Bellegotti, M. (författare)

Engeset, D. (författare): Institute of Community Medicine, University of Tromsø, Tromsø, Norway

Hjartaker, A. (författare)

Egeberg, R. (författare): Institute of Cancer Epidemiology, Danish Cancer Society, Copenhagen, Denmark,Department of Epidemiology, Public Health and Primary Care, Imperial College, London, UK

Overvad, K. (författare): Department of Clinical Epidemiology, Aalborg Hospital, Aarhus University Hospital, Aalborg, Denmark

Riboli, E. (författare)

Bingham, S. (författare)

Slimani, N. (författare): Dietary Exposure Assessment Group, International Agency for Research on Cancer, Lyon, France

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2009-11-04
2009
Engelska.
Ingår i: European Journal of Clinical Nutrition. - : Springer Science and Business Media LLC. - 1476-5640 .- 0954-3007. ; 63:4s, s. 263-274

Relaterad länk:: http://dx.doi.org/10...; visa fler...; https://www.nature.c...; https://lup.lub.lu.s...; https://doi.org/10.1...; https://urn.kb.se/re...; visa färre...

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Objective: To identify combinations of food groups that explain as much variation in absolute intakes of 23 key nutrients and food components as possible within the country-specific populations of the European Prospective Investigation into Cancer and Nutrition (EPIC). Subjects/Methods: The analysis covered single 24-h dietary recalls (24-HDR) from 36 034 subjects (13 025 men and 23 009 women), aged 35-74 years, from all 10 countries participating in the EPIC study. In a set of 39 food groups, reduced rank regression (RRR) was used to identify those combinations (RRR factors) that explain the largest proportion of variation in intake of 23 key nutrients and food components, namely, proteins, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, cholesterol, sugars (sum of mono-and disaccharides), starch, fibre, alcohol, calcium, iron, potassium, phosphorus, magnesium, vitamin D, beta-carotene, retinol and vitamins E, B1, B2, B6, B12 and C (RRR responses). Analyses were performed at the country level and for all countries combined. Results: In the country-specific analyses, the first RRR factor explained a considerable proportion of the total nutrient intake variation in all 10 countries (27.4-37.1%). The subsequent RRR factors were much less important in explaining the variation (<= 6%). Strong similarities were observed for the first country-specific RRR factor between the individual countries, largely characterized by consumption of bread, vegetable oils, red meat, milk, cheese, potatoes, margarine and processed meat. The highest explained variation was seen for protein, potassium, phosphorus and magnesium (50-70%), whereas sugars, beta-carotene, retinol and alcohol were only marginally explained (<= 5%). The explained proportion of the other nutrients ranged between these extremes. Conclusions: A combination of food groups was identified that explained a considerable proportion of the nutrient intake variation in 24-HDRs in every country-specific EPIC population in a similar manner. This indicates that, despite the large variability in food and nutrient intakes reported in the EPIC, the variance of intake of important nutrients is explained, to a large extent, by similar food group combinations across countries. European Journal of Clinical Nutrition (2009) 63, S263-S274; doi: 10.1038/ejcn.2009.85

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Specific food group combinations explaining the variation in intakes of nutrients and other important food components in the European Prospective Investigation into Cancer and Nutrition: an application of the reduced rank regression method

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