Document Detail

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).
MedLine Citation:
PMID:  22043987     Owner:  NLM     Status:  MEDLINE    
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.
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 Wirfält; Paula Jakszyn; Carlos A González; Jose-Maria Huerta; Carmen Martinez; Pilar Amiano; Laudina Rodriguez Suárez; Eva Ardanaz; Anne Tjønneland; 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; Françoise Clavel-Chapelon; Elio Riboli; Nadia Slimani
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Publication Detail:
Type:  Journal Article; Multicenter Study     Date:  2011-11-01
Journal Detail:
Title:  Nutrition and cancer     Volume:  63     ISSN:  1532-7914     ISO Abbreviation:  Nutr Cancer     Publication Date:  2011 Nov 
Date Detail:
Created Date:  2011-11-18     Completed Date:  2012-03-19     Revised Date:  2014-10-14    
Medline Journal Info:
Nlm Unique ID:  7905040     Medline TA:  Nutr Cancer     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1235-50     Citation Subset:  IM    
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MeSH Terms
Cohort Studies
Cross-Sectional Studies
Dietary Fats / administration & dosage,  blood
Energy Intake*
Fast Foods*
Fatty Acids / administration & dosage,  blood
Food Habits*
Food Handling / methods
Interviews as Topic
Middle Aged
Multivariate Analysis
Neoplasms / pathology
Nutrition Surveys
Oleic Acid / blood*
Phospholipids / blood*
Grant Support
14136//Cancer Research UK; G0401527//Medical Research Council; G1000143//Medical Research Council
Reg. No./Substance:
0/Dietary Fats; 0/Fatty Acids; 0/Phospholipids; 2UMI9U37CP/Oleic Acid; 4837010H8C/elaidic acid

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