Consumption of added fats and oils in the European Prospective Investigation into Cancer and Nutrition (EPIC) centres across 10 European countries as assessed by 24-hour dietary recalls

Abstract

Objective:To evaluate the consumption of added fats and oils across the European centres and countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC).Design and setting:24-Hour dietary recalls were collected by means of standardised computer-guided interviews in 27 redefined EPIC centres across 10 European countries.Subjects:From an initial number of 36 900 subjects, single dietary recalls from 22 924 women and 13 031 men in the age range of 35–74 years were included.Results:Mean daily intake of added fats and oils varied between 16.2 g (Varese, Italy) and 41.1 g (Malmö, Sweden) in women and between 24.7 g (Ragusa, Italy) and 66.0 g (Potsdam, Germany) in men. Total mean lipid intake by consumption of added fats and oils, including those used for sauce preparation, ranged between 18.3 (Norway) and 37.2 g day−1 (Greece) in women and 28.4 (Heidelberg, Germany) and 51.2 g day−1 (Greece) in men. The Mediterranean EPIC centres with high olive oil consumption combined with low animal fat intake contrasted with the central and northern European centres where fewer vegetable oils, more animal fats and a high proportion of margarine were consumed. The consumption of added fats and oils of animal origin was highest in the German EPIC centres, followed by the French. The contribution of added fats and oils to total energy intake ranged from 8% in Norway to 22% in Greece.Conclusions:The results demonstrate a high variation in dietary intake of added fats and oils in EPIC, providing a good opportunity to elucidate the role of dietary fats in cancer aetiology.

The impact of olive oil consumption pattern on the risk of acute coronary syndromes: the cardio2000 case–control study

“…In the EPIC study the highest olive oil consumption was reported in Greece 14 and according to the Data Food Networking (DAFNE) 15 In the present study 65% of controls and 59% of patients reported exclusive use of olive oil, whereas no use of olive oil was reported only by 16% of controls and 22% of patients. Moreover, people who reported exclusive use of olive oil also reported higher consumption of fish, legumes, fruits and vegetables, reflecting a dietary pattern close to the Mediterranean diet.…”

Dietary intakes of retinol, β-carotene, vitamin D and vitamin E in the European Prospective Investigation into Cancer and Nutrition cohort

“…These observations may be related to the food sources of vitamin E, which is primarily derived from vegetable oils. Thus, the gradient of intake by European region may be due to the higher intake of vegetable oils in the south compared with the north, where butter and mixed fat margarines are consumed more than in the south (Linseisen et al, 2002a). The gradient of intake by BMI may be similarly related to varying dietary patterns of food sources vitamin E. For example, those with lower BMI may be consuming more fruits, vegetables and vegetable oils (all sources of vitamin E), whereas those with higher BMI may be consuming more butter and meats/meat products and less fruits and vegetables.…”

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

“…Increased consumption of total vegetable oils, but not particularly of olive oil, was also observed in Nordic countries 58 , but this was essentially due to a substantial increase in margarine consumption in recent decades. However, the type of margarine consumed varies by centre, from pure vegetable margarine in Germany to high intakes of mixed-fat margarine (up to 70% of fat as dairy fat), particularly in Sweden and Denmark 41 .…”