作者
Véronique Chajès, Carine Biessy, Graham Byrnes, Geneviève Deharveng, Mitra Saadatian-Elahi, Mazda Jenab, Petra HM 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
发表日期
2011/11/1
期刊
Nutrition and cancer
卷号
63
期号
8
页码范围
1235-1250
出版商
Taylor & Francis Group
简介
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 …
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V Chajès, C Biessy, G Byrnes, G Deharveng… - Nutrition and cancer, 2011