Evaluation of protein and amino acid intake estimates from the EPIC dietary questionnaires and 24-h dietary recalls using different food composition databases

Iguacel, Isabel; Pérez-Cornago, Aurora; Schmidt, Julie A.; Puyvelde, Heleen Van; Travis, Ruth C.; Casagrande, Corinne; Nicolas, Geneviève; Riboli, Elio; Weiderpass, Elisabete; Ardanaz, Eva; Barricarte, Aurelio; Bodén, Stina; Bruno, Eleonora; Ching-López, Ana; Aune, Dagfinn; Jensen, Torill Enget; Ericson, Ulrika; Johansson, I.; Huerta, José María; Katzke, Verena; Kühn, Tilman; Sacerdote, Carlotta; Schulze, Matthias B.; Skeie, Guri; Ramne, Stina; Ward, Heather; Gunter, Marc J.; Huybrechts, Inge

doi:10.1016/j.numecd.2021.09.012

Cited by 10 publications

(13 citation statements)

References 20 publications

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“…28 Individual dietary amino acids have been added to the list of nutrients in the ENDB via matching to the the U.S. nutrient database (USNDB, National Nutrient Database for Standard Reference of the U.S. Department of Agriculture (USDA)) using a standardised procedure (Supplementary methods). 29,30 This matching procedure produced estimates of protein and energy intakes comparable to the validated estimates in ENDB (weighted kappa = 0.84 and 0.89, respectively). 29 While the estimates of individual amino acid intakes could not be compared with available data in ENDB, the estimates have been compared to those previously estimated independently using a separate protocol in the EPIC-Oxford centre with very high correlations (r ≥ 0.90 for all amino acids).…”

Section: Dietary Intake and Co-variatesmentioning

confidence: 75%

“…This matching procedure produced estimates of protein and energy intakes comparable to the validated estimates in ENDB (weighted kappa = 0.84 and 0.89, respectively) 29 . While the estimates of individual amino acid intakes could not be compared with available data in ENDB, the estimates have been compared to those previously estimated independently using a separate protocol in the EPIC‐Oxford centre with very high correlations ( r ≥ 0.90 for all amino acids) 30,31 …”

Section: Methodsmentioning

confidence: 89%

“…Individual dietary amino acids have been added to the list of nutrients in the ENDB via matching to the the U.S. nutrient database (USNDB, National Nutrient Database for Standard Reference of the U.S. Department of Agriculture (USDA)) using a standardised procedure (Supplementary methods) 29,30 . This matching procedure produced estimates of protein and energy intakes comparable to the validated estimates in ENDB (weighted kappa = 0.84 and 0.89, respectively) 29 .…”

Section: Methodsmentioning

confidence: 99%

“…29 While the estimates of individual amino acid intakes could not be compared with available data in ENDB, the estimates have been compared to those previously estimated independently using a separate protocol in the EPIC-Oxford centre with very high correlations (r ≥ 0.90 for all amino acids). 30,31 We excluded amino acids for which the mean intake was negligible (i.e. <0.05 g/1000 kcal; n = 1, hydroxyproline).…”

Section: Dietary Intake and Co-variatesmentioning

confidence: 99%

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Protein and amino acid intakes in relation to prostate cancer risk and mortality—A prospective study in the European Prospective Investigation into Cancer and Nutrition

et al. 2022

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Background The association between protein intake and prostate cancer risk remains unclear. Aims To prospectively investigate the associations of dietary intakes of total protein, protein from different dietary sources, and amino acids with prostate cancer risk and mortality. Methods In 131,425 men from the European Prospective Investigation into Cancer and Nutrition, protein and amino acid intakes were estimated using validated dietary questionnaires. Multivariable‐adjusted Cox regression models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). Results During a mean follow‐up of 14.2 years, 6939 men were diagnosed with prostate cancer and 914 died of the disease. Dairy protein was positively associated with overall prostate cancer risk in the three highest fifths compared to the lowest (HRQ3=1.14 (95% CI 1.05–1.23); HRQ4=1.09 (1.01–1.18); HRQ5=1.10 (1.02–1.19)); similar results were observed for yogurt protein (HRQ3=1.14 (1.05–1.24); HRQ4=1.09 (1.01–1.18); HRQ5=1.12 (1.04–1.21)). For egg protein intake and prostate cancer mortality, no association was observed by fifths, but there was suggestive evidence of a positive association in the analysis per standard deviation increment. There was no strong evidence of associations with different tumour subtypes. Discussion Considering the weak associations and many tests, the results must be interpreted with caution. Conclusion This study does not provide strong evidence for an association of intakes of total protein, protein from different dietary sources or amino acids with prostate cancer risk or mortality. However, our results may suggest some weak positive associations, which need to be confirmed in large‐scale, pooled analyses of prospective data.

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Section: Dietary Intake and Co-variatesmentioning

confidence: 75%

Section: Methodsmentioning

confidence: 89%

Section: Methodsmentioning

confidence: 99%

Section: Dietary Intake and Co-variatesmentioning

confidence: 99%

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Protein and amino acid intakes in relation to prostate cancer risk and mortality—A prospective study in the European Prospective Investigation into Cancer and Nutrition

et al. 2022

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“…composition data in national food composition databases (42) ; thus, our approach is quite unique. Nevertheless, there are some limitations related to the assessment of AA intakes.…”

Section: Baselinementioning

confidence: 99%

Effects of partial replacement of red and processed meat with non-soya legumes on bone and mineral metabolism and amino acid intakes in BeanMan randomised clinical trial

Itkonen,

Karhu,

Pellinen

et al. 2023

Br J Nutr

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The transition towards more plant-based diets may pose risks for bone health such as low vitamin D and calcium intakes. Findings for the contribution of animal and plant proteins and their amino acids (AAs) to bone health are contradictory. This six-week clinical trial aimed to investigate whether partial replacement of red and processed meat (RPM) with non-soy legumes affects AA intakes and bone turnover and mineral metabolism in 102 healthy 20-65-year old men. Participants were randomly assigned to diet groups controlled for RPM and legume intake (designed total protein intake [TPI] 18 E%): the meat group consumed 760 g RPM per week (25% TPI) and the legume group consumed non-soy legume-based products (20% TPI) and 200 g RPM per week, the upper limit of the Planetary Health Diet (5% TPI). No differences in bone (bone-specific alkaline phosphatase; tartrate-resistant acid phosphatase 5b) or mineral metabolism (25-hydroxyvitamin D; parathyroid hormone; fibroblast growth factor 23; phosphate; calcium) markers or calcium and vitamin D intakes were observed between the groups (P>0.05). Methionine and histidine intakes were higher in the meat group (P≤0.042), whereas the legume group had higher intakes of arginine, asparagine, and phenylalanine (P≤0.013). Mean essential AA intakes in both groups met the requirements. Increasing the proportion of non-soy legumes by reducing the amount of RPM in the diet for six weeks did not compromise bone turnover and provided on average adequate amounts of AAs in healthy men, indicating that this ecologically sustainable dietary change is safe and relatively easy to implement.

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Dietary amino acids and risk of stroke subtypes: a prospective analysis of 356,000 participants in seven European countries

Tong,

Clarke,

Schmidt

et al. 2023

Eur J Nutr

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Purpose Previously reported associations of protein-rich foods with stroke subtypes have prompted interest in the assessment of individual amino acids. We examined the associations of dietary amino acids with risks of ischaemic and haemorrhagic stroke in the EPIC study. Methods We analysed data from 356,142 participants from seven European countries. Dietary intakes of 19 individual amino acids were assessed using validated country-specific dietary questionnaires, calibrated using additional 24-h dietary recalls. Multivariable-adjusted Cox regression models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) of ischaemic and haemorrhagic stroke in relation to the intake of each amino acid. The role of blood pressure as a potential mechanism was assessed in 267,642 (75%) participants. Results After a median follow-up of 12.9 years, 4295 participants had an ischaemic stroke and 1375 participants had a haemorrhagic stroke. After correction for multiple testing, a higher intake of proline (as a percent of total protein) was associated with a 12% lower risk of ischaemic stroke (HR per 1 SD higher intake 0.88; 95% CI 0.82, 0.94). The association persisted after mutual adjustment for all other amino acids, systolic and diastolic blood pressure. The inverse associations of isoleucine, leucine, valine, phenylalanine, threonine, tryptophan, glutamic acid, serine and tyrosine with ischaemic stroke were each attenuated with adjustment for proline intake. For haemorrhagic stroke, no statistically significant associations were observed in the continuous analyses after correcting for multiple testing. Conclusion Higher proline intake may be associated with a lower risk of ischaemic stroke, independent of other dietary amino acids and blood pressure.

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Evaluation of protein and amino acid intake estimates from the EPIC dietary questionnaires and 24-h dietary recalls using different food composition databases

Cited by 10 publications

References 20 publications

Protein and amino acid intakes in relation to prostate cancer risk and mortality—A prospective study in the European Prospective Investigation into Cancer and Nutrition

Protein and amino acid intakes in relation to prostate cancer risk and mortality—A prospective study in the European Prospective Investigation into Cancer and Nutrition

Effects of partial replacement of red and processed meat with non-soya legumes on bone and mineral metabolism and amino acid intakes in BeanMan randomised clinical trial

Dietary amino acids and risk of stroke subtypes: a prospective analysis of 356,000 participants in seven European countries

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