Structure of the standardized computerized 24-h diet recall interview used as reference method in the 22 centers participating in the EPIC project

Slimani, Nadia; Deharveng, G.; Charrondière, Ruth U.; Kappel, Anne Linda Van; Ocké, Marga C.; Welch, Ailsa; Lagiou, Areti; Liere, Marti van; Agudo, Antonio; Pala, Valeria; Brandstetter, Birgit R.; Andren, Caren; Stripp, Connie; Staveren, W.A. van; Riboli, Elio

doi:10.1016/s0169-2607(98)00088-1

Cited by 295 publications

(296 citation statements)

References 19 publications

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“…A computer program, EPIC-SOFT, was developed to ensure that 24 h recalls were conducted in a standardized manner in each country (Slimani et al, 1999). The 24 h recall obtained information about type and quantity of foods consumed as well as details on cooking methods.…”

Section: Methodsmentioning

confidence: 99%

Cooking of meat and fish in Europe—results from the European Prospective Investigation into Cancer and Nutrition (EPIC)

et al. 2002

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Objectives: There is epidemiologic evidence that the consumption of fried, grilled or barbecued meat and fish that are welldone or browned may be associated with an increased cancer risk. These high-temperature cooking methods are thought to be surrogates for mutagens and carcinogens produced in meat and fish, eg heterocyclic amines or polycyclic hydrocarbons. Since data on food cooking methods are scarce, the aim of this study was to describe the variation in meat and fish cooking methods in different parts of Europe. Design: Using a standardized 24 h recall from a sub-sample of the EPIC cohort (35 644 persons, 35 -75 y old), mean daily intake of meat and fish prepared by different cooking methods and the relative contribution of the cooking methods to the overall cooking of meat and fish was calculated. Results: Whereas frying was more often noted in northern Europe, roasting and stir frying were more often used in the south. Concerning high-temperature cooking methods, their frequency of application varies between 15% in the EPIC cohort of NorthItaly and 49% in the cohort of The Netherlands. Average consumption of fried, grilled and barbecued meat and fish ranges from a low of 12 g=day in the centres in southern Spain to a high of 91 g=day in northern Spain.

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Section: Methodsmentioning

confidence: 99%

Cooking of meat and fish in Europe—results from the European Prospective Investigation into Cancer and Nutrition (EPIC)

et al. 2002

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“…These 24-h dietary recall data were collected using a software program (EPIC-SOFT, IARC, Lyon, France) specifically designed to standardize the dietary measurements across European populations. 30 Nutrient intake in the 24-h recall data were standardized on the basis of the standardized nutrient database developed within the EPIC study (ENDB). 31 Genderand centre-specific calibration models were built with 24-h dietary recall measurements as dependent variables and FFQ GI, GL and subsequent changes of weight and waist H Du et al measurements as independent variables.…”

Section: Dietary Assessmentmentioning

confidence: 99%

Dietary glycaemic index, glycaemic load and subsequent changes of weight and waist circumference in European men and women

Bakel

Slimani

et al. 2009

Int J Obes

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Objectives: To investigate whether dietary glycaemic index (GI) and glycaemic load (GL) were associated with subsequent weight and waist circumference change. Design: Population-based prospective cohort study. Setting: Five European countries, which are Denmark, Germany, Italy, The Netherlands and the United Kingdom. Participants: A total of 89 432 participants, aged 20-78 years (mean ¼ 53 years) at baseline and followed for 1.9-12.5 years (mean ¼ 6.5 years). All participants were free of self-reported cancer, cardiovascular diseases and diabetes at baseline. Methods: Glycaemic index and GL were calculated on the basis of dietary intake assessed by food frequency questionnaires and by using a GI table developed for this study with published GI values as the main sources. Anthropometric data were collected both at baseline and at the end of follow-up. Multiple linear regression analyses were conducted in each centre and randomeffect meta-analyses were used to combine the effects. Adjustment was made for baseline anthropometrics, demographic and lifestyle factors, follow-up duration and other dietary factors. Results: Mean GI and GL were 57 and 134, respectively. Associations of GI and GL with subsequent changes of weight and waist circumference were heterogeneous across centres. Overall, with every 10-unit higher in GI, weight increased by 34 g per year (95% confidence interval (CI): À47, 115) and waist circumference increased by 0.19 cm per year (95% CI: 0.11, 0.27). With every 50-unit higher in GL, weight increased by 10 g per year (95% CI: À65, 85) and waist circumference increased by 0.06 cm per year (95% CI: À0.01, 0.13). Conclusions: Our findings do not support an effect of GI or GL on weight change. The positively significant association between GI, not GL, and subsequent gain in waist circumference may imply a beneficial role of lower GI diets in the prevention of abdominal obesity. However, further studies are needed to confirm this finding given the small effect observed in this study.

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“…For the dietary assessment, study subjects are requested to complete a centre-speci®c dietary questionnaire on their usual eating pattern. Additionally, a representative subgroup is interviewed by trained interviewers using EPIC-SOFT, a software programme specially designed to collect standardised 24 h diet recalls of foods consumed during the preceding day (Riboli & Kaaks, 1997;Slimani et al, 1998). Once simpli®ed, reported foods will ®rst be analysed at the food group level, comparing the quantities of foods consumed per food group.…”

Section: Introductionmentioning

confidence: 99%

Comparison of nutrients in the food composition tables available in the nine European countries participating in EPIC

et al. 1999

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and Sweden. They were compared from the point view of availability, de®nition, analytical methods, and mode of expression of the nutrients of interest for EPIC, and it was seen that most of the nutrients in the tables are analysed and expressed in a compatible way. For some nutrients, however, common methods and de®nitions (folate, dietary ®bre), or modes of expression (energy, protein, carbohydrates, carotenes, vitamin A and E) have not yet been agreed upon, so values are not comparable. For vitamin C a wide range of values are found due to the high natural variation in foods. For compiled tables, an additional problem is the use of several sources which may mean that the nutritional values are not comparable within the same table; and these values cannot be converted if the source is not stated. In addition, some tables were compiled using food composition values produced over 20 years ago with outdated analytical methods. In view of the inconsistent values for some nutrients and due to the large amount of foods reported within EPIC, it was concluded that standardised food composition tables have to be developed for the nine European countries involved in EPIC in order to provide comparable nutrient intake data.

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Structure of the standardized computerized 24-h diet recall interview used as reference method in the 22 centers participating in the EPIC project

Cited by 295 publications

References 19 publications

Cooking of meat and fish in Europe—results from the European Prospective Investigation into Cancer and Nutrition (EPIC)

Cooking of meat and fish in Europe—results from the European Prospective Investigation into Cancer and Nutrition (EPIC)

Dietary glycaemic index, glycaemic load and subsequent changes of weight and waist circumference in European men and women

Comparison of nutrients in the food composition tables available in the nine European countries participating in EPIC

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