| Title: |
Characterization of the degree of food processing in the European Prospective Investigation into Cancer and Nutrition: Application of the Nova classification and validation using selected biomarkers of food processing |
| Authors: |
Huybrechts, I; Rauber, F; Nicolas, G; Casagrande, C; Kliemann, N; Wedekind, R; Biessy, C; Scalbert, A; Touvier, M; Aleksandrova, K; Jakszyn, P; Skeie, G; Bajracharya, R; Boer, JMA; Borné, Y; Chajes, V; Dahm, CC; Dansero, L; Guevara, M; Heath, AK; Ibsen, DB; Papier, K; Katzke, V; Kyrø, C; Masala, G; Molina-Montes, E; Robinson, OJK; Santiuste de Pablos, C; Schulze, MB; Simeon, V; Sonestedt, E; Tjønneland, A; Tumino, R; Van der Schouw, YT; Verschuren, WMM; Vozar, B; Winkvist, A; Gunter, MJ; Monteiro, CA; Millett, C; Levy, RB |
| Publisher Information: |
Frontiers Media |
| Publication Year: |
2022 |
| Collection: |
Imperial College London: Spiral |
| Description: |
Background: Epidemiological studies have demonstrated an association between the degree of food processing in our diet and the risk of various chronic diseases. Much of this evidence is based on the international Nova classification system, which classifies food into four groups based on the type of processing: (1) Unprocessed and minimally processed foods, (2) Processed culinary ingredients, (3) Processed foods, and (4) “Ultra-processed” foods (UPF). The ability of the Nova classification to accurately characterise the degree of food processing across consumption patterns in various European populations has not been investigated so far. Therefore, we applied the Nova coding to data from the European Prospective Investigation into Cancer and Nutrition (EPIC) in order to characterize the degree of food processing in our diet across European populations with diverse cultural and socio-economic backgrounds and to validate this Nova classification through comparison with objective biomarker measurements. Methods: After grouping foods in the EPIC dataset according to the Nova classification, a total of 476,768 participants in the EPIC cohort (71.5% women; mean age 51 [standard deviation (SD) 9.93]; median age 52 [percentile (p)25–p75: 58–66] years) were included in the cross-sectional analysis that characterised consumption patterns based on the Nova classification. The consumption of food products classified as different Nova categories were compared to relevant circulating biomarkers denoting food processing, measured in various subsamples (N between 417 and 9,460) within the EPIC cohort via (partial) correlation analyses (unadjusted and adjusted by sex, age, BMI and country). These biomarkers included an industrial transfatty acid (ITFA) isomer (elaidic acid; exogenous fatty acid generated during oil hydrogenation and heating) and urinary 4-methyl syringol sulfate (an indicator for the consumption of smoked food and a component of liquid smoke used in UPF). Results: Contributions of UPF intake to the overall diet ... |
| Document Type: |
article in journal/newspaper |
| Language: |
unknown |
| Relation: |
Frontiers in Nutrition; http://hdl.handle.net/10044/1/101888 |
| DOI: |
10.3389/fnut.2022.1035580 |
| Availability: |
http://hdl.handle.net/10044/1/101888; https://doi.org/10.3389/fnut.2022.1035580 |
| Rights: |
© 2022 Huybrechts, Rauber, Nicolas, Casagrande, Kliemann, Wedekind, Biessy, Scalbert, Touvier, Aleksandrova, Jakszyn, Skeie, Bajracharya, Boer, Borné, Chajes, Dahm, Dansero, Guevara, Heath, Ibsen, Papier, Katzke, Kyrø, Masala, Molina-Montes, Robinson, Santiuste de Pablos, Schulze, Simeon, Sonestedt, Tjønneland, Tumino, van der Schouw, Verschuren, Vozar, Winkvist, Gunter, Monteiro, Millett and Levy. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. ; https://creativecommons.org/licenses/by/4.0/ |
| Accession Number: |
edsbas.F6557C2C |
| Database: |
BASE |