OBJECTIVES: There is epidemiologic evidence that the consumption of fried, grilled or barbecued meat and fish that are well-done 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 North-Italy 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. CONCLUSION: High variation in both the kind of meat/fish consumed as well as its cooking methods is observed within EPIC. In order to use this variation for the evaluation of the impact of cooking methods on cancer risk, a questionnaire on meat and fish cooking methods is being developed and could be applied in the whole EPIC cohort.
OBJECTIVES: There is epidemiologic evidence that the consumption of fried, grilled or barbecued meat and fish that are well-done 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 North-Italy 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. CONCLUSION: High variation in both the kind of meat/fish consumed as well as its cooking methods is observed within EPIC. In order to use this variation for the evaluation of the impact of cooking methods on cancer risk, a questionnaire on meat and fish cooking methods is being developed and could be applied in the whole EPIC cohort.
Authors: Linn A Vikøren; Aslaug Drotningsvik; Marthe T Bergseth; Svein A Mjøs; Nazanin Mola; Sabine Leh; Gunnar Mellgren; Oddrun A Gudbrandsen Journal: Food Nutr Res Date: 2017-06-12 Impact factor: 3.894
Authors: Lauren A Wise; Sydney K Willis; Ellen M Mikkelsen; Amelia K Wesselink; Henrik Toft Sørensen; Kenneth J Rothman; Katherine L Tucker; Ellen Trolle; Marco Vinceti; Elizabeth E Hatch Journal: Nutrients Date: 2020-07-29 Impact factor: 5.717
Authors: Pinal S Patel; Nita G Forouhi; Anneleen Kuijsten; Matthias B Schulze; Geertruida J van Woudenbergh; Eva Ardanaz; Pilar Amiano; Larraitz Arriola; Beverley Balkau; Aurelio Barricarte; Joline W J Beulens; Heiner Boeing; Brian Buijsse; Francesca L Crowe; Blandine de Lauzon-Guillan; Guy Fagherazzi; Paul W Franks; Carlos Gonzalez; Sara Grioni; Jytte Halkjaer; José María Huerta; Timothy J Key; Tilman Kühn; Giovanna Masala; Peter Nilsson; Kim Overvad; Salvatore Panico; Jose Ramón Quirós; Olov Rolandsson; Carlotta Sacerdote; María-José Sánchez; Erik B Schmidt; Nadia Slimani; Annemieke M W Spijkerman; Birgit Teucher; Anne Tjonneland; Maria-Jose Tormo; Rosario Tumino; Daphne L van der A; Yvonne T van der Schouw; Stephen J Sharp; Claudia Langenberg; Edith J M Feskens; Elio Riboli; Nicholas J Wareham Journal: Am J Clin Nutr Date: 2012-05-09 Impact factor: 7.045