Consumption of dairy products in the European prospective Investigation into cancer and nutrition (EPIC) cohort

dc.contributor.author	Hjartaker, Anette	en
dc.contributor.author	Λάγιου, Αρετή	el
dc.contributor.author	Slimani, Nadia	en
dc.contributor.author	Lund, E.	en
dc.contributor.author	Chirlaque, Maria Dolores	en
dc.date.accessioned	2015-04-22T16:10:19Z
dc.date.available	2015-04-22T16:10:19Z
dc.date.issued	2015-04-22
dc.identifier.uri	http://hdl.handle.net/11400/8698
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://journals.cambridge.org/	el
dc.subject	Milk	en
dc.subject	Dairy products	en
dc.subject	EPIC study	en
dc.subject	diet recall	en
dc.subject	Europe	en
dc.subject	Γάλα	el
dc.subject	Γαλακτοκομικά προϊόντα	el
dc.subject	Έρευνα EPIC	el
dc.subject	Ανάκληση δίαιτας	el
dc.subject	Ευρώπη	el
dc.title	Consumption of dairy products in the European prospective Investigation into cancer and nutrition (EPIC) cohort	en
heal.type	journalArticle
heal.secondaryTitle	data from 35 955 24-hour dietary recalls in 10 European countries	en
heal.classification	Nutrition
heal.classification	Oncology
heal.classification	Διατροφή
heal.classification	Ογκολογία
heal.classificationURI	http://skos.um.es/unescothes/C02780
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85094724
heal.classificationURI	N/A-Διατροφή
heal.classificationURI	N/A-Ογκολογία
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85035453	en
heal.keywordURI	http://lod.nal.usda.gov/1408	en
heal.contributorName	Βασιλοπούλου, Ε.	el
heal.contributorName	Ζαβιτσάνος, Ξ.	el
heal.contributorName	Berrino, F.	en
heal.contributorName	Sacerdote, C.	en
heal.contributorName	Ocke, M.C.	en
heal.contributorName	Peeters, Petra, H.M.	en
heal.contributorName	Engeset, Dagrun	en
heal.contributorName	Skeie, Guri	en
heal.contributorName	Aller, A.	en
heal.contributorName	Amiano, P.	en
heal.contributorName	Berglund, G.	en
heal.contributorName	Nilsson, S.	en
heal.contributorName	McTaggart, A.	en
heal.contributorName	Spencer, Elizabeth, A.	en
heal.contributorName	Overvad, K.	en
heal.contributorName	Tjonneland, Anne	en
heal.contributorName	Clavel Chapelon, Francoise	en
heal.contributorName	Linseisen, J.	en
heal.contributorName	Schulz, Martin	en
heal.contributorName	Hemon, B.	en
heal.contributorName	Riboli, E.	en
heal.identifier.secondary	DOI: http://dx.doi.org/10.1079/PHN2002403
heal.language	en
heal.access	free
heal.recordProvider	Σχολή Επαγγελμάτων Υγείας και Πρόνοιας. Τμήμα Δημόσιας Υγείας και Κοινοτικής Υγείας. Κατεύθυνση Δημόσιας Υγείας (Δημόσιας Υγιεινής)	el
heal.publicationDate	2002-12
heal.bibliographicCitation	Hjartaker, A., Lagiou, A., Slimani, N., Lund, E., Chirlaclue, M.D., et al. (2002) Consumption of dairy products in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort: data from 35955 24-hour dietary recalls in 10 European countries. "Public Health Nutrition", 5 (6b), p. 1259-1271. Available from: http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=567768 [Accessed: 22/04/2015]	en
heal.abstract	Objectives: To describe and compare the consumption of dairy products in cohorts included in the European Prospective Investigation into Cancer and Nutrition (EPIC). Methods: Data from single 24-hour dietary recall interviews collected through a highly standardised computer-based program (EPIC-SOFT) in 27 redefined centres in 10 European countries between 1995 and 2000. From a total random sample of 36 900, 22 924 women and 13 031 men were selected after exclusion of subjects under 35 and over 74 years of age. Results: A high total consumption of dairy products was reported in most of the centres in Spain and in the UK cohort sampled from the general population, as well as in the Dutch, Swedish and Danish centres. A somewhat low consumption was reported in the Greek centre and in some of the Italian centres (Ragusa and Turin). In all centres and for both sexes, milk constituted the dairy sub-group with the largest proportion (in grams) of total dairy consumption, followed by yoghurt and other fermented milk products, and cheese. Still, there was a wide range in the contributions of the different dairy sub-groups between centres. The Spanish and Nordic centres generally reported a high consumption of milk, the Swedish and Dutch centres reported a high consumption of yoghurt and other fermented milk products, hereas the highest consumption of cheese was reported in the French centres. Conclusion: The results demonstrate both quantitative and qualitative disparities in dairy product consumption among the EPIC centres. This offers a sound starting point for analyses of associations between dairy intake and chronic diseases such as cancer.	en
heal.journalName	Public Health Nutrition	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true