Meat consumption in Europe--results from the EPIC study
Linseisen, J.; Kesse, E.; Slimani, N.
Iarc Scientific Publications 156: 211-212
2002
ISSN/ISBN: 0300-5038 PMID: 12484168 Document Number: 543622
In a representative subsample of the EPIC (European Prospective Investigation into Cancer and Nutrition) cohorts (27 centres) across 10 Western European countries (France, Italy, Germany, Spain, UK, Netherlands, Greece, Sweden, Denmark and Norway), 24-h dietary recalls were assessed by means of the standardized computer software EPIC-SOFT to compare the meat consumption patterns of the different cohorts. Single dietary recalls of 22 924 women and 13 031 men (aged 35-74 years) were evaluated. Mean total meat intake was lowest in the health-conscious UK cohort (15 and 21 g/day in women and men, respectively), followed by the Greece cohort (47 and 79 g/d, in women and men, respectively). The highest meat intake was observed in the Spanish EPIC cohorts, especially in San Sebastian, with 124 (women) and 243 g/d (men). Aside from Greece, most Mediterranean EPIC centres in Spain and Italy (except in Naples) also revealed comparably low meat intake. At the county level, the highest meat intake in women was observed among the French EPIC participants. The EPIC cohorts in Netherlands, Germany, Denmark, Sweden and Norway showed comparable meat consumption patterns, with a high proportion of processed meat (sausages) and a lower intake of poultry meat as compared to most Mediterranean EPIC centres and the EPIC UK cohorts. Additionally, in most Mediterranean centres, less pigmeat and more veal/beef was consumed than elsewhere in EPIC. Pigmeat was mostly consumed in German, Swedish, Danish and Dutch centres. In contrast, ruminant meat intake was highest in the EPIC centres of Northern Spain, Italy and France. Overall, mean red meat intake varied between 2 and 57 g/d among female participants, and between 8 and 121 g/d among male participants of different EPIC cohorts. Rabbit meat was frequently consumed in French, Italian and Spanish EPIC cohorts. Meat consumption was highest during Saturdays and Sundays, and lowest during Fridays. A higher body mass index and tobacco smoking were associated with higher meat intake. Older age and better education were predictive of a lower overall meat intake (all adjusted for energy intake).