The knowledge of major sources of macro-and micronutrients is essential in order to interpret differences in the diet-cancer link in various geographical areas and to provide better nutritional guidelines.
For this purpose we took advantage of the control group of a case-control study on breast cancer carried out in six Italian areas.
The dietary habits of 2,588 cancer-free women aged 20-74 years (median age 56) were elicited between 1991 and 1994 by means of an interviewer-administered food frequency questionnaire (FFQ) that included 78 foods or food groups, in addition to several questions on general dietary pattern (eg, fat in seasoning).
Bread was the first contributor for total energy (12%), protein (8%) and starch (32%) intake, whereas, for saturated fatty acids, the first sources were different types of cheese (28%) ; for monounsatu-rated fatty acids the dressing oils of salad and tomatoes (12%) ; and, for sugars, apples and pears (19%). Raw vegetables and fresh fruit represented the most important source of most vitamins.
The first contributors of vitamin C and bêta-carotene were citrus fruits (29%) and raw carrots (17%), respectively.
Thus, between 40 and 80% of specific macronutrient intake and up to 90% intake of several micronutrients were derived from the first ten foods or food groups.
Often, the major contributors to the intake of a specific component were foods with a relatively low content, but eaten in large quantities. (...)
Mots-clés Pascal : Carcinome, Epidémiologie, Enquête utilité publique, Régime alimentaire, Aliment, Etude cas témoin, Glande mammaire, Macronutriment, Italien, Micronutriment, Evaluation, Article synthèse, Femelle, Homme, Tumeur maligne, Nutrition, Glande mammaire pathologie, Ethnie, Caucasoïde
Mots-clés Pascal anglais : Carcinoma, Epidemiology, Inquiry for public prosals, Diet, Food, Case control study, Mammary gland, Macronutrient, Italian, Micronutrient, Evaluation, Review, Female, Human, Malignant tumor, Nutrition, Mammary gland diseases, Ethnic group, Caucasoid
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 97-0484837
Code Inist : 002B04B. Création : 03/02/1998.