Specific food group combinations explaining the variation in intakes of nutrients and other important food components in the European Prospective Investigation into Cancer and Nutrition: an application of the reduced rank regression method.

Kröger, J; Ferrari, P; Jenab, M; Bamia, C; Touvier, M; Bueno-de-Mesquita, H; Fahey, M; Benetou, V; Schulz, M; Wirfält, E; Boeing, H; Hoffmann, K; Schulze, M; Orfanos, P; Oikonomou, E; Huybrechts, I; Rohrmann, S; Pischon, T; Manjer, J; Agren, A; Navarro, C; Jakszyn, P; Boutron-Ruault, M; Niravong, M; Khaw, K

Journal article

Specific food group combinations explaining the variation in intakes of nutrients and other important food components in the European Prospective Investigation into Cancer and Nutrition: an application of the reduced rank regression method.

Abstract:: OBJECTIVE: To identify combinations of food groups that explain as much variation in absolute intakes of 23 key nutrients and food components as possible within the country-specific populations of the European Prospective Investigation into Cancer and Nutrition (EPIC). SUBJECTS/METHODS: The analysis covered single 24-h dietary recalls (24-HDR) from 36,034 subjects (13,025 men and 23,009 women), aged 35-74 years, from all 10 countries participating in the EPIC study. In a set of 39 food groups, reduced rank regression (RRR) was used to identify those combinations (RRR factors) that explain the largest proportion of variation in intake of 23 key nutrients and food components, namely, proteins, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, cholesterol, sugars (sum of mono- and disaccharides), starch, fibre, alcohol, calcium, iron, potassium, phosphorus, magnesium, vitamin D, beta-carotene, retinol and vitamins E, B1, B2, B6, B12 and C (RRR responses). Analyses were performed at the country level and for all countries combined. RESULTS: In the country-specific analyses, the first RRR factor explained a considerable proportion of the total nutrient intake variation in all 10 countries (27.4-37.1%). The subsequent RRR factors were much less important in explaining the variation (

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APA Style

Kröger, J., Ferrari, P., Jenab, M., Bamia, C., Touvier, M., Bueno-de-Mesquita, H., Fahey, M., Benetou, V., Schulz, M., Wirfält, E., Boeing, H., Hoffmann, K., Schulze, M., Orfanos, P., Oikonomou, E., Huybrechts, I., Rohrmann, S., Pischon, T., Manjer, J., … Khaw, K. (2009). Specific food group combinations explaining the variation in intakes of nutrients and other important food components in the European Prospective Investigation into Cancer and Nutrition: an application of the reduced rank regression method. European Journal of Clinical Nutrition, 63 Suppl 4(SUPPL. 4), S263–S274.

MLA Style

Kröger, J., et al. “Specific Food Group Combinations Explaining the Variation in Intakes of Nutrients and Other Important Food Components in the European Prospective Investigation into Cancer and Nutrition: an Application of the Reduced Rank Regression Method.” European Journal of Clinical Nutrition, vol. 63 Suppl 4, no. SUPPL. 4, 2009, pp. S263–S274.

Chicago Style

Kröger, J, P Ferrari, M Jenab, C Bamia, M Touvier, H Bueno-de-Mesquita, M Fahey, et al. 2009. “Specific Food Group Combinations Explaining the Variation in Intakes of Nutrients and Other Important Food Components in the European Prospective Investigation into Cancer and Nutrition: an Application of the Reduced Rank Regression Method.” European Journal of Clinical Nutrition 63 Suppl 4 (SUPPL. 4): S263–S274.
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