We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Comparison of Major Protein-Source Foods and Other Food Groups in Meat-Eaters and Non-Meat-Eaters in the EPIC-Oxford Cohort.
- Authors
Papier, Keren; Tong, Tammy YN; Appleby, Paul N; Bradbury, Kathryn E; Fensom, Georgina K; Knuppel, Anika; Perez-Cornago, Aurora; Schmidt, Julie A; Travis, Ruth C; Key, Timothy J
- Abstract
Differences in health outcomes between meat-eaters and non-meat-eaters might relate to differences in dietary intakes between these diet groups. We assessed intakes of major protein-source foods and other food groups in six groups of meat-eaters and non-meat-eaters participating in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Oxford study. The data were from 30,239 participants who answered questions regarding their consumption of meat, fish, dairy or eggs and completed a food frequency questionnaire (FFQ) in 2010. Participants were categorized as regular meat-eaters, low meat-eaters, poultry-eaters, fish-eaters, vegetarians and vegans. FFQ foods were categorized into 45 food groups and analysis of variance was used to test for differences between age-adjusted mean intakes of each food group by diet group. Regular meat-eaters, vegetarians and vegans, respectively, consumed about a third, quarter and a fifth of their total energy intake from high protein-source foods. Compared with regular meat-eaters, low and non-meat-eaters consumed higher amounts of high-protein meat alternatives (soy, legumes, pulses, nuts, seeds) and other plant-based foods (whole grains, vegetables, fruits) and lower amounts of refined grains, fried foods, alcohol and sugar-sweetened beverages. These findings provide insight into potential nutritional explanations for differences in health outcomes between diet groups.
- Subjects
UNITED Kingdom; FISHES; FOOD habits; FOOD preferences; INGESTION; LONGITUDINAL method; GENERAL practitioners; POULTRY; DIETARY proteins; QUESTIONNAIRES; RESEARCH funding; VEGETARIANISM; HEALTH impact assessment
- Publication
Nutrients, 2019, Vol 11, Issue 4, p824
- ISSN
2072-6643
- Publication type
Article
- DOI
10.3390/nu11040824