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Ymittos Athens, Greece

Trichopoulou A.,Collaborating Center for Food and Nutrition Policies | Bamia C.,Collaborating Center for Food and Nutrition Policies | Lagiou P.,Collaborating Center for Food and Nutrition Policies | Lagiou P.,Harvard University | And 3 more authors.
American Journal of Clinical Nutrition | Year: 2010

Background: Studies in the United States report inverse associations of the Mediterranean dietary pattern with breast cancer risk, and several studies in Mediterranean countries indicate inverse associations of breast cancer risk with intake of olive oil, a constitutional component of this diet. No study, however, has evaluated the association of the traditional Mediterranean diet with breast cancer in a Mediterranean country. Objective: We studied the relation of conformity to the Mediterranean diet with breast cancer risk in the context of the European Prospective Investigation into Cancer and Nutrition cohort in Greece. Design: We followed up 14,807 women for an average of 9.8 y and identified 240 incident breast cancer cases. Diet was assessed through a validated food-frequency questionnaire, and conformity to the Mediterranean diet was evaluated through a score (range = 0-9 points) incorporating the characteristics of this diet. Results: Increasing conformity to the Mediterranean diet was not associated with lower breast cancer risk in the entire cohort [hazard ratio (HR) = 0.88 for every 2 points; 95% CI: 0.75, 1.03] or in premenopausal women (HR = 1.01 for every 2 points; 95% CI: 0.80, 1.28), but there was a marginally significant inverse association among postmenopausal women (HR = 0.78 for every 2 points; 95% CI: 0.62, 0.98; P for interaction by menopausal status = 0.05). Conclusions: Conformity to the traditional Mediterranean diet may be associated with lower breast cancer risk among postmenopausal women and could explain, in part, the lower incidence of this disease in Mediterranean countries. © 2010 American Society for Nutrition.

Dilis V.,National and Kapodistrian University of Athens | Trichopoulou A.,Hellenic Health Foundation
Journal of Nutrition | Year: 2010

Antioxidants are compounds physiologically produced or provided through the diet with a potential to inhibit the oxidation of important biological molecules, such as proteins, lipids, and DNA. The contemporary Greek diet is still strongly influenced by Mediterranean dietary traditions. The traditional Mediterranean diet (MD) is a plant-based diet with apparently beneficial health properties, to which a high antioxidant content may contribute. To explore this issue in detail, a database of the content of >200 Greek foods and recipes for a wide spectrum of antioxidant compounds and indices (flavonoids, proanthocyannidins, other antioxidant microcomponents, and total antioxidant capacity) was developed. The database enabled the estimation of antioxidant intakes in Greece using the population-based European Prospective Investigation into Cancer and Nutrition study, in which >28,000 Greeks participate. The results of this work suggest that the contemporaryMD in the Greek population is a rich source of a variety of antioxidants. These data can be used in studies about the relationship between antioxidant intake and chronic diseases in the Greek population. © 2010 American Society for Nutrition.

Agency: Cordis | Branch: H2020 | Program: MSCA-RISE | Phase: MSCA-RISE-2014 | Award Amount: 499.50K | Year: 2015

Compared to meals prepared at home, meals eaten out tend to contain more calories, total fat and saturated fat and it is here where the consumer has very little control or knowledge of the nutrient profile of the food they are eating (Bohm and Quartuccio, 2008). The positive association between the rise in consumption of food prepared outside the home and the increasing prevalence of obesity has been described as a major health and wellbeing societal challenge. Attempts to increase public awareness of appropriate ways to eat more healthily unfortunately do not seem to have led to significant changes in patterns of food purchase and consumption especially from an eating out-of-home situation. It has become obvious that the development of effective measures for improvement requires further systematic research and a radical approach. The aim of FoodSMART is to develop an innovative technical (ICT) menu solution that enables informed consumer choice when eating out that takes into account individual characteristics (such as culture, dietary requirements and age group) as well as product (specification) and environmental cues (choice architecture and consumption setting). This aim will be achieved through the evaluation of consumer orientated intelligence (what information consumers require/trust i.e. information quality); the assessment of industry orientated intelligence (impact of customisation) and the subsequent development of data analytics and Quick Recognition (QR) coding for personalised food recommendation; thereby, facilitating the consumption of healthy and appropriate dishes. Results will be gathered and modelled to provide strategic intelligence for menu design and decision-making (by Industry) and for policy purposes (by the EU); further, this translational research will be disseminated both at scientific and consumer levels. Increasing the pace and scale of innovation within out-of-home eating is fundamental to this proposal.

Agency: Cordis | Branch: FP7 | Program: CP-FP | Phase: HEALTH.2011.2.4.2-2 | Award Amount: 7.95M | Year: 2012

EPIC-CVDs overarching goal is to provide clinicians and policy-makers with a menu of evidence-based options for cost-effective individualised risk assessment that enables the EUs increasingly resource-constrained economies to achieve more personalised predictive medicine in harmony with Europes diverse cultures and healthcare systems. We will achieve this through developing and validating innovative risk scores and efficient screening strategies by studying 75 high priority soluble biomarkers and 215,000 carefully selected genetic variants in the most powerful population-based prospective study ever conducted of incident coronary heart disease, stroke, and type 2 diabetes across 10 diverse European countries. EPIC-CVD will provide the first consideration across Europe of risk scores with information on the interplay of nature and nurture together with biomarkers of lifestyle, biological pathways, vascular injury, and ageing. Our multidisciplinary consortium involves world-leading expertise in population health science, laboratory science (including VITAS, an SME partner, renowned for nutritional biomarker assays), translational science, and implementation science. This rare combination of expertise will enable systematic consideration of the implications of risk scores and screening strategies for predictive accuracy, feasibility, safety, acceptability, and cost-effectiveness. The impact on clinical decision making and clinical outcomes will be demonstrated in a new randomised trial of risk scores in relation to patient-centred outcomes that assess attitudes, behaviours, and biological risk factors. Key stakeholders (eg, healthcare professionals, regulators, industry) will be closely engaged by the project. Policy recommendations mindful of the broader societal implications of targeted screening will be tailored to Europes diverse needs and systematically disseminated to various audiences. This initiative will derive major synergy from related efforts.

Kyrozis A.,National and Kapodistrian University of Athens | Ghika A.,National and Kapodistrian University of Athens | Stathopoulos P.,Hellenic Health Foundation | Stathopoulos P.,National and Kapodistrian University of Athens | And 4 more authors.
European Journal of Epidemiology | Year: 2013

Identification of dietary and lifestyle variables associated with the development of Parkinson's disease (PD) may offer pathogenetic clues and prevention opportunities. In a population-based prospective cohort study, 26,173 participants in the EPIC-Greece cohort had sociodemographic, anthropometric, medical, dietary and lifestyle variables ascertained at enrolment and periodically reassessed with follow-up contacts. Based on these data, subjects were screened as possible PD cases if they (1) reported either a medical diagnosis of PD or use of anti-PD drugs and (2) did not report preceding causes of secondary parkinsonism. For diagnostic validation, possible incident PD cases were assessed by a focused 3-item telephone questionnaire. Cox proportional hazards regression was used to evaluate associations between potential predictors and incident PD. The main multivariate model included gender, age, marital status, schooling years, farming occupation, smoking status, caffeinated coffee, body mass index, physical activity and energy intake. Additional models included all above variables plus one dietary item at a time. Incidence rate adjusted to the European population was 16.9 per 100,000 person-years. In multivariate models, incident PD exhibited strong positive association with consumption of milk, but not cheese or yoghurt. This finding may help narrow down the search for potential dairy product components with a facilitatory role in PD. Concerning other dietary components, inverse association was found between polyunsaturated fat intake and incident PD. Also, inverse association was found with tobacco smoking, in line with previous studies, but not with caffeine. © 2013 Springer Science+Business Media Dordrecht.

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