Soy product consumption in 10 European countries: the European Prospective Investigation into XXXX and Nutrition (EPIC) study.

@entity1 @entity5 @entity283
OBJECTIVE: The aim of this study was to describe the variation of soy product intake in 10 European countries by using a standardised reference dietary method. A subsidiary aim was to characterise the pattern of soy consumption among a sub-group of @entity1 with a @entity283 ( @entity283 ), i.e. non-meat eaters who are fish eaters, vegetarians and vegans. DESIGN: A 24-hour dietary recall interview (24-HDR) was conducted among a sample (5-12%) of all cohorts in the European Prospective Investigation into @entity5 and Nutrition (EPIC). Study @entity1 totalled 35 955 after exclusion of subjects younger than 35 or older than 74 years of age. Soy products were subdivided into seven sub-groups by similarity. Distribution of consumption and crude and adjusted means of intake were computed per soy product group across countries. Intake of soy products was also investigated among @entity1 with an @entity283 . RESULTS: In total, 195 @entity1 and 486 @entity1 reported consuming soy products in the 24-HDR interview. Although soy product intake was generally low across all countries, the highest intake level was observed in the UK, due to over-sampling of a large number of @entity1 with an @entity283 . The most frequently consumed soy foods were dairy substitutes in the UK and France and beans and sprouts among mid-European countries. For both genders, the sub-group of soy dairy substitutes was consumed in the highest quantities (1.2 g day-1 for @entity1 ; 1.9 g day-1 for @entity1 ). @entity1 with an @entity283 differed substantially from others with regard to demographic, anthropometric and nutritional factors. They consumed higher quantities of almost all soy product groups. CONCLUSIONS: Consumption of soy products is low in centres in Western Europe. Soy dairy substitutes are most frequently consumed. @entity1 with an @entity283 form a distinct sub-group with higher consumptions of fruit, vegetables, legumes, cereals and soy products compared with the other @entity1 .
