Eating at restaurants, at work or at home. Is there a difference? A study among adults of 11 European countries in the context of the HECTOR* project (original) (raw)

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Acknowledgements

This study was conducted in the context of the HECTOR project entitled ‘Eating Out: Habits, Determinants, and Recommendations for Consumers and the European Catering Sector’ funded in the FP6 framework of DG-RESEARCH in the European Commission. The collection of EPIC data was performed with the financial support of the European Commission: Public Health and Consumer Protection Directorate 1993–2004; Research Directorate-General 2005, the Dutch Ministry of Health, Welfare and Sports (VWS), Netherlands Cancer Registry (NKR), LK Research Funds, Dutch Prevention Funds, Dutch ZON (Zorg Onderzoek Nederland), World Cancer Research Fund (WCRF), Dutch Cancer Society (KWF), Statistics Netherlands (The Netherlands); Ragusa local support; Deutsche Krebshilfe, Deutsches Krebsforschungszentrum, German Federal Ministry of Education and Research; Cancer Research UK; Medical Research Council, United Kingdom; Stroke Association, United Kingdom; British Heart Foundation; Department of Health, United Kingdom; Food Standards Agency, United Kingdom; Wellcome Trust, United Kingdom; the Hellenic Health Foundation, Athens, Greece; Italian Association for Research on Cancer (AIRC); Italian National Research Council, Fondazione-Istituto Banco Napoli, Italy; AIRE ONLUS RAGUSA, Italy; Swedish Cancer Society; Swedish Scientific Council; Regional Government of Skåne, Sweden; and Nordforsk the Norwegian Cancer Society. The collection of data for the National Italian study was supported by the Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di Ricerca per gli alimenti e la nutrizione (CRA-NUT) (former INRAN). The authors are solely responsible for the contents of the document. The opinions expressed do not represent the opinions of the Commission and the Commission is not responsible for any use that might be made of the information included. The ‘for-profit’ members of the HECTOR Consortium did not have any involvement in the collection, analysis and interpretation of dietary data and in drafting or submitting this manuscript.

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Authors and Affiliations

  1. Department of Hygiene, WHO Collaborating Center for Nutrition and Health, Unit of Nutritional Epidemiology and Nutrition in Public Health, Epidemiology and Medical Statistics, School of Medicine, National and Kapodistrian University of Athens, Athens, Greece
    P Orfanos, A Naska & A Trichopoulou
  2. Faculty of Nutrition and Food Sciences, University of Porto, and Institute of Public Health, Porto, Portugal
    S Rodrigues
  3. Department of Clinical Epidemiology, Preventive Medicine and Public Health, University of Porto Medical School/Institute of Public Health, Porto, Portugal
    C Lopes
  4. International Agency for Research on Cancer (IARC-WHO), Lyon, France
    H Freisling
  5. Division of Chronic Disease Epidemiology, Epidemiology, Biostatistics and Prevention Institute (EBPI), University of Zurich, Zurich, Switzerland
    S Rohrmann
  6. Epidemiology and Prevention Unit, Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy
    S Sieri
  7. Department of Nutritional Sciences, University of Vienna, Vienna, Austria
    I Elmadfa
  8. Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
    C Lachat
  9. Nutrition and Child Health Unit, Institute of Tropical Medicine, Antwerp, Belgium
    C Lachat
  10. Department of Nutritional Physiology, TUM Technical University of Munich, Freising, Germany
    K Gedrich
  11. Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
    H Boeing
  12. Division of Cancer Epidemiology, German Cancer Research Center (DKFZ), Heidelberg, Germany
    V Katzke
  13. Council for Agricultural Research and Economics—Research Center for Food and Nutrition (CREA-Alimenti e Nutrizione), Rome, Italy
    A Turrini
  14. Cancer Registry and Histopathology Unit, ‘Civic M.P.Arezzo’ Hospital, ASP Ragusa, Italy
    R Tumino
  15. Department of Economics and Statistics, ‘Cognetti de Martiis’ University of Turin, Turin, Italy
    F Ricceri
  16. Unit of Epidemiology, Regional Health Service ASL TO3, Turin, Italy
    F Ricceri
  17. Department of Medical Sciences, Unit of Cancer Epidemiology, University of Turin, Turin, Italy
    F Ricceri
  18. Dipartimento di Medicina Clinica e Chirurgia Federico II University, Naples, Italy
    A Mattiello
  19. Cancer Research and Prevention Institute (ISPO), Florence, Italy
    D Palli
  20. National Institute for Public Health and the Environment, Bilthoven, The Netherlands
    M Ocké
  21. Department of Public Health, Sport and Nutrition, University of Agder, Kristiansand, Norway
    D Engeset
  22. National Food and Nutrition Institute, Poland
    M Oltarzewski
  23. Public Health and Clinical Medicine, Nutritional research, Umeå University, Umeå, Sweden
    L M Nilsson
  24. Arcum, Arctic Research Centre at Umeå University, Umeå, Sweden
    L M Nilsson
  25. Cancer Epidemiology Unit, University of Oxford, Oxford, UK
    T Key
  26. Hellenic Health Foundation, Athens, Greece
    A Trichopoulou

Authors

  1. P Orfanos
  2. A Naska
  3. S Rodrigues
  4. C Lopes
  5. H Freisling
  6. S Rohrmann
  7. S Sieri
  8. I Elmadfa
  9. C Lachat
  10. K Gedrich
  11. H Boeing
  12. V Katzke
  13. A Turrini
  14. R Tumino
  15. F Ricceri
  16. A Mattiello
  17. D Palli
  18. M Ocké
  19. D Engeset
  20. M Oltarzewski
  21. L M Nilsson
  22. T Key
  23. A Trichopoulou

Corresponding author

Correspondence toA Trichopoulou.

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Competing interests

The authors declare no conflict of interest.

Additional information

*The HECTOR Consortium also consists of: Alexandra Manoli (School of Medicine, National and Kapodistrian University of Athens), Patrick Kolsteren (Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Gent University, Belgium and Nutrition and Child Health Unit, Institute of Tropical Medicine, Belgium), Maria Daniel Vaz de Almeida (Faculty of Nutrition and Food Sciences, University of Porto), Guri Skeie (Department of Community Medicine, University of Tromsø, Norway), and Wlodzimierz Sekula (National Food and Nutrition Institute, Poland).

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Orfanos, P., Naska, A., Rodrigues, S. et al. Eating at restaurants, at work or at home. Is there a difference? A study among adults of 11 European countries in the context of the HECTOR* project.Eur J Clin Nutr 71, 407–419 (2017). https://doi.org/10.1038/ejcn.2016.219

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