The DOI matches its Crossref record; 7 of the 8 references it cites were found in a registry or an index.
Food consumption patterns in Italy: the INN-CA Study 1994-1996
Abstract
Objectives The present study was aimed at surveying the Italian food consumption patterns in the 90s. It represented the second nationwide food intake survey that was carried out by the Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN).Design Cross-sectional study.Setting Free-living households.Subjects Sampled subjects: 1147 households randomly selected to be representative of the four main geographical areas (North-West, North-East, Centre, South). Analysed subjects: 1978 individuals out of 2734 initially collected in 15 Collaborative Centres strategically scattered through the national territory.Methods A mixed 7-day based survey technique was applied in order to survey both individual and household consumption. At individual level, food intake was recorded by a self-compiled diary. At household level food data collection was by compilation of a food inventory by the dietician, a purchased/wasted foods diary and a recipes form both compiled by the person responsible for food related activities (decision of purchase, purchase, preparation of meals) in the household. All recorded data were monitored by the dieticians who visited the households participating in the study, at least three times. Household members were interviewed in order to collect socio-demographic, lifestyle and motivational information. Furthermore, field-workers performed the food coding and the input of data by an ad hoc developed software. The survey design allowed an internal quantitative check of food data. Several check steps were centrally performed Results The complex methodology caused the 46.8% response rate and afterwards a reduction of the analysed units (72% of the surveyed individuals). However, the analysed sample provided sufficiently reliable data for outlining the most relevant aspects of dietary patterns in Italy. In order to better interpret the results, controversial aspects are also illustrated and discussed in the text. The disparity analysis found that traditional diversities among Italian regions are still alive. In general, males eat more than females. Analysis according to the age class (children: 1-9 years old; adolescents: 10-17; adults: 18-64; elderly: >64) showed differences especially between the group of children vs all the others, but also in the two groups of young individuals vs adults and the elderly, that could represent clues of an incorrect way of eating.Conclusions Taking into account the different methodology, the comparison with previous results showed changes in the Italian average diet complying with an increasing attention to healthy aspects by large sectors of the population, but also opposite tendencies that should be carefully monitored.Sponsorship Minister delle Politiche Agricole e Forestali (Mi.P.A.F.).
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“The problem is that since 1950s, the composition of the Mediterranean diet has changed dramatically, and the quality and quantity of food people eat nowadays, for example in Italy, Greece and Spain, has little to do with the Traditional Mediterranean diet (3).”
From Health Benefits of the Mediterranean Diet: Metabolic and Molecular Mechanisms (2018) · cites this paper as [3]
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“In Italy in the years 1994–6 the National Institute for Food and Nutrition Research planned a nationwide dietary survey on individuals named the INN-CA study (Turrini et al. 2001).”
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Kyle, J. A. M., Sharp, L., Little, J., Duthie, G. G., & McNeill, G. (2009) · British Journal Of Nutrition · doi:10.1017/s0007114509991784 · Cited by 84
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Cirillo, T., Ritieni, A., Galvano, F., & Cocchieri, R. A. (2003) · Food Additives & Contaminants · doi:10.1080/0265203031000098669 · Cited by 79
“Owing to the importance of cereals in the Italian diet (Doko and Visconti 1994, ISTAT 1998, Turrini et al. 2001), this study evaluated the natural co-occurrence of DON, FB1 and FB2 in several foodstuffs based on cereals.”
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Effect of Industrial Processing on the Distribution of Fumonisin B1 in Dry Milling Corn Fractions
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“The commonest home cooking methods (i.e., boiling, panfrying, and deep-frying) used by the Italian population (Turrini et al. 2001) and other European countries are described below: Boiling: 100 g of each sample is added to 500 ml boiling tap water in a covered stainless steel pot and is cooked…”
MethodTrends in dietary habits and food consumption in Catalonia, Spain (1992–2003)
Ribas‐Barba, L., Serra‐Majem, L., Salvador, G., Castell, C., Cabezas, C., Salleras, L., & Plasència, A. (2007) · Public Health Nutrition · doi:10.1017/s136898000700095x · Cited by 74
“Increases in consumption of fish, fruit juice and soft drinks as well as baked goods were also observed 46 .”
Diet composition and serum levels of selenium species: A cross-sectional study
Filippini, T., Michalke, B., Wise, L. A., Malagoli, C., Malavolti, M., Vescovi, L., Salvia, C., Bargellini, A., Sieri, S., Krogh, V., et al. (2018) · Food and Chemical Toxicology · doi:10.1016/j.fct.2018.03.048 · Cited by 74
“In selecting food categories in the present study, we took into account both the typical dietary pattern of the Italian population (Turrini et al., 2001), the types of foods previously reported as being rich in Se and relevant sources of this metalloid (European Food Safety Authority, 2014; Filippini et al.”
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Sette, S., Donne, C. L., Piccinelli, R., Mistura, L., Ferrari, M., & Leclercq, C. (2013) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2013.816937 · Cited by 69
Ipolyi, I., Massanisso, P., Sposato, S., Fodor, P., & Morabito, R. (2003) · Analytica Chimica Acta · doi:10.1016/s0003-2670(03)00174-0 · Cited by 68
Cirillo, T., Ritieni, A., Visone, M., & Cocchieri, R. A. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030203h · Cited by 68
Dietary intake and main sources of plant lignans in five European countries
Tetens, I., Turrini, A., Tapanainen, H., Christensen, T., Lampe, J. W., Fagt, S., Håkansson, N., Lundquist, A., Hallund, J., Valsta, L. M., et al. (2013) · Food & Nutrition Research · doi:10.3402/fnr.v57i0.19805 · Cited by 67
Corsolini, S., Guerranti, C., Perra, G., & Focardi, S. E. (2008) · Environmental Science & Technology · doi:10.1021/es703057f · Cited by 67
Masala, G., Ceroti, M., Pala, V. M., Krogh, V., Vineis, P., Sacerdote, C., Saieva, C., Salvini, S., Sieri, S., Berrino, F., et al. (2007) · British Journal Of Nutrition · doi:10.1017/s0007114507704981 · Cited by 67
“…Mediterranean diet have been identified in Mediterranean countries (Slimani et al. 2002) even across geographical areas of the same country, while temporal changes in dietary habits have been described in Mediterranean countries, including Italy (Ferro-Luzzi & Branca, 1995; Turrini et al. 2001).”
BackgroundEffect of domestic cooking methods on the total antioxidant capacity of vegetables
Pellegrini, N., Miglio, C., Rio, D. D., Salvatore, S., Serafini, M., & Brighenti, F. (2009) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480802175212 · Cited by 65
“The most common cooking methods (i.e. boiling, pan-frying and deep-frying) used by the Italian population were selected on the basis of two Italian surveys (Turrini et al. 2001; Pala et al. 2003).”
BackgroundMethodHels, O. H., Hassan, N., Tetens, I., & Thilsted, S. H. (2003) · European Journal of Clinical Nutrition · doi:10.1038/sj.ejcn.1601567 · Cited by 65
“These are sometimes carried out 5 or 10 y apart or done continuously (Pietinen & Ovaskainen, 1994; Briefel, 1994; Turrini et al, 2001; Kim et al, 2000).”
BackgroundTurconi, G. M. C., Bazzano, R., Roggi, C., & Cena, H. (2010) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2010.495329 · Cited by 63
“Mean energies from the two instruments were very similar to those reported by Turrini et al. (2001) in the Italian INN-CA 1995 survey (mean energy intake ¼ 2,162 kcal), showing a decrease in energy consumption compared with a previous study conducted in 1980–1984 (Turrini et al. 2001).”
ResultInfluentialAlkylphenols and their ethoxylates in seafood from the Tyrrhenian Sea
Ferrara, F., Ademollo, N., Delise, M., Fabietti, F., & Funari, E. (2008) · Chemosphere · doi:10.1016/j.chemosphere.2008.04.060 · Cited by 63
Ferrari, M., Benvenuti, L., Rossi, L., Santis, A. D., Sette, S., Martone, D., Piccinelli, R., Donne, C. L., Leclercq, C., & Turrini, A. (2020) · Frontiers in Nutrition · doi:10.3389/fnut.2020.00048 · Cited by 63
Cappuccio, F. P., Ji, C., Donfrancesco, C., Palmieri, L., Ippolito, R., Vanuzzo, D., Giampaoli, S., & Strazzullo, P. (2015) · BMJ Open · doi:10.1136/bmjopen-2014-007467 · Cited by 62
Naska, A., Katsoulis, M., Orfanos, P., Lachat, C. K., Gedrich, K., Rodrigues, S. S. P., Freisling, H., Kolsteren, P. W., Engeset, D., Lopes, C. M. M., et al. (2015) · British Journal Of Nutrition · doi:10.1017/s0007114515000963 · Cited by 64
“In the nationwide Italian survey and the regional study in Porto (the EpiPorto Study), participants were asked to provide multiple-day food diaries((29,34)).”
BackgroundDanieli, P. P., Serrani, F., Primi, R., Ponzetta, M. P., Ronchi, B., & Amici, A. (2012) · Archives of Environmental Contamination and Toxicology · doi:10.1007/s00244-012-9791-2 · Cited by 59
Marine biotoxins in shellfish - Domoic acid
(EFSA), E. F. S. A. (2009) · EFSA Journal · doi:10.2903/j.efsa.2009.1181 · Cited by 59
Intake of arsenic and mercury from fish and seafood in a Northern Italy community
Filippini, T., Malavolti, M., Cilloni, S., Wise, L. A., Violi, F., Malagoli, C., Vescovi, L., & Vinceti, M. (2018) · Food and Chemical Toxicology · doi:10.1016/j.fct.2018.04.010 · Cited by 55
Maranesi, M., Bochicchio, D., Montellato, L., Zaghini, A., Pagliuca, G., & Badiani, A. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2004.03.043 · Cited by 54
Arcella, D., Donne, C. L., Piccinelli, R., & Leclercq, C. (2004) · Food and Chemical Toxicology · doi:10.1016/j.fct.2003.12.004 · Cited by 52
Cubadda, F., Raggi, A., Zanasi, F., & Carcea, M. (2003) · Food Additives & Contaminants · doi:10.1080/0265203031000121996 · Cited by 51
“In Italy, the main pasta producer as well as the country with the highest pasta consumption (51.6 g day 1, Turrini et al. 2001), durum wheat is extensively grown especially in central and southern regions.”
BackgroundInfluentialDietary intake estimated using different methods in two Italian older populations
Bartali, B., Turrini, A., Salvini, S., Lauretani, F., Russo, C. R., Corsi, A. M., Bandinelli, S., D’Amicis, A., Palli, D., Guralnik, J. M., et al. (2003) · Archives of Gerontology and Geriatrics · doi:10.1016/s0167-4943(03)00084-0 · Cited by 50
Cadmium and mercury in cephalopod molluscs: Estimated weekly intake
Storelli, M. M., Giacominelli-Stuffler, R., Storelli, A., & MARCOTRIGIANO, G. (2005) · Food Additives & Contaminants · doi:10.1080/02652030500242023 · Cited by 50
“Table II showed the results of estimates of the dietary intake of cadmium and mercury when it is assumed that one 26-g portion per week (25 g flesh and 1 g hepatopancreas) is consumed by a 60-kg adult (Buzina et al. 1995; Turrini et al. 2001).”
BackgroundBrera, C., Debegnach, F., Minardi, V., Prantera, E., Pannunzi, E., Faleo, S., Santis, B. D., & Miraglia, M. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf8016282 · Cited by 48
Lucarini, M., Lanzi, S., D’Evoli, L., Aguzzi, A., & Lombardi‐Boccia, G. (2006) · International Journal for Vitamin and Nutrition Research · doi:10.1024/0300-9831.76.3.103 · Cited by 47
Changes in food and nutrient intake of 6- to 17-year-old Germans between the 1980s and 2006
Stahl‐Pehe, A., Vohmann, C., Richter, A., Heseker, H., & Mensink, G. (2009) · Public Health Nutrition · doi:10.1017/s1368980009004844 · Cited by 46
Exposure factors resources: contrasting EPA’s Exposure Factors Handbook with international sources
Phillips, L. J., & Moya, J. (2013) · Journal of Exposure Science & Environmental Epidemiology · doi:10.1038/jes.2013.17 · Cited by 45
Consumption of fruit, vegetables, and other food groups and the risk of nasopharyngeal carcinoma
Polesel, J., Serraino, D., Negri, E., Barzan, L., Vaccher, E., Montella, M., Zucchetto, A., Garavello, W., Franceschi, S., Vecchia, C. L., et al. (2013) · Cancer Causes & Control · doi:10.1007/s10552-013-0195-z · Cited by 44
Noale, M., Nardi, M., Limongi, F., Siviero, P., Caregaro, L., Crepaldi, G., & Maggi, S. (2014) · Nutrition Research · doi:10.1016/j.nutres.2014.08.001 · Cited by 42
Sisk, C. L., Sharkey, J. R., McIntosh, W. A., & Anding, J. D. (2010) · Nutrition Journal · doi:10.1186/1475-2891-9-19 · Cited by 42
(EFSA), E. F. S. A. (2007) · EFSA Journal · doi:10.2903/j.efsa.2007.615 · Cited by 46
(EFSA), E. F. S. A. (2006) · EFSA Journal · doi:10.2903/j.efsa.2006.297 · Cited by 42
Pounis, G., Bonanni, A., Ruggiero, E., Castelnuovo, A. F. D., Costanzo, S., Persichillo, M., Bonaccio, M., Cerletti, C., Riccardi, G., Donati, M. B., et al. (2017) · Nutrition Metabolism and Cardiovascular Diseases · doi:10.1016/j.numecd.2017.01.004 · Cited by 41
Influence of familiarity with goat meat on liking and preference for capretto and chevon
Borgogno, M., Corazzin, M., Saccà, E., Bovolenta, S., & Piasentier, E. (2015) · Meat Science · doi:10.1016/j.meatsci.2015.04.001 · Cited by 39
Diet and nutrients are contributing factors that influence blood cadmium levels
Madeddu, R., Solinas, G., Forte, G., Bocca, B., Asara, Y., Tolu, P., Delogu, L. G., Muresu, E., Montella, A., & Castiglia, P. (2011) · Nutrition Research · doi:10.1016/j.nutres.2011.09.003 · Cited by 39
“9k [53,54].”
Occurrence of patulin and its dietary intake through pear, peach, and apricot juices in Italy
Spadaro, D., Garibaldi, A., & Gullino, M. L. (2008) · Food Additives and Contaminants Part B · doi:10.1080/02652030802363790 · Cited by 39
“By considering (Turrini et al. 2001) that the mean daily consumption of fruit juices in Italy is 21.0 g, and that only 29.8% of the population consume fruit juices (70.5 g day–1), the intake of patulin was calculated in four different scenarios, where the fruit juice consumed was only apricot, or…”
BackgroundInfluentialNesbitt, A., Majowicz, S. E., Finley, R. L., Pollari, F., Pintar, K. D. M., Marshall, B. J., Cook, A., Sargeant, J. M., Wilson, J. B., Ribble, C. S., et al. (2008) · BMC Public Health · doi:10.1186/1471-2458-8-370 · Cited by 37
Gray, L., & Leyland, A. H. (2008) · Public Health Nutrition · doi:10.1017/s1368980008004047 · Cited by 39
Orfanos, P., Naska, A., Rodrigues, S. S. P., Lopes, C. M. M., Freisling, H., Rohrmann, S., Sieri, S., Elmadfa, I., Lachat, C. K., Gedrich, K., et al. (2016) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2016.219 · Cited by 40
Cavelaars, A. E. J. M., Doets, E. L., Dhonukshe-Rutten, R. A. M., Hermoso, M., Fairweather‐Tait, S. J., Koletzko, B. V., Gurinović, M. A., Moreno, L. A., Cetin, I., Matthys, C., et al. (2010) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2010.57 · Cited by 37
“…for population groups aged 4–10, 11–17 and 18þ years (Anonymous, 1998; Gregory et al., 2000; Irish Universities Nutrition Alliance, 2001, 2006; Turrini et al., 2001; Serra-Majem and Aranceta, 2001–2006; Henderson et al., 2002; Mensink et al., 2002; Männistö et al., 2003; Szponar et al.,…”
BackgroundAlexander, J., Benford, D., Cockburn, A., Cravedi, J., Eugenia Dogliotti, Y., Domenico, A. D., Fernández‐Cruz, M. L., Fink‐Gremmels, J., Fürst, P., Galli, C. L., et al. (2009) · Cited by 37
Metadata
- Authors
- Turrini, A., Saba, A., Perrone, D., Cialfa, E., & D'Amicis, A.
- Affiliations
- Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (IT)
- Istituto Nazionale di Statistica (IT)
- Corresponding author
- Turrini, A
- ORCID
- Venue
- European Journal of Clinical Nutrition
- Published
- 2001-07-01
- Volume
- 55
- Issue
- 7
- Pages
- 571-588
- ISSN
- 0954-3007 (ISSN-L)
- 1476-5640
- OpenAlex
- W1976491356
- Cited by
- 226
- References
- 8
- Citations by year
- 2026: 1 · 2025: 3 · 2024: 2 · 2023: 3 · 2022: 2 · 2021: 5 · 2020: 7 · 2019: 6 · 2018: 8 · 2017: 9 · 2016: 5 · 2015: 8 · 2014: 7 · 2013: 10 · 2012: 10
- FWCI
- 10.07
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- European Journal of Clinical Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutrition and Health Studies
- Keywords
- food consumption patterns, dietary habits, Italian diet, household food consumption, regional dietary differences, children's diet, healthy eating trends, food waste, recipes
- MeSH terms
- Adolescent, Adult, Aged, Energy Intake, Child, Child, Preschool, Cross-Sectional Studies, Diet, Diet Surveys, Feeding Behavior, Female, Humans, Infant, Interviews as Topic, Italy, Male, Middle Aged, Surveys and Questionnaires
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