Food-Network Analysis: The Impact Of Change In Food Intake On Other Foods And Energy Intake

Abstract Background Intake of most foods show correlations with other foods implying that change in the intake of one food affects the intake of other foods. However, it is unclear whether such relationships are quantitatively meaningful and should be considered when a change in dietary intake is suggested. Methods We used data from European Prospective Investigation into Cancer and Nutrition-Potsdam and the previously published pairwise partial correlations between 49 food groups and calculated the impact of modifications in three correlated food groups that are relevant for public health, i.e. whole grain bread, white bread and processed meat, on intakes of other foods and total energy. Results Increase in the quantities of whole grain bread by 25% resulted in lowered white bread quantities both in men (7%) and women (8%). A 25% decrease in quantity of white bread resulted in increased quantities of whole grain bread (10-11%) and decreased (6%) in processed meat. Lowering intake of processed meat by 25% resulted in lower intakes of refined bread in both sexes. A simultaneous increase of whole grain bread and decrease in white bread and processed meat amplified the desirable benefit by increasing intake of whole grain bread by 12 g in men and 16 g in women. Simultaneous modification of all three food groups resulted in an overall decrease of 212 Kcal in men and 121 Kcal in women. Conclusions In conclusion, this study could show that the interdependencies between the intakes of foods affect not only the implicated food of an intended change but the whole diet including energy intake. Key messages Food networks has the potential to identify optimum changes required to achieve desired modification in dietary intake.