analysis of dietary patterns in the swiss population – the
TRANSCRIPT
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Epidemiology, Biostatistics and Prevention Institute
30/08/17 Page 1
Analysis of dietary patterns in the Swiss population – the menuCH study
Giulia Pestoni Jean-Philippe Krieger
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Published menu CH data (03/2017)
30/08/17 University of Zurich, EBPI Page 2
This is for the average Swiss. To find patterns, we need to look at the raw data.
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MenuCH: what are the available data?
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Data structure of MenuCH
30/08/17 University of Zurich, EBPI Page 4
24HR data
Contains minimal info about the participants (sex, age, language region)
Dietary behavior & physical activity questionnaire
Data Federal Statistical Office
A lot of data about usual diet, cooking, food intolerance/allergies, physical
activity, morphology, income, ...
Demographic data used to establish the sample. Has more detailed data on
certain variables (ie canton instead of language region, etc)
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Indiv ID
Interview # (2x 24h)
IsRecipe?
Food / Recipe name
Food / Recipe Category
Amount (g)
Cat ...
Day Place ...
1 1st No Tomatoes Vegetables
102
1 1st No Vinegar Sauce and spices
14
1 1st Yes Pizza w. ham & cheese
Based on dough
250
...
1 2nd No ... ... ...
1 2nd No ... ... ...
Description of each food item - Food name
- Food category / subcat / subsubcat - Energy and nutrient values
1st 24 HR
2nd 24 HR
Data structure of MenuCH (2x 24HR)
Supp info about the recall
- Day of the week - Type of day
- Time, place, ...
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Ind ID
1
2
3
FOOD SUBCAT
Sumday(Inta
ke)
SUPP
Structuring data for dietary pattern analysis
NUTRIENT VALUES
Sumday(Ene
rgy or Intake)
SUPP
FOOD CATEGORIES
Sumday(Intake)
MAIN
Interview 1 Interview 2
FOOD SUBCAT
Sumday(Inta
ke)
SUPP
NUTRIENT VALUES
Sumday(Ene
rgy or Intake)
SUPP
FOOD CATEGORIES
Sumday(Intake)
MAIN
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Ind ID
1
2
3
FOOD SUBCAT
Sumday(Inta
ke)
SUPP
Structuring data for dietary pattern analysis
NUTRIENT VALUES
Sumday(Ene
rgy or Intake)
SUPP
FOOD CATEGORIES
Sumday(Intake)
MAIN
Interview 1
DEMOGRAPHICS
SUPP
MORPHOLOGY
SUPP
DIETARY AND PHYSICAL ACTIVITY
BEHAVIOR
SUPP
Interview 2
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Dietary patterns: a priori vs. a posteriori
30/08/17 University of Zurich, EBPI Page 8
- A priori (hypothesis-driven) - Mediterranean Diet Score - Healthy Eating Index - ...
- A posteriori (data-driven)
- Principal component methods - Clustering - ...
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Diet quality scores
• Mediterranean Diet Score (MDS) • “Original” Mediterranean Diet Score
• “Swiss” Mediterranean Diet Score
• Healthy Eating Index (HEI)
• HEI 1995
• HEI 2010
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"Original " Mediterranean Diet Score
Component Rangeofscore Criteriaformaximumscoreof1a Criteriforminimumscoreof0a
Vegetables 0-1 Abovethemedian BelowthemedianLegumes 0-1 Abovethemedian BelowthemedianFruitsandnuts 0-1 Abovethemedian BelowthemedianCereal 0-1 Abovethemedian BelowthemedianFish 0-1 Abovethemedian BelowthemedianMeat 0-1 Belowthemedian AbovethemedianDairyproducts 0-1 Belowthemedian AbovethemedianAlcohol 0-1 5-25g/dayforwomen
10-50g/dayformen<5or>25g/dayforwomen<10or>50g/dayformen
Fatintake 0-1 Abovethemedian BelowthemedianaMedianaresex-specific
Reference: Trichopoulou et al. 2003
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"Swiss" Mediterranean Diet Score
Component Rangeofscore Criteriaformaximumscoreof1a Criteriforminimumscoreof0a
Vegetables 0-1 Abovethemedian BelowthemedianLegumes 0-1 Abovethemedian BelowthemedianFruitsandnuts 0-1 Abovethemedian BelowthemedianCereal 0-1 Abovethemedian BelowthemedianFish 0-1 Abovethemedian BelowthemedianMeat 0-1 Belowthemedian AbovethemedianDairyproducts 0-1 Abovethemedian BelowthemedianAlcohol 0-1 5-25g/dayforwomen
10-50g/dayformen<5or>25g/dayforwomen<10or>50g/dayformen
Fatintake 0-1 Abovethemedian BelowthemedianaMedianaresex-specific
Reference: Vormund et al. 2015
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Results "Original " Mediterranean Diet Score
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Results "Swiss" Mediterranean Diet Score
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Healthy Eating Index 1995
Reference: Kennedy et al. 1995
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Healthy Eating Index 2010
Reference: Guenther et al. 2013
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Recommendations SGE
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≤ 30% = 10 points ≥ 45% = 0 points
Total Fat
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Dietary patterns: a priori vs. a posteriori
30/08/17 University of Zurich, EBPI Page 18
- A priori (hypothesis-driven) - Mediterranean Diet Score - Healthy Eating Index - ...
- A posteriori (data-driven)
- Principal component methods - Clustering - ...
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Methods: Multiple Factorial Analysis as a method of choice to handle the 2x24HR
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Problem with lots of quantitative food data
30/08/17 University of Zurich, EBPI Page 20
For 1 24HR:
Case 1: only 2 groups.
John (100,200) Helen (150,100)
Case 2: 18 food groups!
John (100,200,25,....,10,24) Helen (150,100,42,.....,11,32)
No graph possible but each point as a unique position in a 18th-dimensional space
Can we summarize this highly dimensional point cloud into a lower dimensional space, so that we
can graph and interprete the data?
0
200
150 100
2D-graph 100
............
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Finding principal components: example 3D>2D
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Limits of PCA for our problem
30/08/17 University of Zurich, EBPI Page 22
BUT!!! PCA has some limitations! Here, data is structured in 2 x 24HR, ie, in 2 groups of identical variables that refer to the 2 different interviews.
John (100,200,25,....,10,24) (130,180,45,....,20,84) Helen (150,100,42,.....,11,32) (250,70,30,.....,12,35)
............ ............
Interview 1 Interview 2
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Limits of PCA for our problem
30/08/17 University of Zurich, EBPI Page 23
John (100,200,25,....,10,24) (130,180,45,....,20,84) Helen (150,100,42,.....,11,32) (250,70,30,.....,12,35)
............ ............
Interview 1 Interview 2
SOLUTIONS?
1. Average the values of 1 ind over the 2 24HR?
2. Do a PCA for each observation (1 24HR/1 ind)?
3. Code the food groups as Fruits_int1 and Fruits_int2?
We lose the info that 2 24HR are from the same person.
We lose the internal structure of each 24HR.
We lose the internal structure of each 24HR. 4. Run PCA on interview 1 and interview 2, „average“ the principal components, and plot ind in the new dimensions.
=> MULTIPLE FACTORIAL ANALYSIS
✗ ✗ ✗
✓
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PC 1‘
PC 2‘
PC 1
PC 2
Multiple Factorial Analysis: intuition
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Multiple Factorial Analysis: new dimensions!
30/08/17 University of Zurich, EBPI Page 25
PC 1‘
PC 2‘
PC 1
PC 2
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Multiple Factorial Analysis: new dimensions!
30/08/17 University of Zurich, EBPI Page 26
PC 1‘
PC 2‘
PC 1
PC 2
MFA dim 1
MFA dim 2
The new principal components show the best representation possible of the two interviews taken together.
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PC 1‘
PC 2‘
PC 1
PC 2
Multiple Factorial Analysis: intuition
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Multiple Factorial Analysis: representing individuals
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MFA dim 1
Each individual is in the middle of the positions that he would have if only one of the two PCA was taken into account.
MFA dim 2
Dietary pattern day1
Dietary pattern day2 „Habitual“ pattern
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Multiple Factorial Analysis: other advantages
30/08/17 University of Zurich, EBPI Page 29
MFA dim 1
MFA dim 2
The distance between the partial points indicates the discordance between the two datasets for this observation.
Big discordance in dietary patterns between the 2 days
Low discordance between the dietary patterns between the 2 days
If we globally look at all partial points (green vs blue), we can also tell if the blue PCA and the green PCA are showing similar things (data with similar structure or not)!
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Ø MFA is applied on food categories in the MenuCH data. Ø 2 groups of variables are considered:
Ø Food categories related to the 1st interview
Ø Food categories related to the 2nd interview
Ø MFA allows to visualize „habitual“ dietary patterns... Ø ...but also indicates discrepancies between the 2 interviews for each
individual ... Ø ...and also indicates whether the 2 interviews are showing similar things
Ø Like for other principal component methods, other variables can be used as supplementary variables: subcategories, nutrients, demographics, morphology, data from the dietary and physical activity questionnaire...
30/08/17 University of Zurich, EBPI Page 30
Multiple Factorial Analysis: summary
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Preliminary results: Dietary patterns in the Swiss population
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Q1: Do interviews 1 and 2 similarly represent people‘s nutrition (globally)?
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MFA similarly represents the components of interviews 1 and 2
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MFA similarly represents the components of interviews 1 and 2
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Data from interviews 1 and 2 show a high degree of agreement
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Q2: Individually, do people eat similarly between the 2 interviews?
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Most of the individuals have a moderate discordance between the 2 recalls...
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... But certain individuals have a high discordance between the 2 recalls
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Q3: How many and which dietary patterns can we see?
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Clustering results
30/08/17 University of Zurich, EBPI Page 40
Number of participants / cluster
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Cluster characterization
30/08/17 University of Zurich, EBPI Page 41
Monotonous, soft drinks, cakes, red-processed meat, low fiber
Monotonous, alcohol, red-processed meat, low fiber, some convenience food
High milk and dairy, convenience food and snacks
High energy-dense foods (starchy, chocolate, added fats)
Fruits and vegetables, eggs, low energy-energy foods, some added fats (cooking?)
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Cluster characterization
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ALL54321
NonAlcoholic_Bev_i1
0 10 20 30 40 50
ALL54321
Alcoholic_Bev_i1
0 5 10 15 20
ALL54321
Cakes_i1
0.0
0.5
1.0
1.5
ALL54321
Miscellaneous_i1
0.0
0.2
0.4
0.6
0.8
1.0
ALL54321
Eggs_i1
0.0
0.5
1.0
1.5
ALL54321
Fats_i1
0.0
0.2
0.4
0.6
0.8
1.0
1.2
ALL54321
Fish_i1
0.0
0.5
1.0
1.5
2.0
2.5
ALL54321
Meat_white_i1
0.0
0.5
1.0
1.5
2.0
2.5
3.0
ALL54321
Meat_redpro_i1
0 1 2 3 4 5 6
ALL54321
Fruits_Nuts_i1
0 5 10 15
ALL54321
Vegetables_i1
0 2 4 6 8 10 12 14
ALL54321
Cereals_Starchy_i1
0 2 4 6 8 10 12 14
ALL54321
Milk_i1
0 2 4 6 8 10 12 14
ALL54321
Receipe_i1
0 2 4 6
ALL54321
Savoury_snacks_i1
0.0
0.1
0.2
0.3
0.4
0.5
0.6
ALL54321
Soups_i1
0 1 2 3 4
ALL54321
Seasoning_i1
0.0
0.5
1.0
1.5
2.0
2.5
ALL54321
Chocolate_i1
0.0
0.5
1.0
1.5
2.0
Int1Int2 All x-axes show g /100 kcal
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Cluster characterization > NUTRIENTS
30/08/17 University of Zurich, EBPI Page 43
Monotonous, soft drinks, cakes, red-processed meat, low fiber
Monotonous, alcohol, red-processed meat, low fiber, some convenience food
Average with high milk and dairy, and some convenience food
Average with high energy foods (starchy, chocolate, added fats)
Fruits and vegetables, eggs, low high-energy foods, some added fats (cooking?)
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Cluster characterization > SUBCATEGORIES
30/08/17 University of Zurich, EBPI Page 44
Monotonous, soft drinks, cakes, red-processed meat, low fiber
Monotonous, alcohol, red-processed meat, low fiber, some convenience food
Average with high milk and dairy, and some convenience food
Average with high energy foods (starchy, chocolate, added fats)
Fruits and vegetables, eggs, low high-energy foods, some added fats (cooking?)
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Summary
- To analyze the MenuCH nutrition data, we need to go beyond PCA. - For this, we used Multiple Factorial Analysis, followed by clusterization.
- We identified 5 dietary patterns (2 monotonous, 2 average, 1 healthy).
- These dietary patterns also strongly cluster with nutrient intakes.
30/08/17 University of Zurich, EBPI Page 45
To go further
- Characterize the participants (demographics, lifestyle, ...) by dietary patterns
- Geographic repartition of the dietary patterns
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The 5 dietary patterns by sex
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The 5 dietary patterns by age group
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The 5 dietary patterns by language region
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The 5 dietary patterns by canton
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