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Pamela R. Pehrsson - One of the best experts on this subject based on the ideXlab platform.

  • implications of two different methods for analyzing total dietary fiber in Foods for Food Composition Databases
    Journal of Food Composition and Analysis, 2019
    Co-Authors: Katherine M. Phillips, David B. Haytowitz, Pamela R. Pehrsson
    Abstract:

    Abstract Since 1989, total dietary fiber values in USDA Databases were determined by the enzymatic-gravimetric (EGF) method (AOAC 991.43), where “fiber” is the residue remaining after samples are subjected to enzymatic treatments mimicking digestion. In 2009 EGF was modified to recover additional non-digestible components (e.g., galacto/fructo-oligosaccharides, polydextrose, resistant starch) (AOAC 2009.01, 2011.25) (mEGF). Limited mEGF data and high cost create a need to identify suitable Foods for analysis. USDA’s National Food and Nutrient Analysis Program sampled suitable Foods for analysis by EGF and mEGF. No detectable difference between EGF and mEGF was found in almonds, wheat bread, oatmeal cookies, tortilla chips, taco shells, kale, fast Food French fries, or cooked dried pulses. mEGF exceeded EGF in uncooked dried pulses (5.4–10.5 g/100 g), raw potatoes (13.7 g/100 g), and cooked plantains (3.1 g/100 g), and slightly higher (0.7–2.2 g/100 g) in hummus, canned refried beans, prepared wild rice mix, and frozen raspberry berries, concentrate, and puree. Statistical power was hindered by high analytical uncertainty, especially for mEGF (up to 33% RSD), likely due to cumulative errors in the multiple steps comprising mEGF. mEGF analyses should focus on Foods containing significant levels of fiber components not included in EGF, and reporting individual, particularly metabolically active, fiber components.

  • usda s national Food and nutrient analysis program nfnap produces high quality data for usda Food Composition Databases two decades of collaboration
    Food Chemistry, 2018
    Co-Authors: David B. Haytowitz, Pamela R. Pehrsson
    Abstract:

    Abstract For nearly 20 years, the National Food and Nutrient Analysis Program (NFNAP) has expanded and improved the quantity and quality of data in US Department of Agriculture’s (USDA) Food Composition Databases (FCDB) through the collection and analysis of nationally representative Food samples. NFNAP employs statistically valid sampling plans, the Key Foods approach to identify and prioritize Foods and nutrients, comprehensive quality control protocols, and analytical oversight to generate new and updated analytical data for Food components. NFNAP has allowed the Nutrient Data Laboratory to keep up with the dynamic US Food supply and emerging scientific research. Recently generated results for nationally representative Food samples show marked changes compared to previous database values for selected nutrients. Monitoring changes in the Composition of Foods is critical in keeping FCDB up-to-date, so that they remain a vital tool in assessing the nutrient intake of national populations, as well as for providing dietary advice.

  • USDA’s National Food and Nutrient Analysis Program (NFNAP) produces high-quality data for USDA Food Composition Databases: Two decades of collaboration
    Food Chemistry, 2016
    Co-Authors: David B. Haytowitz, Pamela R. Pehrsson
    Abstract:

    Abstract For nearly 20 years, the National Food and Nutrient Analysis Program (NFNAP) has expanded and improved the quantity and quality of data in US Department of Agriculture’s (USDA) Food Composition Databases (FCDB) through the collection and analysis of nationally representative Food samples. NFNAP employs statistically valid sampling plans, the Key Foods approach to identify and prioritize Foods and nutrients, comprehensive quality control protocols, and analytical oversight to generate new and updated analytical data for Food components. NFNAP has allowed the Nutrient Data Laboratory to keep up with the dynamic US Food supply and emerging scientific research. Recently generated results for nationally representative Food samples show marked changes compared to previous database values for selected nutrients. Monitoring changes in the Composition of Foods is critical in keeping FCDB up-to-date, so that they remain a vital tool in assessing the nutrient intake of national populations, as well as for providing dietary advice.

  • Food Composition Databases
    Encyclopedia of Food and Health, 2016
    Co-Authors: Pamela R. Pehrsson, David B. Haytowitz
    Abstract:

    Food Composition is the determination of what is in the Foods we eat and is the critical bridge between nutrition, health promotion, disease prevention, and Food production. Compilation of data into usable Databases is essential to the development of dietary guidance for individuals and populations and plays an important role in Food production, commerce, research and development, and policy setting. This article describes the history of Food Composition, important considerations in developing Databases and tables, and the role of national and regional authorities, for example, the US Department of Agriculture and EuroFIR, and international organizations, for example, the Food and Agriculture Organization.

P Finglas - One of the best experts on this subject based on the ideXlab platform.

  • New nutritional data on traditional Foods for European Food Composition Databases
    European Journal of Clinical Nutrition, 2010
    Co-Authors: H S Costa, E Vasilopoulou, A Trichopoulou, P Finglas
    Abstract:

    Background/Objectives: There are many different cultures within Europe, each with its own distinct dietary habits. Traditional Foods are the key elements that differentiate the dietary patterns of each country. Unfortunately, in most countries, there is little information on the nutritional Composition of such Foods. Therefore, there is a need to study traditional Foods to preserve these elements of European culture and, if possible, enrich and improve dietary habits across the continent. The Traditional Foods work package within the European Food Information Resource (EuroFIR) project aimed to provide new nutritional data on traditional Foods for use in national Food Composition tables. Subjects/Methods: A EuroFIR consensus-based method with standardised procedures was applied for the systematic study of traditional Foods and recipes in selected European countries. Traditional Foods were selected on the basis of the EuroFIR definition of the term ‘traditional Food’ and prioritised according to specific criteria. From the prioritised list, the five traditional Foods per country to be investigated were selected to represent a full course meal. Protocols with guidelines for the recording of traditional recipes, the collection, preparation and distribution of laboratory samples, as well as quality requirements for laboratory selection, were developed to establish a common approach for use by all countries for the acquisition of reliable data. Results: The traditional character of the selected Foods has been documented and traditional recipes have been recorded. Chemical analyses to determine the nutritional Composition of 55 traditional Foods were performed and the data were evaluated and fully documented according to EuroFIR standards. Information on Food description, the recipe, component identification, sampling plan, sample handling, analytical method and performance was collected for each of the 55 investigated traditional Foods. Conclusions: This common methodology for the systematic study of traditional Foods will enable countries to further investigate their traditional Foods and to continue to update their national Food Composition Databases and EuroFIR’s Food databank system

  • New nutritional data on traditional Foods for European Food Composition Databases.
    European journal of clinical nutrition, 2010
    Co-Authors: H S Costa, E Vasilopoulou, A Trichopoulou, P Finglas
    Abstract:

    There are many different cultures within Europe, each with its own distinct dietary habits. Traditional Foods are the key elements that differentiate the dietary patterns of each country. Unfortunately, in most countries, there is little information on the nutritional Composition of such Foods. Therefore, there is a need to study traditional Foods to preserve these elements of European culture and, if possible, enrich and improve dietary habits across the continent. The Traditional Foods work package within the European Food Information Resource (EuroFIR) project aimed to provide new nutritional data on traditional Foods for use in national Food Composition tables. A EuroFIR consensus-based method with standardised procedures was applied for the systematic study of traditional Foods and recipes in selected European countries. Traditional Foods were selected on the basis of the EuroFIR definition of the term 'traditional Food' and prioritized according to specific criteria. From the prioritized list, the five traditional Foods per country to be investigated were selected to represent a full course meal. Protocols with guidelines for the recording of traditional recipes, the collection, preparation and distribution of laboratory samples, as well as quality requirements for laboratory selection, were developed to establish a common approach for use by all countries for the acquisition of reliable data. The traditional character of the selected Foods has been documented and traditional recipes have been recorded. Chemical analyses to determine the nutritional Composition of 55 traditional Foods were performed and the data were evaluated and fully documented according to EuroFIR standards. Information on Food description, the recipe, component identification, sampling plan, sample handling, analytical method and performance was collected for each of the 55 investigated traditional Foods. This common methodology for the systematic study of traditional Foods will enable countries to further investigate their traditional Foods and to continue to update their national Food Composition Databases and EuroFIR's Food databank system.

Yasmine Probst - One of the best experts on this subject based on the ideXlab platform.

  • Dietary Patterns and Cardiovascular Disease: Insights and Challenges for Considering Food Groups and Nutrient Sources
    Current Atherosclerosis Reports, 2019
    Co-Authors: Linda C Tapsell, Elizabeth P. Neale, Yasmine Probst
    Abstract:

    Purpose of ReviewThe relationship between dietary patterns and cardiovascular disease has been the subject of much research, but an important methodological consideration is the interdependence between the nutrient Composition of Foods and the recognition of healthy dietary patterns. This review considers some of the challenges in researching dietary patterns with implications for translation to public health promotions.Recent FindingsA number of statistical methods have emerged for analysing dietary patterns using population dietary data. There are limitations in the assumptions underpinning Food categorisation, but this research is able to consistently identify Foods and dietary patterns that are positively related to health. Aligned to this activity is the ongoing development of Food Composition Databases which has its own limitations such as keeping up to date with changing Foods and newly identified components, sampling of Foods, and developments in chemical analytical methods. Finally, dietary patterns form the basis for current dietary guidelines and related public health–oriented programs, but the issues raised for research (e.g. Food categorisation and cuisine influences on dietary patterns) can also translate to these settings.SummaryThe study of dietary patterns in cardiovascular disease prevention presents with a number of methodological challenges relating to the way Food groups are formed and the limitations of Food Composition Databases. Added to this are new considerations for the environmental impact of recommended dietary patterns. Future research across the entire knowledge chain should target more accurate methods in a number of analytical areas.

  • Development of a Choline Database to Estimate Australian Population Intakes
    MDPI AG, 2019
    Co-Authors: Yasmine Probst, Vivienne Guan, Elizabeth Neale
    Abstract:

    The AUSNUT 2011–13 Food Composition database was expanded to include Australian choline values. The development began with a systematic literature review of published studies. Analytical data from the Food studies were extracted and aligned with their equivalent AUSNUT Food identification code. Global Food Composition Databases containing choline values were matched to the remaining AUSNUT Food codes, following the FAO INFoodS Food matching guidelines, including adjustments for moisture and protein Composition. Composite Foods, and not further-specified Foods, were developed using the Food Standards Australia New Zealand (FSANZ) recipe files. The completed choline database was then employed to analyse the Australian National Nutrition and Physical Activity Survey 2011–12, with population and sampling weightings applied. Survey respondents were classified into categories based on their level of choline intake and compared with the Australian Adequate Intake levels. Food sources of intake were also explored. Multiple linear regression models were developed for Food group contributors to choline intake. Mean choline intakes varied from 151.50 mg for pregnant 14–18 years old, to 310.54 mg for 19–64 year old males. Less than 10% of the population by age and gender were achieving the Adequate Intake for choline. Eggs and their contributing Food groups were the top ranked Food sources of choline for the population

  • First stage development of an Australian anthocyanin Food Composition database for dietary studies – A systematic process and its challenges
    Journal of Food Composition and Analysis, 2017
    Co-Authors: Ezinne O. Igwe, Elizabeth P. Neale, Karen E Charlton, Kurt Morton, Yasmine Probst
    Abstract:

    Abstract In the last decade, there has been an increased interest in anthocyanin-based research with a growing need to accurately measure anthocyanin intake in population studies. Anthocyanin content in Foods is known to vary across regions due to climate, soil content and harvesting practices. To accurately measure nutrient intake in population studies, Food Composition Databases tailored to specific regions need to be developed. The aim of this study was to describe the first stage development of an Australian anthocyanin Food Composition database focusing on fruit and vegetables. A systematic literature search found analytical data on the anthocyanin content of five fruits and two vegetables (purple dragon carrot and red cabbage) out of the total plant-based Food category (58 individual fruits and 62 vegetables). In addition, values were found for ten Australian native fruits, of which 9 are not included in the Australian database. Development of an anthocyanin Food Composition database relies on the availability of analytical Food data. In the case of Australian fruits and vegetables, there are limited data available for anthocyanin content and imputations from other polyphenol datasets will be necessary. Regardless, development of an anthocyanin database tailored specifically for Australian research will facilitate better estimation of intake.

  • The evolution of Food Composition Databases in Australia: Applying data from 1944 to 2007 to current day dietary records
    Journal of Food Composition and Analysis, 2016
    Co-Authors: Yasmine Probst, Cendrine Mamet
    Abstract:

    Abstract Pre 1980, Australian Food Composition data were printed tables and based largely on overseas values. Improvements in analytical methods, available technology and changes to the Food supply led to a transition to electronic and later online Databases. Currently dietary analysis of Food intake data can be completed using Food Composition Databases with very few users drawing on printed Food Composition tables. This study aimed to examine the nutrient output from different Food Composition data tables from 1944 to 2007 and describe the challenges faced when applying it to a present day dietary intake dataset from 2013. A two-step process was applied to analyse baseline Food record data from the feasibility study of an interdisciplinary lifestyle intervention trial using Food Composition Databases from 1944, 1948, 1954, 1968, 1977, 1991, 1999 and 2007. Differences in Food data across all time points were determined with 2007 as the comparator database. Data were available for protein, fat, carbohydrate, thiamin, vitamin C, calcium and iron across the eight Databases however nutrient data were not compared due to a lack of Food matches between the Databases. Differences in reported Food Composition data over time emphasizes the importance of using timely Food Composition data matched to the time period of the dietary intake data.

  • Development of a matching file of Australian Food Composition Databases (AUSNUT 2007 to 2011-13)
    Journal of Food Composition and Analysis, 2016
    Co-Authors: Elizabeth P. Neale, Yasmine Probst, Linda C Tapsell
    Abstract:

    Abstract Changes to the Food supply and analytical methods necessitate updating Food Composition Databases over time. In Australia, survey-specific Databases include AUSNUT 1999, 2007, and 2011–13. There is no standardized method to match AUSNUT 2007 Foods to 2011–13 counterparts. This study aimed to develop an AUSNUT 2007 to 2011–13 matching file, and demonstrate its use in the clinical trial context. Food items aligned with AUSNUT 2007 were back-matched to 1999 and then forward to 2011–13 using Food identification codes and existing matching files. Any unmatched AUSNUT 2007 Foods were manually matched to appropriate 2011–13 Foods based on conceptual and nutritional similarities. The file was then applied to clinical trial data originally collected using AUSNUT 2007. Of the n = 3874 products in AUSNUT 2007, n = 1270 were initially matched to 2011–13 equivalents using existing matching files. Of these Foods, n = 1070 were deemed to have an acceptable one-to-one match. A total of n = 2804 AUSNUT 2007 Foods required manual matching. Application to clinical trial data found small differences in nutrient intake between original and converted data. The AUSNUT 2007 to 2011–13 matching file will facilitate conversion of dietary data originally collected using AUSNUT 2007 into 2011–13 Foods and groups, and to allow re-coding of intake data.

Subathira Sivakumaran - One of the best experts on this subject based on the ideXlab platform.

  • The New Zealand Food Composition Database: A useful tool for assessing New Zealanders' nutrient intake.
    Food chemistry, 2016
    Co-Authors: Lee M. Huffman, Subathira Sivakumaran
    Abstract:

    A country-specific Food Composition Databases is useful for assessing nutrient intake reliably in national nutrition surveys, research studies and clinical practice. The New Zealand Food Composition Database (NZFCDB) programme seeks to maintain relevant and up-to-date Food records that reflect the Composition of Foods commonly consumed in New Zealand following Food Agricultural Organisation of the United Nations/International Network of Food Data Systems (FAO/INFoodS) guidelines. Food Composition data (FCD) of up to 87 core components for approximately 600 Foods have been added to NZFCDB since 2010. These Foods include those identified as providing key nutrients in a 2008/09 New Zealand Adult Nutrition Survey. Nutrient data obtained by analysis of composite samples or are calculated from analytical data. Currently >2500 Foods in 22 Food groups are freely available in various NZFCDB output products on the website: www.FoodComposition.co.nz. NZFCDB is the main source of FCD for estimating nutrient intake in New Zealand nutrition surveys.

H S Costa - One of the best experts on this subject based on the ideXlab platform.

  • development and sustainability of eastern mediterranean region and south african national Food Composition Databases
    13th European Nutrition Conference Federation of European Nutrition Societies (FENS) 15-18 October 2019, 2019
    Co-Authors: M Warthonmedina, Agi Kadvan, Maria Glibetic, H S Costa, J Plumb, M Roe, A Aljawaldeh, A Welch, El J Ati, H C Schonfeldt
    Abstract:

    Project supported by Global Challenges Research Funds (UK) and Medical Research Council (MR/R019576/1), is grateful to WHO EMRO.

  • development and sustainability of national Food Composition Databases for use in dietary monitoring and public health nutrition in the eastern mediterranean region
    EuroFIR Food Forum 2019 The European Food Information Resource Network 8-11 April 2019, 2019
    Co-Authors: M Warthonmedina, Agi Kadvan, Maria Glibetic, H S Costa, J Plumb, M Roe, A Aljawaldeh, A Welch, El J Ati, Henrietta N Eneobong
    Abstract:

    Project supported by Global Challenges Research Funds (UK) and Medical Research Council (MR/R019576/1), is grateful to WHO EMRO.

  • vitamin c content in fruits comparison with Food Composition Databases
    2th International Congress of CiiEM - Translational Research and Innovation in Human Health Sciences 11-13 June 2017, 2017
    Co-Authors: I C Santos, Tânia Gonçalves Albuquerque, H S Costa
    Abstract:

    Abstract publicado em: Translational Research and Innovation in Human and Health Science, Annals of Medicine. 2018;50(Sup1):S126-27, doi:10.1080/07853890.2018.1427445

  • vitamin c content in aromatic herbs a contribution to Food Composition Databases
    1st IMEKOFOODS Promoting Objective and Measurable Food Quality & Safety 12-15 October 2014, 2014
    Co-Authors: D Carvalhocosta, Tânia Gonçalves Albuquerque, H S Costa, A R Reis, M C Castilho, Fernando Ramos, A V Machado, A Sanchessilva
    Abstract:

    This work was supported by the project PTDC/AGRTEC/3366/2012 - Rose4Pack (Biodegradable active packaging with rosemary extract (Rosmarinus officinalis L.) to improve Food shelf-life) and funded by the Foundation for Science and Technology (FCT) and COMPETE Program (FCOMP-01-0124-FEDER-028015). Denise Costa is grateful for the research grant under the project Rose4Pack. Tânia Albuquerque is grateful for research grant (BRJ/DAN-2012) funded by National Institute of Health Dr. Ricardo Jorge, I.P.

  • New nutritional data on traditional Foods for European Food Composition Databases
    European Journal of Clinical Nutrition, 2010
    Co-Authors: H S Costa, E Vasilopoulou, A Trichopoulou, P Finglas
    Abstract:

    Background/Objectives: There are many different cultures within Europe, each with its own distinct dietary habits. Traditional Foods are the key elements that differentiate the dietary patterns of each country. Unfortunately, in most countries, there is little information on the nutritional Composition of such Foods. Therefore, there is a need to study traditional Foods to preserve these elements of European culture and, if possible, enrich and improve dietary habits across the continent. The Traditional Foods work package within the European Food Information Resource (EuroFIR) project aimed to provide new nutritional data on traditional Foods for use in national Food Composition tables. Subjects/Methods: A EuroFIR consensus-based method with standardised procedures was applied for the systematic study of traditional Foods and recipes in selected European countries. Traditional Foods were selected on the basis of the EuroFIR definition of the term ‘traditional Food’ and prioritised according to specific criteria. From the prioritised list, the five traditional Foods per country to be investigated were selected to represent a full course meal. Protocols with guidelines for the recording of traditional recipes, the collection, preparation and distribution of laboratory samples, as well as quality requirements for laboratory selection, were developed to establish a common approach for use by all countries for the acquisition of reliable data. Results: The traditional character of the selected Foods has been documented and traditional recipes have been recorded. Chemical analyses to determine the nutritional Composition of 55 traditional Foods were performed and the data were evaluated and fully documented according to EuroFIR standards. Information on Food description, the recipe, component identification, sampling plan, sample handling, analytical method and performance was collected for each of the 55 investigated traditional Foods. Conclusions: This common methodology for the systematic study of traditional Foods will enable countries to further investigate their traditional Foods and to continue to update their national Food Composition Databases and EuroFIR’s Food databank system