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Satoshi Sasaki - One of the best experts on this subject based on the ideXlab platform.
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Validity of a dish Composition database for estimating protein, sodium and potassium intakes against 24 h urinary excretion: comparison with a standard Food Composition database.
Public health nutrition, 2020Co-Authors: Nana Shinozaki, Kentaro Murakami, Shizuko Masayasu, Satoshi SasakiAbstract:OBJECTIVE We assessed the validity of a recently developed dish Composition database (DCD) against urinary biomarkers compared with a standard Food Composition database (FCD). DESIGN Intakes of protein, Na and K were estimated by 2 × 24 h urine collections and by 4 d dietary record data based on the DCD (including 128 dishes) or FCD (including 1878 Foods). SETTING Japan. PARTICIPANTS A total of 161 men and 163 women aged 20-69 years. RESULTS Compared with the 24 h urine-based estimates, the median intakes estimated using the DCD and FCD differed significantly for protein and Na in men and for Na and K in women. Deattenuated Spearman correlation coefficients using 24 h urine-based estimates for the intakes of protein, Na and K were lower in the DCD (respectively: 0·26, 0·15 and 0·44 in men; 0·22, 0·27 and 0·22 in women) than those in the FCD (respectively: 0·43, 0·40 and 0·59 in men; 0·33, 0·45 and 0·42 in women). When data on dish portion size reported by participants were used for estimation instead of standard portion-size data based on the DCD, the accuracy of the estimated median intakes did not change notably, whereas the deattenuated correlation coefficients improved (for protein, Na and K respectively: 0·32, 0·31 and 0·56 in men; 0·31, 0·41 and 0·39 in women). CONCLUSIONS The DCD supported by individual-level information on dish portion size showed fair to moderate validity in ranking individuals according to their intakes of protein, Na and K, similar to the FCD.
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association of free sugar intake estimated using a newly developed Food Composition database with lifestyles and parental characteristics among japanese children aged 3 6 years donguri study
Journal of Epidemiology, 2019Co-Authors: Aya Fujiwara, Keiko Asakura, Ken Uechi, Minami Sugimoto, Han-chieh Wang, Kentaro Murakami, Shizuko Masayasu, Satoshi SasakiAbstract:BACKGROUND The lack of comprehensive Food Composition databases for sugar contents in Japanese Foods has led to the lack of nutritional epidemiologic studies on sugar intake in Japanese population. This cross-sectional study aimed to investigate the association of free sugar intake estimated using a newly developed Food Composition database with the characteristics and lifestyles of Japanese children aged 3-6 years. METHODS The Food Composition database contained information on sugars in 2,222 commonly consumed Japanese Foods. Using this database, we estimated the sugar (total, added, and free sugars) intakes derived from a 3-day weighed dietary record of 166 boys and 166 girls aged 3-6 years living in 24 prefectures in Japan. RESULTS The mean free sugar intake was 26.8 g/d (standard deviation [SD], 12.3 g/d), while the mean value for energy intake was 7.8% (SD, 3.2%). The prevalence of excessive free sugar intake (≥10% of energy intake) was 21.7%. Among the characteristics and lifestyles examined, screen time was most strongly associated with the prevalence of excessive free sugar intake: multivariate adjusted odds ratios for screen time <0.5, ≥0.5 to <1, and ≥1 h/d were 1.0 (reference), 3.81 (95% confidence interval, 1.04-13.98), and 4.36 (95% confidence interval, 1.16-16.35), respectively. Additionally, younger age, shorter sleep, and mothers with office work and service and sales jobs (compared with those with professional and managerial jobs) were significantly associated with a higher prevalence of excessive free sugar intake. CONCLUSIONS This study showed the sugar intake of Japanese children aged 3-6 years is positively associated with screen time.
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Estimation of Starch and Sugar Intake in a Japanese Population Based on a Newly Developed Food Composition Database.
Nutrients, 2018Co-Authors: Aya Fujiwara, Keiko Asakura, Ken Uechi, Minami Sugimoto, Han-chieh Wang, Kentaro Murakami, Shizuko Masayasu, Satoshi SasakiAbstract:Due to a lack of a Food Composition database on starch and sugars, we developed a comprehensive database on starch and seven types of sugars in commonly consumed Foods (n = 2222) in Japan. Dietary record data of 368 toddlers (aged 18–35 months), 376 preschool children (aged 3–6 years), 915 schoolchildren (aged 8–14 years) and 392 adults (aged 20–69 years) were used. The mean starch intake ranged from 55.6 g/day (female toddlers) to 206.0 g/day (male schoolchildren). Irrespective of age and sex, >50% of starch was provided by rice and grains. The mean total sugar intake ranged from 46.1 g/day (female toddlers) to 68.7 g/day (male schoolchildren). In all age and sex groups, the major contributors of total sugar included sucrose (mean: 18.2–34.0 g/day), glucose (7.8–13.1 g/day), lactose (5.3–13.1 g/day) and fructose (7.6–11.1 g/day). The top Food sources were dairy products (toddlers) and confectionaries (other age groups) for total sugar, confectionaries for sucrose, fruits (toddlers) and vegetables (other age groups) for glucose, dairy products for lactose and fruits (toddlers and preschool children) and vegetables (schoolchildren and adults) for fructose. In conclusion, this study clarified the starch and sugar intake in Japan and provides a foundation for future research.
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estimation of trans fatty acid intake in japanese adults using 16 day diet records based on a Food Composition database developed for the japanese population
Journal of Epidemiology, 2010Co-Authors: Mai Yamada, Kentaro Murakami, Satoshi Sasaki, Yoshiko Takahashi, Hitomi Okubo, Naoko Hirota, Akiko Notsu, Hidemi Todoriki, Ayako Miura, Mitsuru FukuiAbstract:Background: The Standard Tables of Food Composition in Japan do not include information on trans fatty acids. Previous studies estimating trans fatty acid intake among Japanese have limitations regarding the databases utilized and diet assessment methodologies. We developed a comprehensive database of trans fatty acid Food Composition, and used this database to estimate intake among a Japanese population.Methods: The database was developed using analytic values from the literature and nutrient analysis software encompassing Foods in the US, as well as values estimated from recipes or nutrient Compositions. We collected 16-day diet records from 225 adults aged 30 to 69 years living in 4 areas of Japan. Trans fatty acid intake was estimated based on the database and the 16-day diet records.Results: Mean total fat and trans fatty acid intake was 56.9 g/day (27.7% total energy) and 1.7 g/day (0.8% total energy), respectively, for women and 66.8 g/day (25.5% total energy) and 1.7 g/day (0.7% total energy) for men. Trans fatty acid intake accounted for greater than 1% of total energy intake, which is the maximum recommended according to the World Health Organization, in 24.4% of women and 5.7% of men, and was particularly high among women living in urban areas and those aged 30–49 years. The largest contributors to trans fatty acid intake were confectionaries in women and fats and oils in men.Conclusions: Although mean trans fatty acid intake was below the maximum recommended intake of the World Health Organization, intake among subgroups was of concern. Further public health efforts to reduce trans fatty acid intake should be encouraged.
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Estimation of caffeine intake in Japanese adults using 16 d weighed diet records based on a Food Composition database newly developed for Japanese populations.
Public health nutrition, 2009Co-Authors: Mai Yamada, Kentaro Murakami, Satoshi Sasaki, Yoshiko Takahashi, Hitomi Okubo, Naoko Hirota, Akiko Notsu, Hidemi Todoriki, Ayako Miura, Mitsuru FukuiAbstract:Objective Previous studies in Western populations have linked caffeine intake with health status. While detailed dietary assessment studies in these populations have shown that the main contributors to caffeine intake are coffee and tea, the wide consumption of Japanese and Chinese teas in Japan suggests that sources of intake in Japan may differ from those in Western populations. Among these teas, moreover, caffeine content varies widely among the different forms consumed (brewed, canned or bottled), suggesting the need for detailed dietary assessment in estimating intake in Japanese populations. Here, because a caffeine Composition database or data obtained from detailed dietary assessment have not been available, we developed a database for caffeine content in Japanese Foods and beverages, and then used it to estimate intake in a Japanese population. Design The caffeine Food Composition database was developed using analytic values from the literature, 16 d weighed diet records were collected, and caffeine intake was estimated from the 16 d weighed diet records. Setting Four areas in Japan, Osaka (Osaka City), Okinawa (Ginowan City), Nagano (Matsumoto City) and Tottori (Kurayoshi City), between November 2002 and September 2003. Subjects Two hundred and thirty Japanese adults aged 30–69 years. Results Mean caffeine intake was 256·2 mg/d for women and 268·3 mg/d for men. The major contributors to intake were Japanese and Chinese teas and coffee (47 % each). Caffeine intake above 400 mg/d, suggested in reviews to possibly have negative health effects, was seen in 11 % of women and 15 % of men. Conclusions In this Japanese population, caffeine intake was comparable to the estimated values reported in Western populations.
Paul Finglas - One of the best experts on this subject based on the ideXlab platform.
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12th ifdc 2017 special issue evaluation of harmonized eurofir documentation for macronutrient values in 26 european Food Composition databases
Journal of Food Composition and Analysis, 2019Co-Authors: Susanne Westenbrink, Barbara Koroušić Seljak, Agi Kadvan, Mark Roe, Angelika Manturvierendeel, Paul FinglasAbstract:Abstract Using Food Composition data from multiple countries requires a high level of harmonization between datasets, at Food, component, and value documentation level. To achieve this, nutrient values in European Food Composition databases were documented using EuroFIR guidelines and thesauri. Our aims were to evaluate the impact of harmonized documentation of macronutrients and usefulness for research and/or policy. Data on 28,914 Foods and 292,240 macronutrient values from 26 European Food Composition datasets were extracted from the FoodEXplorer™ web-based tool for simultaneously searching and comparing Food Composition data. Documentation on most properties describing the nutrient values was complete, however the percentage coded as unknown varied from 14% to 49% for value type, method type, method indicator and acquisition type. Some inconsistencies were found in coding, and documentation on references was incomplete (about 65% missing information). The harmonized manner of data documentation using the EuroFIR guidelines for Food, component and value documentation, allows for data exchange. However, comparability of carbohydrate, dietary fiber, protein and energy values remained difficult due to multiple definitions and formulas used or due to lack of details on analytical and calculation methods. Therefore, data on these components cannot be regarded as fully comparable in Europe without further harmonization; care should be taken when using these data for multiple country comparisons. To achieve further comparability within the FoodEXplorer™ tool, information on methods and references used should be completed for each dataset and energy, carbohydrate and protein values should be recalculated in a uniform way. This remains a major challenge for most countries, but is urgently needed.
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importance and use of reliable Food Composition data generation by nutrition dietetic professionals towards solving africa s nutrition problem constraints and the role of fao inFoods afroFoods and other stakeholders in future initiatives
Proceedings of the Nutrition Society, 2019Co-Authors: H N Eneobong, Karl Presser, H C Schonfeldt, Ella Campaore, Angela Kimani, Rosemary Mwaisaka, Anna Vincent, Jalila El Ati, Pascal Kouebou, Paul FinglasAbstract:Despite the rich biodiversity of the African continent and the tremendous progress so far made in Food production, Africa is still struggling with the problems of Food insecurity, hunger and malnutrition. To combat these problems, the production and consumption of nutritious and safe Foods need to be promoted. This cannot be achieved without reliable data on the quantity and quality of nutrients and other components provided through these Foods. Food Composition data (FCD) are compiled as Food Composition tables (FCT) or Food Composition databases (FCDB). These are subsequently used for a variety of purposes, ranging from clinical practice, research, public health/education, Food industry to planning and policy, as well as nutrition monitoring and surveillance. To perform these functions effectively, the importance of reliable FCT/FCDB cannot be overemphasised. Poor quality FCT/FCDB have serious consequences on the health of the population, and provide skew evidence towards developing nutrition and health-related policies. The present paper reviews different methods to generate FCT/FCDB, their importance and use in assisting nutrition/dietetic professionals in solving Africa's nutrition problems; current status of FCT/FCDB generation, compilation and dissemination in Africa, constraint to their use by professionals and the role of FAO/INFoodS/AFROFoodS and other stakeholders towards improvement and future initiatives. The information provided will create awareness on the need for up-to-date and high-quality FCT/FCDB and facilitate the identification of data gaps and prioritisation of future efforts in FCD generation, compilation and dissemination in Africa and subsequent strategies for the alleviation of the Food and nutrition problems in Africa.
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specialized Food Composition dataset for vitamin d content in Foods based on european standards application to dietary intake assessment
Food Chemistry, 2018Co-Authors: Lourdes Samaniego, Jelena Milešević, Maria Glibetic, Mairead Kiely, Paul FinglasAbstract:A review of national nutrition surveys from 2000 to date, demonstrated high prevalence of vitamin D intakes below the EFSA Adequate Intake (AI) (<15μg/d vitamin D) in adults across Europe. Dietary assessment and modelling are required to monitor efficacy and safety of ongoing strategic vitamin D fortification. To support these studies, a specialized vitamin D Food Composition dataset, based on EuroFIR standards, was compiled. The FoodEXplorer™ tool was used to retrieve well documented analytical data for vitamin D and arrange the data into two datasets - European (8 European countries, 981 data values) and US (1836 data values). Data were classified, using the LanguaL™, FoodEX2 and ODIN classification systems and ranked according to quality criteria. Significant differences in the content, quality of data values, missing data on vitamin D2 and 25(OH)D3 and documentation of analytical methods were observed. The dataset is available through the EuroFIR platform.
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establishment and advances in the online serbian Food and recipe data base harmonized with eurofir standards
Food Chemistry, 2016Co-Authors: Mirjana Gurinovic, Agi Kadvan, Jelena Milešević, Marija Djekicivankovic, Jasmina Debeljakmartacic, Marija Takic, Slavica Rankovic, Marina Nikolic, Paul Finglas, Maria GlibeticAbstract:Within the European Food Information Resource Network of Excellence (EuroFIR NoE; FP6) and EuroFIR Nexus (FP7) project paucity in Food Composition databases (FCDB) in the Central Eastern Europe/Balkan (CEE/B) region was identified. As a member of EuroFIR NoE, the Centre of Research Excellence in Nutrition and Metabolism, Serbia initiated creation of the 1st online Serbian FCDB employing EuroFIR quality framework and CEN Food Data Standard requirements, supporting capacity development and designing the web-based Food Composition Data Management (FCDM) software for FCDB building. The 1st online version of Serbian FCDB was launched in 2007, and then extended with Food Composition data from other Balkan countries (Balkan Food Platform-Regional FCDB). All Foods are indexed using LanguaL Thesaurus and coded with EFSA FoodEx2 coding system. To date, upgraded Serbian FCDB with 1046 Foods and 129 traditional/common Serbian composite dishes is a prerequisite for nutritional research in Serbia, CEE/B region and wider Europe.
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eurofir quality approach for managing Food Composition data where are we in 2014
Food Chemistry, 2016Co-Authors: Susanne Westenbrink, Marine Oseredczuk, Isabel Castanheira, Paul FinglasAbstract:A EuroFIR quality management framework was developed to assure data quality of Food Composition data, incorporating several recommendations developed or improved during the EuroFIR projects. A flow chart of the compilation process with standard operating procedures to assure critical steps was the starting point. Recommendations for Food description, component identification, value documentation, recipe calculation, quality evaluation of values, guidelines to assess analytical methods, document and data repositories and training opportunities were harmonized as elements of the quality framework. European Food Composition database organizations reached consensus on the EuroFIR quality framework and started implementation. Peer reviews of the European compiler organizations were organized to evaluate the quality framework, focusing on what was achieved and on improvements needed. The reviews demonstrated that European Food database compilers have made good use of standards and guidelines produced by EuroFIR, as well as a common understanding that a quality framework is essential to assure Food Composition data quality.
Ruth U Charrondiere - One of the best experts on this subject based on the ideXlab platform.
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thirty years of progress in harmonizing and compiling Food data as a result of the establishment of inFoods
Food Chemistry, 2016Co-Authors: Suzanne P Murphy, Ruth U Charrondiere, Barbara BurlingameAbstract:The International Network of Foods Data Systems (INFoodS) has provided leadership on the development and use of Food Composition data for over 30years. The mission of INFoodS is the promotion of international participation, cooperation and harmonization in the generation, compilation and dissemination of adequate and reliable data on the Composition of Foods, beverages, and their ingredients in forms appropriate to meet the needs of various users. Achievements include the development of guidelines and standards, increased capacity development in generating and compiling Food Composition data, a Food Composition database management system, improvements in laboratory quality assurance, and development of several Food Composition databases and tables. Recently, INFoodS has led efforts to define and document Food biodiversity. As new Foods and Food components come into prominence, and as analytical methods evolve, the activities of INFoodS will continue to advance the quality and quantity of Food Composition data globally into the future.
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improving Food Composition data quality three new fao inFoods guidelines on conversions data evaluation and Food matching
Food Chemistry, 2016Co-Authors: Ruth U Charrondiere, Doris Rittenschober, Barbara Stadlmayr, Ramani Wijesinhabettoni, Verena Nowak, David B. HaytowitzAbstract:Food Composition data play a key role in many sectors and the availability of quality data is critically important. Since 1984, the International Network of Food Data Systems (INFoodS) has been working towards improving Food Composition data quality and availability, including the development and updating of standards, guidelines and tools for Food Composition. FAO/INFoodS has recently published three comprehensive guidelines to improve and harmonise the compilation of data: (1) Guidelines for Food Matching, (2) Guidelines for Checking Food Composition Data prior to Publication of a User Table/Database, and (3) Guidelines for Converting Units, Denominators and Expressions. This article describes their content and development processes. Their adoption, along with additional ones planned for the future by FAO/INFoodS, should further improve the quality of published Food Composition data, which in turn can lead to more accurate nutrient intake estimates and more precise Food labels, as well as better-targeted programs and policies.
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review of Food Composition data for edible insects
Food Chemistry, 2016Co-Authors: Verena Nowak, Diedelinde Persijn, Doris Rittenschober, Ruth U CharrondiereAbstract:Edible insects are considered rich in protein and a variety of micronutrients, and are therefore seen as potential contributors to Food security. However, the estimation of the insects' contribution to the nutrient intake is limited since data are absent in Food Composition tables and databases. Therefore, FAO/INFoodS collected and published analytical data from primary sources with sufficient quality in the Food Composition Database for Biodiversity (BioFoodComp). Data were compiled for 456 Food entries on insects in different developmental stages. A total of 5734 data points were entered, most on minerals and trace elements (34.8%), proximates (24.5%), amino acids (15.3%) and (pro)vitamins (9.1%). Data analysis of Tenebrio molitor confirms its nutritive quality that can help to combat malnutrition. The collection of data will assist compilers to incorporate more insects into tables and databases, and to further improve nutrient intake estimations.
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fao inFoods e learning course on Food Composition data
Food Chemistry, 2016Co-Authors: Ruth U Charrondiere, Doris Rittenschober, Chiara Nicodemi, Peter Bruggeling, Verena Nowak, Cristina PetracchiAbstract:The FAO/INFoodS e-Learning Course on Food Composition Data was developed to close existing knowledge gaps on Food Composition of professionals working with those data. It covers the important aspects of Food Composition, is based on instructional design, is highly interactive and comprises 14 lessons of approximate 10h duration. It was developed primarily for usage in universities, but also suits self-paced learning and blended learning programmes. It is available at: http://www.fao.org/inFoods/inFoods/training/en/ free-of-charge in English, as on-line version or CD-ROM. Feedback from users was very positive and universities start to incorporate it into their curricula. The translation into other languages and the implementation of a certification and assessment programme are envisaged. e-Learning is cost-effective and reaches a wide audience. The course is expected to contribute to the improved data quality, usage, generation, publication and appreciation of Food Composition data.
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review of Food Composition data for edible insects
Food Chemistry, 2016Co-Authors: Verena Nowak, Diedelinde Persijn, Doris Rittenschober, Ruth U CharrondiereAbstract:Edible insects are considered rich in protein and a variety of micronutrients, and are therefore seen as potential contributors to Food security. However, the estimation of the insects' contribution to the nutrient intake is limited since data are absent in Food Composition tables and databases. Therefore, FAO/INFoodS collected and published analytical data from primary sources with sufficient quality in the Food Composition Database for Biodiversity (BioFoodComp). Data were compiled for 456 Food entries on insects in different developmental stages. A total of 5734 data points were entered, most on minerals and trace elements (34.8%), proximates (24.5%), amino acids (15.3%) and (pro)vitamins (9.1%). Data analysis of Tenebrio molitor confirms its nutritive quality that can help to combat malnutrition. The collection of data will assist compilers to incorporate more insects into tables and databases, and to further improve nutrient intake estimations.
Kentaro Murakami - One of the best experts on this subject based on the ideXlab platform.
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Validity of a dish Composition database for estimating protein, sodium and potassium intakes against 24 h urinary excretion: comparison with a standard Food Composition database.
Public health nutrition, 2020Co-Authors: Nana Shinozaki, Kentaro Murakami, Shizuko Masayasu, Satoshi SasakiAbstract:OBJECTIVE We assessed the validity of a recently developed dish Composition database (DCD) against urinary biomarkers compared with a standard Food Composition database (FCD). DESIGN Intakes of protein, Na and K were estimated by 2 × 24 h urine collections and by 4 d dietary record data based on the DCD (including 128 dishes) or FCD (including 1878 Foods). SETTING Japan. PARTICIPANTS A total of 161 men and 163 women aged 20-69 years. RESULTS Compared with the 24 h urine-based estimates, the median intakes estimated using the DCD and FCD differed significantly for protein and Na in men and for Na and K in women. Deattenuated Spearman correlation coefficients using 24 h urine-based estimates for the intakes of protein, Na and K were lower in the DCD (respectively: 0·26, 0·15 and 0·44 in men; 0·22, 0·27 and 0·22 in women) than those in the FCD (respectively: 0·43, 0·40 and 0·59 in men; 0·33, 0·45 and 0·42 in women). When data on dish portion size reported by participants were used for estimation instead of standard portion-size data based on the DCD, the accuracy of the estimated median intakes did not change notably, whereas the deattenuated correlation coefficients improved (for protein, Na and K respectively: 0·32, 0·31 and 0·56 in men; 0·31, 0·41 and 0·39 in women). CONCLUSIONS The DCD supported by individual-level information on dish portion size showed fair to moderate validity in ranking individuals according to their intakes of protein, Na and K, similar to the FCD.
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association of free sugar intake estimated using a newly developed Food Composition database with lifestyles and parental characteristics among japanese children aged 3 6 years donguri study
Journal of Epidemiology, 2019Co-Authors: Aya Fujiwara, Keiko Asakura, Ken Uechi, Minami Sugimoto, Han-chieh Wang, Kentaro Murakami, Shizuko Masayasu, Satoshi SasakiAbstract:BACKGROUND The lack of comprehensive Food Composition databases for sugar contents in Japanese Foods has led to the lack of nutritional epidemiologic studies on sugar intake in Japanese population. This cross-sectional study aimed to investigate the association of free sugar intake estimated using a newly developed Food Composition database with the characteristics and lifestyles of Japanese children aged 3-6 years. METHODS The Food Composition database contained information on sugars in 2,222 commonly consumed Japanese Foods. Using this database, we estimated the sugar (total, added, and free sugars) intakes derived from a 3-day weighed dietary record of 166 boys and 166 girls aged 3-6 years living in 24 prefectures in Japan. RESULTS The mean free sugar intake was 26.8 g/d (standard deviation [SD], 12.3 g/d), while the mean value for energy intake was 7.8% (SD, 3.2%). The prevalence of excessive free sugar intake (≥10% of energy intake) was 21.7%. Among the characteristics and lifestyles examined, screen time was most strongly associated with the prevalence of excessive free sugar intake: multivariate adjusted odds ratios for screen time <0.5, ≥0.5 to <1, and ≥1 h/d were 1.0 (reference), 3.81 (95% confidence interval, 1.04-13.98), and 4.36 (95% confidence interval, 1.16-16.35), respectively. Additionally, younger age, shorter sleep, and mothers with office work and service and sales jobs (compared with those with professional and managerial jobs) were significantly associated with a higher prevalence of excessive free sugar intake. CONCLUSIONS This study showed the sugar intake of Japanese children aged 3-6 years is positively associated with screen time.
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Estimation of Starch and Sugar Intake in a Japanese Population Based on a Newly Developed Food Composition Database.
Nutrients, 2018Co-Authors: Aya Fujiwara, Keiko Asakura, Ken Uechi, Minami Sugimoto, Han-chieh Wang, Kentaro Murakami, Shizuko Masayasu, Satoshi SasakiAbstract:Due to a lack of a Food Composition database on starch and sugars, we developed a comprehensive database on starch and seven types of sugars in commonly consumed Foods (n = 2222) in Japan. Dietary record data of 368 toddlers (aged 18–35 months), 376 preschool children (aged 3–6 years), 915 schoolchildren (aged 8–14 years) and 392 adults (aged 20–69 years) were used. The mean starch intake ranged from 55.6 g/day (female toddlers) to 206.0 g/day (male schoolchildren). Irrespective of age and sex, >50% of starch was provided by rice and grains. The mean total sugar intake ranged from 46.1 g/day (female toddlers) to 68.7 g/day (male schoolchildren). In all age and sex groups, the major contributors of total sugar included sucrose (mean: 18.2–34.0 g/day), glucose (7.8–13.1 g/day), lactose (5.3–13.1 g/day) and fructose (7.6–11.1 g/day). The top Food sources were dairy products (toddlers) and confectionaries (other age groups) for total sugar, confectionaries for sucrose, fruits (toddlers) and vegetables (other age groups) for glucose, dairy products for lactose and fruits (toddlers and preschool children) and vegetables (schoolchildren and adults) for fructose. In conclusion, this study clarified the starch and sugar intake in Japan and provides a foundation for future research.
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estimation of trans fatty acid intake in japanese adults using 16 day diet records based on a Food Composition database developed for the japanese population
Journal of Epidemiology, 2010Co-Authors: Mai Yamada, Kentaro Murakami, Satoshi Sasaki, Yoshiko Takahashi, Hitomi Okubo, Naoko Hirota, Akiko Notsu, Hidemi Todoriki, Ayako Miura, Mitsuru FukuiAbstract:Background: The Standard Tables of Food Composition in Japan do not include information on trans fatty acids. Previous studies estimating trans fatty acid intake among Japanese have limitations regarding the databases utilized and diet assessment methodologies. We developed a comprehensive database of trans fatty acid Food Composition, and used this database to estimate intake among a Japanese population.Methods: The database was developed using analytic values from the literature and nutrient analysis software encompassing Foods in the US, as well as values estimated from recipes or nutrient Compositions. We collected 16-day diet records from 225 adults aged 30 to 69 years living in 4 areas of Japan. Trans fatty acid intake was estimated based on the database and the 16-day diet records.Results: Mean total fat and trans fatty acid intake was 56.9 g/day (27.7% total energy) and 1.7 g/day (0.8% total energy), respectively, for women and 66.8 g/day (25.5% total energy) and 1.7 g/day (0.7% total energy) for men. Trans fatty acid intake accounted for greater than 1% of total energy intake, which is the maximum recommended according to the World Health Organization, in 24.4% of women and 5.7% of men, and was particularly high among women living in urban areas and those aged 30–49 years. The largest contributors to trans fatty acid intake were confectionaries in women and fats and oils in men.Conclusions: Although mean trans fatty acid intake was below the maximum recommended intake of the World Health Organization, intake among subgroups was of concern. Further public health efforts to reduce trans fatty acid intake should be encouraged.
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Estimation of caffeine intake in Japanese adults using 16 d weighed diet records based on a Food Composition database newly developed for Japanese populations.
Public health nutrition, 2009Co-Authors: Mai Yamada, Kentaro Murakami, Satoshi Sasaki, Yoshiko Takahashi, Hitomi Okubo, Naoko Hirota, Akiko Notsu, Hidemi Todoriki, Ayako Miura, Mitsuru FukuiAbstract:Objective Previous studies in Western populations have linked caffeine intake with health status. While detailed dietary assessment studies in these populations have shown that the main contributors to caffeine intake are coffee and tea, the wide consumption of Japanese and Chinese teas in Japan suggests that sources of intake in Japan may differ from those in Western populations. Among these teas, moreover, caffeine content varies widely among the different forms consumed (brewed, canned or bottled), suggesting the need for detailed dietary assessment in estimating intake in Japanese populations. Here, because a caffeine Composition database or data obtained from detailed dietary assessment have not been available, we developed a database for caffeine content in Japanese Foods and beverages, and then used it to estimate intake in a Japanese population. Design The caffeine Food Composition database was developed using analytic values from the literature, 16 d weighed diet records were collected, and caffeine intake was estimated from the 16 d weighed diet records. Setting Four areas in Japan, Osaka (Osaka City), Okinawa (Ginowan City), Nagano (Matsumoto City) and Tottori (Kurayoshi City), between November 2002 and September 2003. Subjects Two hundred and thirty Japanese adults aged 30–69 years. Results Mean caffeine intake was 256·2 mg/d for women and 268·3 mg/d for men. The major contributors to intake were Japanese and Chinese teas and coffee (47 % each). Caffeine intake above 400 mg/d, suggested in reviews to possibly have negative health effects, was seen in 11 % of women and 15 % of men. Conclusions In this Japanese population, caffeine intake was comparable to the estimated values reported in Western populations.
Susanne Westenbrink - One of the best experts on this subject based on the ideXlab platform.
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the essential role of Food Composition databases for public health nutrition experiences from the netherlands
Journal of Food Composition and Analysis, 2021Co-Authors: M C Ocke, Susanne Westenbrink, Elisabeth H. M. Temme, Caroline T M Van Rossum, Wieke Van Der Vossenwijmenga, Janneke VerkaikkloostermanAbstract:Abstract Public health nutrition is the promotion of nutrition-related health of populations. This paper aims to show the essential role of Food Composition databases for public health nutrition using examples from the Netherlands, and to point to gaps and needs for the future. Food Composition databases play a role in the Assessment, Analyses and Action phases of public health nutrition. An important activity in the Assessment phase is the identification of nutrients for which intake is too low or too high. Moreover, Food Composition databases are needed to Analyse the dietary problems; for example to identify the main Food sources of nutrients for which intake is too high. In the Action phase, Food Composition data are among others used to inform consumers about the nutritional content of Foods. Gaps and needs for Food Composition databases are related to the rapidly changing Food markets and to new nutritional and health interests. ICT developments and the availability of branded Food databases provide new opportunities and challenges. Additionally, there is a need for continued improvement of international harmonisation of Food Composition databases to enable international research and comparisons. In conclusion, national Food Composition databases are essential for public health nutrition. A constant effort is needed to keep them up-to-date and of good quality.
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12th ifdc 2017 special issue evaluation of harmonized eurofir documentation for macronutrient values in 26 european Food Composition databases
Journal of Food Composition and Analysis, 2019Co-Authors: Susanne Westenbrink, Barbara Koroušić Seljak, Agi Kadvan, Mark Roe, Angelika Manturvierendeel, Paul FinglasAbstract:Abstract Using Food Composition data from multiple countries requires a high level of harmonization between datasets, at Food, component, and value documentation level. To achieve this, nutrient values in European Food Composition databases were documented using EuroFIR guidelines and thesauri. Our aims were to evaluate the impact of harmonized documentation of macronutrients and usefulness for research and/or policy. Data on 28,914 Foods and 292,240 macronutrient values from 26 European Food Composition datasets were extracted from the FoodEXplorer™ web-based tool for simultaneously searching and comparing Food Composition data. Documentation on most properties describing the nutrient values was complete, however the percentage coded as unknown varied from 14% to 49% for value type, method type, method indicator and acquisition type. Some inconsistencies were found in coding, and documentation on references was incomplete (about 65% missing information). The harmonized manner of data documentation using the EuroFIR guidelines for Food, component and value documentation, allows for data exchange. However, comparability of carbohydrate, dietary fiber, protein and energy values remained difficult due to multiple definitions and formulas used or due to lack of details on analytical and calculation methods. Therefore, data on these components cannot be regarded as fully comparable in Europe without further harmonization; care should be taken when using these data for multiple country comparisons. To achieve further comparability within the FoodEXplorer™ tool, information on methods and references used should be completed for each dataset and energy, carbohydrate and protein values should be recalculated in a uniform way. This remains a major challenge for most countries, but is urgently needed.
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Salt Reductions in Some Foods in The Netherlands: Monitoring of Food Composition and Salt Intake
MDPI AG, 2017Co-Authors: Elisabeth H. M. Temme, Susanne Westenbrink, Marieke A. H. Hendriksen, Ivon E. J. Milder, Ido B. Toxopeus, Henny A. M. Brants, Daphne L. Van Der AAbstract:Background and objectives. High salt intake increases blood pressure and thereby the risk of chronic diseases. Food reformulation (or Food product improvement) may lower the dietary intake of salt. This study describes the changes in salt contents of Foods in the Dutch market over a five-year period (2011–2016) and differences in estimated salt intake over a 10-year period (2006–2015). Methods. To assess the salt contents of Foods; we obtained recent data from chemical analyses and from Food labels. Salt content of these Foods in 2016 was compared to salt contents in the 2011 version Dutch Food Composition Database (NEVO, version 2011), and statistically tested with General Linear Models. To estimate the daily dietary salt intake in 2006, 2010, and 2015, men and women aged 19 to 70 years were recruited through random population sampling in Doetinchem, a small town located in a rural area in the eastern part of the Netherlands. The characteristics of the study population were in 2006: n = 317, mean age 49 years, 43% men, in 2010: n = 342, mean age 46 years, 45% men, and in 2015: n = 289, mean age 46 years, 47% men. Sodium and potassium excretion was measured in a single 24-h urine sample. All estimates were converted to a common metric: salt intake in grams per day by multiplication of sodium with a factor of 2.54. Results. In 2016 compared to 2011, the salt content in certain types of bread was on average 19 percent lower and certain types of sauce, soup, canned vegetables and legumes, and crisps had a 12 to 26 percent lower salt content. Salt content in other types of Foods had not changed significantly. Between 2006, 2010 and 2015 the estimated salt intake among adults in Doetinchem remained unchanged. In 2015, the median estimated salt intake was 9.7 g per day for men and 7.4 g per day for women. As in 2006 and 2010, the estimated salt intake in 2015 exceeded the recommended maximum intake of 6 g per day set by the Dutch Health Council. Conclusion. In the Netherlands, the salt content of bread, certain sauces, soups, potato crisps, and processed legumes and vegetables have been reduced over the period 2011–2016. However, median salt intake in 2006 and 2015 remained well above the recommended intake of 6 g
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eurofir quality approach for managing Food Composition data where are we in 2014
Food Chemistry, 2016Co-Authors: Susanne Westenbrink, Marine Oseredczuk, Isabel Castanheira, Paul FinglasAbstract:A EuroFIR quality management framework was developed to assure data quality of Food Composition data, incorporating several recommendations developed or improved during the EuroFIR projects. A flow chart of the compilation process with standard operating procedures to assure critical steps was the starting point. Recommendations for Food description, component identification, value documentation, recipe calculation, quality evaluation of values, guidelines to assess analytical methods, document and data repositories and training opportunities were harmonized as elements of the quality framework. European Food Composition database organizations reached consensus on the EuroFIR quality framework and started implementation. Peer reviews of the European compiler organizations were organized to evaluate the quality framework, focusing on what was achieved and on improvements needed. The reviews demonstrated that European Food database compilers have made good use of standards and guidelines produced by EuroFIR, as well as a common understanding that a quality framework is essential to assure Food Composition data quality.
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Food Composition databases the eurofir approach to develop tools to assure the quality of the data compilation process
Food Chemistry, 2009Co-Authors: Susanne Westenbrink, Marine Oseredczuk, Isabel Castanheira, Mark RoeAbstract:Abstract One of the aims of the EuroFIR project is to establish a quality framework for national Food Composition databases. This paper discusses quality requirements of the data compilation process. Following the analytical production of Food Composition data, the compilation process is the next most important step in production of Food Composition data. The internationally recognised and recommended systematic approach to the identification, evaluation and control of significant hazards, Hazard Analysis Critical Control Points (HACCP), was used as a starting point. All steps in the compilation process are listed and presented as a generic EuroFIR flowchart describing the overall Food data compilation process and identifying hazards and critical control points. The flowchart and standard operating procedures, documenting how to assure hazards at critical control points, are considered mandatory elements of the EuroFIR quality framework.
