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D’Addezio L, Sette S, Piccinelli R, Le Donne C, Turrini A. FoodEx2 Harmonization of the Food Consumption Database from the Italian IV SCAI Children's Survey. Nutrients 2024; 16:1065. [PMID: 38613101 PMCID: PMC11013267 DOI: 10.3390/nu16071065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 03/28/2024] [Accepted: 03/29/2024] [Indexed: 04/14/2024] Open
Abstract
Estimating the habitual food and nutrient intakes of a population is based on dietary assessment methods that collect detailed information on food consumption. Establishing the list of foods to be used for collecting data in dietary surveys is central to standardizing data collection. Comparing foods across different data sources is always challenging. Nomenclatures, detail, and classification into broad food groups and sub-groups can vary considerably. The use of a common system for classifying and describing foods is an important prerequisite for analyzing data from different sources. At the European level, EFSA has addressed this need through the development and maintenance of the FoodEx2 classification system. The aim of this work is to present the FoodEx2 harmonization of foods, beverages, and food supplements consumed in the IV SCAI children's survey carried out in Italy. Classifying foods into representative food categories predefined at European level for intake and exposure assessment may lead to a loss of information. On the other hand, a major advantage is the comparability of data from different national databases. The FoodEx2 classification of the national food consumption database represented a step forward in the standardization of the data collection and registration. The large use of FoodEx2 categories at a high level of detail (core and extended terms) combined with the use of descriptors (facets) has minimized information loss and made the reference food categories at country level comparable with different food databases at national and international level.
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Affiliation(s)
- Laura D’Addezio
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, 00178 Rome, Italy; (S.S.); (R.P.); (C.L.D.)
| | - Stefania Sette
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, 00178 Rome, Italy; (S.S.); (R.P.); (C.L.D.)
| | - Raffaela Piccinelli
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, 00178 Rome, Italy; (S.S.); (R.P.); (C.L.D.)
| | - Cinzia Le Donne
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, 00178 Rome, Italy; (S.S.); (R.P.); (C.L.D.)
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Weber M, Buche P, Ibanescu L, Dervaux S, Guillemin H, Cufi J, Visalli M, Guichard E, Pénicaud C. PO2/TransformON, an ontology for data integration on food, feed, bioproducts and biowaste engineering. NPJ Sci Food 2023; 7:47. [PMID: 37666867 PMCID: PMC10477341 DOI: 10.1038/s41538-023-00221-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 08/16/2023] [Indexed: 09/06/2023] Open
Abstract
We are witnessing an acceleration of the global drive to converge consumption and production patterns towards a more circular and sustainable approach to the food system. To address the challenge of reconnecting agriculture, environment, food and health, collections of large datasets must be exploited. However, building high-capacity data-sharing networks means unlocking the information silos that are caused by a multiplicity of local data dictionaries. To solve the data harmonization problem, we proposed an ontology on food, feed, bioproducts, and biowastes engineering for data integration in a circular bioeconomy and nexus-oriented approach. This ontology is based on a core model representing a generic process, the Process and Observation Ontology (PO2), which has been specialized to provide the vocabulary necessary to describe any biomass transformation process and to characterize the food, bioproducts, and wastes derived from these processes. Much of this vocabulary comes from transforming authoritative references such as the European food classification system (FoodEx2), the European Waste Catalogue, and other international nomenclatures into a semantic, world wide web consortium (W3C) format that provides system interoperability and software-driven intelligence. We showed the relevance of this new domain ontology PO2/TransformON through several concrete use cases in the fields of process engineering, bio-based composite making, food ecodesign, and relations with consumer's perception and preferences. Further works will aim to align with other ontologies to create an ontology network for bridging the gap between upstream and downstream processes in the food system.
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Affiliation(s)
| | - Patrice Buche
- INRAE, Univ. Montpellier, Institut Agro, UMR IATE, 34060, Montpellier, France
| | - Liliana Ibanescu
- Université Paris-Saclay, INRAE, AgroParisTech, UMR MIA Paris-Saclay, 91120, Palaiseau, France
| | - Stéphane Dervaux
- Université Paris-Saclay, INRAE, AgroParisTech, UMR MIA Paris-Saclay, 91120, Palaiseau, France
| | - Hervé Guillemin
- INRAE, URTAL, 39800, Poligny, France
- INRAE, PLASTIC Platform, 91400, Saclay, France
| | - Julien Cufi
- INRAE, Univ. Montpellier, Institut Agro, UMR IATE, 34060, Montpellier, France
| | - Michel Visalli
- CSGA, CNRS, INRAE, Institut Agro, Université de Bourgogne-Franche Comté, 21000, Dijon, France
- INRAE, PROBE research infrastructure, ChemoSens facility, 21000, Dijon, France
| | - Elisabeth Guichard
- CSGA, CNRS, INRAE, Institut Agro, Université de Bourgogne-Franche Comté, 21000, Dijon, France
| | - Caroline Pénicaud
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120, Palaiseau, France
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Calcaterra V, Cena H, Rossi V, Santero S, Bianchi A, Zuccotti G. Ultra-Processed Food, Reward System and Childhood Obesity. CHILDREN (BASEL, SWITZERLAND) 2023; 10:children10050804. [PMID: 37238352 DOI: 10.3390/children10050804] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 04/19/2023] [Accepted: 04/27/2023] [Indexed: 05/28/2023]
Abstract
Obesity and overweight are a major public health problem globally. Diet quality is critical for proper child development, and an unhealthy diet is a preventable risk factor for noncommunicable diseases (NCDs), such as obesity. Consumption of sugar-sweetened beverages and ultra-processed foods (UPFs) in childhood may increase the BMI/BMI z-score, body fat percentage, or likelihood of overweight. A strict feeding regulation system allows for sufficient food to be consumed to meet ongoing metabolic demands while avoiding overconsumption. This narrative review explores the issues of obesity and the regulation of food intake related to reward systems and UPF consumption. Nutrient composition alone cannot explain the influence of UPFs on the risk of obesity. Furthermore, the non-nutritional properties of UPFs may explain the mechanisms underlying the relationship with obesity and NCDs. UPFs are designed to be highly palatable, appealing, and energy dense with a unique combination of the main taste enhancer ingredients to generate a strong rewarding stimulus and influence the circuits related to feeding facilitation. How individual UPF ingredients influence eating behavior and reward processes remains not fully elucidated. To increase the knowledge on the relationship between UPFs and pediatric obesity, it may be useful to limit the rapid growth in the prevalence of obesity and subsequent related complications, and to develop new strategies for appropriate food and nutrition policies.
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Affiliation(s)
- Valeria Calcaterra
- Department of Internal Medicine and Therapeutics, University of Pavia, 27100 Pavia, Italy
- Pediatric Department, Buzzi Children's Hospital, 20154 Milano, Italy
| | - Hellas Cena
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy
- Clinical Nutrition Unit, General Medicine, Istituti Clinici Salvatore Maugeri Istituto di Ricovero e Cura a Carattere Sscientifico, 27100 Pavia, Italy
| | - Virginia Rossi
- Pediatric Department, Buzzi Children's Hospital, 20154 Milano, Italy
| | - Sara Santero
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy
| | - Alice Bianchi
- Pediatric Department, Buzzi Children's Hospital, 20154 Milano, Italy
| | - Gianvincenzo Zuccotti
- Pediatric Department, Buzzi Children's Hospital, 20154 Milano, Italy
- Department of Biomedical and Clinical Science, University of Milano, 20157 Milano, Italy
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4
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Cenikj G, Valenčič E, Ispirova G, Ogrinc M, Stojanov R, Korošec P, Cavalli E, Seljak BK, Eftimov T. CafeteriaSA corpus: scientific abstracts annotated across different food semantic resources. Database (Oxford) 2022; 2022:6918707. [PMID: 36526439 PMCID: PMC9757992 DOI: 10.1093/database/baac107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/30/2022] [Accepted: 11/23/2022] [Indexed: 12/23/2022]
Abstract
In the last decades, a great amount of work has been done in predictive modeling of issues related to human and environmental health. Resolution of issues related to healthcare is made possible by the existence of several biomedical vocabularies and standards, which play a crucial role in understanding the health information, together with a large amount of health-related data. However, despite a large number of available resources and work done in the health and environmental domains, there is a lack of semantic resources that can be utilized in the food and nutrition domain, as well as their interconnections. For this purpose, in a European Food Safety Authority-funded project CAFETERIA, we have developed the first annotated corpus of 500 scientific abstracts that consists of 6407 annotated food entities with regard to Hansard taxonomy, 4299 for FoodOn and 3623 for SNOMED-CT. The CafeteriaSA corpus will enable the further development of natural language processing methods for food information extraction from textual data that will allow extracting food information from scientific textual data. Database URL: https://zenodo.org/record/6683798#.Y49wIezMJJF.
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Affiliation(s)
| | - Eva Valenčič
- Department of Computer Systems, Jožef Stefan Institute, Jamova cesta 39, Ljubljana 1000, Slovenia,Jožef Stefan International Postgraduate School, Jamova cesta 39, Ljubljana 1000, Slovenia,School of Health Sciences, College of Health, Medicine and Wellbeing, University of Newcastle, University Drive, Callaghan Campus, Newcastle, NSW 2308, Australia,Food and Nutrition Program, Hunter Medical Research Institute, Lot 1 Kookaburra Circuit, New Lambton Heights, Newcastle, NSW 2305, Australia
| | - Gordana Ispirova
- Department of Computer Systems, Jožef Stefan Institute, Jamova cesta 39, Ljubljana 1000, Slovenia,Jožef Stefan International Postgraduate School, Jamova cesta 39, Ljubljana 1000, Slovenia
| | - Matevž Ogrinc
- Department of Computer Systems, Jožef Stefan Institute, Jamova cesta 39, Ljubljana 1000, Slovenia,Jožef Stefan International Postgraduate School, Jamova cesta 39, Ljubljana 1000, Slovenia
| | - Riste Stojanov
- Faculty of Computer Science and Engineering, Ss. Cyril and Methodius University in Skopje, Ruger Boshkovikj 16, Skopje 1000, North Macedonia
| | - Peter Korošec
- Department of Computer Systems, Jožef Stefan Institute, Jamova cesta 39, Ljubljana 1000, Slovenia
| | - Ermanno Cavalli
- European Food Safety Authority, Via Carlo Magno 1A, Parma 43126, Italy
| | - Barbara Koroušić Seljak
- Department of Computer Systems, Jožef Stefan Institute, Jamova cesta 39, Ljubljana 1000, Slovenia,Jožef Stefan International Postgraduate School, Jamova cesta 39, Ljubljana 1000, Slovenia
| | - Tome Eftimov
- Department of Computer Systems, Jožef Stefan Institute, Jamova cesta 39, Ljubljana 1000, Slovenia
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Jacobs I, Taljaard-Krugell C, Wicks M, Cubasch H, Joffe M, Laubscher R, Romieu I, Levy RB, Rauber F, Biessy C, Rinaldi S, Huybrechts I. Degree of food processing and breast cancer risk in black urban women from Soweto, South African: the South African Breast Cancer study. Br J Nutr 2022; 128:2278-2289. [PMID: 35109954 PMCID: PMC9346100 DOI: 10.1017/s0007114522000423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 01/14/2022] [Accepted: 01/31/2022] [Indexed: 12/30/2022]
Abstract
This study aimed to investigate the association between consumption of ultra-processed foods, whole foods and breast cancer risk in black women from Soweto, South Africa. A population-based case (n 396)-control (n 396) study matched on age and residence, using data from the South African Breast Cancer study. Dietary intake was assessed using a validated quantified FFQ. Food items were categorised using the NOVA system ((1) unprocessed/minimally processed foods, (2) culinary ingredients, (3) processed foods and (4) ultra-processed foods). Conditional logistic regression models were used to estimate OR and 95 % CI of dietary contributions from each NOVA food group (as a percentage of total energy intake (EI)) and adjusting for potential confounders. Considering contributions to total EI per day, ultra-processed food consumption contributed to 44·8 % in cases and 47·9 % in controls, while unprocessed/minimally processed foods contributed to 38·8 % in cases and 35·2 % in controls. Unprocessed/minimally processed food consumption showed an inverse association with breast cancer risk overall (OR = 0·52, 95 % CI 0·35, 0·78), as well as in pre- and postmenopausal women separately (OR = 0·52, 95 % CI 0·27, 0·95 and OR = 0·55, 95 % CI 0·35, 0·89, respectively) and in women with progesterone positive breast cancer (OR = 0·23, 95 % CI 0·06, 0·86). There was no heterogeneity in association with breast cancer when analyses were stratified according to BMI. No significant associations were observed for the consumption of other NOVA food groups. Intake of unprocessed/minimally processed foods may reduce the risk of developing breast cancer in black women from Soweto, South Africa.
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Affiliation(s)
- Inarie Jacobs
- Centre of Excellence for Nutrition, North-West University, Private Bag X6001, Potchefstroom2520, South Africa
| | - Christine Taljaard-Krugell
- Centre of Excellence for Nutrition, North-West University, Private Bag X6001, Potchefstroom2520, South Africa
| | - Mariaan Wicks
- Centre of Excellence for Nutrition, North-West University, Private Bag X6001, Potchefstroom2520, South Africa
| | - Herbert Cubasch
- Department of Surgery, Faculty of Health Sciences, University of Witwatersrand, Private Bag X2600, Houghton, Johannesburg2041, South Africa
- Non-Communicable Diseases Research Division, Wits Health Consortium (PTY) Ltd, Parktown, Johannesburg2193, South Africa
| | - Maureen Joffe
- Non-Communicable Diseases Research Division, Wits Health Consortium (PTY) Ltd, Parktown, Johannesburg2193, South Africa
- MRC Developmental Pathways to Health Research Unit, Department of Paediatrics, Faculty of Health Sciences, University of Witwatersrand, Private Bag X3, Johannesburg2050, South Africa
| | - Ria Laubscher
- South African Medical Research Council, PO Box 19070, Tygerberg, Cape Town, 7505South Africa
| | - Isabelle Romieu
- Centro de Investigación en Salud Poblacional, Instituto Nacional de Salud Pública, CP 62100, Cuernavaca, Morelos, México
- Hubert Department of Global Health, Emory University, Atlanta, GA30329, USA
| | - Renata B. Levy
- Department of Preventive Medicine, School of Medicine, University of São Paulo (FMUSP), São Paulo, SP01246-903, Brazil
- Center for Epidemiological Studies in Health and Nutrition, University of São Paulo (Nupens/USP), São Paulo, SP01246-904, Brazil
| | - Fernanda Rauber
- Department of Preventive Medicine, School of Medicine, University of São Paulo (FMUSP), São Paulo, SP01246-903, Brazil
- Center for Epidemiological Studies in Health and Nutrition, University of São Paulo (Nupens/USP), São Paulo, SP01246-904, Brazil
| | - Carine Biessy
- International Agency for Research on Cancer, Nutrition and Metabolism Branch, IARC-WHO 150 cours Albert Thomas, 69372Lyon, France
| | - Sabina Rinaldi
- International Agency for Research on Cancer, Nutrition and Metabolism Branch, IARC-WHO 150 cours Albert Thomas, 69372Lyon, France
| | - Inge Huybrechts
- International Agency for Research on Cancer, Nutrition and Metabolism Branch, IARC-WHO 150 cours Albert Thomas, 69372Lyon, France
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Ispirova G, Cenikj G, Ogrinc M, Valenčič E, Stojanov R, Korošec P, Cavalli E, Koroušić Seljak B, Eftimov T. CafeteriaFCD Corpus: Food Consumption Data Annotated with Regard to Different Food Semantic Resources. Foods 2022; 11:foods11172684. [PMID: 36076868 PMCID: PMC9455825 DOI: 10.3390/foods11172684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/23/2022] [Accepted: 08/30/2022] [Indexed: 11/16/2022] Open
Abstract
Besides the numerous studies in the last decade involving food and nutrition data, this domain remains low resourced. Annotated corpuses are very useful tools for researchers and experts of the domain in question, as well as for data scientists for analysis. In this paper, we present the annotation process of food consumption data (recipes) with semantic tags from different semantic resources—Hansard taxonomy, FoodOn ontology, SNOMED CT terminology and the FoodEx2 classification system. FoodBase is an annotated corpus of food entities—recipes—which includes a curated version of 1000 instances, considered a gold standard. In this study, we use the curated version of FoodBase and two different approaches for annotating—the NCBO annotator (for the FoodOn and SNOMED CT annotations) and the semi-automatic StandFood method (for the FoodEx2 annotations). The end result is a new version of the golden standard of the FoodBase corpus, called the CafeteriaFCD (Cafeteria Food Consumption Data) corpus. This corpus contains food consumption data—recipes—annotated with semantic tags from the aforementioned four different external semantic resources. With these annotations, data interoperability is achieved between five semantic resources from different domains. This resource can be further utilized for developing and training different information extraction pipelines using state-of-the-art NLP approaches for tracing knowledge about food safety applications.
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Affiliation(s)
- Gordana Ispirova
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
- Correspondence:
| | - Gjorgjina Cenikj
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
| | - Matevž Ogrinc
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
| | - Eva Valenčič
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
- School of Health Sciences, College of Health, Medicine and Wellbeing, University of Newcastle, Callaghan, NSW 2308, Australia
- Food and Nutrition Program, Hunter Medical Research Institute, Newcastle, NSW 2305, Australia
| | - Riste Stojanov
- Faculty of Computer Science and Engineering, “Ss. Cyril and Methodius” University in Skopje, 1000 Skopje, North Macedonia
| | - Peter Korošec
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
| | - Ermanno Cavalli
- Resources and Support Department, European Food Safety Authority, 43126 Parma, Italy
| | - Barbara Koroušić Seljak
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
| | - Tome Eftimov
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
- Faculty of Computer and Information Science, University of Ljubljana, 1000 Ljubljana, Slovenia
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Gurinović M, Nikolić M, Zeković M, Milešević J, Kadvan A, Ranić M, Glibetić M. Implementation of Harmonized Food Consumption Data Collection in the Balkan Region According to the EFSA EU Menu Methodology Standards. Front Nutr 2022; 8:809328. [PMID: 35127791 PMCID: PMC8811292 DOI: 10.3389/fnut.2021.809328] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 12/21/2021] [Indexed: 12/15/2022] Open
Abstract
Initiatives in the Capacity Development in Nutrition Research in the Balkan region in the last decade have been toward the creation of contemporary, harmonized Research Infrastructure (RI) compliant with European standards. This study describes the process of creation and implementation of the European Food Safety Authority (EFSA) EU Menu methodology in the Balkan region during the EFSA support projects for food consumption data collection in four countries (Serbia, Montenegro, Bosnia and Herzegovina, and North Macedonia). This process entailed the application and improvement of an innovative tool, the DIET ASSESS and PLAN (DAP), a platform for standardized food consumption data collection and dietary intake assessment. DAP comprises computerized food consumption, anthropometric measurements, and physical activity questionnaires, validated food picture book, and FoodEx2 exposure hierarchy with sets of facet descriptors of the interest. It hosts the Balkan food platform with a Serbian food composition database (FCDB) and Regional FCDB, compliant with European Food Information Resource (EuroFIR™) standards. The implementation of the DAP platform in national dietary surveys conducted with the support of the EFSA EU Menu project in Balkan countries enabled harmonized food consumption data compilation and reporting. Application of the methodology entailed the development of study protocol and extensive education and training of study personnel. The entire data collection process was managed by internal and external survey coordinators. A pilot study was conducted to test the entire data collection and control process and was afterward used to make necessary improvements and adjustments to meet EU Menu requirements. Data collected are internationally comparable with food consumption data in other European countries within the framework of the EU Menu program. The existence of such data in the Balkan region will catalyze research activities in emerging topics, such as identification of dietary patterns, the establishment of national nutrient reference values and food-based dietary guidelines (not only in Serbia, but in the whole Balkan region), dietary exposure assessments, the endorsement and evaluation of new food legislations, the environmental and other effects of diet on the food system. The developed and implemented methodology underpins evidence-based policy-making processes lacking in the field of public health nutrition in the region.
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Affiliation(s)
- Mirjana Gurinović
- Institute for Medical Research, National Institute of Republic of Serbia, Centre of Research Excellence in Nutrition and Metabolism, University of Belgrade, Belgrade, Serbia
- Capacity Development Network in Nutrition in Central and Eastern Europe (CAPNUTRA), Belgrade, Serbia
| | - Marina Nikolić
- Institute for Medical Research, National Institute of Republic of Serbia, Centre of Research Excellence in Nutrition and Metabolism, University of Belgrade, Belgrade, Serbia
| | - Milica Zeković
- Institute for Medical Research, National Institute of Republic of Serbia, Centre of Research Excellence in Nutrition and Metabolism, University of Belgrade, Belgrade, Serbia
- Capacity Development Network in Nutrition in Central and Eastern Europe (CAPNUTRA), Belgrade, Serbia
| | - Jelena Milešević
- Institute for Medical Research, National Institute of Republic of Serbia, Centre of Research Excellence in Nutrition and Metabolism, University of Belgrade, Belgrade, Serbia
- Capacity Development Network in Nutrition in Central and Eastern Europe (CAPNUTRA), Belgrade, Serbia
| | - Agnes Kadvan
- Capacity Development Network in Nutrition in Central and Eastern Europe (CAPNUTRA), Belgrade, Serbia
| | - Marija Ranić
- Institute for Medical Research, National Institute of Republic of Serbia, Centre of Research Excellence in Nutrition and Metabolism, University of Belgrade, Belgrade, Serbia
- Capacity Development Network in Nutrition in Central and Eastern Europe (CAPNUTRA), Belgrade, Serbia
| | - Maria Glibetić
- Institute for Medical Research, National Institute of Republic of Serbia, Centre of Research Excellence in Nutrition and Metabolism, University of Belgrade, Belgrade, Serbia
- Capacity Development Network in Nutrition in Central and Eastern Europe (CAPNUTRA), Belgrade, Serbia
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Barretto C, Rincón C, Portmann AC, Ngom-Bru C. Whole Genome Sequencing Applied to Pathogen Source Tracking in Food Industry: Key Considerations for Robust Bioinformatics Data Analysis and Reliable Results Interpretation. Genes (Basel) 2021; 12:275. [PMID: 33671973 PMCID: PMC7919020 DOI: 10.3390/genes12020275] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 01/28/2021] [Accepted: 02/08/2021] [Indexed: 12/31/2022] Open
Abstract
Whole genome sequencing (WGS) has arisen as a powerful tool to perform pathogen source tracking in the food industry thanks to several developments in recent years. However, the cost associated to this technology and the degree of expertise required to accurately process and understand the data has limited its adoption at a wider scale. Additionally, the time needed to obtain actionable information is often seen as an impairment for the application and use of the information generated via WGS. Ongoing work towards standardization of wet lab including sequencing protocols, following guidelines from the regulatory authorities and international standardization efforts make the technology more and more accessible. However, data analysis and results interpretation guidelines are still subject to initiatives coming from distinct groups and institutions. There are multiple bioinformatics software and pipelines developed to handle such information. Nevertheless, little consensus exists on a standard way to process the data and interpret the results. Here, we want to present the constraints we face in an industrial setting and the steps we consider necessary to obtain high quality data, reproducible results and a robust interpretation of the obtained information. All of this, in a time frame allowing for data-driven actions supporting factories and their needs.
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Affiliation(s)
- Caroline Barretto
- Institute of Food Safety and Analytical Sciences, Nestlé Research, 1000 Lausanne 26, Switzerland; (C.R.); (A.-C.P.); (C.N.-B.)
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10
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A Chatbot for Recipe Recommendation and Preference Modeling. PROGRESS IN ARTIFICIAL INTELLIGENCE 2021. [DOI: 10.1007/978-3-030-86230-5_31] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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Processing in the food chain: do cereals have to be processed to add value to the human diet? Nutr Res Rev 2020; 34:159-173. [PMID: 32854794 DOI: 10.1017/s0954422420000207] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Cereals and cereal products have a long history of use by humans. Recently, there have been some discussions regarding level of processing as a descriptor to define food products, including cereal-based foods. This has led to a somewhat emotional debate on food processing. Given the widespread inclusion of cereals in the diet, this review highlights the history of cereal processing as well as their consumption by humans. It provides an evidence-based discussion on their production, contribution to human nutrition, benefits and disadvantages. The present review illustrates the impact of processing on nutrients, as well as non-nutrients specifically in bread and ready-to-eat breakfast cereals (RTEC), two cereal-based foods which are widely consumed and integral parts of food-based dietary guidelines globally. As a category, most cereals must be processed in some way to enable consumption by humans as we are not equipped to survive exclusively on raw grains. Even thousands of years ago, the processing of cereals was a common practice by humans, turning raw grains into palatable, safe and nutritious foods. Modern processes for cereal-based products are efficient in providing safe and good-quality products to satisfy population needs, as well as helping to meet consumer expectations by providing a range of foods that allows for a varied and balanced diet. Today, RTEC and bread make significant contributions to dietary energy and nutrient requirements and underpin food-based dietary guidance globally. They have been positively linked with intake of dietary fibre, vitamins and minerals, especially when consumed as whole grain.
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Chin EL, Simmons G, Bouzid YY, Kan A, Burnett DJ, Tagkopoulos I, Lemay DG. Nutrient Estimation from 24-Hour Food Recalls Using Machine Learning and Database Mapping: A Case Study with Lactose. Nutrients 2019; 11:E3045. [PMID: 31847188 PMCID: PMC6950225 DOI: 10.3390/nu11123045] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 11/30/2019] [Accepted: 12/06/2019] [Indexed: 01/03/2023] Open
Abstract
The Automated Self-Administered 24-Hour Dietary Assessment Tool (ASA24) is a free dietary recall system that outputs fewer nutrients than the Nutrition Data System for Research (NDSR). NDSR uses the Nutrition Coordinating Center (NCC) Food and Nutrient Database, both of which require a license. Manual lookup of ASA24 foods into NDSR is time-consuming but currently the only way to acquire NCC-exclusive nutrients. Using lactose as an example, we evaluated machine learning and database matching methods to estimate this NCC-exclusive nutrient from ASA24 reports. ASA24-reported foods were manually looked up into NDSR to obtain lactose estimates and split into training (n = 378) and test (n = 189) datasets. Nine machine learning models were developed to predict lactose from the nutrients common between ASA24 and the NCC database. Database matching algorithms were developed to match NCC foods to an ASA24 food using only nutrients ("Nutrient-Only") or the nutrient and food descriptions ("Nutrient + Text"). For both methods, the lactose values were compared to the manual curation. Among machine learning models, the XGB-Regressor model performed best on held-out test data (R2 = 0.33). For the database matching method, Nutrient + Text matching yielded the best lactose estimates (R2 = 0.76), a vast improvement over the status quo of no estimate. These results suggest that computational methods can successfully estimate an NCC-exclusive nutrient for foods reported in ASA24.
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Affiliation(s)
- Elizabeth L Chin
- Western Human Nutrition Research Center, USDA ARS, Davis, CA 95616, USA
- Genome Center, University of California Davis, Davis, CA 95616, USA
| | - Gabriel Simmons
- Department of Mechanical Engineering, University of California Davis, Davis, CA 95616, USA
| | - Yasmine Y Bouzid
- Western Human Nutrition Research Center, USDA ARS, Davis, CA 95616, USA
- Department of Nutrition, University of California Davis, Davis, CA 95616, USA
| | - Annie Kan
- Western Human Nutrition Research Center, USDA ARS, Davis, CA 95616, USA
- Department of Nutrition, University of California Davis, Davis, CA 95616, USA
| | - Dustin J Burnett
- Western Human Nutrition Research Center, USDA ARS, Davis, CA 95616, USA
- Department of Nutrition, University of California Davis, Davis, CA 95616, USA
| | - Ilias Tagkopoulos
- Genome Center, University of California Davis, Davis, CA 95616, USA
- Department of Computer Science, University of California Davis, Davis, CA 95616, USA
| | - Danielle G Lemay
- Western Human Nutrition Research Center, USDA ARS, Davis, CA 95616, USA
- Genome Center, University of California Davis, Davis, CA 95616, USA
- Department of Nutrition, University of California Davis, Davis, CA 95616, USA
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13
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Kapsokefalou M, Roe M, Turrini A, Costa HS, Martinez-Victoria E, Marletta L, Berry R, Finglas P. Food Composition at Present: New Challenges. Nutrients 2019; 11:nu11081714. [PMID: 31349634 PMCID: PMC6723776 DOI: 10.3390/nu11081714] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 07/04/2019] [Accepted: 07/19/2019] [Indexed: 11/16/2022] Open
Abstract
Food composition data is important for stakeholders and users active in the areas of food, nutrition and health. New challenges related to the quality of food composition data reflect the dynamic changes in these areas while the emerging technologies create new opportunities. These challenges and the impact on food composition data for the Mediterranean region were reviewed during the NUTRIMAD 2018 congress of the Spanish Society for Community Nutrition. Data harmonization and standardization, data compilation and use, thesauri, food classification and description, and data exchange are some of the areas that require new approaches. Consistency in documentation, linking of information between datasets, food matching and capturing portion size information suggest the need for new automated tools. Research Infrastructures bring together key data and services. The delivery of sustainable networks and Research Infrastructures in food, nutrition and health will help to increase access to and effective use of food composition data. EuroFIR AISBL coordinates experts and national compilers and contributes to worldwide efforts aiming to produce and maintain high quality data and tools. A Mediterranean Network that shares high quality food composition data is vital for the development of ambitious common research and policy initiatives in support of the Mediterranean Diet.
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Affiliation(s)
- Maria Kapsokefalou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
- EuroFIR AISBL Executive Board, 1050 Brussels, Belgium
| | - Mark Roe
- EuroFIR AISBL Executive Board, 1050 Brussels, Belgium.
| | - Aida Turrini
- Research Centre for Food and Nutrition (CREA-Food and Nutrition), CREA-Council for Agricultural Research and Economics), 00178 Rome, Italy
| | - Helena S Costa
- EuroFIR AISBL Executive Board, 1050 Brussels, Belgium
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., 1649-016 Lisbon, Portugal
- REQUIMTE, LAQV/Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Emilio Martinez-Victoria
- Institute of Nutrition and Food Technology "José Mataix", University of Granada, 18016 Armilla (Granada), Spain
| | - Luisa Marletta
- Research Centre for Food and Nutrition (CREA-Food and Nutrition), CREA-Council for Agricultural Research and Economics), 00178 Rome, Italy
| | - Rachel Berry
- Quadram Institute Bioscience, Norwich, Norfolk NR4 7UA, UK
| | - Paul Finglas
- EuroFIR AISBL Executive Board, 1050 Brussels, Belgium
- Quadram Institute Bioscience, Norwich, Norfolk NR4 7UA, UK
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14
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Abstract
Recently, processed foods received negative images among consumers and experts regarding food-health imbalance. This stresses the importance of the food processing-nutrition interface and its relevance within the diet-health debates. In this review, we approach the related questions in a 3-fold way. Pointing out the distinguished role food processing has played in the development of the human condition and during its 1.7 million year old history, we show the function of food processing for the general design principles of food products. Secondly, a detailed analysis of consumer related design principles and processing reveals questions remaining from the historical transformation from basic cooking into advanced food technology. As a consequence, we analyze new and emerging technologies in relation to their contributions to food-health impacts. During the last 35 years, new and emerging food technologies have initiated a paradigm shift away from conventional process methodologies to gentler, non-thermal processing. Reducing the existing uncertainties in the assessment of impact of technology like "minimal processing," we propose the use of the newly established ISO standard for natural food ingredients as a "reference point." Finally, we assess the usefulness of recently proposed classification systems, e.g., NOVA classification, based on comprehensive insights of recently published nutritional analysis of those classifications. This paper calls for a radical change and worldwide adaptation of the key research and developmental areas tackling the grand challenges in our food systems.
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Affiliation(s)
- Dietrich Knorr
- Food Biotechnology and Food Process Engineering, Technical University Berlin, Berlin, Germany
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15
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Dooley DM, Griffiths EJ, Gosal GS, Buttigieg PL, Hoehndorf R, Lange MC, Schriml LM, Brinkman FSL, Hsiao WWL. FoodOn: a harmonized food ontology to increase global food traceability, quality control and data integration. NPJ Sci Food 2018; 2:23. [PMID: 31304272 PMCID: PMC6550238 DOI: 10.1038/s41538-018-0032-6] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Accepted: 09/25/2018] [Indexed: 11/09/2022] Open
Abstract
The construction of high capacity data sharing networks to support increasing government and commercial data exchange has highlighted a key roadblock: the content of existing Internet-connected information remains siloed due to a multiplicity of local languages and data dictionaries. This lack of a digital lingua franca is obvious in the domain of human food as materials travel from their wild or farm origin, through processing and distribution chains, to consumers. Well defined, hierarchical vocabulary, connected with logical relationships-in other words, an ontology-is urgently needed to help tackle data harmonization problems that span the domains of food security, safety, quality, production, distribution, and consumer health and convenience. FoodOn (http://foodon.org) is a consortium-driven project to build a comprehensive and easily accessible global farm-to-fork ontology about food, that accurately and consistently describes foods commonly known in cultures from around the world. FoodOn addresses food product terminology gaps and supports food traceability. Focusing on human and domesticated animal food description, FoodOn contains animal and plant food sources, food categories and products, and other facets like preservation processes, contact surfaces, and packaging. Much of FoodOn's vocabulary comes from transforming LanguaL, a mature and popular food indexing thesaurus, into a World Wide Web Consortium (W3C) OWL Web Ontology Language-formatted vocabulary that provides system interoperability, quality control, and software-driven intelligence. FoodOn compliments other technologies facilitating food traceability, which is becoming critical in this age of increasing globalization of food networks.
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Affiliation(s)
- Damion M. Dooley
- Department of Pathology and Laboratory Medicine, University of British Columbia, Vancouver, BC Canada
| | - Emma J. Griffiths
- Department of Molecular Biology and Biochemistry, Simon Fraser University, Burnaby, BC Canada
- Present Address: Department of Pathology and Laboratory Medicine, University of British Columbia, Vancouver, BC Canada
| | - Gurinder S. Gosal
- Department of Pathology and Laboratory Medicine, University of British Columbia, Vancouver, BC Canada
| | - Pier L. Buttigieg
- Alfred-Wegener-Institut, Helmholtz-Zentrum für Polar- und Meeresforschung, Bremen, Germany
| | - Robert Hoehndorf
- King Abdullah University of Science and Technology, Thuwal, Saudi Arabia
| | - Matthew C. Lange
- Department of Food Science and Technology, UC Davis, Davis, CA USA
| | - Lynn M. Schriml
- Epidemiology & Public Health, University of Maryland School of Medicine, Baltimore, MD USA
| | - Fiona S. L. Brinkman
- Department of Molecular Biology and Biochemistry, Simon Fraser University, Burnaby, BC Canada
| | - William W. L. Hsiao
- Department of Pathology and Laboratory Medicine, University of British Columbia, Vancouver, BC Canada
- Department of Molecular Biology and Biochemistry, Simon Fraser University, Burnaby, BC Canada
- British Columbia Centre for Disease Control Public Health Laboratory, Vancouver, BC Canada
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16
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Chiu SY, Lin HT, Ho WC, Lin MH, Chen PC, Huang HY. Application of food description to the food classification system: Evidence of risk assessment from Taiwan as Acrylamide of grain products. J Food Drug Anal 2018; 26:1312-1319. [PMID: 30249330 PMCID: PMC9298565 DOI: 10.1016/j.jfda.2018.04.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 04/20/2018] [Accepted: 04/30/2018] [Indexed: 11/18/2022] Open
Abstract
Harmonization of national consumption data for international comparison is an important but challenging work, yet to date there is a lack of comparable food classification system that incorporates food description in Taiwan. In 2015, European Food Safety Authority (EFSA) released a new standardized food classification and description system called FoodEx2, which provides a flexible combination of classifications and descriptions. Based on FoodEx2 and a unique data set of daily food consumption offered by Taiwan Food Consumption Database, this study aims to provide a harmonized, food description incorporated, food classification system (HFDFC system) that captures all the useful details of food groups in exposure assessments. The HFDFC system was built according to six risk-assessment-related facets including food sources, processed products, cooking methods, manufacturers (brand), food additives and specialty foods. The HFDFC system includes 199 foods in the core list and 131 foods in the extended list. This study also compared the Acrylamide hazard index estimated under the HFDFC system with that under the National Food Consumption Database in Taiwan (NFCDT). The findings indicated that the HFDFC system provides useful and detailed information that helps the users to quickly identify food information in a harmonized manner and to reduce estimation bias. The HFDFC system is expected to facilitate global comparisons in the food risk assessment because it is built based upon EU Foodex2.
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Affiliation(s)
- She-Yu Chiu
- Department of Nutrition, China Medical University, Taichung, 40402,
Taiwan
| | - Hsin-Tang Lin
- Food and Drug Administration, Ministry of Health and Welfare, Taipei, 11561,
Taiwan
- Graduate Institute of Food Safety, National Chung Hsing University, Taichung, 40227,
Taiwan
| | - Wen-Chao Ho
- Department of Public Health, China Medical University, Taichung, 40402,
Taiwan
- Corresponding author. Fax: +886 4 22019901. E-mail address: (W.-C. Ho)
| | - Min-Hua Lin
- Department of Nutrition, China Medical University, Taichung, 40402,
Taiwan
| | - Pau-Chung Chen
- Institute of Occupational Medicine and Industrial Hygiene, National Taiwan University College of Public Health, Taipei, 10617,
Taiwan
- Department of Public Health, National Taiwan University College of Public Health, Taipei, 10617,
Taiwan
- Department of Environmental and Occupational Medicine, National Taiwan University Hospital and National Taiwan University College of Medicine, Taipei, 10617,
Taiwan
| | - Hui-Ying Huang
- Department of Nutrition, China Medical University, Taichung, 40402,
Taiwan
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17
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Gibney MJ, Forde CG, Mullally D, Gibney ER. Ultra-processed foods in human health: a critical appraisal. Am J Clin Nutr 2017; 106:717-724. [PMID: 28793996 DOI: 10.3945/ajcn.117.160440] [Citation(s) in RCA: 85] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Accepted: 07/12/2017] [Indexed: 11/14/2022] Open
Abstract
The NOVA classification of foods proposes 4 categories: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods and drinks (UPFDs). It is argued that the latter relies heavily on modifications to foods, resulting in enhanced amounts of salt, added sugar, and fat as well as the use of additives in an attempt to make this food category highly palatable. It further argues that controlling food processing, rather than examining nutrients, should be foremost in shaping nutrition policy. This commentary challenges many of the basic arguments of using the NOVA food classification system to examine the link between food and health. We believe that there is no evidence to uphold the view that UPFDs give rise to hyperpalatable foods associated with a quasi-addictive effect and that the prevailing European Union and US data fail to uphold the assertion that UPFDs, which dominate energy intake, give rise to dietary patterns that are low in micronutrients. With regard to the use of the NOVA food classification in the development of food-based dietary guidelines, we show that the very broad definition of UPFDs makes this impossible. Finally, the available evidence does not support the view that the globalization of food is the driver of increased intakes of UPFDs in low- to middle-income countries but rather that this is driven by small indigenous companies. On balance, therefore, there seems to be little advantage from the use of the NOVA classification compared with the current epidemiologic approach, which relies on the linkage of nutrient intakes to chronic disease with subsequent identification of foods that merit consideration in public health nutrition strategies.
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Affiliation(s)
- Michael J Gibney
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland
| | - Ciarán G Forde
- Clinical Nutrition Research Centre, A*STAR Singapore Institute for Clinical Sciences, and.,National University Health System, Centre for Translational Medicine, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
| | - Deirdre Mullally
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland
| | - Eileen R Gibney
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland;
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18
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Finglas P, Roe M, Pinchen H, Astley S. The contribution of food composition resources to nutrition science methodology. NUTR BULL 2017. [DOI: 10.1111/nbu.12274] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- P. Finglas
- Quadram Institute Bioscience; Norwich Research Park; Norwich UK
- EuroFIR AISBL; Brussels Belgium
| | - M. Roe
- Quadram Institute Bioscience; Norwich Research Park; Norwich UK
| | - H. Pinchen
- Quadram Institute Bioscience; Norwich Research Park; Norwich UK
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19
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Griffiths E, Dooley D, Graham M, Van Domselaar G, Brinkman FSL, Hsiao WWL. Context Is Everything: Harmonization of Critical Food Microbiology Descriptors and Metadata for Improved Food Safety and Surveillance. Front Microbiol 2017; 8:1068. [PMID: 28694792 PMCID: PMC5483436 DOI: 10.3389/fmicb.2017.01068] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Accepted: 05/29/2017] [Indexed: 11/18/2022] Open
Abstract
Globalization of food networks increases opportunities for the spread of foodborne pathogens beyond borders and jurisdictions. High resolution whole-genome sequencing (WGS) subtyping of pathogens promises to vastly improve our ability to track and control foodborne disease, but to do so it must be combined with epidemiological, clinical, laboratory and other health care data (called “contextual data”) to be meaningfully interpreted for regulatory and health interventions, outbreak investigation, and risk assessment. However, current multi-jurisdictional pathogen surveillance and investigation efforts are complicated by time-consuming data re-entry, curation and integration of contextual information owing to a lack of interoperable standards and inconsistent reporting. A solution to these challenges is the use of ‘ontologies’ - hierarchies of well-defined and standardized vocabularies interconnected by logical relationships. Terms are specified by universal IDs enabling integration into highly regulated areas and multi-sector sharing (e.g., food and water microbiology with the veterinary sector). Institution-specific terms can be mapped to a given standard at different levels of granularity, maximizing comparability of contextual information according to jurisdictional policies. Fit-for-purpose ontologies provide contextual information with the auditability required for food safety laboratory accreditation. Our research efforts include the development of a Genomic Epidemiology Ontology (GenEpiO), and Food Ontology (FoodOn) that harmonize important laboratory, clinical and epidemiological data fields, as well as existing food resources. These efforts are supported by a global consortium of researchers and stakeholders worldwide. Since foodborne diseases do not respect international borders, uptake of such vocabularies will be crucial for multi-jurisdictional interpretation of WGS results and data sharing.
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Affiliation(s)
- Emma Griffiths
- Department of Molecular Biology and Biochemistry, Simon Fraser University, VancouverBC, Canada
| | - Damion Dooley
- Department of Pathology and Laboratory Medicine, University of British Columbia, VancouverBC, Canada
| | - Morag Graham
- National Microbiology Laboratory, Public Health Agency of Canada, WinnipegMB, Canada.,Department of Medical Microbiology and Infectious Diseases, Max Rady College of Medicine, University of Manitoba, WinnipegMB, Canada
| | - Gary Van Domselaar
- National Microbiology Laboratory, Public Health Agency of Canada, WinnipegMB, Canada.,Department of Medical Microbiology and Infectious Diseases, Max Rady College of Medicine, University of Manitoba, WinnipegMB, Canada
| | - Fiona S L Brinkman
- Department of Molecular Biology and Biochemistry, Simon Fraser University, VancouverBC, Canada
| | - William W L Hsiao
- Department of Pathology and Laboratory Medicine, University of British Columbia, VancouverBC, Canada.,British Columbia Centre for Disease Control Public Health Laboratory, VancouverBC, Canada
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20
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Westenbrink S, Roe M, Oseredczuk M, Castanheira I, Finglas P. EuroFIR quality approach for managing food composition data; where are we in 2014? Food Chem 2015; 193:69-74. [PMID: 26433289 DOI: 10.1016/j.foodchem.2015.02.110] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2014] [Revised: 11/22/2014] [Accepted: 02/22/2015] [Indexed: 10/23/2022]
Abstract
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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Affiliation(s)
- Susanne Westenbrink
- National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands; EuroFIR AISBL Board of Directors, Brussels, Belgium
| | - Mark Roe
- Institute of Food Research (IFR), Norwich, UK
| | - Marine Oseredczuk
- French Agency for Food, Environmental and Occupational Health Safety (ANSES), Paris, France
| | | | - Paul Finglas
- Institute of Food Research (IFR), Norwich, UK; EuroFIR AISBL Board of Directors, Brussels, Belgium
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21
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Migliorati G, Prencipe VA, Iannetti L, Di Giannatale E, Matteucci O, Salini R, Calistri P. Survey of domestic food purchases and related home handling practices in the Abruzzo region (central Italy): Data collection and analysis through a language-independent classification system. Food Control 2015. [DOI: 10.1016/j.foodcont.2013.09.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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22
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Finglas PM, Berry R, Astley S. Assessing and improving the quality of food composition databases for nutrition and health applications in Europe: the contribution of EuroFIR. Adv Nutr 2014; 5:608S-614S. [PMID: 25469406 PMCID: PMC4188244 DOI: 10.3945/an.113.005470] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Food composition databases (FCDBs) form an integral part of nutrition and health research, patient treatment, manufacturing processes, and consumer information. FCDBs have traditionally been compiled at a national level; therefore, until recently, there was limited standardization of procedures across different data sets. Digital technologies now allow FCDB users to access a variety of information from different sources, which has emphasized the need for greater harmonization. The European Food Information Resource (EuroFIR) Network of Excellence and Nexus projects (2005–2013) has been instrumental in addressing differences in FCDBs and in producing standardized protocols and quality schemes to compile and manage them. A formal, recognized European standard for food composition data has been prepared, which will further assist in the production of comparable data. Quality schemes need to address both the composition data, plus the methods of sampling, analysis, and calculation, and the documentation of processes. The EuroFIR data exchange platform provides a wealth of resources for composition compilers and end users and continues to develop new and innovative tools and methodologies. EuroFIR also is working in collaboration with the European Food Safety Authority, and as a partner in several European projects. Through such collaborations, EuroFIR will continue to develop FCDB harmonization and to use new technologies to ensure sustainable future initiatives in the food composition activities that underpin food and health research in Europe.
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Affiliation(s)
- Paul M. Finglas
- Institute of Food Research, Norwich, UK; and,European Food Information Resource (EuroFIR) Association
Internationale Sans But Lucratif (AISBL), Brussels, Belgium,To whom correspondence should be addressed.
E-mail:
| | | | - Siân Astley
- European Food Information Resource (EuroFIR) Association
Internationale Sans But Lucratif (AISBL), Brussels, Belgium
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23
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Porubská J, Giertlová A, Morochovičová M, Kováčiková E, Porubský O. The Slovak national food composition database: New management system DaRiS. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2014.02.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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24
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Boeing H. Nutritional epidemiology: New perspectives for understanding the diet-disease relationship? Eur J Clin Nutr 2013; 67:424-9. [PMID: 23443832 DOI: 10.1038/ejcn.2013.47] [Citation(s) in RCA: 70] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Nutritional epidemiology is a subdiscipline of epidemiology and provides specific knowledge to nutritional science. It provides data about the diet-disease relationships that is transformed by Public Health Nutrition into the practise of prevention. The specific contributions of nutritional epidemiology include dietary assessment, description of nutritional exposure and statistical modelling of the diet-disease relationship. In all these areas, substantial progress has been made over the last years and is described in this article. Dietary assessment is moving away from the food frequency questionnaire (FFQ) as main dietary assessment instrument in large-scale epidemiological studies towards the use of short-term quantitative instruments due to the potential of gross measurement errors. Web-based instruments for self-administration are therefore evaluated of being able to replace the costly interviewer conducted 24-h-recalls. Much interest is also directed towards the technique of taking and analysing photographs of all meals ingested, which might improve the dietary assessment in terms of precision. The description of nutritional exposure could greatly benefit from standardisation of the coding of foods across studies in order to improve comparability. For the investigations of bioactive substances as reflecting nutritional intake and status, the investigation of concentration measurements in body fluids as potential biomarkers will benefit from the new high-throughput technologies of mass spectrometry. Statistical modelling of the dietary data and the diet-disease relationships can refer to complex programmes that convert quantitative short-term measurements into habitual intakes of individuals and correct for the errors in the estimates of the diet-disease relationships by taking data from validation studies with biomarkers into account. For dietary data, substitution modelling should be preferred over simple adding modelling. More attention should also be put on the investigation of non-linear relationships. The increasing complexity of the conduct and analysis of nutritional epidemiological studies is calling for a distinct and advanced training programme for the young scientists moving into this area. This will also guarantee that in the future an increasing number of high-level manuscripts will show up in this and other journals in respect of nutritional epidemiological topics.
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Affiliation(s)
- H Boeing
- Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany.
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25
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Charrondiere UR, Stadlmayr B, Wijesinha-Bettoni R, Rittenschober D, Nowak V, Burlingame B. INFOODS Contributions to Fulfilling Needs and Meeting Challenges Concerning Food Composition Databases. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.profoo.2013.04.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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26
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Biringen Loker G, Ozkoc SO, Amoutzopoulos B, Yaman M, Akkus S, Sanli F, Kucuk F. Establishing a food composition database for Turkey based on European standards. NUTR BULL 2011. [DOI: 10.1111/j.1467-3010.2011.01898.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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Finglas P, Weichselbaum E, Buttriss JL. The 3rd International EuroFIR Congress 2009: European Food Composition Data for Better Diet, Nutrition and Food Quality. Eur J Clin Nutr 2010; 64 Suppl 3:S1-3. [DOI: 10.1038/ejcn.2010.201] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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