A conceptual framework for the collection of food products in a Total Diet Study

FoodEx2 Harmonization of the Food Consumption Database from the Italian IV SCAI Children's Survey

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.

Sodium and Potassium Content of Foods Consumed in an Italian Population and the Impact of Adherence to a Mediterranean Diet on Their Intake

High sodium and low potassium intakes are associated with increased levels of blood pressure and risk of cardiovascular diseases. Assessment of habitual dietary habits are helpful to evaluate their intake and adherence to healthy dietary recommendations. In this study, we determined sodium and potassium food-specific content and intake in a Northern Italy community, focusing on the role and contribution of adherence to Mediterranean diet patterns. We collected a total of 908 food samples and measured sodium and potassium content using inductively coupled plasma mass spectrometry. Using a validated semi-quantitative food frequency questionnaire, we assessed habitual dietary intake of 719 adult individuals of the Emilia-Romagna region. We then estimated sodium and potassium daily intake for each food based on their relative contribution to the overall diet, and their link to Mediterranean diet patterns. The estimated mean sodium intake was 2.15 g/day, while potassium mean intake was 3.37 g/day. The foods contributing most to sodium intake were cereals (33.2%), meat products (24.5%, especially processed meat), and dairy products (13.6%), and for potassium they were meat (17.1%, especially red and white meat), fresh fruits (15.7%), and vegetables (15.1%). Adherence to a Mediterranean diet had little influence on sodium intake, whereas potassium intake was greatly increased in subjects with higher scores, resulting in a lower sodium/potassium ratio. Although we may have underestimated dietary sodium intake by not including discretionary salt use and there may be some degree of exposure misclassification as a result of changes in food sodium content and dietary habits over time, our study provides an overview of the contribution of a wide range of foods to the sodium and potassium intake in a Northern Italy community and of the impact of a Mediterranean diet on intake. The mean sodium intake was above the dietary recommendations for adults of 1.5-2 g/day, whilst potassium intake was only slightly lower than the recommended 3.5 g/day. Our findings suggest that higher adherence to Mediterranean diet patterns has limited effect on restricting sodium intake, but may facilitate a higher potassium intake, thereby aiding the achievement of healthy dietary recommendations.

The first harmonised total diet study in Portugal: Planning, sample collection and sample preparation

The first Total Diet Study (TDS) was carried out in Portugal using harmonised procedures developed under the TDS-Exposure project. This publication describes in detail the TDS planning, sample collection and preparation, filling a gap found in literature. TDS food list (1070 items) by food group for 18-74 years olds was derived using 24 h recall food consumption survey data. Of the 164 TDS samples defined based on FoodEx2, the most represented belonged to 'Composite dishes' (21%) and 'Fish and Fish products' (15%). A total of 227 TDS samples (12 subsamples each), were collected (2014-2016) in Greater Lisbon region as 126 'national', 17 'regional non-seasonal' and 21 'regional seasonal'. Seasonal samples were mostly fruits, vegetables and some fish. Subsamples were prepared as consumed, pooled, homogenised and stored at -18 °C. The harmonised procedures used allow comparison of exposure assessment with other countries and evaluation of exposure trends if TDS are used.

Temporal trend of the dietary exposure to metals/metalloids: A case study in Tarragona County, Spain

In 2018, samples of various food groups were randomly purchased in different establishments of Tarragona County (Catalonia, Spain). The levels of As, Be, Cd, Cr, Hg, Mn, Ni, Pb, Sn, Tl and V were determined in the analyzed foodstuffs and their dietary intakes were estimated. Manganese was the element showing the highest concentration, while Be, Cr and Tl were not detected in any of the samples. Fish and shellfish was the only food group with detectable traces of all the remaining elements. The current levels were compared with the results of two previous surveys conducted in 1998 and 2013 in the same area. Although the levels of the analyzed elements in foodstuffs increased during the period 2013-2018, their intakes decreased by an average of 60%, due to consumption patterns changes by the population. Children and adolescents exceeded the maximum recommended intake of Ni set by the EFSA, while the dietary exposure to Pb for children was also above safety values. Compared with the concentrations found in 2013, Ni was the only element showing an increase, as well as an increase of human dietary intake. Meat, vegetables and milk were identified as the main contributors to Ni exposure. This trend was also correlated with changes in the biological burden of the same elements previously reported for the population of the area, for whom an increase of Ni in lungs was reported. Based on these results, Ni should be included as a target metal by food safety authorities, being suggested its inclusion in future Total Diet Studies.

The concept of alimentation and transdisciplinary research

Although the term 'alimentation' has existed in the English language since the late 16th century, its use is infrequent. In Latin languages, particularly French, 'alimentation' conveys a holistic notion of the process by which humans produce, procure, prepare, share, indulge in, and digest their foods. Thus, the concept of alimentation encompasses and integrates human, technological, sociocultural, and environmental domains. This article delves into the origins of the term 'alimentation' and its use in the foreign scientific literature, and particularly in the social sciences. Unlike 'food and nutrition', alimentation provides a broader frame for the grand challenges of what, how, and with whom we eat. This approach should lead to transdisciplinary research (TDR) interfacing several knowledge domains (e.g., environmental, technological, socio-cultural, nutritional, etc.) and involving key stakeholders. Possible outcomes of TDR in alimentation are inspiring and meaningful collaborations, innovative methodologies for integrating knowledge, transformative learning of researchers, enriched educational experiences for students, focused community action, and improved public policy. The term 'alimentation' is appropriately used in French and other Latin languages. Alimentation embraces human, technological, sociocultural, and environmental issues This holistic concept views agriculture, food, and nutrition as parts of a broader process Transdisciplinary research interfaces several dimensions of food and eating. © 2020 Society of Chemical Industry.

Toxicological risk factors in the burden of malnutrition: The case of nutrition (and risk) transition in sub-Saharan Africa

Toxicant exposures may worsen the micronutrient status, especially during the womb-to-childhood development, impairing organism programming and increasing the risk for health disorders in adulthood. Growing evidence calls for an integrated risk analysis of the interplay of environment, behavior and lifestyle, where a) imbalanced diet and micronutrient deficiencies may increase the vulnerability to toxicants and alter body defence systems and b) intake of antinutrients and contaminants may increase nutritional requirements. Such scenarios are especially evident in communities undergoing a fast nutrition transition, such as in many countries of sub-Saharan Africa. Specific challenges of toxicological risk analysis in sub-Saharan Africa still need a thorough assessment, including: rapid changes of lifestyle and consumers' preferences; dumping of foods and consumer' products; risk management under weak or non-existent awareness, legislation enforcement and infrastructures. The significant and growing literature from Africa-led scientific research should be used to build quality-controlled data repositories supporting regulatory top-down actions. Meanwhile, bottom-up actions (eg consumer's empowerment) could exploit social and economic drivers toward a qualified African presence in the global and local markets. A science-based combination of top-down and bottom-up actions on preventable toxicological risk factors will contribute fighting the new forms of malnutrition and prevent multi-factorial diseases. Exposures to toxicants should be included in the integrated approach proposed by WHO to address the urgent health challenge of simultaneously reduce the risk or burden of both malnutrition (ie deficiency of one or more essential nutrients) and overweight, obesity, and diet-related NCDs.

Occurrence of 30 trace elements in foods from a multi-centre Sub-Saharan Africa Total Diet Study: Focus on Al, As, Cd, Hg, and Pb

This paper reports occurrence data related to 30 trace elements in food composite samples from a multi-regional Sub-Saharan Africa Total Diet Study. Herein, 2700 samples grouped in 225 food composite samples corresponding to 13 food groups: cereals, tubers, legumes, vegetables, fruits, nuts/seeds, meat, eggs, fish, milk/dairy, oil/fats, and beverages from eight locations in four countries, namely Benin (Littoral/Borgou), Cameroon (Duala/North), Mali (Bamako/Sikasso), and Nigeria (Lagos/Kano) were prepared as consumed, pooled, and analysed using a validated method based on inductively coupled plasma-mass spectrometry. The occurrence data for Al, As, Cd, Hg, and Pb as regulated by the Codex Alimentarius are discussed herein. Although the levels of As, Cd, Hg, and Pb were above the limit of quantification, they were below the maximum limits set by the Codex in most samples analysed. A distinct feature was observed for cereals and tubers, as they were mostly contaminated with Al and Pb. A pilot study regarding the impact of using artisanal cookware (made from recycled aluminium) on the contamination of food samples was performed. Relevant contamination with Al and Pb when cooking tomato samples from Cameroon and Nigeria using artisanal aluminium cookware was compared to that when cooked using stainless-steel.