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Liang Y, Xiao R, Huang F, Lin Q, Guo J, Zeng W, Dong J. AI nutritionist: Intelligent software as the next generation pioneer of precision nutrition. Comput Biol Med 2024; 178:108711. [PMID: 38852397 DOI: 10.1016/j.compbiomed.2024.108711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 04/21/2024] [Accepted: 06/03/2024] [Indexed: 06/11/2024]
Abstract
With the rapid development of information technology and artificial intelligence (AI), people have acquired the abilities and are encouraged to develop intelligent tools and software, which begins to shed light on intelligent and precise food nutrition. Despite the rapid development of such software, disparities still exist in terms of methodology, contents, and implementation strategies. Hence, a set of panoramic profiles is urgently needed to elucidate their values and guide their future development. Here a comprehensive review was conducted aiming to summarize and compare the objects, contents, intelligent algorithms, and functions realized by the already released software in current research. Consequently, 177 AI nutritionists in recent years were collected and analyzed. The advantages, limitations, and trends concerning their application scenarios were analyzed. It was found that AI nutritionists have been gradually advancing the production modes and efficiency of food recognition, dietary recording/monitoring, nutritional assessment, and nutrient/recipe recommendation. Most AI nutritionists have a relatively low level of intelligence. However, new trends combining advanced AI algorithms, intelligent sensors and big data are coming with new applications in real-time and precision nutrition. AI models concerning molecular-level behaviors are becoming the new focus to drive AI nutritionists. Multi-center and multi-level studies have also gradually been realized to be necessary.
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Affiliation(s)
- Ying Liang
- National Engineering Research Center of Deep Processing of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, PR China
| | - Ran Xiao
- National Engineering Research Center of Deep Processing of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, PR China; SINOCARE Inc., Changsha, 410004, PR China
| | - Fang Huang
- National Engineering Research Center of Deep Processing of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, PR China
| | - Qinlu Lin
- National Engineering Research Center of Deep Processing of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, PR China
| | - Jia Guo
- Xiangya Nursing School, Central South University, Changsha, 410004, PR China
| | - Wenbin Zeng
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha, 410004, PR China
| | - Jie Dong
- Xiangya School of Pharmaceutical Sciences, Central South University, Changsha, 410004, PR China.
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2
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Durazzo A, D’Andrea T, Gabrielli P, Pilla N, Aguzzi A, Lucarini M, Sagratini G. Development of a Database of LanguaL TM and FoodEx2 Codes of 50 Ready-to-Eat Products. Nutrients 2024; 16:1151. [PMID: 38674842 PMCID: PMC11054341 DOI: 10.3390/nu16081151] [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: 03/16/2024] [Revised: 03/22/2024] [Accepted: 03/28/2024] [Indexed: 04/28/2024] Open
Abstract
Ready-to-eat (RTE) and ready-to-heat (RTH) dishes are food items that help save time, physical energy, and mental effort in all food-related activities. Convenience of use, variability of supply, and adaptability to different consumption occasions have led to an increase of acceptance among consumers through the years. Specialized databases can help in this context, where food composition databases can provide information and data to create sustainable nutritional models by reducing the now growing number of chronic diseases. This paper aims at developing a database of LanguaLTM and FoodEx2 codes of 50 food preparations and ready-to-eat dishes designed for consumption outside the home. LanguaLTM, as well as FoodEx2, are classification and description systems for indexing, in the sense of a systematic description, of foods based on a hierarchical model (parent-child relationship), thus facilitating the international exchange of data on food composition, consumption, assessing chronic and/or acute exposure to a certain agent, and not least the assessment of nutrient intake. The database, here presented, consists of the codes of fifty ready-to-eat products present on the market in Italy, obtained by using the two mostly commonly used and widely recognized coding systems: LanguaLTM and FoodEx2. This database represents a tool and a guideline for other compilers and users to apply coding systems to ready-to-eat products. Moreover, it can be represented a resource for several applications, such as nutritional cards, nutritional facts, food labels, or booklet and brochures for promotion of food products, to be used at health and food nutrition interface, useful for consumers, dieticians, and food producers.
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Affiliation(s)
- Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
| | - Tommaso D’Andrea
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Paolo Gabrielli
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
| | - Niccolò Pilla
- Università di Torino, Via Verdi, 8, 10124 Turin, Italy
- Università Campus Biomedico di Roma, Via Álvaro del Portillo, 21, 00128 Rome, Italy
| | - Altero Aguzzi
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
| | - Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
| | - Gianni Sagratini
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
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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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Serin Y, Akbulut G, Yaman M. Investigating Bioaccessibility of Advanced Glycation Product Precursors in Gluten-Free Foods Using In Vitro Gastrointestinal System. MEDICINA (KAUNAS, LITHUANIA) 2023; 59:1578. [PMID: 37763697 PMCID: PMC10535651 DOI: 10.3390/medicina59091578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 08/05/2023] [Accepted: 08/28/2023] [Indexed: 09/29/2023]
Abstract
Background and Objectives: Gluten-free products have been produced as part of medical therapy and have gained popularity among individuals seeking weight loss or healthier dietary options. Assessing the potential risks associated with these products is essential in optimizing their compositions and developing new dietetic approaches. This study aimed to determine the glyoxal (GO) and methylglyoxal (MGO) contents in gluten-free bread, biscuits, and cookies and to examine their bioaccessibility using an in vitro gastrointestinal model. Materials and Methods: A total of 26 gluten-free and 19 gluten-containing (control) products were analyzed for their GO and MGO levels utilizing a high-performance liquid chromatography (HPLC) device. Results: Post-digestion, the GO and MGO values increased significantly across all food groups compared with pre-digestion values (p < 0.05), and the bioaccessibility exceeded 100%. Specifically, gluten-free bread exhibited higher post-digestion GO and MGO values than the control group (p < 0.05). Conversely, gluten-containing biscuits and cookies had higher post-digestion GO and MGO values compared to gluten-free products (p < 0.05). Conclusions: The detection of precursors to advanced glycation end products (AGEs) in gluten-free products has drawn attention to the potential health risks associated with their consumption. Therefore, reevaluation of the formulations and technologies used in these products and the introduction of new strategies are crucial in mitigating AGE content.
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Affiliation(s)
- Yeliz Serin
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01380 Adana, Turkey
| | - Gamze Akbulut
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, 06490 Ankara, Turkey;
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Kent University, 34433 Istanbul, Turkey
| | - Mustafa Yaman
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, 34303 Istanbul, Turkey
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Yeung AWK. Food Composition Databases (FCDBs): A Bibliometric Analysis. Nutrients 2023; 15:3548. [PMID: 37630742 PMCID: PMC10459793 DOI: 10.3390/nu15163548] [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: 07/13/2023] [Revised: 08/08/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
Food composition databases (FCDBs) are important tools that provide information on the nutritional content of foods. Previously, it was largely unclear what nutritional contents and which FCDBs were involved in highly cited papers. The bibliometric study aimed to identify the most productive authors, institutions, and journals. The chemicals/chemical compounds with high averaged citations and FCDBs used by highly cited papers were identified. In July 2023, the online database Web of Science Core Collection (WoSCC) was queried to identify papers related to FCDBs. A total of 803 papers were identified and analyzed. The first paper indexed in WoSCC was published in 1992 by Pennington, which described the usefulness of FCDB for researchers to identify core foods for their own studies. In that paper, the FCDB described was the USDA 1987-88 NFCS (the United States Department of Agriculture 1987-88 Nationwide Food Consumption Survey). The most productive author was Dr. Paul M. Finglas, the Head of the Food Databanks National Capability at the Quadram Institute (Norwich, UK) and the Managing Director of EuroFIR. His most cited paper among this dataset was about the development of an online Irish food composition database together with EuroFIR. The most productive institutions were the USDA and the World Health Organization (WHO) instead of universities. Flavonoid was the most recurring chemical class among the highly cited ones. The anti-oxidative properties and protective effects against heart disease and cancer of flavonoids might be some of the reasons for their popularity in research. Among the highly cited papers, the most heavily used FCDBs were the USDA database for the flavonoid content of selected foods, Fineli, the USDA National Nutrient Database for Standard Reference (USNDB), EuroFIR eBASIS-Bioactive Substances in Food Information Systems, and Phenol-Explorer. High-quality national and international FCDBs should be promoted and made more accessible to the research and public communities to promote better nutrition and public health on a global scale.
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Affiliation(s)
- Andy Wai Kan Yeung
- Oral and Maxillofacial Radiology, Applied Oral Sciences and Community Dental Care, Faculty of Dentistry, The University of Hong Kong, Hong Kong SAR, China
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Ververis E, Boué G, Poulsen M, Pires SM, Niforou A, Thomsen ST, Tesson V, Federighi M, Naska A. A systematic review of the nutrient composition, microbiological and toxicological profile of Acheta domesticus (house cricket). J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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7
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Durazzo A, Astley S, Kapsokefalou M, Costa HS, Mantur-Vierendeel A, Pijls L, Bucchini L, Glibetić M, Presser K, Finglas P. Food Composition Data and Tools Online and Their Use in Research and Policy: EuroFIR AISBL Contribution in 2022. Nutrients 2022; 14:nu14224788. [PMID: 36432474 PMCID: PMC9695158 DOI: 10.3390/nu14224788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/26/2022] [Accepted: 11/04/2022] [Indexed: 11/16/2022] Open
Abstract
Food, nutrition, and health are linked, and detailed knowledge of nutrient compositions and bioactive characteristics is needed to understand these relationships. Additionally, increasingly these data are required by database systems and applications. This communication aims to describe the contribution to databases and nutrition fields as well as the activities of EuroFIR AISBL; this member-based, non-profit association was founded to ensure sustained advocacy for food information in Europe and facilitate improved data quality, storage, and access as well as encouraging wider exploitation of food composition data for both research and commercial purposes. In addition to the description of its role and main objectives, a snapshot of EuroFIR AISBL's activities over the years is also given using a quantitative research literature analysis approach. The focus of this communication is to provide descriptions and updates of EuroFIR's online tools, i.e., FoodEXplorer, eBASIS, and PlantLIBRA, by highlighting the main uses and applications. Integrating food-related infrastructures and databases, following standardized and harmonized approaches, and considering interoperability and metrological principles are significant challenges. Ongoing activities and future plans of EuroFIR AISBL are highlighted, including, for instance, work within the Food Nutrition Security Cloud (FNS-Cloud) to make food, nutrition, and (food) security data more findable, accessible, interoperable, and ultimately reusable.
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Affiliation(s)
- Alessandra Durazzo
- CREA—Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
- Correspondence: (A.D.); (P.F.)
| | - Siân Astley
- EuroFIR AISBL, Rue Washington 40, 1050 Brussels, Belgium
| | - Maria Kapsokefalou
- Department of Food Science & Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
| | - Helena Soares Costa
- Department of Food and Nutrition, National Institute of Health, 1649-016 Lisbon, Portugal
| | | | - Loek Pijls
- Loekintofood, 3524 GG Utrecht, The Netherlands
| | | | - Marija Glibetić
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research-National Institute of the Republic of Serbia, University of Belgrade, 11129 Belgrade, Serbia
| | | | - Paul Finglas
- Quadram Institute Bioscience, Norwich NR4 7UQ, UK
- Correspondence: (A.D.); (P.F.)
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Muhammad Alinafiah S, Azlan A, Amin I, Mahmud Ab Rashid NK. Review on retention of long-chain omega-3 polyunsaturated fatty acids (EPA and DHA) in fish as affected by cooking methods. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.02] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Fatty acids are essential building blocks for the structural components of the cells, tissues, organs, and certain biologically active substances synthesis. Omega-3 polyunsaturated fatty acids are long-chain fatty acids essential for several biological functions including oxidative stress reduction and cardiovascular safety. Diet rich in omega-3 fatty acids is well acknowledged as beneficial to one's health and well-being. For the development of balanced diets, the nutrient content of raw and cooked foods is crucial. However, cooking method, animal age, and carcass characteristics might affect nutrient retention during cooking, and these factors are often unique to specific countries. This review thus provides a general overview of several cooking effects on long-chain omega-3 retention in fish. It can be concluded that the DHA and EPA's true retention values are correlated to the impact of different cooking treatments.
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Wang M, Zhou W, Yang Y, Xing J, Lin Y. Penicillium sp. Cis16 improves soluble dietary fiber content in citrus dregs fermentation. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2091592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Mingzhe Wang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Wanyi Zhou
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Ying Yang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Jianrong Xing
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Yuqing Lin
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
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Andrés-Hernández L, Blumberg K, Walls RL, Dooley D, Mauleon R, Lange M, Weber M, Chan L, Malik A, Møller A, Ireland J, Segovia L, Zhang X, Burton-Freeman B, Magelli P, Schriever A, Forester SM, Liu L, King GJ. Establishing a Common Nutritional Vocabulary - From Food Production to Diet. Front Nutr 2022; 9:928837. [PMID: 35811979 PMCID: PMC9265659 DOI: 10.3389/fnut.2022.928837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Accepted: 05/17/2022] [Indexed: 11/13/2022] Open
Abstract
Informed policy and decision-making for food systems, nutritional security, and global health would benefit from standardization and comparison of food composition data, spanning production to consumption. To address this challenge, we present a formal controlled vocabulary of terms, definitions, and relationships within the Compositional Dietary Nutrition Ontology (CDNO, www.cdno.info) that enables description of nutritional attributes for material entities contributing to the human diet. We demonstrate how ongoing community development of CDNO classes can harmonize trans-disciplinary approaches for describing nutritional components from food production to diet.
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Affiliation(s)
| | - Kai Blumberg
- Department of Biosystems Engineering, University of Arizona, Tucson, AZ, United States
| | - Ramona L. Walls
- Department of Biosystems Engineering, University of Arizona, Tucson, AZ, United States
- Data Collaboration Center at the Critical Path Institute, Tucson, AZ, United States
| | - Damion Dooley
- Faculty of Health Sciences, Simon Fraser University, Burnaby, BC, Canada
| | - Ramil Mauleon
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW, Australia
| | - Matthew Lange
- International Center for Food Ontology Operability Data & Semantics (IC-FOODS), Davis, CA, United States
| | | | - Lauren Chan
- Nutrition Department, College of Public Health and Human Sciences, Oregon State University, Corvallis, OR, United States
| | - Adnan Malik
- European Bioinformatics Institute, European Molecular Biology Laboratory (EMBL-EBI), Hinxton, United Kingdom
| | | | | | - Lucia Segovia
- London School of Hygiene and Tropical Medicine, University of London, London, United Kingdom
| | - Xuhuiqun Zhang
- Illinois Institute of Technology, Chicago, IL, United States
| | | | | | | | | | - Lei Liu
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW, Australia
| | - Graham J. King
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW, Australia
- School of Biosciences, University of Nottingham, Sutton Bonington, United Kingdom
- *Correspondence: Graham J. King
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A food composition database for assessing nitrate intake from plant-based foods. Food Chem 2022; 394:133411. [DOI: 10.1016/j.foodchem.2022.133411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 05/31/2022] [Accepted: 06/04/2022] [Indexed: 11/23/2022]
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Development of an Unified Food Composition Database for the European Project "Stance4Health". Nutrients 2021; 13:nu13124206. [PMID: 34959759 PMCID: PMC8704708 DOI: 10.3390/nu13124206] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/20/2021] [Accepted: 11/22/2021] [Indexed: 01/18/2023] Open
Abstract
The European Commission funded project Stance4Health (S4H) aims to develop a complete personalised nutrition service. In order to succeed, sources of information on nutritional composition and other characteristics of foods need to be as comprehensive as possible. Food composition tables or databases (FCT/FCDB) are the most commonly used tools for this purpose. The aim of this study is to describe the harmonisation efforts carried out to obtain the Stance4Health FCDB. A total of 10 FCT/FCDB were selected from different countries and organizations. Data were classified using FoodEx2 and INFOODS tagnames to harmonise the information. Hazard analysis and critical control points analysis was applied as the quality control method. Data were processed by spreadsheets and MySQL. S4H’s FCDB is composed of 880 elements, including nutrients and bioactive compounds. A total of 2648 unified foods were used to complete the missing values of the national FCDB used. Recipes and dishes were estimated following EuroFIR standards via linked tables. S4H’s FCDB will be part of the smartphone app developed in the framework of the Stance4Health European project, which will be used in different personalized nutrition intervention studies. S4H FCDB has great perspectives, being one of the most complete in terms of number of harmonized foods, nutrients and bioactive compounds included.
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Bee Products: A Representation of Biodiversity, Sustainability, and Health. Life (Basel) 2021; 11:life11090970. [PMID: 34575119 PMCID: PMC8464958 DOI: 10.3390/life11090970] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 09/06/2021] [Accepted: 09/09/2021] [Indexed: 12/14/2022] Open
Abstract
Biodiversity strengthens the productivity of any ecosystem (agricultural land, forest, lake, etc.). The loss of biodiversity contributes to food and energy insecurity; increases vulnerability to natural disasters, such as floods or tropical storms; and decreases the quality of both life and health. Wild and managed bees play a key role in maintaining the biodiversity and in the recovery and restoration of degraded habitats. The novelty character of this perspective is to give an updated representation of bee products’ biodiversity, sustainability, and health relationship. The role of bees as bioindicators, their importance in the conservation of biodiversity, their ecosystem services, and the variety of the bee products are described herein. An overview of the main components of bee products, their biological potentials, and health is highlighted and detailed as follows: (i) nutritional value of bee products, (ii) bioactive profile of bee products and the related beneficial properties; (iii) focus on honey and health through a literature quantitative analysis, and (iv) bee products explored through databases. Moreover, as an example of the interconnection between health, biodiversity, and sustainability, a case study, namely the “Cellulose Park”, realized in Rome (Italy), is presented here. This case study highlights how bee activities can be used to assess and track changes in the quality of agricultural ecosystems—hive products could be valid indicators of the quality and health of the surrounding environment, as well as the changes induced by the biotic and abiotic factors that impact the sustainability of agricultural production and biodiversity conservation in peri-urban areas.
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Westenbrink S, Presser K, Roe M, Ireland J, Finglas P. Documentation of aggregated/compiled values in food composition databases; EuroFIR default to improve harmonization. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Ocké MC, Westenbrink S, van Rossum CT, Temme EH, van der Vossen-Wijmenga W, Verkaik-Kloosterman J. The essential role of food composition databases for public health nutrition – Experiences from the Netherlands. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103967] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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16
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Zeb A, Soininen JP, Sozer N. Data harmonisation as a key to enable digitalisation of the food sector: A review. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.02.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Abstract
Tocols are present in various foods, mostly in fruits and in plant seeds. Edible oils are the most important natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Tocopherols and tocotrienols are considered beneficial for their antioxidant effect which impacts on prevention of different health conditions. This perspective is addressed to give an updated picture of the tocol occurrence in foods. Moreover, the current state of the art of tocols in updated databases is explored and commented outlining their importance and future trends.
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18
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José Lull J, Martínez-Millana A, Traver V. Mobile health apps. Digit Health 2021. [DOI: 10.1016/b978-0-12-820077-3.00006-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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Plumb J, Durazzo A, Lucarini M, Camilli E, Turrini A, Marletta L, Finglas P. Extractable and Non-Extractable Antioxidants Composition in the eBASIS Database: A Key Tool for Dietary Assessment in Human Health and Disease Research. Nutrients 2020; 12:nu12113405. [PMID: 33171921 PMCID: PMC7694646 DOI: 10.3390/nu12113405] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 10/28/2020] [Accepted: 11/03/2020] [Indexed: 12/14/2022] Open
Abstract
The antioxidant properties of foods are crucial in nutrition, food chemistry, and medicine studies but are often underestimated, with significant amounts of bioactive compounds containing physiological and biochemical properties remaining in the residue from extraction as non-extractable antioxidants. Over the last decade, extractable and non-extractable compounds have become key in the evaluation/determination of the antioxidant properties of food matrices because of their relevance in human health. This has led to the need to include extractable and non-extractable antioxidants in comprehensive and harmonized food composition databases for a wide range of applications within research, food, pharmaceutical, nutraceutical, and cosmeceutical areas. Additionally, the databases are invaluable as part of the health claims application process. eBASIS, (Bioactive Substances in Food Information System) a comprehensive database containing quality-evaluated scientific data, covering the composition of bioactive compounds present in foods, has flexible structures, allowing it to be extended to include newly emerging data on extractable and non-extractable compounds. Search criteria were developed and defined for compiling suitable peer-reviewed literature. Data quality assessment methods were established for the addition of composition data and antioxidant activity, with a focus on various parameters including: the extraction procedure, the antioxidant measurements, the expression of results. A total of 437 quality-evaluated datapoints on the composition of extractable and/or non-extractable compounds were entered into the database. This database update represents one of the first examples of building a database dedicated to antioxidant properties. This expansion of eBASIS provides a novel and unique tool for nutritionists, dietitians, researchers to use for a wide range of applications, such as dietary assessment, exposure studies and epidemiological studies, and may contribute to an increase in high-bioactive food consumption by consumers.
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Affiliation(s)
- Jenny Plumb
- Quadram Institute Bioscience, Norwich, Norfolk NR4 7UQ, UK;
- Correspondence: (J.P.); (A.D.)
| | - Alessandra Durazzo
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
- Correspondence: (J.P.); (A.D.)
| | - Massimo Lucarini
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Emanuela Camilli
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Aida Turrini
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Luisa Marletta
- CREA—Research Centre for Food and Nutrition, 00178 Rome, Italy; (M.L.); (E.C.); (A.T.); (L.M.)
| | - Paul Finglas
- Quadram Institute Bioscience, Norwich, Norfolk NR4 7UQ, UK;
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Singla G, Singh U, Sangwan RS, Panesar PS, Krishania M. Comparative study of various processes used for removal of bitterness from kinnow pomace and kinnow pulp residue. Food Chem 2020; 335:127643. [PMID: 32745841 DOI: 10.1016/j.foodchem.2020.127643] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 06/29/2020] [Accepted: 07/19/2020] [Indexed: 11/24/2022]
Abstract
The current study was focused on new approaches for debittering of by-products like kinnow pomace and kinnow pulp residue by using various food grade mild chemical methods, such as alkali treatment, acid treatment, and solventogenesis. Whereas in the studied various chemical treatments, the solventogenesis method with acetone resulted in maximum extraction of naringin and limonene from kinnow pomace and pulp residue and showed high acceptability for food product development. The acetone treatment was further optimized by RSM for the maximum extraction of naringin and limonene. Under optimized conditions, the maximum amount of naringin and limonene extracted were found to be 8.955, 2.122 mg/g from kinnow pomace and 9.971, 3.838 mg/g from pulp residue, respectively. This process can not only result in the effective utilization of agro-industrial by-product but also provide a sustainable solution to the environmental pollution caused by kinnow juice industry.
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Affiliation(s)
- Gisha Singla
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81 (knowledge city), Mohali 140306, India; Food Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148106, Punjab, India
| | - Umesh Singh
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81 (knowledge city), Mohali 140306, India
| | - Rajender S Sangwan
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre, Sector 19, Ghaziabad, Uttar Pradesh 201 002, India
| | - Parmjit S Panesar
- Food Biotechnology Research Laboratory, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal 148106, Punjab, India
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81 (knowledge city), Mohali 140306, India.
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Traka MH, Plumb J, Berry R, Pinchen H, Finglas PM. Maintaining and updating food composition datasets for multiple users and novel technologies: Current challenges from a UK perspective. NUTR BULL 2020. [DOI: 10.1111/nbu.12433] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- M. H. Traka
- Food Databanks National Capability Quadram Institute Bioscience Norwich Research Park Norwich UK
| | - J. Plumb
- Food Databanks National Capability Quadram Institute Bioscience Norwich Research Park Norwich UK
| | - R. Berry
- Food Databanks National Capability Quadram Institute Bioscience Norwich Research Park Norwich UK
| | - H. Pinchen
- Food Databanks National Capability Quadram Institute Bioscience Norwich Research Park Norwich UK
| | - P. M. Finglas
- Food Databanks National Capability Quadram Institute Bioscience Norwich Research Park Norwich UK
- EuroFIR AISBL Brussels Belgium
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Azman Halimi R, Barkla BJ, Andrés-Hernandéz L, Mayes S, King GJ. Bridging the food security gap: an information-led approach to connect dietary nutrition, food composition and crop production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1495-1504. [PMID: 31756768 DOI: 10.1002/jsfa.10157] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 10/18/2019] [Accepted: 11/18/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Food security is recognized as a major global challenge, yet human food-chain systems are inherently not geared towards nutrition, with decisions on crop and cultivar choice not informed by dietary composition. Currently, food compositional tables and databases (FCT/FCDB) are the primary information sources for decisions relating to dietary intake. However, these only present single mean values representing major components. Establishment of a systematic controlled vocabulary to fill this gap requires representation of a more complex set of semantic relationships between terms used to describe nutritional composition and dietary function. RESULTS We carried out a survey of 11 FCT/FCDB and 177 peer-reviewed papers describing variation in nutritional composition and dietary function for food crops to identify a comprehensive set of terms to construct a controlled vocabulary. We used this information to generate a Crop Dietary Nutrition Data Framework (CDN-DF), which incorporates controlled vocabularies systematically organized into major classes representing nutritional components and dietary functions. We demonstrate the value of the CDN-DF for comparison of equivalent components between crop species or cultivars, for identifying data gaps and potential for formal meta-analysis. The CDN-DF also enabled us to explore relationships between nutritional components and the functional attributes of food. CONCLUSION We have generated a structured crop dietary nutrition data framework, which is generally applicable to the collation and comparison of data relevant to crop researchers, breeders, and other stakeholders, and will facilitate dialogue with nutritionists. It is currently guiding the establishment of a more robust formal ontology. © 2019 Society of Chemical Industry.
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Affiliation(s)
| | - Bronwyn J Barkla
- Southern Cross Plant Science, Southern Cross University, Lismore, Australia
| | | | - Sean Mayes
- School of Biosciences, University of Nottingham, Nottingham, UK
- Crop Improvement and Production, Crops For the Future, Semenyih, Malaysia
| | - Graham J King
- Southern Cross Plant Science, Southern Cross University, Lismore, Australia
- School of Biosciences, University of Nottingham, Nottingham, UK
- Crop Improvement and Production, Crops For the Future, Semenyih, Malaysia
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Durazzo A, Camilli E, D’Addezio L, Sette S, Marconi S, Piccinelli R, Le Donne C, Turrini A, Marletta L. Italian composite dishes: description and classification by LanguaL™ and FoodEx2. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-019-03341-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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24
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Westenbrink S, Kadvan A, Roe M, Koroušić Seljak B, Mantur-Vierendeel A, Finglas P. 12th IFDC 2017 Special Issue – Evaluation of harmonized EuroFIR documentation for macronutrient values in 26 European food composition databases. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.03.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Durazzo A, Lucarini M, Santini A, Camilli E, Gabrielli P, Marconi S, Lisciani S, Aguzzi A, Gambelli L, Novellino E, Marletta L. Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes. Molecules 2019; 24:molecules24081543. [PMID: 31010111 PMCID: PMC6515013 DOI: 10.3390/molecules24081543] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 04/09/2019] [Accepted: 04/16/2019] [Indexed: 01/03/2023] Open
Abstract
Four popular dishes belonging to Italian cuisine and widely consumed in the country were experimentally prepared in a dedicated lab-kitchen following a validated and standardized protocol. This study provides their antioxidant properties evaluating the contribution of extractable and non-extractable bioactive compounds, and identifying the assessment of interactions between their natural active compounds and the food matrix. Ferric reducing antioxidant power (FRAP) values in aqueous-organic extract ranged from the highest antioxidant activity in torta di mele (10.72 µmol/g d.m.) to that in besciamella (2.47 µmol/g d.m.); in residue, pasta alla carbonara reached the highest value (73.83 µmol/g d.m.) following by that in pasta alla amatriciana (68.64 µmol/g d.m.). Total polyphenol content (TPC) ranged in aqueous-organic extracts between 36.50 and 64.28 mg/100 g d.m. and in residue from 425.84 to 1747.35 mg/100 g d.m. Our findings may contribute to the updating of the Italian Food Composition Database, by providing for the first time a value for the antioxidant properties. This could contribute to encourage the consumption of recipes rich in key nutrients and bioactive molecules. This information is useful and important for determining the association between diet and a healthy status.
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Affiliation(s)
- Alessandra Durazzo
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Massimo Lucarini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy.
| | - Emanuela Camilli
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Paolo Gabrielli
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Stefania Marconi
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Silvia Lisciani
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Altero Aguzzi
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Loretta Gambelli
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
| | - Ettore Novellino
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy.
| | - Luisa Marletta
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.
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Durazzo A, Camilli E, Marconi S, Lisciani S, Gabrielli P, Gambelli L, Aguzzi A, Lucarini M, Kiefer J, Marletta L. Nutritional composition and dietary intake of composite dishes traditionally consumed in Italy. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.01.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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The potential of the underutilized pulse bambara groundnut (Vigna subterranea (L.) Verdc.) for nutritional food security. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2018.12.008] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Rossi M, Strikoudi P, Spei ME, Parpinel M, Serraino D, Montella M, Libra M, La Vecchia C, Rosato V. Flavonoids and bladder cancer risk. Cancer Causes Control 2019; 30:527-535. [PMID: 30903485 DOI: 10.1007/s10552-019-01158-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Accepted: 03/11/2019] [Indexed: 10/27/2022]
Abstract
PURPOSE Flavonoids have drawn attention because of their antioxidant capacity and anti-carcinogenic effect in various types of cancer. A limited number of studies has investigated their potential effect on the risk of bladder cancer, with inconsistent results. METHODS We analyzed data from an Italian case-control study including 690 incident bladder cancer cases and 665 controls admitted to the same network of hospitals for acute, non-neoplastic, non tobacco-related diseases. Subjects were interviewed using a reproducible and validated food-frequency questionnaire. We applied data on food and beverage composition to estimate the intake of isoflavones, anthocyanidins, flavan-3-ols, flavanones, flavones and flavonols. We estimated odds ratios (ORs) through multiple logistic regression models, including terms for potential confounding factors, including tobacco smoking and total energy intake. RESULTS We found an inverse association between isoflavones (OR for the highest compared to the lowest quintile of intake = 0.56, 95% CI 0.37-0.84) and flavones (OR = 0.64, 95% CI 0.44-0.95) and bladder cancer. Non-significant inverse association was found for flavan-3-ols (OR = 0.70), flavonols (OR = 0.85) and total flavonoids (OR = 0.76). The results were consistent for non-muscle-invasive and muscle-invasive bladder cancers. CONCLUSIONS Our data indicate an inverse association between isoflavones and flavones with respect to bladder cancer risk.
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Affiliation(s)
- Marta Rossi
- Department of Clinical Sciences and Community Health, Università degli Studi di Milano, Via A. Vanzetti 5, 20133, Milan, Italy
| | - Panagiota Strikoudi
- Department of Nutrition and Dietetics, Faculty of Agriculture Technology, Food Technology and Nutrition, Alexander Technological Educational Institution of Thessaloniki, P.C. 57400, Sindos, Thessaloniki, Greece
| | - Maria-Eleni Spei
- Department of Hygiene, Epidemiology, and Medical Statistics, School of Medicine, National and Kapodistrian University of Athens, 75 M. Asias Street, 115 27, Goudi, Athens, Greece
| | - Maria Parpinel
- Department of Medicine, Università degli Studi di Udine, Via Colugna 50, 33100, Udine, Italy
| | - Diego Serraino
- Cancer Epidemiology Unit, Istituto di Ricovero e Cura a Carattere Scientifico (IRCCS) Centro di Riferimento Oncologico, Via F. Gallini 2, 33081, Aviano (PN), Italy
| | - Maurizio Montella
- Unit of Epidemiology, Istituto Nazionale Tumori Fondazione G. Pascale, Via M. Semmola 1, 80131, Napoli, Italy
| | - Massimo Libra
- Section of Oncologic, Clinic and General Pathology, Department of Biomedical & Biotechnological Sciences, Università degli Studi di Catania, Via Santa Sofia 97, 95123, Catania, Italy
| | - Carlo La Vecchia
- Department of Clinical Sciences and Community Health, Università degli Studi di Milano, Via A. Vanzetti 5, 20133, Milan, Italy
| | - Valentina Rosato
- Unit of Medical Statistics and Biometry, Fondazione IRCCS Istituto Nazionale dei Tumori di Milano, Via G. Venezian 1, 20133, Milano, Italy.
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Rebholz CM, Zheng Z, Grams ME, Appel LJ, Sarnak MJ, Inker LA, Levey A, Coresh J. Serum metabolites associated with dietary protein intake: results from the Modification of Diet in Renal Disease (MDRD) randomized clinical trial. Am J Clin Nutr 2019; 109:517-525. [PMID: 30753252 PMCID: PMC6408209 DOI: 10.1093/ajcn/nqy202] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 10/22/2017] [Accepted: 07/24/2018] [Indexed: 12/26/2022] Open
Abstract
BACKGROUND Accurate assessment of dietary intake is essential, but self-report of dietary intake is prone to measurement error and bias. Discovering metabolic consequences of diets with lower compared with higher protein intake could elucidate new, objective biomarkers of protein intake. OBJECTIVES The goal of this study was to identify serum metabolites associated with dietary protein intake. METHODS Metabolites were measured with the use of untargeted, reverse-phase ultra-performance liquid chromatography-tandem mass spectrometry quantification in serum specimens collected at the 12-mo follow-up visit in the Modification of Diet in Renal Disease (MDRD) Study from 482 participants in study A (glomerular filtration rate: 25-55 mL · min-1 · 1.73 m-2) and 192 participants in study B (glomerular filtration rate: 13-24 mL · min-1 · 1.73 m-2). We used multivariable linear regression to test for differences in log-transformed metabolites (outcome) according to randomly assigned dietary protein intervention groups (exposure). Statistical significance was assessed at the Bonferroni-corrected threshold: 0.05/1193 = 4.2 × 10-5. RESULTS In study A, 130 metabolites (83 known from 28 distinct pathways, including 7 amino acid pathways; 47 unknown) were significantly different between participants randomly assigned to the low-protein diet compared with the moderate-protein diet. In study B, 32 metabolites (22 known from 8 distinct pathways, including 4 amino acid pathways; 10 unknown) were significantly different between participants randomly assigned to the very-low-protein diet compared with the low-protein diet. A total of 11 known metabolites were significantly associated with protein intake in the same direction in both studies A and B: 3-methylhistidine, N-acetyl-3-methylhistidine, xanthurenate, isovalerylcarnitine, creatine, kynurenate, 1-(1-enyl-palmitoyl)-2-arachidonoyl-GPE (P-16:0/20:4), 1-(1-enyl-stearoyl)-2-arachidonoyl-GPE (P-18:0/20:4), 1-(1-enyl-palmitoyl)-2-arachidonoyl-GPC (P-16:0/20:4), sulfate, and γ-glutamylalanine. CONCLUSIONS Among patients with chronic kidney disease, an untargeted serum metabolomics platform identified multiple pathways and metabolites associated with dietary protein intake. Further research is necessary to characterize unknown compounds and to examine these metabolites in association with dietary protein intake among individuals without kidney disease.This trial was registered at clinicaltrials.gov as NCT03202914.
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Affiliation(s)
- Casey M Rebholz
- Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health,Welch Center for Prevention, Epidemiology, and Clinical Research, Johns Hopkins University,Address correspondence to CMR (e-mail: )
| | - Zihe Zheng
- Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health,Welch Center for Prevention, Epidemiology, and Clinical Research, Johns Hopkins University
| | - Morgan E Grams
- Welch Center for Prevention, Epidemiology, and Clinical Research, Johns Hopkins University,Division of Nephrology, Baltimore, MD
| | - Lawrence J Appel
- Welch Center for Prevention, Epidemiology, and Clinical Research, Johns Hopkins University,Division of General Internal Medicine, Department of Medicine, Johns Hopkins School of Medicine, Baltimore, MD
| | - Mark J Sarnak
- Division of Nephrology, Tufts Medical Center, Boston, MA
| | - Lesley A Inker
- Division of Nephrology, Tufts Medical Center, Boston, MA
| | - Andrew S Levey
- Division of Nephrology, Tufts Medical Center, Boston, MA
| | - Josef Coresh
- Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health,Welch Center for Prevention, Epidemiology, and Clinical Research, Johns Hopkins University,Division of General Internal Medicine, Department of Medicine, Johns Hopkins School of Medicine, Baltimore, MD
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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. Proc Nutr Soc 2019; 78:496-505. [PMID: 30698115 DOI: 10.1017/s0029665118002926] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
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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Dietary Lignans: Definition, Description and Research Trends in Databases Development. Molecules 2018; 23:molecules23123251. [PMID: 30544820 PMCID: PMC6321438 DOI: 10.3390/molecules23123251] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Revised: 12/04/2018] [Accepted: 12/06/2018] [Indexed: 01/12/2023] Open
Abstract
The study aims to communicate the current status regarding the development and management of the databases on dietary lignans; within the phytochemicals, the class of the lignan compounds is of increasing interest because of their potential beneficial properties, i.e., anticancerogenic, antioxidant, estrogenic, and antiestrogenic activities. Furthermore, an introductory overview of the main characteristics of the lignans is described here. In addition to the importance of the general databases, the role and function of a food composition database is explained. The occurrence of lignans in food groups is described; the initial construction of the first lignan databases and their inclusion in harmonized databases at national and/or European level is presented. In this context, some examples of utilization of specific databases to evaluate the intake of lignans are reported and described.
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Abstract
Italian cuisine and its traditional recipes experience an ever-increasing popularity around the world. The “Integrated Approach” is the key to modern food research and the innovative challenge for analyzing and modeling agro-food systems in their totality. The present study aims at applying and evaluating Fourier Transformed Infrared (FTIR) spectroscopy for the analysis of complex food matrices and food preparations. Nine traditional Italian recipes, including First courses, One-dish meals, Side courses, and Desserts, were selected and experimentally prepared. Prior to their analysis via FTIR spectroscopy, the samples were homogenized and lyophilized. The IR spectroscopic characterization and the assignment of the main bands was carried out. Numerous peaks, which correspond to functional groups and modes of vibration of the individual components, were highlighted. The spectra are affected by both the preparation procedures, the cooking methods, and the cooking time. The qualitative analysis of the major functional groups can serve as a basis for a discrimination of the products and the investigation of fraud. For this purpose, the FTIR spectra were evaluated using Principal Component Analysis (PCA). Our results show how the utilization of vibrational spectroscopy combined with a well-established chemometric data analysis method represents a potentially powerful tool in research linked to the food sector and beyond. This study is a first step towards the development of new indicators of food quality.
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Bogaardt MJ, Geelen A, Zimmermann K, Finglas P, Raats MM, Mikkelsen BE, Poppe KJ, van't Veer P. Designing a research infrastructure on dietary intake and its determinants. NUTR BULL 2018. [DOI: 10.1111/nbu.12342] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - A. Geelen
- Wageningen University; Wageningen The Netherlands
| | - K. Zimmermann
- Wageningen Economic Research; The Hague The Netherlands
| | - P. Finglas
- Quadram Institute Bioscience; Norwich UK
| | | | | | - K. J. Poppe
- Wageningen Economic Research; The Hague The Netherlands
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Durazzo A, D'Addezio L, Camilli E, Piccinelli R, Turrini A, Marletta L, Marconi S, Lucarini M, Lisciani S, Gabrielli P, Gambelli L, Aguzzi A, Sette S. From Plant Compounds to Botanicals and Back: A Current Snapshot. Molecules 2018; 23:E1844. [PMID: 30042375 PMCID: PMC6222869 DOI: 10.3390/molecules23081844] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 07/20/2018] [Accepted: 07/21/2018] [Indexed: 02/07/2023] Open
Abstract
This work aims at giving an updated picture of the strict interaction between main plant biologically active compounds and botanicals. The main features of the emerging class of dietary supplements, the botanicals, are highlighted. Focus is also on the definition of actual possibilities of study approach and research strategies. Examples of innovative directions are given: assessment of interaction of bioactive compounds, chemometrics and the new goal of biorefineries. Current models of existing databases, such as plant metabolic pathways, food composition, bioactive compounds, dietary supplements, and dietary markers, are described as usable tools for health research. The need for categorization of botanicals as well as for the implementation of specific and dedicated databases emerged, based on both analytical data and collected data taken from literature throughout a harmonized and standardized approach for the evaluation of an adequate dietary intake.
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Affiliation(s)
| | - Laura D'Addezio
- CREA-Research Centre for Food and Nutrition, 00178 Rome, Italy.
| | | | | | - Aida Turrini
- CREA-Research Centre for Food and Nutrition, 00178 Rome, Italy.
| | - Luisa Marletta
- CREA-Research Centre for Food and Nutrition, 00178 Rome, Italy.
| | | | | | - Silvia Lisciani
- CREA-Research Centre for Food and Nutrition, 00178 Rome, Italy.
| | - Paolo Gabrielli
- CREA-Research Centre for Food and Nutrition, 00178 Rome, Italy.
| | | | - Altero Aguzzi
- CREA-Research Centre for Food and Nutrition, 00178 Rome, Italy.
| | - Stefania Sette
- CREA-Research Centre for Food and Nutrition, 00178 Rome, Italy.
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Lupiañez-Barbero A, González Blanco C, de Leiva Hidalgo A. Spanish food composition tables and databases: need for a gold standard for healthcare professionals. ACTA ACUST UNITED AC 2018; 65:361-373. [PMID: 29803512 DOI: 10.1016/j.endinu.2018.05.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/25/2018] [Accepted: 05/02/2018] [Indexed: 11/16/2022]
Abstract
Food composition tables and databases (FCTs or FCDBs) provide the necessary information to estimate intake of nutrients and other food components. In Spain, the lack of a reference database has resulted in use of different FCTs/FCDBs in nutritional surveys and research studies, as well as for development of dietetic for diet analysis. As a result, biased, non-comparable results are obtained, and healthcare professionals are rarely aware of these limitations. AECOSAN and the BEDCA association developed a FCDB following European standards, the Spanish Food Composition Database Network (RedBEDCA).The current database has a limited number of foods and food components and barely contains processed foods, which limits its use in epidemiological studies and in the daily practice of healthcare professionals.
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Affiliation(s)
- Ascension Lupiañez-Barbero
- Instituto de Investigación Biomédica Sant Pau (IIB Sant Pau), Hospital de la Santa Creu i Sant Pau, Barcelona, España; Servicio de Endocrinología y Nutrición, Hospital de la Santa Creu i Sant Pau, Barcelona, España; Departamento de Medicina, Universidad Autónoma de Barcelona, Cerdanyola, Barcelona, España.
| | - Cintia González Blanco
- Instituto de Investigación Biomédica Sant Pau (IIB Sant Pau), Hospital de la Santa Creu i Sant Pau, Barcelona, España; Servicio de Endocrinología y Nutrición, Hospital de la Santa Creu i Sant Pau, Barcelona, España; Departamento de Medicina, Universidad Autónoma de Barcelona, Cerdanyola, Barcelona, España; CIBER Bioingeniería, Biomateriales y Nanotecnología (CIBER-BBN), Instituto de Salud Carlos III, Zaragoza, España
| | - Alberto de Leiva Hidalgo
- Instituto de Investigación Biomédica Sant Pau (IIB Sant Pau), Hospital de la Santa Creu i Sant Pau, Barcelona, España; Servicio de Endocrinología y Nutrición, Hospital de la Santa Creu i Sant Pau, Barcelona, España; Departamento de Medicina, Universidad Autónoma de Barcelona, Cerdanyola, Barcelona, España; CIBER Bioingeniería, Biomateriales y Nanotecnología (CIBER-BBN), Instituto de Salud Carlos III, Zaragoza, España
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Lamarine M, Hager J, Saris WHM, Astrup A, Valsesia A. Fast and Accurate Approaches for Large-Scale, Automated Mapping of Food Diaries on Food Composition Tables. Front Nutr 2018; 5:38. [PMID: 29868600 PMCID: PMC5954085 DOI: 10.3389/fnut.2018.00038] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Accepted: 04/23/2018] [Indexed: 11/13/2022] Open
Abstract
Aim of Study: The use of weighed food diaries in nutritional studies provides a powerful method to quantify food and nutrient intakes. Yet, mapping these records onto food composition tables (FCTs) is a challenging, time-consuming and error-prone process. Experts make this effort manually and no automation has been previously proposed. Our study aimed to assess automated approaches to map food items onto FCTs. Methods: We used food diaries (~170,000 records pertaining to 4,200 unique food items) from the DiOGenes randomized clinical trial. We attempted to map these items onto six FCTs available from the EuroFIR resource. Two approaches were tested: the first was based solely on food name similarity (fuzzy matching). The second used a machine learning approach (C5.0 classifier) combining both fuzzy matching and food energy. We tested mapping food items using their original names and also an English-translation. Top matching pairs were reviewed manually to derive performance metrics: precision (the percentage of correctly mapped items) and recall (percentage of mapped items). Results: The simpler approach: fuzzy matching, provided very good performance. Under a relaxed threshold (score > 50%), this approach enabled to remap 99.49% of the items with a precision of 88.75%. With a slightly more stringent threshold (score > 63%), the precision could be significantly improved to 96.81% while keeping a recall rate > 95% (i.e., only 5% of the queried items would not be mapped). The machine learning approach did not lead to any improvements compared to the fuzzy matching. However, it could increase substantially the recall rate for food items without any clear equivalent in the FCTs (+7 and +20% when mapping items using their original or English-translated names). Our approaches have been implemented as R packages and are freely available from GitHub. Conclusion: This study is the first to provide automated approaches for large-scale food item mapping onto FCTs. We demonstrate that both high precision and recall can be achieved. Our solutions can be used with any FCT and do not require any programming background. These methodologies and findings are useful to any small or large nutritional study (observational as well as interventional).
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Affiliation(s)
| | - Jörg Hager
- Nutrition and Metabolic Health, Nestlé Institute of Health Sciences, Lausanne, Switzerland
| | - Wim H M Saris
- Department of Human Biology, NUTRIM, School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre+, Maastricht, Netherlands
| | - Arne Astrup
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Armand Valsesia
- Nutrition and Metabolic Health, Nestlé Institute of Health Sciences, Lausanne, Switzerland
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Koroušić Seljak B, Korošec P, Eftimov T, Ocke M, van der Laan J, Roe M, Berry R, Crispim SP, Turrini A, Krems C, Slimani N, Finglas P. Identification of Requirements for Computer-Supported Matching of Food Consumption Data with Food Composition Data. Nutrients 2018; 10:E433. [PMID: 29601516 PMCID: PMC5946218 DOI: 10.3390/nu10040433] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 03/24/2018] [Accepted: 03/27/2018] [Indexed: 11/17/2022] Open
Abstract
This paper identifies the requirements for computer-supported food matching, in order to address not only national and European but also international current related needs and represents an integrated research contribution of the FP7 EuroDISH project. The available classification and coding systems and the specific problems of food matching are summarized and a new concept for food matching based on optimization methods and machine-based learning is proposed. To illustrate and test this concept, a study has been conducted in four European countries (i.e., Germany, The Netherlands, Italy and the UK) using different classification and coding systems. This real case study enabled us to evaluate the new food matching concept and provide further recommendations for future work. In the first stage of the study, we prepared subsets of food consumption data described and classified using different systems, that had already been manually matched with national food composition data. Once the food matching algorithm was trained using this data, testing was performed on another subset of food consumption data. Experts from different countries validated food matching between consumption and composition data by selecting best matches from the options given by the matching algorithm without seeing the result of the previously made manual match. The evaluation of study results stressed the importance of the role and quality of the food composition database as compared to the selected classification and/or coding systems and the need to continue compiling national food composition data as eating habits and national dishes still vary between countries. Although some countries managed to collect extensive sets of food consumption data, these cannot be easily matched with food composition data if either food consumption or food composition data are not properly classified and described using any classification and coding systems. The study also showed that the level of human expertise played an important role, at least in the training stage. Both sets of data require continuous development to improve their quality in dietary assessment.
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Affiliation(s)
| | - Peter Korošec
- Computer Systems Department, Jožef Stefan Institute, Ljubljana 1000, Slovenia.
| | - Tome Eftimov
- Computer Systems Department, Jožef Stefan Institute, Ljubljana 1000, Slovenia.
| | - Marga Ocke
- National Institute for Public Health and the Environment (RIVM), Bilthoven 3720, The Netherlands.
| | - Jan van der Laan
- National Institute for Public Health and the Environment (RIVM), Bilthoven 3720, The Netherlands.
| | - Mark Roe
- Quadram Institute Bioscience, Norwich, Norfolk, NR4 7UA, UK.
| | - Rachel Berry
- Quadram Institute Bioscience, Norwich, Norfolk, NR4 7UA, UK.
| | - Sandra Patricia Crispim
- International Agency for Research on Cancer (IARC), Lyon 69008, France.
- Department of Nutrition, Federal University of Paraná, Curitiba 80210-170, Brazil.
| | - Aida Turrini
- CREA-Council for Agricultural Research and Economics, Research Center Food and Nutrition (CREA-AN), Rome 00198, Italy.
| | | | - Nadia Slimani
- International Agency for Research on Cancer (IARC), Lyon 69008, France.
| | - Paul Finglas
- Quadram Institute Bioscience, Norwich, Norfolk, NR4 7UA, UK.
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Abstract
This study determines the prevalence of inadequate micronutrient intakes consumed by long-term care (LTC) residents. This cross-sectional study was completed in thirty-two LTC homes in four Canadian provinces. Weighed and estimated food and beverage intake were collected over 3 non-consecutive days from 632 randomly selected residents. Nutrient intakes were adjusted for intra-individual variation and compared with the Dietary Reference Intakes. Proportion of participants, stratified by sex and use of modified (MTF) or regular texture foods, with intakes below the Estimated Average Requirement (EAR) or Adequate Intake (AI), were identified. Numbers of participants that met these adequacy values with use of micronutrient supplements was determined. Mean age of males (n 197) was 85·2 (sd 7·6) years and females (n 435) was 87·4 (sd 7·8) years. In all, 33 % consumed MTF; 78·2 % (males) and 76·1 % (females) took at least one micronutrient pill. Participants on a MTF had lower intake for some nutrients (males=4; females=8), but also consumed a few nutrients in larger amounts than regular texture consumers (males=4; females =1). More than 50 % of participants in both sexes and texture groups consumed inadequate amounts of folate, vitamins B6, Ca, Mg and Zn (males only), with >90 % consuming amounts below the EAR/AI for vitamin D, E, K, Mg (males only) and K. Vitamin D supplements resolved inadequate intakes for 50-70 % of participants. High proportions of LTC residents have intakes for nine of twenty nutrients examined below the EAR or AI. Strategies to improve intake specific to these nutrients are needed.
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Food Composition Databases: Considerations about Complex Food Matrices. Foods 2018; 7:foods7010002. [PMID: 29301244 PMCID: PMC5789265 DOI: 10.3390/foods7010002] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 11/24/2017] [Accepted: 12/13/2017] [Indexed: 11/17/2022] Open
Abstract
Nowadays, many countries have their own national Food Composition Databases, whose continuous updating allows the inclusion of a large number of foods, reflecting the food habits of the population and the growing number of foods on the market in the best way possible. Therefore, particular attention should be directed to the study not only of individual foods or food components but also of the nutritional characteristics of dishes, meals and diets, as they are really consumed. Recently, a reviewed sensitivity in Europe towards the implementation of standardized procedures for generating reliable composition data for composite dishes has been carried out. Although direct chemical analysis is the most accurate method to determine food composition, the nutrient content of complex matrices and composite dishes is often calculated from the nutrient contents of the individual ingredients, considering the different thermal treatments and using some preparation factors. In this context, this paper aims to give an updated picture on Food Composition Databases; in particular, their application regarding complex matrices is examined together with the need to optimize their calculated nutritional values. Results obtained by this calculation should almost always be observed as approximations.
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40
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Noh H, Nicolas G, Paik HY, Kim J, Slimani N. Improving standardization of national nutrient databases for use in international settings: A Korean proof of concept. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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41
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Gibson RS, Charrondiere UR, Bell W. Measurement Errors in Dietary Assessment Using Self-Reported 24-Hour Recalls in Low-Income Countries and Strategies for Their Prevention. Adv Nutr 2017; 8:980-991. [PMID: 29141979 PMCID: PMC5683000 DOI: 10.3945/an.117.016980] [Citation(s) in RCA: 140] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Securing accurate measurements of dietary intake across populations is challenging. Of the methods, self-reported 24-h recalls are often used in low-income countries (LICs) because they are quick, culturally sensitive, do not require high cognitive ability, and provide quantitative data on both foods and nutrients. Measuring intakes via 24-h recalls involves 1) collecting data on food intakes, 2) the appropriate use of relevant food-composition data for calculating nutrient intakes, and 3) statistically converting observed intakes to "usual intakes" for evaluating nutrient adequacy or relations between foods and nutrients and health outcomes. Like all dietary methods, 24-h recalls are subject to random errors that lower the precision and systematic errors that can reduce accuracy at each stage of the measurement protocol. Research has identified the potential sources of measurement errors in 24-h recall protocols and emphasized that sources of random error can be reduced by incorporating standardized quality-control procedures and collecting more than one 24-h recall per person, with the number depending on the study objective. Careful design of the initial 24-h recall protocol can take into account potential sources of systematic error, such as day of the week, season, age, etc. Other sources of systematic error (e.g., energy underreporting) can best be detected by including a reference measure (e.g., doubly labeled water to measure energy expenditure). Alternatively, 24-h recall intakes of energy can be compared with same-day weighed intakes. Nevertheless, very few studies in LICs have assessed the validity of 24-h recalls in their study settings or adopted recommended standardized protocols to mitigate random errors. Hence, efforts should be made to improve the assessment, analysis, and interpretation of self-reported 24-h recall data for population studies in LICs. Accurate and precise dietary intake data at the national level can play an essential role in informing food, nutrition, and agricultural policies; food fortification planning; and compliance to food-based dietary guidelines.
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Affiliation(s)
- Rosalind S Gibson
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
| | | | - Winnie Bell
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA
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Clarys P, Deliens T, Huybrechts I, Deriemaeker P, Vanaelst B, De Keyzer W, Hebbelinck M, Mullie P. The Paradox of Ingestion of Dietary Cholesterol in "Vegans"-Reply. Nutrients 2017; 9:E786. [PMID: 28754006 PMCID: PMC5537900 DOI: 10.3390/nu9070786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Accepted: 07/11/2017] [Indexed: 11/17/2022] Open
Abstract
In a comment on several articles on the vegan dietary pattern, Antoniazzi & Acosta-Navarro (2017) mentioned the paradox of the presence of dietary cholesterol as a nutritional component in the analysis of the vegan dietary pattern [1]. [...].
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Affiliation(s)
- Peter Clarys
- Faculty of Physical Education and Physiotherapy, Department of Human Biometrics and Biomechanics, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium.
- Erasmus University College, Laerbeeklaan 121, 1090 Brussels, Belgium.
| | - Tom Deliens
- Faculty of Physical Education and Physiotherapy, Department of Human Biometrics and Biomechanics, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium.
| | - Inge Huybrechts
- International Agency for Research on Cancer (IARC), Dietary Exposure Assessment Group, 150 Cours Albert Thomas, 69008 Lyon, France.
- Department of Public Health, Ghent University, De Pintelaan 185, 9000 Ghent, Belgium.
| | - Peter Deriemaeker
- Faculty of Physical Education and Physiotherapy, Department of Human Biometrics and Biomechanics, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium.
- Erasmus University College, Laerbeeklaan 121, 1090 Brussels, Belgium.
| | - Barbara Vanaelst
- Department of Public Health, Ghent University, De Pintelaan 185, 9000 Ghent, Belgium.
| | - Willem De Keyzer
- Department of Public Health, Ghent University, De Pintelaan 185, 9000 Ghent, Belgium.
- Ghent University College, Vesalius, 9000 Ghent, Belgium.
| | - Marcel Hebbelinck
- Faculty of Physical Education and Physiotherapy, Department of Human Biometrics and Biomechanics, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium.
| | - Patrick Mullie
- Faculty of Physical Education and Physiotherapy, Department of Human Biometrics and Biomechanics, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium.
- Erasmus University College, Laerbeeklaan 121, 1090 Brussels, Belgium.
- International Prevention Research Institute (iPRI), 15 chemin du Saquin, Ecully, 69130 Lyon, France.
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Heme iron, non-heme iron, and mineral content of blood clams ( Anadara spp.) compared to Manila clams ( V. philippinarum ), Pacific oysters ( C. gigas ), and beef liver ( B. taurus). J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.12.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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44
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Affiliation(s)
- Lars Ove Dragsted
- Department of Nutrition, Exercise, and Sports, University of Copenhagen, Frederiksberg C, Denmark
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45
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Gurinović M, Milešević J, Kadvan A, Nikolić M, Zeković M, Djekić-Ivanković M, Dupouy E, Finglas P, Glibetić M. Development, features and application of DIET ASSESS & PLAN (DAP) software in supporting public health nutrition research in Central Eastern European Countries (CEEC). Food Chem 2016; 238:186-194. [PMID: 28867092 DOI: 10.1016/j.foodchem.2016.09.114] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2016] [Revised: 09/08/2016] [Accepted: 09/17/2016] [Indexed: 10/21/2022]
Abstract
In order to meet growing public health nutrition challenges in Central Eastern European Countries (CEEC) and Balkan countries, development of a Research Infrastructure (RI) and availability of an effective nutrition surveillance system are a prerequisite. The building block of this RI is an innovative tool called DIET ASSESS & PLAN (DAP), which is a platform for standardized and harmonized food consumption collection, comprehensive dietary intake assessment and nutrition planning. Its unique structure enables application of national food composition databases (FCDBs) from the European food composition exchange platform (28 national FCDBs) developed by EuroFIR (http://www.eurofir.org/) and in addition allows communication with other tools. DAP is used for daily menu and/or long-term diet planning in diverse public sector settings, foods design/reformulation, food labelling, nutrient intake assessment and calculation of the dietary diversity indicator, Minimum Dietary Diversity-Women (MDD-W). As a validated tool in different national and international projects, DAP represents an important RI in public health nutrition epidemiology in the CEEC region.
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Affiliation(s)
- Mirjana Gurinović
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, Serbia; Capacity Development Network in Nutrition in Central and Eastern Europe, CAPNUTRA, Serbia.
| | - Jelena Milešević
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, Serbia; Capacity Development Network in Nutrition in Central and Eastern Europe, CAPNUTRA, Serbia
| | - Agnes Kadvan
- Capacity Development Network in Nutrition in Central and Eastern Europe, CAPNUTRA, Serbia
| | - Marina Nikolić
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, Serbia; Capacity Development Network in Nutrition in Central and Eastern Europe, CAPNUTRA, Serbia
| | - Milica Zeković
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, Serbia
| | | | - Eleonora Dupouy
- FAO Regional Office for Europe and Central Asia (REU), Budapest, Hungary
| | | | - Maria Glibetić
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, Serbia; Capacity Development Network in Nutrition in Central and Eastern Europe, CAPNUTRA, Serbia
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Gurinović M, Milešević J, Kadvan A, Djekić-Ivanković M, Debeljak-Martačić J, Takić M, Nikolić M, Ranković S, Finglas P, Glibetić M. Establishment and advances in the online Serbian food and recipe data base harmonized with EuroFIR™ standards. Food Chem 2016; 193:30-8. [DOI: 10.1016/j.foodchem.2015.01.107] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2014] [Revised: 01/20/2015] [Accepted: 01/22/2015] [Indexed: 10/24/2022]
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47
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Clancy AK, Woods K, McMahon A, Probst Y. Food Composition Database Format and Structure: A User Focused Approach. PLoS One 2015; 10:e0142137. [PMID: 26554836 PMCID: PMC4640668 DOI: 10.1371/journal.pone.0142137] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Accepted: 10/19/2015] [Indexed: 11/18/2022] Open
Abstract
This study aimed to investigate the needs of Australian food composition database user’s regarding database format and relate this to the format of databases available globally. Three semi structured synchronous online focus groups (M = 3, F = 11) and n = 6 female key informant interviews were recorded. Beliefs surrounding the use, training, understanding, benefits and limitations of food composition data and databases were explored. Verbatim transcriptions underwent preliminary coding followed by thematic analysis with NVivo qualitative analysis software to extract the final themes. Schematic analysis was applied to the final themes related to database format. Desktop analysis also examined the format of six key globally available databases. 24 dominant themes were established, of which five related to format; database use, food classification, framework, accessibility and availability, and data derivation. Desktop analysis revealed that food classification systems varied considerably between databases. Microsoft Excel was a common file format used in all databases, and available software varied between countries. User’s also recognised that food composition databases format should ideally be designed specifically for the intended use, have a user-friendly food classification system, incorporate accurate data with clear explanation of data derivation and feature user input. However, such databases are limited by data availability and resources. Further exploration of data sharing options should be considered. Furthermore, user’s understanding of food composition data and databases limitations is inherent to the correct application of non-specific databases. Therefore, further exploration of user FCDB training should also be considered.
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Affiliation(s)
- Annabel K. Clancy
- School of Medicine, University of Wollongong, Wollongong, NSW, 2500, Australia
- * E-mail:
| | - Kaitlyn Woods
- School of Medicine, University of Wollongong, Wollongong, NSW, 2500, Australia
| | - Anne McMahon
- School of Medicine, University of Wollongong, Wollongong, NSW, 2500, Australia
| | - Yasmine Probst
- School of Medicine, University of Wollongong, Wollongong, NSW, 2500, Australia
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Enabling nutrient security and sustainability through systems research. GENES AND NUTRITION 2015; 10:462. [PMID: 25876838 PMCID: PMC4398674 DOI: 10.1007/s12263-015-0462-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2015] [Accepted: 04/02/2015] [Indexed: 01/14/2023]
Abstract
Human and companion animal health depends upon nutritional quality of foods. Seed varieties, seasonal and local growing conditions, transportation, food processing, and storage, and local food customs can influence the nutrient content of food. A new and intensive area of investigation is emerging that recognizes many factors in these agri-food systems that influence the maintenance of nutrient quality which is fundamental to ensure nutrient security for world populations. Modeling how these systems function requires data from different sectors including agricultural, environmental, social, and economic, but also must incorporate basic nutrition and other biomedical sciences. Improving the agri-food system through advances in pre- and post-harvest processing methods, biofortification, or fortifying processed foods will aid in targeting nutrition for populations and individuals. The challenge to maintain and improve nutrient quality is magnified by the need to produce food locally and globally in a sustainable and consumer-acceptable manner for current and future populations. An unmet requirement for assessing how to improve nutrient quality, however, is the basic knowledge of how to define health. That is, health cannot be maintained or improved by altering nutrient quality without an adequate definition of what health means for individuals and populations. Defining and measuring health therefore becomes a critical objective for basic nutritional and other biomedical sciences.
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Improving nutrition surveillance and public health research in Central and Eastern Europe/Balkan Countries using the Balkan Food Platform and dietary tools. Food Chem 2015; 193:173-80. [PMID: 26433305 DOI: 10.1016/j.foodchem.2015.03.103] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2014] [Revised: 11/11/2014] [Accepted: 03/15/2015] [Indexed: 11/21/2022]
Abstract
The objective of this paper is to share experience and provide updated information on Capacity Development in the Central and Eastern Europe/Balkan Countries (CEE/BC) region relevant to public health nutrition, particularly in creation of food composition databases (FCDBs), applying dietary intake assessment and monitoring tools, and harmonizing methodology for nutrition surveillance. Balkan Food Platform was established by a Memorandum of Understanding among EuroFIR AISBL, Institute for Medical Research, Belgrade, Capacity Development Network in Nutrition in CEE - CAPNUTRA and institutions from nine countries in the region. Inventory on FCDB status identified lack of harmonized and standardized research tools. To strengthen harmonization in CEE/BC in line with European research trends, the Network members collaborated in development of a Regional FCDB, using web-based food composition data base management software following EuroFIR standards. Comprehensive nutrition assessment and planning tool - DIET ASSESS & PLAN could enable synchronization of nutrition surveillance across countries.
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