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Monro J. Accuracy in Determining the Glycaemic Impact of Meals by Adding Individual Food Values Is Affected by Food Number, Homeostasis and Glucose Reference Dose. Nutrients 2023; 15:3296. [PMID: 37571234 PMCID: PMC10421172 DOI: 10.3390/nu15153296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/10/2023] [Accepted: 07/21/2023] [Indexed: 08/13/2023] Open
Abstract
Summing glycaemic glucose equivalent (GGE) values of foods in a meal would be a practical way to predict the relative glycaemic impact (RGI) of the meal, without measuring the whole meal postprandial effect. However, as glycaemic response is non-linear, and glycaemic responsiveness per gram of glucose decreases with dose, addition accumulates inaccuracy. This research described determined inaccuracies accruing during addition of GGE values of foods and identifies approaches to reduce inaccuracy. By combining five published glucose dose-glycaemic response curves, the relationship between GGE dose and response was shown to be nearly quadratic (R2 = 0.98). This curve allowed determination of the divergence between the theoretically true glycaemic glucose equivalence of food intakes and estimates obtained by extrapolating linearly from zero through responses to glucose reference doses of 10, 20, 30, 40, 50 and 60 g. For each reference, the disparity between the linearly determined sum of GGE values of foods in 20 realistic meals, and true homeostasis-adjusted glucose equivalence for each whole meal, was calculated. Summation of the GGE values of individual foods could lead to inaccurate (>5 g GGE) estimates of the RGI of meals, depending on the GGE total, the number of foods, and the size of the glucose reference. Inaccuracy that accumulates during linear addition of GGE values of foods limits the range in which they can be used linearly in dietary management, public health and epidemiology. However, the steps discussed herein may be taken to allow for non-linearity.
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Affiliation(s)
- John Monro
- New Zealand Institute for Plant & Food Research, Palmerston North 4442, New Zealand
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2
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Li Z, Forester S, Jennings-Dobbs E, Heber D. A Comprehensive Evaluation of Data Quality in Nutrient Databases. Adv Nutr 2023:S2161-8313(23)00264-8. [PMID: 36849083 DOI: 10.1016/j.advnut.2023.02.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/30/2023] [Accepted: 02/22/2023] [Indexed: 02/27/2023] Open
Abstract
Nutrient databases are a critical component of nutrition science and the basis of exciting new research in precision nutrition (PN). To identify the most critical components needed for improvement of nutrient databases, food composition data were analyzed for quality, with completeness being the most important measure, and for FAIRness, how well the data conformed with the data science criteria of findable, accessible, interoperable, and reusable (FAIR). Databases were judged complete if they provided data for all 15 nutrition fact panel (NFP) nutrient measures and all 40 National Academies of Sciences, Engineering, and Medicine (NASEM) essential nutrient measures for each food listed. Using the gold standard the USDA standard reference (SR) Legacy database as surrogate, it was found that SR Legacy data were not complete for either NFP or NASEM nutrient measures. In addition, phytonutrient measures in the 4 USDA Special Interest Databases were incomplete. To evaluate data FAIRness, a set of 175 food and nutrient data sources were collected from worldwide. Many opportunities were identified for improving data FAIRness, including creating persistent URLs, prioritizing usable data storage formats, providing Globally Unique Identifiers for all foods and nutrients, and implementing citation standards. This review demonstrates that despite important contributions from the USDA and others, food and nutrient databases in their current forms do not yet provide truly comprehensive food composition data. We propose that to enhance the quality and usage of food and nutrient composition data for research scientists and those fashioning various PN tools, the field of nutrition science must step out of its historical comfort zone and improve the foundational nutrient databases used in research by incorporating data science principles, the most central being data quality and data FAIRness.
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3
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Moshfegh AJ, Rhodes DG, Martin CL. National Food Intake Assessment: Technologies to Advance Traditional Methods. Annu Rev Nutr 2022; 42:401-422. [PMID: 35995047 DOI: 10.1146/annurev-nutr-062320-110636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
National dietary surveillance produces dietary intake data used for various purposes including development and evaluation of national policies in food and nutrition. Since 2000, What We Eat in America, the dietary component of the National Health and Nutrition Examination Survey, has collected dietary data and reported on the dietary intake of the US population. Continual innovations are required to improve methods of data collection, quality, and relevance. This review article evaluates the strengths and limitations of current and newer methods in national dietary data collection, underscoring the use of technology and emerging technology applications. We offer four objectives for national dietary surveillance that serve as guiding principles in the evaluation. Moving forward, national dietary surveillance must take advantage of new technologies for their potential in enhanced efficiency and objectivity in data operations while continuing to collect accurate dietary information that is standardized, validated, and publicly transparent.
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Affiliation(s)
- Alanna J Moshfegh
- Food Surveys Research Group, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland, USA; , ,
| | - Donna G Rhodes
- Food Surveys Research Group, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland, USA; , ,
| | - Carrie L Martin
- Food Surveys Research Group, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland, USA; , ,
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4
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Dahl L, Duinker A, Næss S, Markhus MW, Nerhus I, Midtbø LK, Kjellevold M. Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod ( Gadus morhua). Foods 2020; 9:foods9111652. [PMID: 33198149 PMCID: PMC7697562 DOI: 10.3390/foods9111652] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 10/25/2020] [Accepted: 11/09/2020] [Indexed: 01/07/2023] Open
Abstract
There is a lack of scientific evidence regarding the stability of iodine and mercury during cooking and processing of seafood. In this study, the iodine and mercury content were determined after thawing frozen fillets of Atlantic cod (Cadus morhua), and further in raw compared to boiled, pan-fried, and oven baked fillets. Iodine was determined by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) and mercury by atomic absorption spectrophotometry with Direct Mercury Analyzer (DMA-80). Thawing of the cod resulted on average in a 12% loss of iodine to the thawing water. Boiling significantly decreased the total content of iodine per slice of cod fillet corresponding to the concentration of iodine found in the boiling water. Pan-frying and oven-baking did not cause any significant changes of the total iodine content per slice of cod fillet, although iodine content per 100 g increased due to weight reduction of the cod slices from evaporation of water during preparation. For mercury, we found minimal changes of the different cooking methods. In summary, the findings in our study show that boiling had the greatest effect on the iodine content in the cod fillets. Type of cooking method should be specified in food composition databases as this in turn may influence estimation of iodine intake.
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Aakre I, Bøkevoll A, Chaira J, Bouthir FZ, Frantzen S, Kausland A, Kjellevold M. Variation in Nutrient Composition of Seafood from North West Africa: Implications for Food and Nutrition Security. Foods 2020; 9:E1516. [PMID: 33096911 PMCID: PMC7590009 DOI: 10.3390/foods9101516] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 10/09/2020] [Accepted: 10/15/2020] [Indexed: 12/12/2022] Open
Abstract
Fish and seafood may play an important role for nutrition and food security as they contain essential vitamins, minerals, and essential fatty acids. The aim of this study was to describe the nutrient composition, including fatty acids, amino acids, vitamins, and minerals, in commonly consumed fish species (fillet- and whole fish samples) sampled off the Northwest African coast. Furthermore, we assessed the species' contributions to the recommended nutrient intake (RNI) values from the World Health Organization (WHO). Samples of commercially important fish species (Sardina pilchardus, Engraulis encrasicolus, Trachurus trachurus, Pagellus acarne) were collected using trawling on the R/V Dr. Fridtjof Nansen in May 2017 and analyzed for nutrients at the Institute of Marine Research as individual and composite samples. All the analyzed fish species were good dietary sources of several vitamins and minerals and whole fish were substantially more nutrient dense than fillet samples, especially with regard to vitamin A, iodine, zinc, calcium, and iron. Including 100 g of sardine or anchovy (whole fish) in the diet, would contribute substantially to the RNI for vitamin B12, vitamin D and vitamin A, EPA and DHA as well as the minerals iodine, zinc, and calcium. This study shows that fish consumed with skin, bone, and viscera may be very nutrient dense and important for local food and nutrition security.
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Affiliation(s)
- Inger Aakre
- Institute of Marine Research, 5817 Bergen, Norway; (A.B.); (S.F.); (A.K.); (M.K.)
| | - Annbjørg Bøkevoll
- Institute of Marine Research, 5817 Bergen, Norway; (A.B.); (S.F.); (A.K.); (M.K.)
| | - Jamal Chaira
- National Institute for Fisheries Research (INRH), Casablanca 20030, Morocco; (J.C.); (F.Z.B.)
| | - Fatima Zohra Bouthir
- National Institute for Fisheries Research (INRH), Casablanca 20030, Morocco; (J.C.); (F.Z.B.)
| | - Sylvia Frantzen
- Institute of Marine Research, 5817 Bergen, Norway; (A.B.); (S.F.); (A.K.); (M.K.)
| | - Anette Kausland
- Institute of Marine Research, 5817 Bergen, Norway; (A.B.); (S.F.); (A.K.); (M.K.)
| | - Marian Kjellevold
- Institute of Marine Research, 5817 Bergen, Norway; (A.B.); (S.F.); (A.K.); (M.K.)
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6
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Nordhagen A, Rizwan AAM, Aakre I, Moxness Reksten A, Pincus LM, Bøkevoll A, Mamun A, Haraksingh Thilsted S, Htut T, Somasundaram T, Kjellevold M. Nutrient Composition of Demersal, Pelagic, and Mesopelagic Fish Species Sampled Off the Coast of Bangladesh and Their Potential Contribution to Food and Nutrition Security-The EAF-Nansen Programme. Foods 2020; 9:foods9060730. [PMID: 32503114 PMCID: PMC7353586 DOI: 10.3390/foods9060730] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/20/2020] [Accepted: 05/27/2020] [Indexed: 12/12/2022] Open
Abstract
Fish is a major part of the Bangladeshi diet, but data on the nutrient composition of marine fish species are sparse. Mesopelagic fish may be a new potential resource of food and nutrients; however, nutrient composition data are lacking. The aim of this study was to provide nutrient composition data of fish species sampled off the coast of Bangladesh and determine their potential contribution to recommended nutrient intakes (RNI). Seven species from the pelagic, mesopelagic, and demersal zones were sampled from the coast of Bangladesh with Dr. Fridtjof Nansen in 2018. Three pooled samples containing 15-840 individuals from each species were analysed at the Institute of Marine Research, Norway. The demersal species contained substantially lower concentrations of nearly all nutrients, whereas the mesopelagic species generally were more nutrient dense. All species, except for the demersal species Bombay duck (9% dry matter), were found to contribute ≥100% to the RNI of vitamin B12, eicosapentaenoic acid, docosahexaenoic acid, and selenium. All species, except for the demersal fish species, contributed ≥25% to the RNI of six or more nutrients. The data presented in this paper are an important contribution to the Bangladeshi food composition table and contribute to the understanding of fish as an important source of micronutrients.
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Affiliation(s)
- Anna Nordhagen
- Institute of Marine Research, P.O. Box 2029 Nordnes, 5817 Bergen, Norway; (A.N.); (I.A.); (A.B.); (M.K.)
| | - Abu Ansar Md. Rizwan
- Health and Nutrition, Social Assistance and Rehabilitation for the Physically Vulnerable (SARPV), Cox’s Bazar 4700, Bangladesh;
| | - Inger Aakre
- Institute of Marine Research, P.O. Box 2029 Nordnes, 5817 Bergen, Norway; (A.N.); (I.A.); (A.B.); (M.K.)
| | - Amalie Moxness Reksten
- Institute of Marine Research, P.O. Box 2029 Nordnes, 5817 Bergen, Norway; (A.N.); (I.A.); (A.B.); (M.K.)
- Correspondence: ; Tel.: +47-975-83-269
| | - Lauren Michelle Pincus
- WorldFish, Jalan Batu Maung, Batu Maung, Bayan Lepas, Penang 11960, Malaysia; (L.M.P.); (S.H.T.)
| | - Annbjørg Bøkevoll
- Institute of Marine Research, P.O. Box 2029 Nordnes, 5817 Bergen, Norway; (A.N.); (I.A.); (A.B.); (M.K.)
| | - Al Mamun
- Marine Fisheries Survey Management Unit, Department of Fisheries, CGO Building-2, Agrabad, Chattogram 4100, Bangladesh;
| | | | - Thaung Htut
- Wildlife Conservation Society-Myanmar Program, P.O. Box Kamayut, Yangon 11041, Myanmar;
| | - Thiruchenduran Somasundaram
- Institute of Postharvest Technology, National Aquatic Resources Research and Development Agency (NARA), P.O. Box Colombo 01500, Sri Lanka;
| | - Marian Kjellevold
- Institute of Marine Research, P.O. Box 2029 Nordnes, 5817 Bergen, Norway; (A.N.); (I.A.); (A.B.); (M.K.)
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7
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Moxness Reksten A, Joao Correia Victor AM, Baptista Nascimento Neves E, Myhre Christiansen S, Ahern M, Uzomah A, Lundebye AK, Kolding J, Kjellevold M. Nutrient and Chemical Contaminant Levels in Five Marine Fish Species from Angola-The EAF-Nansen Programme. Foods 2020; 9:E629. [PMID: 32422957 PMCID: PMC7278876 DOI: 10.3390/foods9050629] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 05/04/2020] [Accepted: 05/09/2020] [Indexed: 01/19/2023] Open
Abstract
Fish is a rich source of several important nutrients and an important part of the otherwise plant-dominated diet present in Angola. However, fish may also be a source of contaminants. The aim of this study was to analyse the nutrient contents and the levels of chemical contaminants, including arsenic, cadmium, mercury, and lead, in five commonly consumed marine fish species sampled during a survey with the research vessel Dr. Fridtjof Nansen in Angola. The species' contribution to recommended nutrient intakes (RNI) for women and children was assessed and compared to that of food products of terrestrial animal origin. All the sampled species are good sources of protein and micronutrients if included in the diet, and inter-species variation is evident. The species were identified to contribute 5-15% of the RNI for calcium, iron, iodine, and zinc and exceeded the contribution to protein and iron intakes of food products of terrestrial animal origin. Furthermore, the potential consumer exposure to chemical contaminants in the species was assessed. None of the species exceeded the maximum levels for cadmium, mercury, and lead, and the potential consumer exposure to cadmium and methylmercury was considered low. The data presented in this study represent an important contribution to African food composition tables.
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Affiliation(s)
- Amalie Moxness Reksten
- Seafood, Nutrition and Environmental State, Institute of Marine Research, P.O. Box 2029, Nordnes, 5817 Bergen, Norway; (S.M.C.); (A.-K.L.); (M.K.)
| | - Avelina M. Joao Correia Victor
- Quality Control Department of Fisheries Products, National Institute of Fisheries and Marine Research, P.O. Box 2901, Luanda, Angola; (A.M.J.C.V.); (E.B.N.N.)
| | - Edia Baptista Nascimento Neves
- Quality Control Department of Fisheries Products, National Institute of Fisheries and Marine Research, P.O. Box 2901, Luanda, Angola; (A.M.J.C.V.); (E.B.N.N.)
| | - Sofie Myhre Christiansen
- Seafood, Nutrition and Environmental State, Institute of Marine Research, P.O. Box 2029, Nordnes, 5817 Bergen, Norway; (S.M.C.); (A.-K.L.); (M.K.)
| | - Molly Ahern
- Fisheries and Aquaculture Division, Food and Agriculture Organization of the United Nations (FAO), 00153 Rome, Italy;
| | - Abimbola Uzomah
- Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri 460114, Nigeria;
| | - Anne-Katrine Lundebye
- Seafood, Nutrition and Environmental State, Institute of Marine Research, P.O. Box 2029, Nordnes, 5817 Bergen, Norway; (S.M.C.); (A.-K.L.); (M.K.)
| | - Jeppe Kolding
- Department of Biological Sciences, University of Bergen, P.O. Box 7803, 5020 Bergen, Norway;
| | - Marian Kjellevold
- Seafood, Nutrition and Environmental State, Institute of Marine Research, P.O. Box 2029, Nordnes, 5817 Bergen, Norway; (S.M.C.); (A.-K.L.); (M.K.)
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8
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Ispirova G, Eftimov T, Seljak BK. Evaluating missing value imputation methods for food composition databases. Food Chem Toxicol 2020; 141:111368. [PMID: 32380076 DOI: 10.1016/j.fct.2020.111368] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 04/01/2020] [Accepted: 04/14/2020] [Indexed: 11/17/2022]
Abstract
Missing data are a common problem in most research fields and introduce an element of ambiguity into data analysis. They can arise due to different reasons: mishandling of samples, measurement error, deleted aberrant value or simply lack of analysis. The nutrition domain is no exception to the problem of missing data. This paper addresses the problem of missing data in food composition databases (FCDBs). Missing data in FCDBs results in incomplete FCDBs, which have limited usage, because any dietary assessment can be performed only on a complete dataset. Most often, this problem is resolved by calculating means/medians from excising data in the same database or borrowing data from other FCDBs. These solutions introduce significant error. We focus on missing data imputation techniques based on methods for substituting missing values with statistical prediction: Non-Negative Matrix Factorization (NMF), Multiple Imputations by Chained Equations (MICE), Nonparametric Missing Value Imputation using Random Forest (MissForest), and K-Nearest Neighbors (KNN), and compared them with commonly used approaches - fill-in with mean, fill-in with median. The data used was from national FCDBs collected by EuroFIR (European Food Information Resource Network). The results show that the state-of-the-art methods for imputation yield better results than the traditional approaches.
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Affiliation(s)
- Gordana Ispirova
- Computer Systems Department, Jožef Stefan Institute, Jamova Cesta 39, 1000, Ljubljana, Slovenia; Jožef Stefan International Postgraduate School, Jamova Cesta 39, 1000, Ljubljana, Slovenia.
| | - Tome Eftimov
- Computer Systems Department, Jožef Stefan Institute, Jamova Cesta 39, 1000, Ljubljana, Slovenia
| | - Barbara Koroušić Seljak
- Computer Systems Department, Jožef Stefan Institute, Jamova Cesta 39, 1000, Ljubljana, Slovenia; School of Engineering and Management, University of Nova Gorica, Vipavska 13, 5000, Nova Gorica, Slovenia
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9
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Kapsokefalou M, Roe M, Turrini A, Costa HS, Martinez-Victoria E, Marletta L, Berry R, Finglas P. Food Composition at Present: New Challenges. Nutrients 2019; 11:nu11081714. [PMID: 31349634 PMCID: PMC6723776 DOI: 10.3390/nu11081714] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 07/04/2019] [Accepted: 07/19/2019] [Indexed: 11/16/2022] Open
Abstract
Food composition data is important for stakeholders and users active in the areas of food, nutrition and health. New challenges related to the quality of food composition data reflect the dynamic changes in these areas while the emerging technologies create new opportunities. These challenges and the impact on food composition data for the Mediterranean region were reviewed during the NUTRIMAD 2018 congress of the Spanish Society for Community Nutrition. Data harmonization and standardization, data compilation and use, thesauri, food classification and description, and data exchange are some of the areas that require new approaches. Consistency in documentation, linking of information between datasets, food matching and capturing portion size information suggest the need for new automated tools. Research Infrastructures bring together key data and services. The delivery of sustainable networks and Research Infrastructures in food, nutrition and health will help to increase access to and effective use of food composition data. EuroFIR AISBL coordinates experts and national compilers and contributes to worldwide efforts aiming to produce and maintain high quality data and tools. A Mediterranean Network that shares high quality food composition data is vital for the development of ambitious common research and policy initiatives in support of the Mediterranean Diet.
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Affiliation(s)
- Maria Kapsokefalou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
- EuroFIR AISBL Executive Board, 1050 Brussels, Belgium
| | - Mark Roe
- EuroFIR AISBL Executive Board, 1050 Brussels, Belgium.
| | - Aida Turrini
- Research Centre for Food and Nutrition (CREA-Food and Nutrition), CREA-Council for Agricultural Research and Economics), 00178 Rome, Italy
| | - Helena S Costa
- EuroFIR AISBL Executive Board, 1050 Brussels, Belgium
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., 1649-016 Lisbon, Portugal
- REQUIMTE, LAQV/Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Emilio Martinez-Victoria
- Institute of Nutrition and Food Technology "José Mataix", University of Granada, 18016 Armilla (Granada), Spain
| | - Luisa Marletta
- Research Centre for Food and Nutrition (CREA-Food and Nutrition), CREA-Council for Agricultural Research and Economics), 00178 Rome, Italy
| | - Rachel Berry
- Quadram Institute Bioscience, Norwich, Norfolk NR4 7UA, UK
| | - Paul Finglas
- EuroFIR AISBL Executive Board, 1050 Brussels, Belgium
- Quadram Institute Bioscience, Norwich, Norfolk NR4 7UA, UK
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Wanselius J, Axelsson C, Moraeus L, Berg C, Mattisson I, Larsson C. Procedure to Estimate Added and Free Sugars in Food Items from the Swedish Food Composition Database Used in the National Dietary Survey Riksmaten Adolescents 2016-17. Nutrients 2019; 11:E1342. [PMID: 31207923 PMCID: PMC6627866 DOI: 10.3390/nu11061342] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 06/11/2019] [Accepted: 06/12/2019] [Indexed: 11/16/2022] Open
Abstract
A high intake of added and free sugars is associated with poor diet quality, caries, and potentially has a role in non-communicable diseases. As a result, dietary guidelines advice limitation. However, there is no standardized method for estimation of added and free sugars in food items and consequently intake is difficult to measure. This study aimed to refine a procedure for sugars estimation and apply it to a Swedish dietary survey on adolescents (Riksmaten Adolescents 2016-17). A national sample of 3099 adolescents in school year 5, 8 and 11 participated (55% girls). Individual dietary intake data from two non-consecutive days was collected retrospectively and used for analysis. A ten-step systematic procedure for estimation of sugars in a Swedish context has been developed by combining two earlier methods, one for estimation of added sugars and one for free sugars. Sugars estimates were made for all food items comprising the survey database. Mainly objective decisions were necessary to make the estimates (92% and 93% for the sugars respectively); meaning that the procedure was largely transparent. In relation to Nordic Nutrition Recommendations, 45% of the participants had an intake that adhered to the guidelines. However, the majority of intakes was close to the recommendation. Further research on how specific food sources contribute to added and free sugars is necessary to facilitate further guidance on sugars and how to reach recommended target levels in Sweden.
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Affiliation(s)
- Julia Wanselius
- Department of Food and Nutrition, and Sport Science, University of Gothenburg, SE-405 30 Gothenburg, Sweden.
| | - Cecilia Axelsson
- The National Food Agency, Sweden, Risk Benefit Assessment department, SE-751 26 Uppsala, Sweden.
| | - Lotta Moraeus
- The National Food Agency, Sweden, Risk Benefit Assessment department, SE-751 26 Uppsala, Sweden.
| | - Christina Berg
- Department of Food and Nutrition, and Sport Science, University of Gothenburg, SE-405 30 Gothenburg, Sweden.
| | - Irene Mattisson
- The National Food Agency, Sweden, Risk Benefit Assessment department, SE-751 26 Uppsala, Sweden.
| | - Christel Larsson
- Department of Food and Nutrition, and Sport Science, University of Gothenburg, SE-405 30 Gothenburg, Sweden.
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11
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Dunlop E, Cunningham J, Sherriff JL, Lucas RM, Greenfield H, Arcot J, Strobel N, Black LJ. Vitamin D₃ and 25-Hydroxyvitamin D₃ Content of Retail White Fish and Eggs in Australia. Nutrients 2017; 9:E647. [PMID: 28640196 PMCID: PMC5537767 DOI: 10.3390/nu9070647] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 06/16/2017] [Accepted: 06/19/2017] [Indexed: 11/26/2022] Open
Abstract
Dietary vitamin D may compensate for inadequate sun exposure; however, there have been few investigations into the vitamin D content of Australian foods. We measured vitamin D₃ and 25-hydroxyvitamin D₃ (25(OH)D₃) in four species of white fish (barramundi, basa, hoki and king dory), and chicken eggs (cage and free-range), purchased from five Australian cities. Samples included local, imported and wild-caught fish, and eggs of varying size from producers with a range of hen stocking densities. Raw and cooked samples were analysed using high performance liquid chromatography with photodiode array. Limits of reporting were 0.2 and 0.1 μg/100 g for vitamin D₃ and 25(OH)D₃, respectively. The vitamin D₃ content of cooked white fish ranged from <0.1 to 2.3 μg/100 g, and the 25(OH)D₃ content ranged from 0.3 to 0.7 μg/100 g. The vitamin D₃ content of cooked cage eggs ranged from 0.4 to 0.8 μg/100 g, and the 25(OH)D₃ content ranged from 0.4 to 1.2 μg/100 g. The vitamin D₃ content of cooked free-range eggs ranged from 0.3 to 2.2 μg/100 g, and the 25(OH)D₃ content ranged from 0.5 to 0.8 μg/100 g. If, as has been suggested, 25(OH)D₃ has five times greater bioactivity than vitamin D₃, one cooked serve (100 g) of white fish, and one cooked serve of cage or free-range eggs (120 g) may provide 50% or 100%, respectively, of the current guidelines for the adequate intake of vitamin D (5 µg) for Australians aged 1-50 years.
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Affiliation(s)
- Eleanor Dunlop
- School of Public Health, Curtin University, Bentley, WA 6102, Australia.
| | - Judy Cunningham
- Food Standards Australia New Zealand (FSANZ), Annerley, Brisbane, QLD 4103, Australia.
| | - Jill L Sherriff
- School of Public Health, Curtin University, Bentley, WA 6102, Australia.
| | - Robyn M Lucas
- National Centre for Epidemiology and Population Health, Research School of Population Health, The Australian National University, Canberra, ACT 0200, Australia.
| | - Heather Greenfield
- Food and Health Research, School of Chemical Engineering, University of New South Wales, Sydney, NSW 2052, Australia.
| | - Jayashree Arcot
- Food and Health Research, School of Chemical Engineering, University of New South Wales, Sydney, NSW 2052, Australia.
| | - Norbert Strobel
- National Measurement Institute (NMI), 1/153 Bertie Street, Port Melbourne, VIC 3207, Australia.
| | - Lucinda J Black
- School of Public Health, Curtin University, Bentley, WA 6102, Australia.
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Albuquerque TG, Costa HS, Sanches-Silva A, Santos M, Trichopoulou A, D'Antuono F, Alexieva I, Boyko N, Costea C, Fedosova K, Karpenko D, Kilasonia Z, Koçaoglu B, Finglas P. Traditional foods from the Black Sea region as a potential source of minerals. J Sci Food Agric 2013; 93:3535-3544. [PMID: 23576188 DOI: 10.1002/jsfa.6164] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2013] [Revised: 03/22/2013] [Accepted: 04/09/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND In the past few years, minerals have assumed great importance in public health. As a consequence, considerable research has been carried out to better understand their physiological role and the health consequences of mineral-deficient diets, to establish criteria for defining the degree of public health severity of malnutrition, and to develop prevention and control strategies. In most countries, there is limited information on the mineral content of traditional foods, and consequently it is very difficult to estimate mineral intake across these countries. RESULTS Ten minerals were quantified in 33 traditional foods from Black Sea area countries. Our results indicate a considerable variability among the analysed traditional foods; nevertheless, the most abundant components were sodium (ranging from 40.0 to 619 mg 100 g(-1), for kvass southern and herbal dish, respectively), potassium (varied between 45.5 mg 100 g(-1) for millet ale and 938 mg 100 g(-1) for roasted sunflower seeds), and phosphorus (22.2 mg 100 g(-1) and 681 mg 100 g(-1) for sauerkraut and roasted sunflower seeds, respectively). CONCLUSION This is the first study that provides validated data on the mineral content for 33 traditional foods from Black Sea area countries, which is important in order to elucidate their role in the dietary pattern of populations and to preserve and promote these foods.
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MESH Headings
- Black Sea
- Calcium, Dietary/administration & dosage
- Calcium, Dietary/analysis
- Copper/administration & dosage
- Copper/analysis
- Culture
- Diet
- Food
- Health Promotion
- Iron, Dietary/administration & dosage
- Iron, Dietary/analysis
- Manganese/administration & dosage
- Manganese/analysis
- Micronutrients/administration & dosage
- Micronutrients/analysis
- Phosphorus, Dietary/administration & dosage
- Phosphorus, Dietary/analysis
- Potassium, Dietary/administration & dosage
- Potassium, Dietary/analysis
- Selenium/administration & dosage
- Selenium/analysis
- Sodium, Dietary/administration & dosage
- Sodium, Dietary/analysis
- Zinc/administration & dosage
- Zinc/analysis
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Affiliation(s)
- Tânia G Albuquerque
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016, Lisbon, Portugal; REQUIMTE/Faculdade de Farmácia da Universidade do Porto, R. Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal
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13
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Khokhar S, Garduño-Diaz SD, Marletta L, Shahar DR, Ireland JD, Jansen-van der Vliet M, de Henauw S. Mineral composition of commonly consumed ethnic foods in Europe. Food Nutr Res 2012; 56:17665. [PMID: 22768018 PMCID: PMC3389737 DOI: 10.3402/fnr.v56i0.17665] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2012] [Revised: 05/15/2012] [Accepted: 06/11/2012] [Indexed: 11/29/2022] Open
Abstract
Background Ethnic foods are an integral part of food consumption in Europe contributing towards the overall nutrient intake of the population. Food composition data on these foods are crucial for assessing nutrient intake, providing dietary advice and preventing diseases. Objective To analyse selected minerals in authentic and modified ethnic foods commonly consumed in seven EU member states and Israel. Design A list of ethnic foods commonly consumed in selected European countries was generated, primary samples collected and composite sample prepared for each food, which were analysed for dietary minerals at accredited laboratories. Methods for sampling, analysis, data scrutiny and documentation were based on harmonised procedures. Results New data on 128 ethnic foods were generated for inclusion in the national databases of seven EU countries and Israel within the European Food Information Resource (EuroFIR), an EU Network of Excellence. The Na, K, Ca, P, Mg, Mn, Cl, Fe, Cu, Zn, Se and I contents of 39 foods is presented for the first time in this study. Conclusion The data will serve as an important tool in future national and international food consumption surveys, to target provision of dietary advice, facilitate implementation of policies and inform policymakers, health workers, food industry and researchers.
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Affiliation(s)
- Santosh Khokhar
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
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