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Ispirova G, Cenikj G, Ogrinc M, Valenčič E, Stojanov R, Korošec P, Cavalli E, Koroušić Seljak B, Eftimov T. CafeteriaFCD Corpus: Food Consumption Data Annotated with Regard to Different Food Semantic Resources. Foods 2022; 11:foods11172684. [PMID: 36076868 PMCID: PMC9455825 DOI: 10.3390/foods11172684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [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: 07/29/2022] [Revised: 08/23/2022] [Accepted: 08/30/2022] [Indexed: 11/16/2022] Open
Abstract
Besides the numerous studies in the last decade involving food and nutrition data, this domain remains low resourced. Annotated corpuses are very useful tools for researchers and experts of the domain in question, as well as for data scientists for analysis. In this paper, we present the annotation process of food consumption data (recipes) with semantic tags from different semantic resources—Hansard taxonomy, FoodOn ontology, SNOMED CT terminology and the FoodEx2 classification system. FoodBase is an annotated corpus of food entities—recipes—which includes a curated version of 1000 instances, considered a gold standard. In this study, we use the curated version of FoodBase and two different approaches for annotating—the NCBO annotator (for the FoodOn and SNOMED CT annotations) and the semi-automatic StandFood method (for the FoodEx2 annotations). The end result is a new version of the golden standard of the FoodBase corpus, called the CafeteriaFCD (Cafeteria Food Consumption Data) corpus. This corpus contains food consumption data—recipes—annotated with semantic tags from the aforementioned four different external semantic resources. With these annotations, data interoperability is achieved between five semantic resources from different domains. This resource can be further utilized for developing and training different information extraction pipelines using state-of-the-art NLP approaches for tracing knowledge about food safety applications.
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Affiliation(s)
- Gordana Ispirova
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
- Correspondence:
| | - Gjorgjina Cenikj
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
| | - Matevž Ogrinc
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
| | - Eva Valenčič
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
- School of Health Sciences, College of Health, Medicine and Wellbeing, University of Newcastle, Callaghan, NSW 2308, Australia
- Food and Nutrition Program, Hunter Medical Research Institute, Newcastle, NSW 2305, Australia
| | - Riste Stojanov
- Faculty of Computer Science and Engineering, “Ss. Cyril and Methodius” University in Skopje, 1000 Skopje, North Macedonia
| | - Peter Korošec
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
| | - Ermanno Cavalli
- Resources and Support Department, European Food Safety Authority, 43126 Parma, Italy
| | - Barbara Koroušić Seljak
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
| | - Tome Eftimov
- Computer Systems Department, Jožef Stefan Institute, 1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
- Faculty of Computer and Information Science, University of Ljubljana, 1000 Ljubljana, Slovenia
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Bel S, Struyf T, Fierens T, Jacobs G, Vinkx C, Bellemans M, Voorspoels S, De Ridder K. Dietary exposure of the Belgian population to emulsifiers E481 (sodium stearoyl-2-lactylate) and E482 (calcium stearoyl-2-lactylate). Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:828-837. [PMID: 29448899 DOI: 10.1080/19440049.2018.1435911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [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: 10/18/2022]
Abstract
A dietary exposure assessment of food emulsifiers E481 (sodium stearoyl-2-lactylate) and E482 (calcium stearoyl-2-lactylate) in the Belgian population was performed. Nationally representative food consumption data from the Belgian National Food Consumption Surveys 2004 (BNFCS2004) and 2014 (BNFCS2014) were used for calculations. A conservative approach (combining individual food consumption data with the maximum permitted level (MPL) of foods (tier 2), was compared with more refined estimates (combining individual food consumption data with actual concentrations measured in food products available on the Belgian market (tier 3)). Estimated daily intakes were compared to the acceptable daily intake (ADI) of the stearoyl-2-lactylates. The results of tier 2 demonstrated that 92% of the children (3-9 years), 53% of the adolescents (10-17 years), 15% of the adults (18-64 years) and 26% of the elderly (64-98 years) had a potential intake higher than the ADI. When replacing the MPL with maximum analysed concentration levels in foods, daily intake estimates decreased dramatically. The estimated daily intake of the food emulsifiers was below the ADI for all age groups, except for a small percentage of children (1.9%) for which the intake exceeded the ADI. The main contributors to the exposure of E481 and E482 were bread, rolls and fine bakery wares.
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Affiliation(s)
- Sarah Bel
- a Scientific Institute of Public Health , Department of Public Health and Surveillance, Unit Surveys, Lifestyle and Chronic Diseases , Brussels , Belgium
| | - Thomas Struyf
- b Scientific Institute of Public Health, Department of Public Health and Surveillance , Unit Healthcare-associated Infections & Antimicrobial Resistance , Brussels , Belgium
| | - Tine Fierens
- c Flemish Institute for Technological Research (VITO NV) , Mol , Belgium
| | - Griet Jacobs
- d Flemish Institute for Technological Research (VITO NV) , Unit Separation and Conversion Technology , Mol , Belgium
| | - Christine Vinkx
- e Federal Public Service Health , Food Chain Safety and Environment, DG Animals, Plants and Foodstuffs , Brussels , Belgium
| | - Mia Bellemans
- f Department of Public Health , Ghent University , Ghent , Belgium
| | - Stefan Voorspoels
- d Flemish Institute for Technological Research (VITO NV) , Unit Separation and Conversion Technology , Mol , Belgium
| | - Karin De Ridder
- a Scientific Institute of Public Health , Department of Public Health and Surveillance, Unit Surveys, Lifestyle and Chronic Diseases , Brussels , Belgium
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