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The systematic chemical analysis of foods for human consumption in the United States had its origin with Wilbur O. Atwater. This activity began in the 1860s while Atwater was a student at Yale University and continued through his tenures at Wesleyan University and the Storrs (Connecticut) Experiment Station. These activities moved with Atwater to the USDA in Washington, DC and ultimately to the Henry D. Wallace Beltsville Agricultural Research Center in Beltsville, MD early in the 1900s. During the first half of the 20th century, food composition activities were guided by the discovery of new essential nutrients and the need to measure and tabulate their levels in foods. Later in the century, the association between diet and chronic diseases was recognized. As a result, collaborations were established between other food-and health-related government agencies, the food industry, and many universities. At the same time, computer and communication technology greatly advanced, which became integral to laboratory instrumentation and allowed data in the National Nutrient Databank System to be available electronically. Simultaneously, accuracy of analytical data came under scrutiny and a new paradigm was established in collaboration with governmental metrology units worldwide. Advances in computer technology and the increased focus on accuracy of analytical data subsequently led to the development of quality indicators for all food composition data. Recently, increased consumption of dietary supplements resulted in the broadening of food composition efforts and development of new collaborations with government agencies, several industries, and universities.

The United States Department of Agriculture''s (USDA) National Food and Nutrient Analysis Program (NFNAP) was initiated to update existing component values and to add data on new foods and components to reflect today''s marketplace and needs for data. The USDA Nutrient Database for Standard Reference contains data for about 6040 foods for over 100 compounds. To develop a full nutrient profile for each food costs approximately $12 000 (six analytical samples×$2000 per sample). To determine food sampling priorities, the Nutrient Data Laboratory (NDL) has used the Key Foods approach to generate a list of 666 foods. This method utilizes existing nutrient profiles and nationally representative food consumption survey data collected by USDA in the Continuing Survey of Food Intakes by Individuals 1994–1996 (CSFII) and by The U.S. Department of Health and Human Services (USDHHS) in the National Health and Nutrition Examination Survey (NHANES). One premise of the project is that more samples will be collected and prepared for those foods which provide important amounts of nutrients of public health significance to the diet and not every sample will be analyzed for all the nutrients currently in NDL''s nutrient databases. Even though the list of 666 Key Foods is much more manageable, procedures to set priorities for analysis are still needed. To accomplish this, two approaches were developed. One is based on a point system, and the other on nutrient consumption data. Based on an analysis of the two approaches, the nutrient consumption approach was chosen to be the primary method of selecting foods for analysis. This paper reports details of the two methods to modify the existing Key Foods list to determine new and specific priorities for NFNAP efforts. This program represents a comprehensive approach to collect baseline nationally representative data. Results will be used to update the USDA Nutrient Database for Standard Reference and to establish future priorities for frequency of updates. [Copyright &y& Elsevier]

Background: Reliable data on the composition of foods is needed to better understand individual diets, measure nutrient intakes and provide nutritional guidance for improving the health of the populations. Ethnic foods are becoming increasingly popular among all European consumers, and are the main source of nutrients in the diets of ethnic groups. However, there is limited information on the nutrient composition of ethnic foods in Europe. The objective of this study therefore was to generate new and reliable data on ethnic foods using harmonised methods for chemical analyses. Methods: New data on 128 ethnic foods were generated for inclusion in the national databases within the European Food Information Resource Network of Excellence through participants from France, Israel, Spain, Denmark, Italy, The Netherlands, Belgium and the United Kingdom. In each selected country, the list of prioritised foods and key nutrients, methods of analyses and quality assurance procedure were harmonised. Results: This paper presents the nutrient composition of 40 ethnic foods consumed in Europe. The nutrient composition of the foods varied widely because of the nature and variety of foods analysed, with energy content (kcal) ranging between 24 (biteku-teku, Blegium) and 495 (nachos, Italy) per 100 g of edible food. Polyunsaturated and monounsaturated fatty acids were generally higher in most ethnic foods consumed in Italy and Spain compared with ethnic foods of other countries. Conclusions: The new data were scrutinised and fully documented for inclusion in the national food composition databases. The data will aid effective diet and disease interventions, and enhance the provision of dietary advice, in all European consumers. European Journal of Clinical Nutrition (2010) 64, S82-S87; doi: 10.1038/ejcn.2010.216 Keywords: ethnic foods; nutrients; food composition; analysis and Europe, Introduction Over the last 30 years, a number of European countries, including the United Kingdom, Germany, France and The Netherlands, have seen considerable increases in the popularity of ethnic food [...]

For decades, epidemiologists have combed the globe studying dietary habits in countries with either a high or low incidence of heart disease and cancer--looking for relationships. Ultimately, researchers want to [...]

The compelling practical applications of nutrient databases, and the technical challenges in their development, often divert attention from their underlying research basis. Nutrient databases are, in fact, the publications of research projects that draw on the methodology of analytical chemistry, sampling statistics, and information technology in order to answer a core question: “What is the nutrient content of the food supply?” The responsibility for addressing this question, and for conducting the ensuing research, is typically assigned to governmental entities, especially for databases that are reflective of national food supplies. This responsibility reflects the key role of nutrient data in public health decision-making.At their best, nutrient databases can represent an optimal convergence of the characteristics of both “research science,” which seeks to increase knowledge of natural phenomena and processes, and “regulatory science,” which provides the knowledge base needed for policy-making and other government work. These two categories of research have many commonalities, such as their scientific methodology, even though they differ in their sites of performance and affiliated institutions, their operational procedures, and their standards of accountability. A good example of this convergence is found in the National Food and Nutrient Analysis Program and its various ancillary projects (databases on fluoride, choline, phytonutrients, Native American/Alaska Native foods, commodity foods, and dietary supplements). Confirmed validity of the findings, enhanced trust in the results, strengthened political and public support, and funding that underwrites the capacity for high scientific standards, are all potential benefits of acknowledging the simultaneous research and regulatory science aspects of nutrient databases. [Copyright &y& Elsevier]

Background/Objectives:Capacity development (CD) in food and nutrition is much more than formal training and includes human resource development, and organisational, institutional and legal framework development with the aim of enhancing nutrition-relevant knowledge and skills to support infrastructural development. The goal of the European Food Information Resource (EuroFIR) Network of Excellence has been to develop and integrate food composition data throughout Europe. EuroFIR joined forces in CD with the United Nations (UN) University and UN System Standing Committee on Nutrition, the Network for Capacity Development in Nutrition in Central and Eastern Europe, the Central and Eastern European Countries Food Data Systems network and with the Middle East and North African Capacity Building Initiative. The aim of this paper is to discuss an inventory of the status of food composition databases (FCDBs) and the training needs of compilers in non-EuroFIR countries in Central and Eastern Europe (CEE) and in the Middle East and North Africa (MENA), and to present the CD achieved through EuroFIR and other network collaborations.Subjects/Methods:Two online questionnaires were created addressing the FCDB status and specific training needs in countries of the targeted regions. Data were collected during 2006-2008 and then analysed. Subsequently, CD activities were organised.Results:Contacts were established in 19 CEE and 7 MENA countries, of which several had national food composition tables, but no electronic versions. Education, training, workshops, networking and the sharing of experiences were uniformly requested. Subsequently, CD activities in EuroFIR were organised focussing on food composition courses, exchange visits, workshops and individual training for PhD students, junior scientists and other staff categories, as well as conferences linked to food composition research and food information. To facilitate CD activities, EuroFIR has signed a Memorandum of Understanding with the Czech Republic, Hungary, Slovenia, Croatia and Estonia.Conclusions:EuroFIR has created training activities that complement national activities. Collaboration with other networks has provided an overview of FCDB status and training needs, providing directions for CD activities in those countries. This provides a platform for new funding and further development and networking for CD, which would be conducive to European Commission objectives and public health strategies for CD. [ABSTRACT FROM AUTHOR]

The aim of the study was to test the feasibility of using smart card technology to track the eating behaviours of nearly a thousand children in a school cafeteria. Within a large boys’ school a smart card based system was developed that was capable of providing a full electronic audit of all the individual transactions that occurred within the cafeteria. This dataset was interfaced to an electronic version of the McCance and Widdowson composition of foods dataset. The accuracy of the smart card generated data and the influence of portion size and wastage were determined empirically during two 5-day trials. The smart card system created succeeded in generating precise data on the food choices made by hundreds of children over an indefinite time period. The data was expanded to include a full nutrient analysis of all the foods chosen. The accuracy of this information was only constrained by the limitations facing all food composition research, e.g. variations in recipes, portion sizes, cooking practices, etc. Although technically possible to introduce wastage correction factors into the software, thereby providing information upon foods consumed, this was not seen as universally practical. The study demonstrated the power of smart card technology for monitoring food/nutrient choice over limitless time in environments such as school cafeterias. The strengths, limitations and applications of such technology are discussed. [ABSTRACT FROM AUTHOR]

An introduction is presented in which the editor discusses several articles published within issue on topics related to intermittent fasting and its impact on human health and disease.

Background: Consumption of avocados has been suggested to be beneficial for weight control, however, limited research is available about the related food choices. Understanding the food choices associated with avocados at meal occasions may further aid behavioural strategies to lose weight. The present study used a systematic approach to develop an avocado-specific food database, with the aim to explore food choices related to avocados at meal occasions as reported by overweight and obese volunteers in weight loss clinical trials. Methods: The avocado-specific database was based on AUSNUT 2011–13 food composition database structure and was developed via a systematic approach, which determined the avocado content of Australian foods and beverages. Baseline usual food intake data was retrospectively pooled from four food-based clinical trials (n = 758). The Apriori algorithm of association rules, a two-step descriptive method was used to identify food choices associated with avocados at different meal occasions using a nested hierarchical food group classification system. Results: The avocado database identified 34 avocados and avocado-containing foods and beverages. The proportion of avocado consumers in the pooled cohort was 51.3% (n = 389), with an average avocado intake of 21.57 ± 36.75 grams per day. Avocados were found to be closely related to other food groups at all of the food group levels at main meal occasions. A total of 68 food items containing avocados were identified for avocado consumers at the breakfast, lunch and dinner meals. Conclusion: The avocado specific database provides a snapshot of the foods and beverages which contain avocados. Enumerating the full range of food choices in relation to avocado consumption should provide examples of food choices that people might consider in their efforts to increase their avocado consumption. [ABSTRACT FROM AUTHOR]

Country-specific food composition data are needed for gluten-free (GF) food products to assess nutritional adequacy and diet quality. This research aimed to develop a comprehensive GF food composition database for key GF foods consumed in Canada. Average nutrient data from 167 products were estimated from Nutrition Fact Panel labels and the commercial ingredient list, using an iterative and systematic approach. The database reports mean values for energy and 29 nutrients per 100 g for 33 GF commercial grain-based foods. Nutrient values were evaluated with Health Canada's nutrient content claims per standard reference serving. On average, GF products were, at minimum, a source of thiamin (73%), riboflavin (70%), niacin (58%), iron (58%), fibre (55%), magnesium (48%), folate (36%), zinc (19%), and calcium (15%). Most GF products were low in saturated fat (85%) and cholesterol (64%) but only 15% were low in total fat and 6% were free of sugar. Micronutrient enrichment and the use of nutrient-dense whole grain flours, legume flours, oil seed husks, and functional fibre ingredients varied within and between categories and brands but appeared to contribute to nutrient content. This database provides a new tool to enhance GF diet assessment in individuals or populations in Canada. [ABSTRACT FROM AUTHOR]

Abstract: The National Food and Nutrient Analysis Program (NFNAP) was implemented in 1997 as a collaborative food composition research effort between USDA and NIH. The goal of this program is to obtain nationally representative estimates of the nutritional components of important foods consumed in the US for inclusion in the USDA National Nutrient Databank System; to date, analytical food composition data generated for over 1800 foods have vastly improved overall data quality in the database. The NFNAP sampling approach was updated in 2001 using 2000 US Census data and recently updated to use 2010 Census population estimates. This design, like the 2001 design, employs a three-stage, stratified, probability-proportional-to-size (PPS) sample selection process; 1) county selection (based on population density); 2) supermarket outlets within selected counties (based on annual sales); and 3) specific brands of foods (based on market share data). In the first stage, Census regions (4), divisions and states were used to obtain a self-weighting sample of population centres, ensuring geographic dispersion across the 48 conterminous states; 48 locations were selected, with nested subsets of 24, 12 and 6 locations. Due to demographic changes in the population and congressional redistricting it was necessary to revise the sampling scheme to reflect these changes. With the increased penetration of warehouse-type retail outlets into the grocery industry, the sampling frame must be adjusted to include these purchase locations. Food samples which are collected nationally according to a statistically rigorous sampling approach are consistent with national representativeness and allow better estimates of the mean and variability than convenience sampling or less rigorous options. [Copyright &y& Elsevier]

Abstract: Dietary diversity is a fundamental tenet of nutrition in order to ensure adequate nutrient intakes, yet few studies in developing countries have attempted to quantify patterns of consumption using indicators of plant genetic diversity. Similarly, only limited efforts have been made to identify and define available sources of dietary diversity within edible plant species, even though it is well recognized that different cultivars have different nutrient composition. In order to better document and quantify consumption of existing plant genetic diversity, two indicators of plant genetic diversity were field tested in 313 households in rural Bangladesh using the 24-h recall method. The two indicators of plant genetic diversity tested were (i) cultivar diversity, defined in terms of the number of cultivars available within a given species and (ii) germplasm type by degree of modification defined as modern, locally improved, traditional or unknown germplasm types. Overall, the indicators performed well, providing a new dimension to dietary consumption data and impetus to focus food composition research on intra-species variability. Over 80% of households were able to identify rice by cultivar and 38 different cultivars were named. Consumption of modern rice cultivars was six times greater than that of traditional cultivars. Application of these indicators in future studies has potential utility within the fields of agro-biodiversity conservation and nutrition. [Copyright &y& Elsevier]

Abstract: Web application represents a form of an innovative research tool for capacity development in food and nutrition that is otherwise not commonly exploited. A web application for food composition database (FCDB) management has been produced by the research team of the Institute for Medical Research (IMR) in Belgrade, Serbia. In this web application that was also used for development of Serbian FCDB, basic entity is food. Every food has information on names, component values, other identifiers and physical properties, standard food classifications and general food description (coded with Langual thesaurus). Related entities are recipes with all ingredients and retention factors, as well as sample information. In our previous research we identified the need for new national/regional FCDB in the Balkan region. Use of this web application in managing FCDB can provide new quality data harmonized with proposed EuroFIR guidelines. This will enable good communication and easy data interchange between different FCDBs in Europe. In addition, this web application can be a useful training tool for FCDB capacity development on national and/or regional levels and can promote knowledge, skills development and vision in food composition research, training and education. [Copyright &y& Elsevier]

Dairy products have been a key component of dietary guidance in the United States for more than 100 years. In light of major advances in the understanding of dietary intake and metabolism, the aim of this review was to examine whether dairy should remain a single commodity in federal guidance. Considerations include recognizing that a substantial proportion of the world's adult population (65%–70%) exhibits lactase nonpersistence, a reduced ability to metabolize lactose to glucose and galactose. Shifts in the US population, including a greater proportion of African Americans and Asians, are of key importance because several studies have shown a markedly higher prevalence of lactase nonpersistence and, consequently, a lower dairy intake among these groups. While cow's milk alternatives are available, families who use them will pay up to an additional $1400 per year compared with those who are able to consume dairy products. Dietary guidance also contains downstream effects for government assistance, such as the US Department of Agriculture's National School Lunch Program and School Breakfast Program. For reasons like these, Canada has recently removed dairy as a separate food group in national dietary guidance. The results of the present review suggest that consideration of this modification when developing population-level guidelines in the United States is warranted. [ABSTRACT FROM AUTHOR]

Carbonic anhydrase modification (chemical and biological) is an attractive strategy for its diverse application to accelerate the absorption of CO2 from a flue gas with improved activity and stability. This article reports various possibilities of CA modification using metal–ligand homologous chemistry, cross-linking agents, and residue- and group-specific and genetic modifications, and assesses their role in carbon management. Chemically modified carbonic anhydrase is able to improve the absorption of carbon dioxide from a gas stream into mediation compounds with enhanced sequestration and mineral formation. Genetically modified CA polypeptide can also increase carbon dioxide conversion. Chemical modification of CA can be categorized in terms of (i) residue-specific modification (involves protein–ligand interaction in terms of substitution/addition) and group-specific modifications (based on the functional groups of the target CA). For every sustainable change, there should be no/limited toxic or immunological response. In this review, several CA modification pathways and biocompatibility rules are proposed as a theoretical support for emerging research in this area. [ABSTRACT FROM AUTHOR]

Objectives Food composition data are key for many nutrition related activities in research, planning and policy. Combatting micronutrient malnutrition among women and young children using sustainable food based approaches, as aimed at in the SMILING project, requires high quality food composition data. Methods In order to develop capacity and to align procedures for establishing, updating and assessing the quality of key nutrient data in the food composition tables in Southeast Asia, a detailed roadmap was developed to identify and propose steps for this. This included a training workshop to build capacity in the field of food composition data, and alignment of procedures for selecting foods and nutrients to be included for quality assessment, and update of country specific food composition tables. The SEA partners in the SMILING project finalised a country specific food composition table (FCT) with updated compositional data on selected foods and nutrients considered key for designing nutrient dense and optimal diets for the target groups. Results Between 140 and 175 foods were selected for inclusion in the country specific FCTs. Key-nutrients were: energy, protein, total fat, carbohydrates, iron, zinc, (pro-)-vitamin A, folate, calcium, vitamin D, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12 and vitamin C. A detailed quality assessment on 13 key-foods per nutrient was performed using international guidelines. Nutrient data for specific local food items were often unavailable and data on folate, vitamin B12 and vitamin B6 contents were mostly missing. For many foods, documentation was not available, thereby complicating an in-depth quality assessment. Despite these limitations, the SMILING project offered a unique opportunity to increase awareness of the importance of high quality well documented food composition data. Conclusion for Practise The self-reported data quality demonstrated that there is considerable room for improvement of the nutrient data quality in some countries. In addition, investment in sustainable capacity development and an urgent need to produce and document high quality data on the micronutrient composition of especially local foods is required. [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: Seasonal variation of vitamin C in fresh fruits and vegetables is not reflected in food composition database average values, yet many factors influence content and retention. RESULTS: Fresh fruits and vegetables were sampled on three occasions in each season, from the same local retail outlets, for 1 or 2 years. Vitamin C was significantly higher in winter‐sampled spinach (436 mg kg−1) compared with spring (298 mg kg−1) and summer/fall (180 mg kg−1); in potatoes in summer/fall (156 mg kg−1) versus winter/spring (106 mg kg−1); and in oranges in winter (616 mg kg−1), spring (592 mg kg−1), and summer (506 mg kg−1). Ranges were dramatic among sampling occasions for broccoli, oranges, potatoes, and spinach (700–1210 mg kg−1, 420–780 mg kg−1, 70–280 mg kg−1, and 90–660 mg kg−1 respectively). Mean values for apples, bananas, tomatoes, and potatoes differed from the USDA National Nutrient Database for Standard Reference (SR) average by ≥10% of the daily recommended intake (90 mg). For broccoli, oranges, and spinach, vitamin C was substantially above or below the SR range in 50–100% of the samples. For spinach, the average content did not differ from SR, but vitamin C in winter was 55% higher than SR. CONCLUSION: Database average values for vitamin C in fresh produce can significantly over‐ or underestimate the content in a specific food supply. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Satiation is the main process that determines when we stop eating; it includes the decrease in sensory enjoyment and the increase in feelings of fullness over the course of eating. The cognitive processes involved in food satiation result from complex interactions between the environment and the body. This review describes how cognition shapes consumer's experience of satiation by following the externality-internality distinction. First, satiation is shaped by external cues related to the perception of food's composition, variety and quantity. The influence of these external cues suggests that satiation is mentally constructed based on expectancies and beliefs. Second, satiation depends on consumer's awareness of, attention to and perception of internal (or bodily) signals--whether these internal signals are experienced during a meal, remembered from a past meal, or anticipated for a future meal. This has implications for understanding the role of food marketing in hedonics and overeating. [ABSTRACT FROM AUTHOR]

The article discusses the 21st International Congress of Nutrition (IUCN), conjointly organized by the Argentinian Society of Nutrition and the IUNS Council with an aim to promote the global exchange of knowledge in Nutritional Sciences, held in Buenos Aires, Argentina from October 15-20, 2017.

An introduction to the journal is presented in which the editor discusses various reports in the issue on the topics including one on scientific knowledge, the other on nutrition research and the third on nutrient- or food-based outcome.

The amounts of animal-sourced foods required to achieve a least-cost nutritious diet depend on the food prices prevalent in each country. Using linear programming, we determine least-cost dietary patterns in the United States and the constituent amounts of animal-sourced foods. We considered local foods and prices from 2009-2010, and the average energy and nutrient requirements of adults. Nutrient-adequate food patterns were estimated at US$1.98 per day and included animal and plant products. Limiting nutrients were α-linolenic acid, potassium, choline, and vitamins C, D, E and K. The prices of animal-based foods had to be increased by 2-11.5 times to be excluded from the modelled food pattern, with the least cost of a plant-only diet at US$3.61. Given relative food prices in the United States, we show that animal-based foods are needed to secure adequate nutrition at the lowest cost, underscoring the role of price and market mechanisms in the choice of nutrient-adequate, sustainable diets., (© 2020. The Author(s), under exclusive licence to Springer Nature Limited.)

The Antioxidant effect of Citrullus Vulgaris (Watermelon) extract was evaluated against lipid oxidation in freshly caught fishes during cooking. GC-MS analysis of Hexane and total phenolic extract of Citrullus Vulgaris flesh reveals that the extracts contain 55 compounds which includes 5- hydroxymethyl furfural, 4H-Pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl-, Hexadecanoic acid, ethyl ester and Palmitic acid ester that are reported as antioxidants. Muscle flesh of fifteen (15) samples of freshly caught fish comprising Group I (Tilapia zilli; n=5), Group II (Clarias hollandis; n=5) and Group III (Clarias gariepinus; n=5) were prepared and Sub Grouped each as Control, Treatment 1, Treatment 2, Treatment 3 and Treatment 4 which receives 0, 50, 150, 250 and 450mg of Citrullus Vulgaris extract per 100g fresh fish muscle weight respectively. Treatment 4 gave the highest protection against lipid oxidation in all groups, however the concentration of MDA in Treatment 3 of Group I and III were not significantly (p>0.05) higher as compared to Treatment 4 of same Groups. The results clearly suggested that the extract effectively prevented lipid oxidation in fish and that the rate of prevention is a factor of fish species and extract concentration. [ABSTRACT FROM AUTHOR]

A diet low in poorly absorbed, fermentable, short chain carbohydrates (FODMAPs) is an effective strategy to manage symptoms of irritable bowel syndrome (IBS). The diet has gained traction since its original description in Australia 10 years ago and is now an internationally accepted dietary management strategy for IBS. Randomized controlled trials have raised the profile of the low-FODMAP diet to become a viable first-line therapy for IBS, when implemented under a dietitian's guidance. Importantly, the diagnosis of IBS should be confirmed before commencement of the dietary approach. The skill set of the dietitian is then paramount to the success of the diet. Experience in gastrointestinal disorder management, consideration of symptom types, severity, baseline FODMAP intake, and overall nutritional content and meal pattern are vital in the assessment of the patient. If a strict low-FODMAP diet is deemed necessary, it should only be for an initial period of 4 to 6 weeks. Research suggests that a strict long-term, low-FODMAP diet may negatively impact intestinal microbiome. After the initial strict period, follow up with the dietitian should be conducted to achieve the overall goal-a relaxed FODMAP restriction that enables inclusion of prebiotic FODMAPs while still maintaining symptom relief. The diet will be effective in the vast majority of patients. For those in which it fails, FODMAPs should be reintroduced to the diet, and other dietary (or non-dietary) approaches should be considered. [ABSTRACT FROM AUTHOR]

The continuing and worldwide growth of pressure processing technologies to pasteurize and sterilize foods justifies the need to study the effects on functional compounds and abiotic contaminants as affected by high-pressure processing (HPP) and pressure-assisted thermal processing (PATP). Substantially more research will be required to determine the complex effects of the food matrix on chemical reactions leading to losses of nutrients and functional components, production of toxic compounds, and to modifications of toxic residues of chemicals used in food production or coming from food contact materials. In PATP treatments, pressure can also increase, decrease or have no effect on the thermal degradation rate of these substances. HPP has no major negative and often beneficial effects on the retention of nutrients and functional components. However, information on PATP effects is very limited and additional research will be required before implementing this promising new technology. El crecimiento mundial de las tecnologías basadas en alta presión hidrostática (APH) y de procesado térmico asistido por presión (PTAP) empleadas para pasterizar y esterilizar alimentos justifica la necesidad de estudiar los efectos que provocan en componentes funcionales y en contaminantes abióticos. Se necesita mucha investigación para conocer los efectos de la presurización y del tipo de alimento sobre las reacciones químicas que provocan pérdida de componentes nutritivos y funcionales y sobre aquellas que forman compuestos tóxicos o modifican residuos tóxicos de sustancias químicas empleadas para producir alimentos o procedentes de materiales en contacto con ellos. En el tratamiento PATP, el aumento de presión puede incrementar, disminuir o no afectar la velocidad de la degradación térmica de componentes del alimento. En general, los tratamientos APH no tienen efectos negativos y suelen ser beneficiosos en cuanto a retención de componentes nutritivos y funcionales. Sin embargo, la información sobre los efectos PATP es muy limitada, requiriéndose investigación adicional para poder implementar de forma segura esta tecnología innovadora. [ABSTRACT FROM AUTHOR]

An up-to-date food composition database with detailed information on the energy and nutrient content of nationally consumed foods and drinks is an invaluable tool for determining the nutritional and health status of a population and for developing national nutrition policies. Until recently, Turkey lacked such a database and has had to rely on data extracted from databases developed for use in other countries. However, with support and encouragement from the European Union (EU) funded Network of Excellence, the European Food Information Resource (EuroFIR), the Food Institute (FI) of the Scientific and Technological Research Council of Turkey, Marmara Research Centre (TUBITAK MRC), has strengthened its technical knowledge on food composition data management and, as a related result in December 2008, TUBITAK MRC FI launched the project titled ' Determination of National Food Composition and Formation of a Widely Available and Sustainable System'. The aim has been to analyse systematically and to compile the nutrient composition of approximately 520 foods, including traditional Turkish foods, using methods that are in line with international quality criteria for producing, using and managing food composition data. The nutrients analysed were prioritised according to the nutritional profile of each food and were selected from a potential list of around 100 nutrients. Analytical quality-control systems have been put in place, addressing method validation and variation, including proficiency tests. Once completed, it is hoped that the systematic, traceable and user-friendly nature of the free-to-access database will appeal to food experts and health professionals who need up-to-date information on the energy and nutrient composition of foods eaten in Turkey. [ABSTRACT FROM AUTHOR]

Food composition databases provide detailed information on the concentrations of nutrients and nutritionally important components in foods. Information on the nutritional composition of foods forms the basis of the quantitative study of nutrition, and is widely used in a variety of fields, including epidemiological research, clinical practice and health promotion, policy and food manufacturing. This review details key milestones in the development of food composition databases, focusing on the history of the well-known and highly regarded McCance and Widdowson's The Composition of Foods series. Evolving requirements for food composition data are outlined together with changes in the format over time. Finally, the importance of networks and cooperations, such as the new European Food Information Resource (EuroFIR) Network of Excellence, in supporting and improving food composition data is discussed. [ABSTRACT FROM AUTHOR]