EuroFIR guidelines for assessment of methods of analysis: GAMA

Castanheira, Isabel; Saraiva, M. Lúcia M.F.S.; Rego, Andreia; Ollilainen, Velimatti

doi:10.1016/j.foodchem.2015.03.104

Cited by 12 publications

(4 citation statements)

References 19 publications

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“…Machackova et al [24] published guidelines for calculating nutrient contents of foods by calculation for food business operators. Some works published in 2016 addressed (i) EuroFIR quality approaches for managing food composition data [25]; (ii) implementation of EuroFIR document and data repositories as accessible resources of food composition information [26]; and (iii) GAMA-EuroFIR guidelines for the assessment of methods of analysis [27].…”

Section: Eurofir Aisbl: Role Organization and Main Featuresmentioning

confidence: 99%

“…Efforts in the development of procedures to define and establish standardized collections of food composition data, specifically nutrient content, have also been carried out (e.g., description, selection, preparation, references, analytical or computational approach, compilation) [5,31,32]. EuroFIR AISBL, along with national compilers, have put considerable effort, now recognized globally, in establishing standardized and harmonized food datasets to assure the quality of both compilation processes and their presentation [1,2,5,[23][24][25][26][27][33][34][35][36][37][38][39][40][41][42][43][44].…”

Section: Eurofir Aisbl's Approachesmentioning

confidence: 99%

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Food Composition Data and Tools Online and Their Use in Research and Policy: EuroFIR AISBL Contribution in 2022

Durazzo¹,

Astley

Kapsokefalou

et al. 2022

Nutrients

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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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Section: Eurofir Aisbl: Role Organization and Main Featuresmentioning

confidence: 99%

Section: Eurofir Aisbl's Approachesmentioning

confidence: 99%

Food Composition Data and Tools Online and Their Use in Research and Policy: EuroFIR AISBL Contribution in 2022

Durazzo¹,

Astley

Kapsokefalou

et al. 2022

Nutrients

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“…Representative, local, up‐to‐date, high‐quality food composition data is essential for estimating nutrient intake in a population. Chemical analysis is the gold standard for generating data, but due to the costs involved, such analytical data constitutes only a fraction of the information available on most food composition databases and tables (Castanheira et al ., 2015). Currently, the Turkish National Food Composition Database (TurKomp) includes only analytical data concerning iodine in raw fish (TurKomp, 2016).…”

Section: Introductionmentioning

confidence: 99%

The iodine content of raw, boiled, pan‐fried, and oven‐baked fish samples using ICP‐MS: analysis and reliability of measurements

Aslan Çin,

Yüce,

Özçelik

2024

Int J of Food Sci Tech

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SummarySince there is currently a lack of scientific evidence regarding the iodine content of raw and cooked fish, this study assesses that of various raw and cooked (boiled, pan‐fried, and oven‐baked) fish samples, using inductively coupled plasma‐mass spectrometry (ICP‐MS), following alkaline extraction. The iodine content of the raw fish is found to be highest in anchovy (295.9 ± 4.2 μg/100 g) and lowest in salmon (90.1 ± 3.1 μg/100 g) in dried weight. Boiling is found to reduce the iodine content in all of the fish samples significantly, except the bonito and salmon (P < 0.05). Meanwhile, the iodine content per 100 g is found to increase significantly in the pan‐fried and oven‐baked fish. The highest percentage of one serving of cooked fish meeting recommended iodine requirement were determined in oven‐baking haddock (351.0%), while the lowest percentage of one serving (150 g) of cooked fish meeting the recommended iodine requirement were determined in boiled garfish (70.9%). The best means of meeting the recommended daily iodine requirement in all the fish species evaluated, except bluefish, is found to be oven‐baking, while boiling has the greatest effect on reducing the iodine content. As a result, fish samples from the eastern Black Sea region of Turkey are good sources of iodine and it was determined that their iodine content changes when various cooking methods are used.

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“…Representative, local, up-to date high-quality food composition data are of fundamental importance for estimating nutrient intake in a population. Chemical analysis is the gold standard for generating data, but due to costs, analytical data comprise only a minor part of available information in most food composition databases (FCDB) and in food composition tables (FCT) [1]. Changes in nutrient content due to cooking method; for instance, boiling, frying, and grilling, and processing such as smoking, salting, and drying, should be considered when estimating nutrient intake of different foods [2].…”

Section: Introductionmentioning

confidence: 99%

Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)

Dahl

Duinker

Næss

et al. 2020

Foods

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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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EuroFIR guidelines for assessment of methods of analysis: GAMA

Cited by 12 publications

References 19 publications

Food Composition Data and Tools Online and Their Use in Research and Policy: EuroFIR AISBL Contribution in 2022

Food Composition Data and Tools Online and Their Use in Research and Policy: EuroFIR AISBL Contribution in 2022

The iodine content of raw, boiled, pan‐fried, and oven‐baked fish samples using ICP‐MS: analysis and reliability of measurements

Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)

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