2006
DOI: 10.1016/j.jfca.2005.12.007
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The effect of improved food composition data on intake estimates in the United States of America

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Cited by 22 publications
(16 citation statements)
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“…For example, updating U.S. intake estimates for K from the Continuing Survey of Food Intakes of Individuals (CSFII 1994-96, 98) using the Food and Nutrient Database for Dietary Studies (FNDDS 1.0) resulted in small but significant decreases in K intake estimates (Ahuja et al, 2006). We intend to apply the Na and K composition values reported here in modelling of Na and K intakes in the Canadian population, which will be presented elsewhere.…”
Section: Discussionmentioning
confidence: 99%
“…For example, updating U.S. intake estimates for K from the Continuing Survey of Food Intakes of Individuals (CSFII 1994-96, 98) using the Food and Nutrient Database for Dietary Studies (FNDDS 1.0) resulted in small but significant decreases in K intake estimates (Ahuja et al, 2006). We intend to apply the Na and K composition values reported here in modelling of Na and K intakes in the Canadian population, which will be presented elsewhere.…”
Section: Discussionmentioning
confidence: 99%
“…1,39 Soldiers might be consuming more caffeine than their civilian peers, but a comparison of soldiers' caffeine intake to civilian data must be interpreted with caution because different methods are used to assess the different populations. 1,39,40 The risks and benefits of caffeine consumption cannot be assessed if the quantity of caffeine consumed is not known. This study provides these data for soldiers, a majority of whom are young males, which is a group targeted by manufacturers of new caffeine-containing products and a group that prefers energy drinks to coffee compared to older peers (Figure).…”
Section: Researchmentioning
confidence: 99%
“…This regular collection of data provided on the packaging of foodstuffs is needed to monitor evolutions of the processed food composition. Besides, the OQALI FCDB is an important data source for the update of aggregated values and recipes of other databases on generic foods, such as the CIQUAL FCDB, as the OQALI FCDB contains notably nutrition labelling and lists of ingredients (Ahuja et al, 2006;Au and Murphy, 2006;Buzzard et al, 1991;Ishihara et al, 2006;Schakel et al, 1997;Sichert-Hellert et al, 2007;Yamini et al, 2006). Professionals are also consulted to establish the foodstuff classification, according to the name under which the product is sold, its brand name and possibly its list of ingredients or its claims.…”
Section: Discussionmentioning
confidence: 99%