The Identification of Key Foods for Food Composition Research

Haytowitz, David B.; Pehrsson, Pamela R.; Holden, Joanne M.

doi:10.1006/jfca.2001.1046

Cited by 62 publications

(43 citation statements)

References 7 publications

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“…Since 1997 the USDA has conducted the National Food and Nutrient Analysis Program to generate new original data for frequently consumed foods which are major sources of important nutrients in the U.S. diet [38,39]. Foods are sampled in 12 cities in supermarkets, restaurants, and even homes of participants in selected studies to obtain sample units which represent the national food and beverage supply.…”

Section: Nationally Representative Databasesmentioning

confidence: 99%

Development of a food frequency questionnaire module and databases for compounds in cooked and processed meats

Sinha¹,

Cross

Curtin

et al. 2005

Mol. Nutr. Food Res.

114

163

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There is ample evidence from basic research and animal carcinogenicity studies that heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are mutagens and carcinogens. However, there was a paucity of human data due to a lack of appropriate investigative tools. We developed the first validated cooked meat module within a food frequency questionnaire (FFQ) in the United States of America and created databases to be used in conjunction with this FFQ to estimate intake of HCAs and benzo[a]pyrene, a marker of PAHs. It became clear that other aspects of meat may also contribute to carcinogenesis; in particular, we are pursuing two additional areas: processed meat and iron exposure in relation to cancer risk. To investigate these hypotheses, we have expanded the cooked meat module to include detailed information on processed meats and fish. In addition, we are developing two databases, one for total iron and heme iron in cooked meat and the other for nitrite, nitrate, and N-nitroso compounds in processed meats. In this report, we will outline the methods used to develop the meat questionnaires, the databases, a software package for generating the intake values, and the methods used to generate nutritional data from nationally representative samples.

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Section: Nationally Representative Databasesmentioning

confidence: 99%

Development of a food frequency questionnaire module and databases for compounds in cooked and processed meats

Sinha¹,

Cross

Curtin

et al. 2005

Mol. Nutr. Food Res.

114

163

View full text Add to dashboard Cite

show abstract

“…The food composition values for the above nutrients were updated for these milks in the SR, Release 16-1, and hence in the FNDDS, 1.0 and are mainly based on analytical data. These fluid milks were identified as key foods and targeted for analysis under NFNAP (Haytowitz et al, 2002). Similarly, changes in the tomato food group resulted in significant differences in the intakes of riboflavin, and vitamin C. This food group includes raw and cooked tomatoes, tomato catsup, paste, and sauce.…”

Section: Article In Pressmentioning

confidence: 99%

“…Similarly, changes in the tomato food group resulted in significant differences in the intakes of riboflavin, and vitamin C. This food group includes raw and cooked tomatoes, tomato catsup, paste, and sauce. All of these foods were identified as key foods for NFNAP analysis (Haytowitz et al, 2002). The riboflavin values for all these foods were updated and vitamin C values were also updated for raw tomatoes, tomato paste and sauce, based on new analytical data.…”

Section: Article In Pressmentioning

confidence: 99%

The effect of improved food composition data on intake estimates in the United States of America

Ahuja

Goldman

Perloff

2006

Journal of Food Composition and Analysis

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“…The recommended FCDB methods in the literature were used in this study for the prioritization of nutrients and the selection of foods [6,[8][9][10][11][12] . Researchers officially asked related organisations (e.g.…”

Section: Selection Of Fruits and Nutrientsmentioning

confidence: 99%

Food composition of fruits in Turkey: research outputs from the new Turkish Food Composition Database, TürKomp

Löker

Yaman

Çevikkalp

et al. 2016

Fruits

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-In this study, both macro-and micro-nutrients of a total of 18 regional fruits were analyzed in order to launch a new and reliable food composition database (FCDB) of Turkish food composition, TürKomp. The new high quality analytical data were compared with some well-known FCDBs datasets. The new data produced in TürKomp is expected to be an invaluable source that would be used in dietary programmes and nutrition surveys in Turkey.Keywords: Turkey / temperate and Mediterranean fruits / stone and pome fruits / nutritional value / dietary guidelines / primary and secondary nutrients Résumé -Composition nutritionnelle des fruits de Turquie : Résultats scientifiques issus de la nouvelle table de composition alimentaire turque, TürKomp. Dans cette étude, les micro et macronutriments d'un total de 18 fruits régionaux ont été analysés dans le but d'établir une base de données alimentaires (FCDB) nouvelle et fiable, TürKomp, sur la composition nutritionnelle du régime alimentaire turc. Les nouvelles données analytiques de haute qualité ont été comparées à l'ensemble des données nationales bien connues (bases de données FCDB). Les nouvelles données produites dans TürKomp doivent apporter une information inestimable utile aux programmes alimentaires et aux enquêtes nutritionnelles en Turquie.

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The Identification of Key Foods for Food Composition Research

Cited by 62 publications

References 7 publications

Development of a food frequency questionnaire module and databases for compounds in cooked and processed meats

Development of a food frequency questionnaire module and databases for compounds in cooked and processed meats

The effect of improved food composition data on intake estimates in the United States of America

Food composition of fruits in Turkey: research outputs from the new Turkish Food Composition Database, TürKomp

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