Development of the FAO/INFOODS/IZINCG Global Food Composition Database for Phytate.

Phytate is widely distributed in the plant kingdom, and its significance for human nutrition has been often described. Data on phytate is available in very few composition tables, for a limited number of foods and mainly for raw products. With the aim of publishing the first global repository of analytical data on phytate, data on moisture, phytate, zinc, iron and calcium were compiled. Other aspects, such as the analytical method used, biodiversity and processing, were considered, and phytate: mineral ratios were calculated when possible. From a comprehensive literature search, over 250 references were compiled, generating 3377 entries: 39% for raw and 61% for processed foods. Most of the entries were for cereals (35%), followed by legumes (27%) and vegetables (11%). The most common analytical methods used were indirect precipitation (26%) and anion exchange (25%), while separate determination of IPs is the most recommended. The database can be used as a tool for nutrition workers to include into food composition tables and to develop programmes related to mineral deficiencies. These data will be useful for designing diets with enhanced mineral bioavailability and for improving the estimates for nutrient requirements. The database is available at the INFOODS (www.fao.org/infoods/infoods/tables-and-databases/en) and IZiNCG webpages (www.izincg.org).

FAO/INFOODS e-Learning Course on Food Composition Data.

The FAO/INFOODS e-Learning Course on Food Composition Data was developed to close existing knowledge gaps on food composition of professionals working with those data. It covers the important aspects of food composition, is based on instructional design, is highly interactive and comprises 14 lessons of approximate 10h duration. It was developed primarily for usage in universities, but also suits self-paced learning and blended learning programmes. It is available at: http://www.fao.org/infoods/infoods/training/en/ free-of-charge in English, as on-line version or CD-ROM. Feedback from users was very positive and universities start to incorporate it into their curricula. The translation into other languages and the implementation of a certification and assessment programme are envisaged. e-Learning is cost-effective and reaches a wide audience. The course is expected to contribute to the improved data quality, usage, generation, publication and appreciation of food composition data.

Review of food composition data for edible insects.

Edible insects are considered rich in protein and a variety of micronutrients, and are therefore seen as potential contributors to food security. However, the estimation of the insects' contribution to the nutrient intake is limited since data are absent in food composition tables and databases. Therefore, FAO/INFOODS collected and published analytical data from primary sources with sufficient quality in the Food Composition Database for Biodiversity (BioFoodComp). Data were compiled for 456 food entries on insects in different developmental stages. A total of 5734 data points were entered, most on minerals and trace elements (34.8%), proximates (24.5%), amino acids (15.3%) and (pro)vitamins (9.1%). Data analysis of Tenebrio molitor confirms its nutritive quality that can help to combat malnutrition. The collection of data will assist compilers to incorporate more insects into tables and databases, and to further improve nutrient intake estimations.

Improving food composition data quality: Three new FAO/INFOODS guidelines on conversions, data evaluation and food matching.

Food composition data play a key role in many sectors and the availability of quality data is critically important. Since 1984, the International Network of Food Data Systems (INFOODS) has been working towards improving food composition data quality and availability, including the development and updating of standards, guidelines and tools for food composition. FAO/INFOODS has recently published three comprehensive guidelines to improve and harmonise the compilation of data: (1) Guidelines for Food Matching, (2) Guidelines for Checking Food Composition Data prior to Publication of a User Table/Database, and (3) Guidelines for Converting Units, Denominators and Expressions. This article describes their content and development processes. Their adoption, along with additional ones planned for the future by FAO/INFOODS, should further improve the quality of published food composition data, which in turn can lead to more accurate nutrient intake estimates and more precise food labels, as well as better-targeted programs and policies.

Report on the development of the FAO/INFOODS user database for fish and shellfish (uFiSh) - Challenges and possible solutions.

Reliable food composition data are required for virtually all nutrition-related programs and policies. In many food composition tables, fish are included to a limited extent. Therefore, FAO/INFOODS decided to compile and publish a user databases for fish and shellfish (uFiSh), considering the following main objectives: to develop a global database for fish, crustaceans and molluscs with raw, cooked and processed foods; to base the database preferable on analytical data; to include major as well as minor species consumed; and to capture intra-species variation due to habitat, edible part, season or region. The development of the uFiSh is based on FAO/INFOODS international standards and guidelines. The paper describes challenges and possible solution of data compilation specific to fish and shellfish, as well as the uFiSh in terms of its structure, including coverage of nutrients, documentation and format of publication. The first edition is intended to be published in 2015.

Proposal on the usage of conversion factors for fatty acids in fish and shellfish.

Different approaches for converting fatty acid (FA) data in fish and shellfish expressed as weight percent of total FA or of total lipid content (TL) to per 100g edible portion fresh weight (EP) are used. FAO/INFOODS studied on a dataset of 668 fish and shellfish firstly the impact on their FA and TL content per 100g EP using two fatty acid conversion factors, namely the factors published by Weihrauch et al. (XFAW) and Greenfield and Southgate (XFAGS), and secondly the usefulness of Sheppard factors (ShF), which convert fatty acid methyl esters to fatty acids. The data show that XFAW should be used as they are applicable to fish and shellfish and the resulting FA values are a continuous function of the TL content while applying a minimum TL value of 0.55 g/100 g EP even for lower TL values. This study showed that the use of ShF is not necessary for fish and shellfish as they do not influence fatty acid values significantly.

Review of availability of food composition data for fish and shellfish.

The FAO/INFOODS database on fish and shellfish (aFiSh) is a collection of analytical data from primary sources and holds values for 2,277 entries on raw and processed food with sufficient quality. Most data were entered on fatty acids (60%), followed by macronutrients and their fractions (16%), minerals (10%), amino acids (7%), (pro)vitamins (2%), heavy metals (2%) and other components (3%). Information on several factors that contribute to the variation of compositional data (e.g., biodiversity, catch season, habitat, size and part of fish/shellfish analysed) as well as the bibliographic references are presented alongside with each food entry. The data were published in the FAO/INFOODS Food Composition Database for Biodiversity (BioFoodComp2.0) and in the FAO/INFOODS Analytical Food Composition Database (AnFooD1.0), freely available at the INFOODS webpage http://www.fao.org/infoods/biodiversity/index_en.stm. The provision of easy accessible, analytical compositional data should be seen as stimulation for researchers and compilers to incorporate more analytical and detailed data of fish and shellfish into future food composition tables and databases and to improve dietary assessment tools.

FAO/INFOODS food composition database for biodiversity.

Nutrient content can vary as much between different varieties of the same foods, as they do among different foods. Knowledge of varietal differences can therefore mean the difference between nutrient adequacy and inadequacy. The FAO/INFOODS food composition database for biodiversity has been developed with analytical data for foods described at the level of variety, cultivar and breed, and for underutilized and wild foods. It contains 6411 food entries and values for 451 components together with the bibliographic references and other information. The database is in MS Excel format and can be downloaded free-of-charge from the INFOODS website http://www.fao.org/infoods/biodiversity/index_en.stm. It is intended to annually publish new editions, making these data available for national and regional food composition databases. This database could be used to raise the awareness, promote and investigate food biodiversity and help to better estimate nutrient intakes.