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Brazilian Network of Food Data Systems and LATINFOODS Regional Technical Compilation Committee: Food composition activities (2006-2009)

MENEZES, Elizabete Wenzel de; GIUNTINI, Eliana Bistriche; DAN, Milana C. T.; SANTOS, Nelaine Cardoso; MELO, Alexandra Tavares de; LAJOLO, Franco M.
Fonte: ACADEMIC PRESS INC ELSEVIER SCIENCE Publicador: ACADEMIC PRESS INC ELSEVIER SCIENCE
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
66.29%
The Brazilian Network of Food Data Systems (BRASILFOODS) has been keeping the Brazilian Food Composition Database-USP (TBCA-USP) (http://www.fcf.usp.br/tabela) since 1998. Besides the constant compilation, analysis and update work in the database, the network tries to innovate through the introduction of food information that may contribute to decrease the risk for non-transmissible chronic diseases, such as the profile of carbohydrates and flavonoids in foods. In 2008, data on carbohydrates, individually analyzed, of 112 foods, and 41 data related to the glycemic response produced by foods widely consumed in the country were included in the TBCA-USP. Data (773) about the different flavonoid subclasses of 197 Brazilian foods were compiled and the quality of each data was evaluated according to the USDAs data quality evaluation system. In 2007, BRASILFOODS/USP and INFOODS/FAO organized the 7th International Food Data Conference ""Food Composition and Biodiversity"". This conference was a unique opportunity for interaction between renowned researchers and participants from several countries and it allowed the discussion of aspects that may improve the food composition area. During the period, the LATINFOODS Regional Technical Compilation Committee and BRASILFOODS disseminated to Latin America the Form and Manual for Data Compilation...

New information on carbohydrates in the Brazilian Food Composition Database

MENEZES, E. W.; GIUNTINI, E. B.; DAN, M. C. T.; LAJOLO, F. M.
Fonte: ACADEMIC PRESS INC ELSEVIER SCIENCE Publicador: ACADEMIC PRESS INC ELSEVIER SCIENCE
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
66.14%
Foods that contain unavailable carbohydrates may lower the risks for some non-transmissible chronic diseases because of the potential benefits provided by the products of colonic fermentation. On the other hand, foods that are sources of available carbohydrates may have higher energy value and increase the post-prandial glycemic response. The biomarker glycemic index and the resulting glycemic load may be used to classify foods according to their potential to increase blood glucose. Information about glycemic index and glycemic load may be useful in diet therapy. Currently, food composition tables in Brazil do not provide data for individually analyzed carbohydrates even though some quality data are available in scientific publications. The objectives of this work were to produce and compile information about the concentration of individual carbohydrates in foods and their glycemic responses and to disseminate this information through the Brazilian Food Composition Database (TBCA-USP). The glycemic index and glycemic load of foods were evaluated in healthy individuals. Concentrations of available carbohydrates (soluble sugars and available starch) and unavailable carbohydrates (dietary fiber, resistant starch, beta-glucans, fructans) were quantified by official methods...

"Tabela Brasileira de Composição de Alimentos - USP: banco de dados de alimentos industrializados" ; Brazilian Food Database - USP: Industrialized foods database.

Ito, Maria Stella Bonin
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 17/02/2003 PT
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Informações sobre composição de alimentos são de grande importância em qualquer estudo sobre nutrição humana. A Rede Brasileira de Dados de Composição de Alimentos (BRASILFOODS) coordena as atividades nacionais sobre composição de alimentos e está ligada a Rede Latino-Americana de Dados de Composição de Alimentos (LATINFOODS), responsável pela elaboração da Tabela de Composição da América Latina. A Tabela Brasileira de Composição de Alimentos – Universidade de São Paulo (TBCA–USP) foi desenvolvida pelo BRASILFOODS e está disponível na Internet (http://www.fcf.usp.br/tabela), contendo dados sobre composição centesimal, fibra alimentar, vitamina A e carotenóides, ácidos graxos e colesterol e amido resistente. Com a finalidade de ampliar as informações contidas no Web site, este trabalho teve por objetivo compilar e avaliar informações sobre a composição de alimentos industrializados. De acordo com as pesquisas de orçamentos familiares do Instituto Brasileiro de Geografia e Estatística (IBGE) e da Fundação Instituto de Pesquisas Econômicas (FIPE) foi observada a inclusão de novos produtos industrializados nos hábitos de consumo da população da Grande São Paulo, demonstrando, assim, a necessidade de informações detalhadas sobre a composição química destes alimentos. Para a obtenção destas informações foi possível contar com a colaboração de empresas do setor alimentício e laboratórios oficiais que forneceram laudos analíticos...

Comparação da composição alimentar e do consumo alcoólico entre a fase folicular e a fase lútea tardia de mulheres dependentes de álcool; Comparison of food composition and alcohol consumption between follicular phase and late luteal phase in alcohol dependent women

Kachani, Adriana Trejger
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 22/10/2008 PT
Relevância na Pesquisa
56.1%
A fase lútea tardia (FLT) é citada pela literatura como crítica para exacerbação de todos os transtornos psiquiátricos, o que pode significar maior consumo alcoólico por indivíduos dependentes e risco de recaídas para aqueles abstinentes. Paralelamente, é freqüente o relato clínico de aumento do consumo alimentar nesta fase. Conter a compulsividade e impulsividade alimentar é um dos inúmeros aspectos da atuação nutricional na recuperação de mulheres dependentes de álcool, uma vez que a eutrofia destas pacientes é importante para suas condições clínicas e psicológicas e, conseqüentemente, prevenir recaídas. Desta forma, conhecer a influência do ciclo menstrual feminino no consumo alimentar e alcoólico de mulheres em tratamento torna-se importante. OBJETIVOS: Comparar a composição alimentar e o consumo alcoólico entre a fase folicular (FF) e a FLT de mulheres dependentes de álcool. METODOLOGIA: estudadas 30 mulheres alcoolistas em tratamento no Programa de Atenção à Mulher Dependente Química (PROMUD) do Instituto de Psiquiatria do Hospital das Clínicas da Faculdade de Medicina da USP. Todas elas preencheram diários alimentares (que continham consumo alcoólico) durante dois meses. Foram aplicados também questionários relativos a dados sócio-demográficos...

Tabela Brasileira de Composição de Alimentos (TBCA-USP): dados de flavonóides; Brazilian Food Composition Database (TBCA-USP): flavonoid data

Santos, Nelaine Cardoso dos
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 01/09/2009 PT
Relevância na Pesquisa
66.14%
Os flavonóides são compostos bioativos presentes em alimentos de origem vegetal. Em função de suas propriedades antioxidante, anti-inflamatória e antimicrobiana podem estar associados com o efeitos cardioprotetores e anticarcinogênicos. O conteúdo de flavonóides em alimentos brasileiros vem sendo quantificado por vários pesquisadores, entretanto essas informações estão dispersas em publicações, teses e em dados internos de laboratórios. O objetivo deste trabalho foi compilar e a avaliar a qualidade de dados de flavonóides de alimentos brasileiros, visando sua disponibilização na Tabela Brasileira de Composição de Alimentos. Para a compilação, os compostos mais abundantes dentro das subclasses dos flavonóides (flavonóis, flavonas, isoflavonas, flavanonas, flavanóis e antocianidinas) foram considerados e a separação desses compostos por cromatografia líquida de alta eficiência (CLAE) foi adotada como critério de inclusão dos dados. Para avaliar a qualidade dos dados brasileiros foi aplicado o sistema de avaliação da qualidade de dados padronizado pelo USDA (United States Department of Agriculture), que considera cinco categorias, sendo 20 a nota máxima atribuída a cada categoria. Para cada dado foram atribuídos códigos de confiança (A...

Aprimoramento de ferramentas para compilação de dados: Tabela Brasileira de Composição de Alimentos (TBCA-USP); Tools improvement for data compilation: Brazilian Food Composition Table (TBCA-USP)

Melo, Alexandra Tavares de
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 08/06/2010 PT
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Dados confiáveis de composição de alimentos são de fundamental importância em diversas áreas do conhecimento. A Rede Brasileira de Dados de Composição de Alimentos (BRASILFOODS) centraliza informações nacionais sobre composição de alimentos, com o apoio da Food and Agriculture Organization of the United Nations (FAO) e International Network of Food Data Systems (INFOODS), e tem como principal objetivo implementar a Tabela Brasileira de Composição de Alimentos (TBCA-USP). Para aprimorar ferramentas para inserção de dados na TBCA-USP o Formulário para Compilação de Dados de Composição de Alimentos e respectivo manual foram atualizados buscando adequação aos padrões internacionais e visando o intercâmbio de informações com outros bancos de dados. Também foi criado um Banco de Dados Eletrônico de Referências Bibliográficas em Composição de Alimentos Brasileiros (BDRB) com 1270 artigos, cujas informações foram arquivadas no software Microsoft Office Access®. Estas ferramentas foram utilizadas na compilação de dados de composição centesimal, visando testar sua adequação e aplicabilidade. Para inclusão de dados na TBCA-USP, foram selecionados apenas artigos com informações detalhadas, com descrição e referência das metodologias utilizadas e informações completas dos valores analíticos...

Tabela Brasileira de Composição de Alimentos (TBCA-USP): atualização e inclusão de dados de vitaminas; Brazilian Food Composition Database (TBCA-USP): database enhancement and update on vitamins

Grande, Fernanda
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 23/04/2013 PT
Relevância na Pesquisa
66.21%
A Tabela Brasileira de Composição de Alimentos (TBCA-USP) tem como meta a disseminação de dados de qualidade sobre a composição química dos alimentos, sendo que sua base de dados é continuamente atualizada com a inserção de novos alimentos e nutrientes. Vários estudos tem sido realizados com o objetivo de quantificar vitaminas em alimentos brasileiros, entretanto estas informações encontram-se dispersas em diversas publicações. O objetivo do trabalho foi a elaboração de uma base de dados referente a composição das vitaminas A, C e E em alimentos brasileiros, visando sua futura disponibilização pela TBCA-USP. Na elaboração da base de dados de vitaminas foram compilados apenas os dados originados através de metodologias validadas para cada composto, sendo que para a base de dados de vitamina A foram incluidos dados de retinol e de sete tipos de carotenoides (α-caroteno, β-caroteno, β-criptoxantina, licopeno, luteína, violaxantina e zeaxantina), enquanto que para a base de dados de vitamina C foram compilados dados de ácido ascórbico e dehidroascórbico, e para a base de dados de vitamina E foram compilados dados de todos os tocoferóis e tocotrienóis disponíveis. O conteúdo de vitamina A total foi calculado tanto na forma de Equivalentes de Retinol (Retinol Equivalent - RE) quanto de Equivalentes de Atividade de Retinol (Retinol Activity Equivalent - RAE); a vitamina C total foi calculada pela somatória dos ácidos ascórbico e dehidroascórbico; e...

Comparative analysis of vitamin A and iron content in food according to different food composition tables and nutritional evaluation software programs

Chagas,Cristiane Barbosa; Saunders,Cláudia; Campos,Aline Bull Ferreira; Nogueira,Jamile Lima; Silva,Cristina Lucia da; Alves,Priscila Dutra; Ramalho,Andréa
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/06/2013 EN
Relevância na Pesquisa
66.08%
The objective of this study was to analyze retinol equivalent and iron content in different food composition tables and nutritional evaluation software programs. A literature search was conduct to identify tables and software available in Brazil containing information about retinol equivalent and iron content that are currently used by nutritionists. Ten tables and five software programs were selected for this study. The methodology used to present the retinol equivalent and iron content was evaluated and no pattern to obtain such content was found in the tables and software programs analyzed. Only one of the tables had enough information for the calculation of retinol equivalents; this table is recommended to all Latin America As for the iron content, three of the tables analyzed stand out and therefore should be used; two of them are based on national foods and the other is recommended for use in all Latin America countries. None of the software programs evaluated use the conversion factors suggested by IVACG to assess the vitamin A content in foods. Special attention should be given to the content of iron provided in the software programs since they use tables as international sources and fortified foods.

Food composition database development for between country comparisons

Merchant, Anwar T; Dehghan, Mahshid
Fonte: BioMed Central Publicador: BioMed Central
Tipo: Artigo de Revista Científica
Publicado em 19/01/2006 EN
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Nutritional assessment by diet analysis is a two-stepped process consisting of evaluation of food consumption, and conversion of food into nutrient intake by using a food composition database, which lists the mean nutritional values for a given food portion. Most reports in the literature focus on minimizing errors in estimation of food consumption but the selection of a specific food composition table used in nutrient estimation is also a source of errors. We are conducting a large prospective study internationally and need to compare diet, assessed by food frequency questionnaires, in a comparable manner between different countries. We have prepared a multi-country food composition database for nutrient estimation in all the countries participating in our study. The nutrient database is primarily based on the USDA food composition database, modified appropriately with reference to local food composition tables, and supplemented with recipes of locally eaten mixed dishes. By doing so we have ensured that the units of measurement, method of selection of foods for testing, and assays used for nutrient estimation are consistent and as current as possible, and yet have taken into account some local variations. Using this common metric for nutrient assessment will reduce differential errors in nutrient estimation and improve the validity of between-country comparisons.

Portuguese Food Information Resource – sharing of food data, information and knowledge

Oliveira, Luísa; Machado, Claudia; Dantas, M.Ascenção; Viegas, Silvia
Fonte: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP Publicador: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP
Tipo: Conferência ou Objeto de Conferência
Publicado em 14/09/2011 ENG
Relevância na Pesquisa
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PortFIR (Portuguese Food Information Resource) is a program for the implementation of national networks of knowledge and data sharing in the areas of nutrition and food safety, and might be considered a spin-off of EuroFIR. The main aims of PortFIR are to promote synergy among the different actors in these fields in order to optimize the usage of national resources, and to manage and deliver data and information. Therefore, Port in PortFIR stands for Portal as well. This Portal, currently in its early stages of development, will include sustainable and quality assured food databases on composition, contamination (chemical and microbiological) and consumption and functionalities to electronically transmit and exchange data with international and national organisations, namely EuroFIR and EFSA. The PortFIR program is coordinated by the National Institute of Health (INSA) in a partnership with GS1 Portugal and with the support of governmental and private organizations encompassing health, agriculture and economy sectors. The Portuguese Food Composition Network was the first PortFIR network to be created and started its activity formally in October 2009 with the ultimate purpose of maintaining and updating the national food composition database (FCDB). Since January 2010...

New nutritional data on selected traditional foods from Black Sea area countries

Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Vasilopoulou, E.; Trichopoulou, A.; D’Antuono, F.; Alexieva, I.; Boyko, N.; Fedosova, K.; Karpenko, D.; Kilasonia, Z.; Koçaoglu, B.; Stroia, A.L.; Finglas, P.
Fonte: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP Publicador: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP
Tipo: Conferência ou Objeto de Conferência
Publicado em /09/2011 ENG
Relevância na Pesquisa
46.25%
Comunicação científica por convite.; Traditional foods are the key elements that differentiate the dietary patterns of each country. In most countries, there is limited information on the nutritional composition of such foods, therefore, there is a need to investigate, register and promote traditional foods. These foods are also a valuable contribution to the development and economic sustainability of rural areas and preservation of biodiversity. One of the aims within BaSeFood project is to provide new data on the nutritional composition of traditional foods of plant origin from six Black Sea area countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) to promote their sustainable development and exploitation. Thirty-three traditional foods were selected per food group and country taking into account namely food biodiversity and food composition data. Chemical analyses to determine the nutritional composition of the selected traditional foods were performed and the data were fully documented and evaluated according to EuroFIR guidelines and standardised procedures. To assure the quality of analytical results accredited laboratories or laboratories with successful participation in proficiency testing schemes were chosen. Information on food description...

External Scientific Report - Updated food composition database for nutrient intake

Roe, M.A.; Pakkala, H.; Finglas, P.M.; Oliveira, Luisa; Dias, M. Graça; On behalf of the project consortium
Fonte: European Food Safety Authority Publicador: European Food Safety Authority
Tipo: Relatório
Publicado em 21/06/2013 ENG
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This report is the final report of the EFSA contract CFT/EFSA/DCM/2011/03. The aim of the project was to provide EFSA with an updated food composition database covering approximately 1750 foods in combination with additional FoodEx2 facet descriptors included in the EFSA FoodEx2 classification system, and to expand the dataset to include harmonised information on the most common composite recipes of European countries and harmonised information on food supplements. Proposals for models of nutrient composition, composite dishes and food supplement databases were developed as well as guidelines for mapping food data in national datasets to EFSA FoodEx2 codes and facet descriptors. A model for data transfer, compatible with the EuroFIR technical annex and CEN Food Data Standard, and the EFSA data structure was developed and tested. Fourteen national food database compiler organisations supplied initial food lists mapped to the EFSA food list. Information on commonly consumed composite dishes was provided by compilers from thirteen countries and information on food supplements was provided by compilers from eight countries. Datasets compatible with EFSA‟s data structure were produced based on the models. In addition, guidelines developed and limitations of the data produced are discussed.; EFSA

Identifying Needs of Food Composition Database Users – PortFIR experience

Dias, M. Graça; Viegas, Silvia; Brazão, Roberto; Oliveira, Luisa
Fonte: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP Publicador: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP
Tipo: Conferência ou Objeto de Conferência
Publicado em /03/2013 ENG
Relevância na Pesquisa
46.27%
Information sharing and management among all the intervenients in food chain is crucial to improve food safety and to promote and protect public health. It optimizes resources usage and provides evidence support to define and promote policies in food and nutrition and to increase the efficiency of food productive systems. Objectives. To share information among Portuguese Food Composition Table users, to identify their needs, in order to define priorities for the update of the National Food Composition Table. Material and Methods. INSA, IP established a partnership with GS1 Portugal, to develop a programme, “Portuguese Food Information Resource” (PortFIR), to implement national networks of knowledge sharing on nutrition and food safety. The program has the collaboration of governmental and private organizations encompassing health, agriculture and economy sectors and includes a food information web portal integrated in a Food Information Network Management System (SGRIA). Two networks were created to date, “Food Composition” and “Food Microbiological Information”, acting through working groups (WG), some of which are transversal to both networks. “Users” WG (GTU) developed a questionnaire to evaluate the needs and satisfaction of the users of the Portuguese Food Composition Table (FCT). The questionnaire was implemented on-line from July to October 2011 using the software LimeSurvey®...

Recent achievements in food composition information of traditional foods from Europe

Costa, H.S.; Sanches-Silva, A.; Albuquerque, T.G.; Trichopoulou, A.; Vasilopoulou, E.; D'Antuono, L.F.; Finglas, P.
Fonte: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP Publicador: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP
Tipo: Conferência ou Objeto de Conferência
Publicado em /03/2013 ENG
Relevância na Pesquisa
46.28%
Comunicação oral a convite.; Objectives: A trend towards the rediscovering of traditional foods has emerged as a reaction to the impact of globalization, in order to protect and maintain the diversity of regional food and agricultural traditions. Research in food composition, particularly traditional foods, is essential to understand their implications in human health and trace recommendations for an improved diet. One of the aims within EuroFIR (European Food Information Resource) and BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods) projects was to generate new data on the nutritional composition of traditional foods to be included in food composition databases (FCDBs). Methods: A EuroFIR consensus-based method with standardised procedures was applied for the systematic study of traditional foods and recipes. Traditional foods were selected based on the EuroFIR definition of the term “traditional food” and prioritised according to specific criteria: documentation of traditional character; composition data; consumption data; health implications and marketing potential. To assure the quality of analytical results, accredited laboratories or laboratories with successful participation in proficiency testing were chosen. These approaches developed in EuroFIR have been further extended in BaSeFood project. Results: The nutritional composition of 88 traditional foods from 17 European countries (33 traditional foods from 6 Black Sea Area countries...

Monitoring the levels of important nutrients in the food supply

Friel, Sharon; Neal, B.; Sacks, G.; Swinburn, B.; Vandevijvere, S.; Dunford, E.; Snowdon, W.; Webster, J.; Barquera, S.; Hawkes, C.; Kelly, B.; Kumanyika, S.; L’Abbé, M.; Lee, A.; Lobstein, T.; Ma, J.; Macmullan, J.; Mohan, S.; Monteiro, C.; Rayner, M.
Fonte: Wiley Publicador: Wiley
Tipo: Artigo de Revista Científica Formato: 10 pages
Relevância na Pesquisa
56.24%
A food supply that delivers energy-dense products with high levels of salt, saturated fats and trans fats, in large portion sizes, is a major cause of non-communicable diseases (NCDs). The highly processed foods produced by large food corporations are primary drivers of increases in consumption of these adverse nutrients. The objective of this paper is to present an approach to monitoring food composition that can both document the extent of the problem and underpin novel actions to address it. The monitoring approach seeks to systematically collect information on high-level contextual factors influencing food composition and assess the energy density, salt, saturated fat, trans fats and portion sizes of highly processed foods for sale in retail outlets (with a focus on supermarkets and quick-service restaurants). Regular surveys of food composition are proposed across geographies and over time using a pragmatic, standardized methodology. Surveys have already been undertaken in several high- and middle-income countries, and the trends have been valuable in informing policy approaches. The purpose of collecting data is not to exhaustively document the composition of all foods in the food supply in each country, but rather to provide information to support governments...

International collaborative project to compare and monitor the nutritional composition of processed foods

Dunford, Elizabeth; Webster, Jacqui; Metzler, Adriana Blanco; Czernichow, Sebastien; Mhurchu, Cliona Ni; Wolmarans, Petro; Snowdon, Wendy; L'Abbe, Mary; Li, Nicole; Maulik, Pallab K.; Barquera, Simon; Schoj, Veronica; Allemandi, Lorena; Samman, Norma; de
Fonte: SAGE PUBLICATIONS LTD; LONDON Publicador: SAGE PUBLICATIONS LTD; LONDON
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
56.19%
Background: Chronic diseases are the leading cause of premature death and disability in the world with overnutrition a primary cause of diet-related ill health. Excess energy intake, saturated fat, sugar, and salt derived from processed foods are a major cause of disease burden. Our objective is to compare the nutritional composition of processed foods between countries, between food companies, and over time. Design: Surveys of processed foods will be done in each participating country using a standardized methodology. Information on the nutrient composition for each product will be sought either through direct chemical analysis, from the product label, or from the manufacturer. Foods will be categorized into 14 groups and 45 categories for the primary analyses which will compare mean levels of nutrients at baseline and over time. Initial commitments to collaboration have been obtained from 21 countries. Conclusions: This collaborative approach to the collation and sharing of data will enable objective and transparent tracking of processed food composition around the world. The information collected will support government and food industry efforts to improve the nutrient composition of processed foods around the world.; National Health and Medical Research Council of Australia; National Health and Medical Research Council of Australia; Sydney Medical School Foundation; Sydney Medical School Foundation; Australian Research Council; Australian Research Council; World Health Organization; World Health Organization

Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods

Missbach, Benjamin; Schwingshackl, Lukas; Billmann, Alina; Mystek, Aleksandra; Hickelsberger, Melanie; Bauer, Gregor; König, Jürgen
Fonte: PeerJ Inc. Publicador: PeerJ Inc.
Tipo: Artigo de Revista Científica
Publicado em 22/10/2015 EN
Relevância na Pesquisa
46.24%
Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information and cost of foods from 63 GF and 126 gluten-containing counterparts were systematically obtained from 12 different Austrian supermarkets. The nutrition composition (macro and micronutrients) was analyzed by using two nutrient composition databases in a stepwise approximation process. A total of 63 packaged GF foods were included in the analysis representing a broad spectrum of different GF categories (flour/bake mix, bread and bakery products, pasta and cereal-based food, cereals, cookies and cakes, snacks and convenience food). Our results show that the protein content of GF products is >2 fold lower across 57% of all food categories. In 65% of all GF foods...

Tabelas de composição química de alimentos: análise comparativa com resultados laboratoriais; Food composition tables: laboratory comparative analysis

Ribeiro, Pérola; Morais, Tânia Beninga de; Colugnati, Fernando Antonio Basile; Sigulem, Dirce Maria
Fonte: Universidade de São Paulo. Faculdade de Saúde Pública Publicador: Universidade de São Paulo. Faculdade de Saúde Pública
Tipo: info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion; ; ; ; ; Formato: application/pdf
Publicado em 01/04/2003 POR
Relevância na Pesquisa
66.21%
OBJETIVO: Avaliar a concordância entre os valores de macronutrientes e energia de alimentos analisados em laboratório com os dados apresentados em tabelas e softwares de composição de alimentos em uso no Brasil. MÉTODOS: Foram analisados 11 alimentos totalizando 701 amostras. Foram selecionadas para comparação três tabelas e dois softwares de composição de alimentos. Foi aplicado o teste t de Student univariado, que consistiu na comparação entre a média dos valores obtidos em laboratório e o valor único e constante de cada tabela ou software, com significância no nível de 5%. RESULTADOS: Verificou-se que dependendo do alimento, do nutriente estudado e da tabela ou software escolhido para a comparação, ocorreram diferenças estatisticamente significantes entre os dados analisados em laboratório e os dados de tabelas e softwares. Para os alimentos estudados, foi observado: duas tabelas mostraram tendência à superestimação dos teores de proteína e HCT, enquanto uma outra superestima os teores de HCT; um dos softwares tendeu a superestimar os teores de lipídios e, consequentemente, o valor energético total, e em um outro software todos os nutrientes foram subestimados em relação aos valores obtidos em laboratório. CONCLUSÕES: Concluiu-se que é fundamental a elaboração de uma tabela brasileira de composição de alimentos...

Valor nutritivo de refeições coletivas: tabelas de composição de alimentos versus análises em laboratório; Nutritive value of collective meals: tables of food composition versus laboratory analysis

Ribeiro, Marisilda de A.; Stamford, Tânia Lücia M.; C. Filho, José Eulálio
Fonte: Universidade de São Paulo. Faculdade de Saúde Pública Publicador: Universidade de São Paulo. Faculdade de Saúde Pública
Tipo: info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion; ; ; ; ; Formato: application/pdf
Publicado em 01/04/1995 POR
Relevância na Pesquisa
66.19%
Um ciclo de 13 refeições básicas (almoço), planejadas e executadas em uma Unidade de Alimentação Industrial, foi estudado para verificar concordância entre valor nutritivo estimado por análise indireta (tabelas de composição química de alimentos) e análise direta, em laboratório. Foram tomadas duas amostras de cada refeição, uma com alimentos crus não processada, outra com preparações prontas processadas. Foram analisados: peso, matéria seca, umidade, proteínas, lipídios, fibras, cinzas, carboidratos, cálcio, ferro e fósforo. Os resultados indicam que as tabelas de composição apresentaram correlação fraca para cálcio e fósforo. Na comparação não processada vs. processada nota-se variação considerável para proteínas, cinzas, ferro e fósforo, sugerindo interferência do processamento culinário, sugerindo que as tabelas apresentam confiabilidade limitada.; A cycle of 13 basic meals lunches, planned and executed at an industrial feeding unit was studied, in order to verify the agreement between the nutritive value estimated by indirect analysis (Tables of chemical composition of foodstuffs), and by direct analysis in the laboratory. Two samples of each meal were taken, one consisting of raw unprocessed food and the other of prepared processed food. The following parameters were evaluated: weight...

Latin foo ds activities and challenges during the period of 2009-2012

Blanco-Metzler,Adriana; de Pablo,Saturnino; Samman,Norma; Salazar de Ariza,Julieta; Masson,Lilia; de Núñez,Leticia G; Wenzel de Menezes,Elizabete
Fonte: Sociedad Latinoamericana de Nutrición Publicador: Sociedad Latinoamericana de Nutrición
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2014 EN
Relevância na Pesquisa
46.25%
The Latin American Network of Food Composition Data System (LATINFOODS) is the regional data center of the global network “International Network on Food Data Systems” (INFOODS) co-sponsored by the Food and Agriculture Organization of the United Nations (FAO) and the United Nations University (UNU). The aim of this work is to provide information on the main activities held and challenges during the period 2009- 2012. The activities included: network organization, technological development, research, web site modification, database location, publication of new food composition tables, organization and participation in scientific activities, assistance and training. During this period, new strategic alliances where food composition is key were developed. This promoted more activities and strengthen working links in the region. The main challenges were: 1) to improve and update the regional database 2) to improve the national capacities for generating and compiling data to elaborate and update the national food composition tables 3) to establish and implement the database software in branches; 4) to reach technical and financial sustainability. Despite the fact that the network has a dynamic structure consolidated, trained and experienced members...