A conceptual framework for the collection of food products in a Total Diet Study

Abstract

A total diet study (TDS) provides representative and realistic data for assessing the dietary intake of chemicals, such as contaminants and residues, and nutrients, at a population level. Reproducing the diet through collection of customarily consumed foods and their preparation as habitually eaten is crucial to ensure representativeness, i.e., all relevant foods are included and all potential dietary sources of the substances investigated are captured. Having this in mind, a conceptual framework for building a relevant food-shopping list was developed as a research task in the European Union's 7th Framework Program project, 'Total Diet Study Exposure' (TDS-Exposure), aimed at standardising methods for food sampling, analyses, exposure assessment calculations and modelling, priority foods, and selection of chemical contaminants. A stepwise approach following the knowledge translation (KT) model for concept analysis is proposed to set up a general protocol for the collection of food products in a TDS in terms of steps (characterisation of the food list, development of the food-shopping list, food products collection) and pillars (background documentation, procedures, and tools). A simple model for structuring the information in a way to support the implementation of the process, by presenting relevant datasets, forms to store inherent information, and folders to record the results is also proposed. Reproducibility of the process and possibility to exploit the gathered information are two main features of such a system for future applications.

Dietary intake of cadmium, chromium, copper, manganese, selenium and zinc in a Northern Italy community

“…First the large number of food samples on which the analytical determinations were based, and their collection from local, groceries as well as from supermarkets, in order to mimic the real sources of foodstuffs in the regional population. In addition, we identified food items and food categories according to the guidelines suggested for total diet studies and to previous studies on dietary trace element intake, thus improving the possibility to compare our results with other studies [91]. To do that, we also preferred to carry out separated analyses after splitting categories into subgroups, such as for vegetables and fruit, in order to better identify specifically high and low sources of trace elements.…”

“…The study has some limitations that should be pointed out. The collection of food was performed in winter-autumn, thus seasonal variation could only be partially taken in consideration [91,98]. For example, selenium biomarkers showed lower and higher level in winter and summer, respectively [99], possible due to different intake in food accounting for the increase selenium intake, i.e.…”

Sodium and Potassium Content of Foods Consumed in an Italian Population and the Impact of Adherence to a Mediterranean Diet on Their Intake

“…Briefly, we identified foods most frequently consumed in a typical Italian diet [ 31 , 32 ]. We selected relevant food items characterizing the Italian diet [ 33 ], with particular reference to the Emilia-Romagna Region using previous population-based studies addressing the dietary habits of subjects of this Northern Italy community [ 34 , 35 ].…”

The concept of alimentation and transdisciplinary research

“…A conceivable roadmap to establish TDR in alimentation may start with a conceptual framework that connects a situation or a complex problem to contributing bodies of knowledge, i.e., environmental, technological, socio‐cultural, nutritional, etc. Ideas and experiences of conceptual frameworks are available in the areas of food safety, 55 food and nutrition literacy, 56 and exposure to harmful substances in foods, 57 and elsewhere. Next, the relationships between the main knowledge domains, actors and stakeholders as well as the main variables involved need to be discussed and defined 58 .…”