Food Composition Data and Tools Online and Their Use in Research and Policy: EuroFIR AISBL Contribution in 2022

Durazzo, Alessandra; Astley, Siân; Kapsokefalou, Maria; Costa, H.S.; Mantur-Vierendeel, Angelika; Pijls, Loek; Bucchini, Luca; Glibetić, Marija; Presser, Karl; Finglas, Paul

doi:10.3390/nu14224788

Cited by 8 publications

(10 citation statements)

References 76 publications

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“…All this chemical diversity that remains invisible in common epidemiology may have an important effect on our health ( 42 ). Numerous initiatives are trying to compile this information from validated peer-review sources, such as Phenol-Explorer ( 43 ), but the current lack of harmonization introduces important challenges ( 44 ).…”

Section: The Problems Of Current Fcdbsmentioning

confidence: 99%

Food composition databases in the era of Big Data: Vegetable oils as a case study

2023

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Understanding the population's dietary patterns and their impacts on health requires many different sources of information. The development of reliable food composition databases is a key step in this pursuit. With them, nutrition and health care professionals can provide better public health advice and guide society toward achieving a better and healthier life. Unfortunately, these databases are full of caveats. Focusing on the specific case of vegetable oils, we analyzed the possible obsolescence of the information and the differences or inconsistencies among databases. We show that in many cases, the information is limited, incompletely documented, old or unreliable. More importantly, despite the many efforts carried out in the last decades, there is still much work to be done. As such, institutions should develop long-standing programs that can ensure the quality of the information on what we eat in the long term. In the face of climate change and complex societal challenges in an interconnected world, the full diversity of the food system needs to be recognized and more efforts should be put toward achieving a data-driven food system.

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Section: The Problems Of Current Fcdbsmentioning

confidence: 99%

Food composition databases in the era of Big Data: Vegetable oils as a case study

2023

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“…Over the last decade, there has been an increase in the number of studies and research on the connection between these different sectors. Specialized food databases can provide information and data for the creation of sustainable nutritional models to reduce the now growing number of chronic diseases [ 8 , 9 , 10 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

“…Data should comply with FAIR principles (findability, accessibility, interoperability, and reusability). With new emerging technologies, infrastructures are emerging that can make this process adequate [ 11 , 12 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Development of a Database of LanguaLTM and FoodEx2 Codes of 50 Ready-to-Eat Products

Durazzo,

D’Andrea,

Gabrielli

et al. 2024

Nutrients

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Ready-to-eat (RTE) and ready-to-heat (RTH) dishes are food items that help save time, physical energy, and mental effort in all food-related activities. Convenience of use, variability of supply, and adaptability to different consumption occasions have led to an increase of acceptance among consumers through the years. Specialized databases can help in this context, where food composition databases can provide information and data to create sustainable nutritional models by reducing the now growing number of chronic diseases. This paper aims at developing a database of LanguaLTM and FoodEx2 codes of 50 food preparations and ready-to-eat dishes designed for consumption outside the home. LanguaLTM, as well as FoodEx2, are classification and description systems for indexing, in the sense of a systematic description, of foods based on a hierarchical model (parent–child relationship), thus facilitating the international exchange of data on food composition, consumption, assessing chronic and/or acute exposure to a certain agent, and not least the assessment of nutrient intake. The database, here presented, consists of the codes of fifty ready-to-eat products present on the market in Italy, obtained by using the two mostly commonly used and widely recognized coding systems: LanguaLTM and FoodEx2. This database represents a tool and a guideline for other compilers and users to apply coding systems to ready-to-eat products. Moreover, it can be represented a resource for several applications, such as nutritional cards, nutritional facts, food labels, or booklet and brochures for promotion of food products, to be used at health and food nutrition interface, useful for consumers, dieticians, and food producers.

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“…Global harmonization in methodology is certainly needed among regional databases to allow data interchange. One important initiative in Europe was the formation of the EuroFIR Association Internationale Sans But Lucratif (AISBL, meaning an international non-profit association), which had a mission to “promote harmonization and exploitation of high-quality food composition data and foster cooperation and participation in development with national compiler organizations” [ 15 ]. Formed in 2009, EuroFIR AISBL advocates for improved data quality, storage, and accessibility for food information in Europe and the rest of the world.…”

Section: Introductionmentioning

confidence: 99%

“…Formed in 2009, EuroFIR AISBL advocates for improved data quality, storage, and accessibility for food information in Europe and the rest of the world. A prior bibliometric analysis showed that over 100 papers published since 2005 mentioned EuroFIR, and they were mainly published in journals dealing with Agricultural and Biological Sciences, Nursing, Medicine, and Chemistry [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Food Composition Databases (FCDBs): A Bibliometric Analysis

Yeung

2023

Nutrients

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Food composition databases (FCDBs) are important tools that provide information on the nutritional content of foods. Previously, it was largely unclear what nutritional contents and which FCDBs were involved in highly cited papers. The bibliometric study aimed to identify the most productive authors, institutions, and journals. The chemicals/chemical compounds with high averaged citations and FCDBs used by highly cited papers were identified. In July 2023, the online database Web of Science Core Collection (WoSCC) was queried to identify papers related to FCDBs. A total of 803 papers were identified and analyzed. The first paper indexed in WoSCC was published in 1992 by Pennington, which described the usefulness of FCDB for researchers to identify core foods for their own studies. In that paper, the FCDB described was the USDA 1987–88 NFCS (the United States Department of Agriculture 1987–88 Nationwide Food Consumption Survey). The most productive author was Dr. Paul M. Finglas, the Head of the Food Databanks National Capability at the Quadram Institute (Norwich, UK) and the Managing Director of EuroFIR. His most cited paper among this dataset was about the development of an online Irish food composition database together with EuroFIR. The most productive institutions were the USDA and the World Health Organization (WHO) instead of universities. Flavonoid was the most recurring chemical class among the highly cited ones. The anti-oxidative properties and protective effects against heart disease and cancer of flavonoids might be some of the reasons for their popularity in research. Among the highly cited papers, the most heavily used FCDBs were the USDA database for the flavonoid content of selected foods, Fineli, the USDA National Nutrient Database for Standard Reference (USNDB), EuroFIR eBASIS-Bioactive Substances in Food Information Systems, and Phenol-Explorer. High-quality national and international FCDBs should be promoted and made more accessible to the research and public communities to promote better nutrition and public health on a global scale.

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Food Composition Data and Tools Online and Their Use in Research and Policy: EuroFIR AISBL Contribution in 2022

Cited by 8 publications

References 76 publications

Food composition databases in the era of Big Data: Vegetable oils as a case study

Food composition databases in the era of Big Data: Vegetable oils as a case study

Development of a Database of LanguaLTM and FoodEx2 Codes of 50 Ready-to-Eat Products

Food Composition Databases (FCDBs): A Bibliometric Analysis

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