FooDOxS: A Database of Oxidized Sterols Content in Foods

Abstract

This research addresses the knowledge gap regarding dietary oxidized lipids (DOxS) in foods classified under the NOVA and WWEIA systems. We present the FooDOxS database, a comprehensive compilation of DOxS content in over 1,680 food items from 120 publications across 25 countries, augmented by internal lab data. Our analysis discerns DOxS exposure in diverse diets, differentiating between plant-based and animal-based sources. Notably, we evaluate the efficacy of NOVA and WWEIA classifications in capturing DOxS variations across food categories. Our findings provide insights into the strengths and limitations of these systems, enhancing their utility for assessing dietary components. This research contributes to the understanding of DOxS in food processing and suggests refinements for classification systems, holding promise for improved food safety and public health assessments.