National Diet and Nutrition Survey: Assigning mixed dishes to food groups in the nutrient databank

Fitt, Emily; Prynne, Celia J.; Teucher, Birgit; Swan, Gillian; Stephen, Alison M.

doi:10.1016/j.jfca.2009.01.012

Cited by 10 publications

(9 citation statements)

References 15 publications

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“…Food codes within the NDNS FCDB that pertain to composite dishes may relate to purchased or homemade foods. By their nature, these composite food codes contain a variety of components in varying proportions (Fitt et al, 2009), which lead to differences in nutrient content. In studies using the same FCDB, intakes for meat, fruit and vegetables were subsequently reported as a total of their discrete portions, together with estimates of intake from composite dishes following the application of a set of predetermined factors (Henderson andGregory, 2002, Nelson et al, 2007), which ultimately led to both an overestimation of meat and an underestimation of fruit and vegetable intakes.…”

Section: Introductionmentioning

confidence: 99%

Disaggregating composite food codes in the UK National Diet and Nutrition Survey food composition databank

et al. 2010

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Objective: To disaggregate composite food codes used in the UK National Diet and Nutrition Survey (NDNS) into their individual food components in order to provide a more complete estimate of intake at the individual food level. Methods: A total of 3216 composite food codes from the NDNS food composition databank were subject to disaggregation. The main food components used were meat, fish, fruit, vegetables and cheese, which were further divided into 26 subcategories. Results: It was shown that previous determination of meat containing composite food codes provided an overestimate of meat intake and underestimate of additional components such as fruit and vegetables. Conclusions: By incorporating disaggregated data into NDNS, variations will be seen in consumption of some main food groups, but these variations may be also attributable to trends in consumption.

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Section: Introductionmentioning

confidence: 99%

Disaggregating composite food codes in the UK National Diet and Nutrition Survey food composition databank

et al. 2010

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“…Another reason is that the standard recipes in our study were purposely created with more varieties of vegetables in smaller portion size of each type in order to make them representative for different versions of a recipe (lasagne with mushrooms, or with leek, or with carrots). The change in the ingredients would inevitably cause a change in nutrient intake (38,39) . The overall difference was small across nutrients with only a few exceptions.…”

Section: Nutrientsmentioning

confidence: 99%

“…As a result, the percentage of the home-prepared mixed meal might have been underestimated as well as the impact on intake. However, the influence is estimated to be small due to a high proportion of eating industrially prepared food and out-ofhome eating for sweets, especially for northern European countries such as the Netherlands (39,43,44) . Secondly, only the impact on food groups and nutrients was considered, while other aspects related to food can also be important.…”

Section: Nutrientsmentioning

confidence: 99%

How does a simplified recipe collection procedure in dietary assessment tools affect the food group and nutrient intake distributions of the population

2020

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Technology advancements have driven the use of self-administered dietary assessment methods in large-scale dietary surveys. Interviewer-assisted methods generally have a complicated recipe recording procedure enabling the adjustment from a standard recipe. In order to decide if this functionality can be omitted for self-administered dietary assessment, this study aimed to assess the extent of standard recipe modifications in the Dutch National Food Consumption Survey and measure the impact on the food group and nutrient intake distributions of the population when the modifications were disregarded. A two-scenario simulation analysis was conducted. Firstly, the individual recipe scenario omitted the full modifications to the standard recipes made by people who knew their recipes. Secondly, the modified recipe scenario omitted the modifications made by those who partially modified the standard recipe due to their limited knowledge. The weighted percentage differences for the nutrient and food group intake distributions between the scenarios and the original data set were calculated. The highest percentage of energy consumed through mixed dishes was 10 % for females aged 19–79 years. Comparing the combined scenario and the original data set, the average of the absolute percentage difference for the population mean intakes was 1·6 % across all food groups and 0·6 % for nutrients. The soup group (−6·6 %) and DHA (−2·3 %) showed the largest percentage difference. The recipe simplification caused a slight underestimation of the consumed amount of both foods (−0·2 %) and nutrients (−0·4 %). These results are promising for developing self-administered 24-hour recalls or food diary applications without complex recipe function.

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“…Information on HCA content was obtained from the CHARRED online database (US National Cancer Institute, 2015) and a second published database (Alaejos and Afonso, 2011). HCA values were applied directly to 'meat only' food codes and, for composite dishes, were calculated from disaggregated meat content using published data (Fitt et al, 2009) or estimated from average percentage meat content in commercial dishes available from UK supermarkets. Meat 'doneness' level for composite dishes was assumed to be 'well done' for the present analyses.…”

Section: Food Diary Analysesmentioning

confidence: 99%

Acid-labile protein-adducted heterocyclic aromatic amines in human blood are not viable biomarkers of dietary exposure: A systematic study

Cooper

Brennan

Woodside

et al. 2016

Food and Chemical Toxicology

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Heterocyclic aromatic amines (HCA) are carcinogenic mutagens formed during cooking of protein-rich foods. HCA residues adducted to blood proteins have been postulated as biomarkers of HCA exposure. However, the viability of quantifying HCAs following hydrolytic release from adducts in vivo and correlation with dietary intake are unproven. To definitively assess the potential of labile HCAprotein adducts as biomarkers, a highly sensitive UPLC-MS/MS method was validated for four major

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National Diet and Nutrition Survey: Assigning mixed dishes to food groups in the nutrient databank

Cited by 10 publications

References 15 publications

Disaggregating composite food codes in the UK National Diet and Nutrition Survey food composition databank

Disaggregating composite food codes in the UK National Diet and Nutrition Survey food composition databank

How does a simplified recipe collection procedure in dietary assessment tools affect the food group and nutrient intake distributions of the population

Acid-labile protein-adducted heterocyclic aromatic amines in human blood are not viable biomarkers of dietary exposure: A systematic study

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