Documentation of aggregated/compiled values in food composition databases; EuroFIR default to improve harmonization

被引:5
|
作者
Westenbrink, Susanne [1 ]
Presser, Karl [2 ]
Roe, Mark [3 ]
Ireland, Jayne [4 ]
Finglas, Paul [3 ,5 ]
机构
[1] Natl Inst Publ Hlth & Environm, POB 1, NL-3720 BA Bilthoven, Netherlands
[2] Premotec GmbH, Zurcherstr 12, CH-8400 Winterthur, Switzerland
[3] EuroFIR, Rue Washington 40, B-1050 Brussels, Belgium
[4] Danish Food Informat, Borgediget 12, DK-4000 Roskilde, Denmark
[5] Norwich Res Pk, Quadrarn Inst Biosci, Norwich NR4 7UQ, Norfolk, England
关键词
Food composition; Food composition databases; Value documentation; EuroFIR; Data harmonization; CONSUMPTION; SYSTEM;
D O I
10.1016/j.jfca.2021.103968
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Documentation of all information concerning foods, components, values and references is essential to maintain a food composition database. To users, it provides information on origin and quality of the data. Nevertheless, recent evaluation of value documentation of macronutrients according to the EuroFIR Standard in 26 European food composition datasets showed inconsistencies. The documentation of aggregated (calculated from initial values) and compiled (created within the database to complete missing data) values was not fully comparable, since different thesauri terms were used in different countries for similar situations. In this light, it was recognized that automated value documentation linked to automated procedures to calculate values from means, recipes and formulae could contribute to better harmonisation between databases. A working group thus developed guidelines for default value documentation of aggregated/compiled values, using the current EuroFIR Standard and thesauri. Options for aggregation/compilation in the FoodCASE data management system were taken as starting point. The guidelines were implemented in the FoodCASE software (version 5.5.0), resulting in automated and harmonized value documentation for aggregated/compiled values when using FoodCASE. Default documentation can also be implemented in other software. Applying this default for harmonized documentation of aggregated/compiled values will assist compilers and increase transparency and comparability of (European) food composition data.
引用
收藏
页数:9
相关论文
共 9 条
  • [1] 12th IFDC 2017 Special Issue - Evaluation of harmonized EuroFIR documentation for macronutrient values in 26 European food composition databases
    Westenbrink, Susanne
    Kadvan, Agi
    Roe, Mark
    Seljak, Barbara Korousic
    Mantur-Vierendeel, Angelika
    Finglas, Paul
    [J]. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2019, 80 : 40 - 50
  • [2] Training aspects in the use and production of food composition databases. The EuroFIR experience
    Hollman, Peter C. H.
    Witthoft, Cornelia M.
    Busstra, Maria C.
    Elburg, Lucy
    Hulshof, Paul
    [J]. FOOD CHEMISTRY, 2009, 113 (03) : 842 - 845
  • [3] Intake of energy and nutrients; harmonization of Food Composition Databases
    Martinez-Victoria, Emilio
    Martinez de Victoria, Ignacio
    Alba Martinez-Burgos, M.
    [J]. NUTRICION HOSPITALARIA, 2015, 31 : 168 - 176
  • [4] Food nomenclature, terminology: Standards and harmonization for food composition databases and food trade
    Burlingame, BA
    [J]. PROCEEDINGS OF THE 16TH INTERNATIONAL CONGRESS OF NUTRITION - NUTRITION MONTREAL 97: FROM NUTRITIONAL SCIENCE TO NUTRITION PRACTICE FOR BETTER GLOBAL HEALTH, 1998, : 304 - 307
  • [5] Food composition databases: The EuroFIR approach to develop tools to assure the quality of the data compilation process
    Westenbrink, Susanne
    Oseredczuk, Marine
    Castanheira, Isabel
    Roe, Mark
    [J]. FOOD CHEMISTRY, 2009, 113 (03) : 759 - 767
  • [6] Assessing and Improving the Quality of Food Composition Databases for Nutrition and Health Applications in Europe: The Contribution of EuroFIR
    Finglas, Paul M.
    Berry, Rachel
    Astley, Sian
    [J]. ADVANCES IN NUTRITION, 2014, 5 (05) : 608S - 614S
  • [7] FoodEx2 enhances the harmonization of food consumption, composition and carbon footprint databases
    de Sousa, R. Ferreira
    de Quadros, V. Padula
    Balcerzak, A.
    Bevere, T.
    [J]. EUROPEAN JOURNAL OF PUBLIC HEALTH, 2020, 30 : V283 - V283
  • [8] Glycaemic index values in the Finnish food composition database: an approach to standardised value documentation
    N E Kaartinen
    M E Similä
    H Pakkala
    T Korhonen
    S Männistö
    L M Valsta
    [J]. European Journal of Clinical Nutrition, 2010, 64 : S68 - S72
  • [9] Glycaemic index values in the Finnish food composition database: an approach to standardised value documentation
    Kaartinen, N. E.
    Simila, M. E.
    Pakkala, H.
    Korhonen, T.
    Mannisto, S.
    Valsta, L. M.
    [J]. EUROPEAN JOURNAL OF CLINICAL NUTRITION, 2010, 64 : S68 - S72