Food composition tables

Despite the ubiquitous distribution of chlorophylls in all photosynthetic plants, quantitative information exists only for a few vegetables. The most common edible plants lack definitive data and consequently no information is available about chlorophyll distribution in current food composition tables. Still more difficult is to find analytical data in literature about the individual amounts of chlorophyll a and b and their respective derivatives. 

In this phase of the risk assessment, the validity and reliability of conclusions and advice to risk managers depend on the quality, reliability, and relevance of available exposure data. Therefore it is necessary to (1) critically review the facts from food composition tables and the reasons for differences reported by and within countries, (2) consider the way foods are categorized and thus made comparable (or not) in food consumption surveys, and (3) explore how to refine assessments as more information becomes available. ... 

P. Cok, B. De Bernard, M.P. Radillo, F. Francescato, Synoptic Food Composition Tables, Edizioni Piccini, Padova, 1986. 

The consumption of flavonoids in different populations is variable, and in many cases the amount is underestimated because calculations are derived from the analysis of few foods or because of the lack of proper food composition tables in the countries (Sarria, 2004 Nijvelt and others 2001). Chun and others (2007) estimated the consumption of flavonoids by adults in the US as 189.7 mg/day. This value was much higher than those reported by other authors for the same population as well as for other countries such as Denmark (23 16 mg/day), Finland (3.4-24 mg/day), Netherlands (23 mg/day), and Japan (63 mg/day)(Chun and others 2007). Johannot and Somerset (2006) estimated the ingestion of flavonoids for an Australian population (n = 13,858) at around 351 mg/day. They found that tea was typically the main source of flavonoids. Although it was observed that the types of flavonoids and their sources varied according to age, these authors noted that it is necessary to carry out more research with more consistent methodologies to validate the ingestion of specific flavonoids and to facilitate the international comparison. 

Bulk liquids from the self-chosen diets of the volunteers in HS-II and HS-III have not been analyzed, however, milk was included with the 2nd plate food composites. Table IV is a summary of the distribution of calcium in the self-chosen food composites. Final... 

According to food composition tables, the diets used in the study provided an adequate intake of the essential nutrients. Each day, an exact amount of each food served the subjects was saved for analysis of nitrogen, calcium, and sulfur (as sulfate). The results for these elements agreed with those in the literature. These results indicated that during the soy diet, mean intakes were 78.5 g protein, 456 mg calcium, and 2305 mg. of sulfur. Intakes in the meat period were within 37o of those of the soy period. 

Calculate the amounts of the major components of the food (carbohydrate, fat, protein, including alcohol) ingested, from knowledge of the composition of the meal (obtained from information provided on the package of the food item or from food composition tables). 

To ensure compatibility with the Royal Society of Chemistry s food composition tables, predetermined screening procedures were used (Table 4.6), which were derived from those outlined for the nutrient tables." All publications and reports on flavonoid content of foods were subsequently evaluated employing the screening procedures (Table 4.6). In brief, inclusion criteria were (a) randomly selected food items purchased from various commercial outlets during different seasons of the year, (b) food samples prepared using normal domestic... 

Relevance to potatoes Because it has weight units GGE can be used as if it were a food component, but representing glycemic impact. It allows the relative effect of a food to be shown concurrently with nutrient values for the food in food composition tables (e.g. Table 13.2), so has been termed a Virtual Food Component (Monro, 2004). 

Leung, W.W., Butrum, R.R., and Chang, F.H., Food Composition Table for Use in East Asia. I. Proximate Composition Mineral and Vitamin Contents of East Asian Foods, FAO, Rome, 1972. 

Sundl, I. Murkovic, M. Bandoniene, D. Winklhofer-Roob, B.M. 2007. Vitamin E content of foods comparison of results obtained from food composition tables and HPLC analysis. Clin. Nutr. 26 145-153. 

Although modern analytical techniques have considerable precision and sensitivity, food composition tables carmot be considered to give more than an approximation to vitamin intake. Apart from the problems of biological availability (Section 1.1.2), there is considerable variation in the vitamin content of different samples of the same food, depending on differences between varieties, differences in growing conditions (even of the same variety), losses in storage, and losses in food preparation. 

Q s-retinol has 75% of the biological activity of aU-trans-retinol, and reti-naldehyde has 90%. Food composition tables give total preformed vitamin A as the sum of aU-trans-retinol -i- 0.75 x 13-c/s-retinol - - 0.9 x retinaldehyde (Holland et al., 1991). 

If you check any food composition table, you would see that potassium and sodium are found together in every food category. Both in foods and in the human body, they are often accompanied by chloride, which is the chemically active form of the element chlorine. All the natural foods I can think of have a lot more potassium than sodium, but they all have both—and chloride. Processed foods (potato chips, breakfast cereals, roasted nuts, soft drinks, etc.) are the only foods that have more sodium than potassium, and I believe you can guess why. The manufacturers often add salt to their products. Why Table salt (sodium chloride) acts as a preservative and a flavor enhancer. Products have a longer shelf life, and, besides, the salty taste is popular and helps sell many commercial food products. Salt is, however, somewhat addictive, and excessive intakes of it complicate body chemistry and increase the risk of high blood pressure in some individuals. 

More than 100 years ago, W. O. Atwater, the first director of the U.S. Department of Agriculture s (USDA) Office of Experiment Stations, is believed to be the first person to use the scientific process to develop dietary guidance to improve health (Welsh et al., 1993). His food composition tables and dietary standards for the U.S. population were first published in 1894 (Atwater, 1894). He coordinated research on nutrient requirements, food composition, food consumption, and consumer economics that led to a... 

Note. As a first approximation, W = 85 for most fruits and vegetables. The water content of raw produce may be found in Food Composition Tables, USDA Bulletin No. 8, Washington, DC, and several can be found in Table 5-1. 

The dietary assessment methods are based on taking a dietary history, such as diet recall (usually 24-h recall, but sometimes for longer periods), diet history (an interview about typical or usual food intake), and food frequency and/or amount questionnaires (food frequency questionnaire, FFQ and/or food amount questionnaire, FAQ, respectively). More details about these methods are discussed by Margetts and Nelson (1997). Intake of iodine from the data obtained is calculated using various national or international food composition databases, such as INFOODS (Scrimshaw, 1997 Schlotke and MoUer, 2000 Braithwaite et al., 2006). There are currently over 150 food composition tables in use around... 

Table 2.7 Iodine content of Norwegian foods (p-g-kg fresh basis) according to The Norwegian Food Composition Table (2006)...

West, C.E. (1990). Inventory of European Food Composition Tables and Nutrient Database Systems. National Food Administration, Uppsala, Sweden. 

The iodine concentration in foods of all types varies considerably due to a number of factors, such as soil composition, animal breeding, climate, and other environmental variables. Moreover, the amount of iodine from each food depends on the source, preparation, processing and volume consumed. The iodine value for a food represents an average and does not consider the wide variations in the iodine content of the food hence some values, such as those from food composition tables, used in the evaluation of iodine intakes are likely to be subject to error. In addition, the use of food composition tables may be considered inappropriate to reasonably estimate iodine intake in groups of individuals consuming unconventional foods not listed, or inconsistently listed, in such tables. 

Establishing links between acmal dietary iodine intake and iodine deficiency disorders relies on the availability of precise techniques to enable accurate estimation of nutritional intake. However, the evaluation of iodine intake is difficult, due to wide variations in the iodine content of food hence, obtaining an accurate assessment is not possible with food composition tables. This is particularly pertinent to vegans who consume a variety of unconventional foods not listed, or inconsistently listed, in such tables. 

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