Authors Martinez Burgos M.A., Moreno Martinez A., de Victoria Carazo I.M., Torregosa Y., Almendros M., Alonso O., Berruezo R., Rojas M. ( Institute of Nutrition and Food Technology “José Matáix”, University of Granada) Abstract INTRODUCTION Food composition databases (FCDBs) form part of an integrated nutrition and health research, patient treatment, manufacturing processes, and consumer information. FCDBs have been traditionally compiled at a national level. Therefore, until recently, there was limited standardization of different data sets across procedures (Finglas et al., 2014). The food composition data can be obtained from different sources (private companies, universities, government laboratories and food industry). They can also be borrowed from the scientific literature or even of nutrition labeling. There are different proposals to evaluate the quality of food composition data (Martinez-Victoria, et al., 2015). OBJECTIVE Our aim in this work has been the implementation of the new version (v.2.2) of the Spanish Database Food Composition (BEDCA) by the combined method, according to standards of European Food Information Resource (EuroFIR). It has been carried out under the coordination and financing of the Spanish Agency for Consumer Affairs, Food Security and Nutrition (AECOSAN), the Ministry of Health, Social Services and Equality. MATERIAL AND METHODS 1. Description and Coding System food: a) FoodEx2 (revision 2), established by EFSA b) LanguaL ™ Food Product Indexer, version 3.91, and the LanguaL ™ 2008 Thesaurus, established by EuroFIR 2. Sources of analytical data: 2.1.- Scientific literature 2.2.- Other databases food composition 2.3.- Composition according labeling 3. Software Excel (data and metadata) 4. BEDCA (version 2.1) 5. Statistical package SPSS (version 22.0) RESULTS A. Incorporation of the following components (Sources: scientific articles published and peer reviewed; doctoral theses): 1. Individual Fatty Acids: • lauric acid (C12: 0) • myristic acid (C14: 0) • palmitic acid (C16: 0) • Stearic acid (C18: 0) • oleic acid (C18: 1 n9) • linoleic acid (C18: 2 n6) • α-linolenic acid (C18: 3 n3) • eicosapentaenoic acid (EPA) (20: 5 n-3) • docosahexaenoic acid (DHA) (C22: 6 n3) • arachidonic acid (AA) (C20: 4 n6) 2. Trans fatty acids. 3. Mono and disaccharides: • glucose • fructose • maltose • lactose • sucrose 4. Analitical data of carotenoids not provitamin (review) B. Classification of foods containing natural sugars according to and / or added following the method proposed by JCY Louie et al. (2015). C. It has been completed vitamin and mineral profile of foods that so far made up the previous version of BEDCA. D. Review of “controversial” BEDCA data. E. Collection and current incorporation of food composition data gluten from nutrition labeling of different trademarks. F. Development of protocol for generating recipes as guidelines EuroFIR, that are in the process of inclusion in EVALFINUT (http://www.finut.org/evalfinut/), a computer application developed by the Iberoamerican Nutrition Foundation (FINUT) for evaluation or design diets. CONCLUSION Currently, BEDCA is the only Database Spanish Food Composition built under European standards of quality EuroFIR. The updated version will include new foods and components. It will also have a protocol to generate recipes as guidelines EuroFIR, which is in the process of inclusion in EVALFINUT, a software application developed by the Latin American Foundation of Nutrition (FINUT).

Trackback from your site.