Development of a Food Composition Database to Monitor Changes in Packaged Foods and Beverages

Poti, Jennifer M.; Yoon, Emily F.; Hollingsworth, Bridget; Ostrowski, Jessica D.; Wandell, Julie; Miles, Donna R.; & Popkin, Barry M. (2017). Development of a Food Composition Database to Monitor Changes in Packaged Foods and Beverages. Journal of Food Composition and Analysis, 64(1), 18-26. NIHMSID: NIHMS894596

Poti, Jennifer M.; Yoon, Emily F.; Hollingsworth, Bridget; Ostrowski, Jessica D.; Wandell, Julie; Miles, Donna R.; & Popkin, Barry M. (2017). Development of a Food Composition Database to Monitor Changes in Packaged Foods and Beverages. Journal of Food Composition and Analysis, 64(1), 18-26. NIHMSID: NIHMS894596

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In order to monitor nutritional changes in the US food supply and assess potential impact on individual dietary intake, an approach was developed to enhance existing standard food composition tables with time-varying product- and brand-specific information for barcoded packaged foods. A “Crosswalk” was formed between barcoded products and USDA foodcodes in a time-specific manner, such that sales-weighted average nutritional profiles were generated for each foodcode based on corresponding products (275,000 to 350,000 per 2-year cycle). This Crosswalk-enhanced food composition table was applied to dietary intake data from the National Health and Nutrition Examination Survey (cycles 2007-2008, 2009-2010, and 2011-2012). Total energy density of foods consumed by Americans from stores/vending was stable over time and differed by <5 kcal/100 g using the Crosswalk-enhanced vs standard database. However, changes in the energy density of food groups were found utilizing the Crosswalk that were not detected using the standard database. Likewise, significant declines in energy intake from beverages among children (288 ± 7.3 to 258 ± 6.8 kcal/d) were found using the Crosswalk-enhanced database but were non-significant using the standard database. The Crosswalk approach can potentially augment national nutrition surveys by utilizing commercial food purchase and nutrient databases to capture changes in the nutrient content of packaged foods.




JOUR



Poti, Jennifer M.
Yoon, Emily F.
Hollingsworth, Bridget
Ostrowski, Jessica D.
Wandell, Julie
Miles, Donna R.
Popkin, Barry M.



2017


Journal of Food Composition and Analysis

64

1

18-26









NIHMS894596

10112

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