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Exploring two food composition databases to estimate nutritional components of whole meals

2021-09Journal article Restricted access
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dc.contributor.authorSilva, Marta
dc.contributor.authorRibeiro, Mafalda
dc.contributor.authorViegas, Olga
dc.contributor.authorMartins, Zita E.
dc.contributor.authorFaria, Miguel
dc.contributor.authorCasal, Susana
dc.contributor.authorPinto, Edgar
dc.contributor.authorAlmeida, Agostinho
dc.contributor.authorPinho, Olívia
dc.contributor.authorFerreira, Isabel M.P.L.V. O.
dc.date.accessioned2022-04-28T09:45:40Z
dc.date.available2022-04-28T09:45:40Z
dc.date.issued2021-09
dc.description.abstractThe integration of foodomics data to explain the impact of diet on health requires a precise knowledge of nutrients composition of complex meals. This work assesses the adequacy of two food composition databases (FCDBs) for calculation of nutritional composition of whole meals, compared to the golden standard “lab chemical analyses” and search for predictive models to overcome some limitations of FCDBs. Six meals were designed by integrating healthy foods in a meal based on the “Western diet” pattern. The nutritional composition of each meal was i) chemically determined; ii) retrieved from the Portuguese food composition table (TCAP) and from iii) United States Department of Agriculture database (USDA). Compared to chemical analyses, both FCDBs significantly (p < 0.05) overestimate the amount of Na and vitamin B6; TCAP also overestimate the amount of Ca (p < 0.05), while USDA overestimate energy, fat, available carbohydrates, P, and Fe. Linear regression analyses were used to adjust nutrient values based on TCAP and USDA. Predictive models from both FCDBs were successfully obtained for reliable estimation of protein, PUFA, available carbohydrates, total carbohydrates, sugars, Zn, β-carotene, vitamin E, riboflavin, and niacin in meals with a given uncertainty, which is provided by the respective correction factors. Those predictive models are limited to the range of theoretical values of meals studied.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, M., Ribeiro, M., Viegas, O., Martins, Z. E., Faria, M., Casal, S., Pinto, E., Almeida, A., Pinho, O., & Ferreira, I. M. P. L. V. O. (2021). Exploring two food composition databases to estimate nutritional components of whole meals. Journal of Food Composition and Analysis, 102, 104070. https://doi.org/https://doi.org/10.1016/j.jfca.2021.104070pt_PT
dc.identifier.doi10.1016/j.jfca.2021.104070pt_PT
dc.identifier.eissn1096-0481
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10400.22/20415
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0889157521002702pt_PT
dc.subjectPortuguese food composition tablept_PT
dc.subjectUnited States department of agriculture databasept_PT
dc.subjectNutritional chemical analysispt_PT
dc.subjectNutrients biaspt_PT
dc.subjectPredictive regression modelspt_PT
dc.titleExploring two food composition databases to estimate nutritional components of whole mealspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage8pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.citation.volume102pt_PT
person.familyNamePinto
person.givenNameEdgar
person.identifier.ciencia-id271F-B7DF-8FAB
person.identifier.orcid0000-0002-8021-4783
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationeaf9fc86-1a1c-437f-adee-d28040aa7f2f
relation.isAuthorOfPublication.latestForDiscoveryeaf9fc86-1a1c-437f-adee-d28040aa7f2f

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