Proposal for the validation of the Italian food composition database

Maria Parpinel, Patrizia Gnagnarella, Simonetta Salvini

Research output: Contribution to journalArticle

Abstract

The aim of this project is to validate the nutrient composition data presented in the book "Food Composition Database for Epidemiological Studies in Italy" and to confirm the working methodology, based on the "combination method" described by Greenfield and Southgate (1991). This database was compiled deriving 35% of data from the food composition tables of the National Institute of Nutrition, Rome; the remaining data were obtained from other Italian and foreign tables and from scientific papers. In addition, some values were calculated or estimated. Food composition data presented in the book will be compared with ad hoc chemical laboratory analyses. A sample of frequently consumed Italian food items and of items whose composition was totally "borrowed" from foreign sources will be chemically analysed and the results will be compared with the values included in the database. A specific sampling plan will be developed. The following parameters will be measured for each food item: weight, moisture, macronutrients, some vitamins and minerals. Laboratory quality control will be established a priori. Due to the complexity and the cost of the study, details are still open to debate and suggestions.

Original languageEnglish
Pages (from-to)511-523
Number of pages13
JournalJournal of Food Composition and Analysis
Volume13
Issue number4
Publication statusPublished - 2000

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Keywords

  • Chemical analyses
  • Food composition database
  • Sampling plan
  • Validation study

ASJC Scopus subject areas

  • Food Science

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