The food composition database for an Italian food frequency questionnaire

Simonetta Salvini, Patrizia Gnagnarella, Maria Teresa Parpinel, Peter Boyle, Adriano Decarli, Monica Ferraroni, Attilio Giacosa, Carlo La Vecchia, Eva Negri, Silvia Franceschi

Research output: Contribution to journalArticlepeer-review


To interpret food consumption data from large epidemiological studies, extended, up-to-date, and country-specific food composition tables are needed. A food composition database was created for the analysis of dietary intake information from a large case-control study starting from a large, unpublished database developed by the National Nutrition Institute of Rome, Italy. The composition of 252 food items in terms of 29 nutrients was checked according to well-defined methods, and values for nutrients that were not included in that database were found from other sources. This is a first attempt to create a well-documented, computerized food composition database for use in an epidemiological study in Italy: this effort will be extended to a larger set of food items in a collaborative project involving several researchers and institutions in Italy.

Original languageEnglish
Pages (from-to)57-71
Number of pages15
JournalJournal of Food Composition and Analysis
Issue number1
Publication statusPublished - Mar 1996

ASJC Scopus subject areas

  • Food Science


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