EuroFIR quality approach for managing food composition data; where are we in 2014?

Food Chemistry - Volume 193: 10th International Food Data Conference (IFDC): Joining nutrition, agriculture and food safety through food compositionA EuroFIR quality management framework was developed to assure data quality of food composition data, incorporating several recommendations developed or improved during the EuroFIR projects. A flow chart of the compilation process with standard operating procedures to assure critical steps was the starting point. Recommendations for food description, component identification, value documentation, recipe calculation, quality evaluation of values, guidelines to assess analytical methods, document and data repositories and training opportunities were harmonized as elements of the quality framework. European food composition database organizations reached consensus on the EuroFIR quality framework and started implementation. Peer reviews of the European compiler organizations were organized to evaluate the quality framework, focusing on what was achieved and on improvements needed. The reviews demonstrated that European food database compilers have made good use of standards and guidelines produced by EuroFIR, as well as a common understanding that a quality framework is essential to assure food composition data quality.The authors would like to thank all colleagues in the EuroFIR projects who have contributed to this work. The work was supported by the EuroFIR Network of Excellence (FOOD-CT-2005-513944), funded under the EU 6th Framework Food Quality and Safety Programme, and its follow-up project EuroFIR NEXUS (GA-265967), funded under the EU 7th Framework Programme.info:eu-repo/semantics/publishedVersio

Fatty acid composition of commercial vegetable oils from the French market analysed using a long highly polar column

The increasing concern for consumed fat by western populations has raised the question of the level and the quality of fat intake, especially the composition of fatty acids (FA) and their impact on human health. As a consequence, consumers and nutritionists have requested updated publications on FA composition of food containing fat. In the present study, fourteen different kinds of edible oils (rapeseed, olive, hazelnut, argan, groundnut, grape seed, sesame, sunflower, walnut and organic walnut, avocado, wheat germ, and two combined oils) were analysed for FA determination using a BPX-70 60 m highly polar GC column. Oils were classified according to the classification of Dubois et al. (2007, 2008). Monounsaturated FA (MUFA) group oils, including rapeseed, olive, hazelnut, and avocado oils, contained mainly oleic acid (OA). Groundnut and argan oils, also rich in MUFA, showed in addition high linoleic acid (LA) contents. In the polyunsaturated (PUFA) group, grape seed oil presented the highest LA content while sunflower, sesame, and wheat germ oils showed noticeable MUFA amounts in addition to high PUFA contents. Walnut oils, also rich in LA, showed the highest linolenic acid (ALA) content. The n-6/n-3 ratio of each oil was calculated. Trans-FA (TFA) was also detected and quantified. Results were compared with the data published during the past decade, and the slight discrepancies were attributed to differences in origin and variety of seed-cultivars, and in seed and oil processes

Fatty acid composition of commercial vegetable oils from the French market analysed using a long highly polar column

The increasing concern for consumed fat by western populations has raised the question of the level and the quality of fat intake, especially the composition of fatty acids (FA) and their impact on human health. As a consequence, consumers and nutritionists have requested updated publications on FA composition of food containing fat. In the present study, fourteen different kinds of edible oils (rapeseed, olive, hazelnut, argan, groundnut, grape seed, sesame, sunflower, walnut and organic walnut, avocado, wheat germ, and two combined oils) were analysed for FA determination using a BPX-70 60 m highly polar GC column. Oils were classified according to the classification of Dubois et al. (2007, 2008). Monounsaturated FA (MUFA) group oils, including rapeseed, olive, hazelnut, and avocado oils, contained mainly oleic acid (OA). Groundnut and argan oils, also rich in MUFA, showed in addition high linoleic acid (LA) contents. In the polyunsaturated (PUFA) group, grape seed oil presented the highest LA content while sunflower, sesame, and wheat germ oils showed noticeable MUFA amounts in addition to high PUFA contents. Walnut oils, also rich in LA, showed the highest linolenic acid (ALA) content. The n-6/n-3 ratio of each oil was calculated. Trans-FA (TFA) was also detected and quantified. Results were compared with the data published during the past decade, and the slight discrepancies were attributed to differences in origin and variety of seed-cultivars, and in seed and oil processes

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Orientation des travaux du Ciqual en vue de l’amélioration de la table de composition nutritionnelle des aliments

La table de référence Ciqual est régulièrement actualisée. Elle a ainsi fait l’objet d’une amélioration continue depuis la création du Ciqual en 1985, en lien avec ses utilisateurs, et au sein de l’équipe, par l’automatisation progressive du protocole de production de la table. Le contexte dans lequel se positionne la table Ciqual a évolué avec la création en 2010 de l’Oqali, Observatoire de l’Alimentation, qui exerce un suivi global de l’offre alimentaire concernant les produits transformés, au niveau des références-produits : les données de l’Oqali sur les valeurs nutritionnelles étiquetées sont venues alimenter la table Ciqual. Par ailleurs, les dernières années ont vu un développement considérable de l’intérêt du public pour les données en ligne sur la composition des aliments, comme en témoigne le développement de nombreuses applications pour smartphones