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The National Food and Nutrient Analysis Program (NFNAP)
Joanne Holden
David Haytowitz
Pamela Pehrsson
Agricultural
Research
Service
Intake Assessment of Intake Assessment of Dietary ComponentsDietary Components
Food Food IntakeIntake
Component Component ValuesValues
Component Component IntakeIntake
Supplement Intake
National Nutrient Data BankNutrient Data Lab, BHNRC, ARS, USDA
• The “reference” source for food composition data
• Foundation for most other databases- National surveys- Therapeutic and research databases- Food frequency questionnaires- Product development, labeling, regulation
• Internet access and CD-ROM
Expansion of Food Composition Databases
Food and Nutrient Data Dietary System(FNDDS)
7000 “Recipe” Foods reported by Participants
~62 ComponentsYield & Nutrient Retention FactorsAll Cells Filled
NutrientDatabase for
StandardReference (SR)
7100Foods
Special InterestDatabasesLiteratureAnalytical Reports
Food Industry
“Short” Lists of Foods
& Values
FFQ
3000Foods
Information Flow
Analytical Data(NFNAP, FCL, TDS, etc.) Industry Data
Data from ScientificLiterature
LabelInformation
DatabaseImputations Formulations
Recipes Algorithms
StandardReference
(SR)
Nutritive Value of Foods
(HG72)
Special Releases(Vitamin K, Carotenoids
Flavonoids, Choline, Fluoride)
Food and Nutrient Database for Dietary Surveys
Database Applications
NHANES: USDA’s FNDDS Dietary Reference Intakes (DRIs) 2005 Dietary Guidelines & MyPyramid.gov Clinical research
– GCRCs– CRCs
Epidemiological research
NFNAP 1
1997 – 2005 Designed to improve the quality and quantity of
data in USDA food composition databases– Provide baseline nutrient data for important
foods– Provide information on nutrient variability in
foods– Targeted foods and nutrients– General and AI/AN population groups
NFNAP 1: Principle Aims
Identify and prioritize Key Foods and nutrients
Evaluate quality of existing data Develop sampling plans Analyze samples under USDA sponsored
contracts Compile and disseminate data
Aim 1: Key Foods and Critical Nutrients
• Key Foods provide about 75% of the intake of a specific component or nutrient to the diet• Based on nutrients of public health significance• Consumption x concentration
• Foods alone and as ingredients
• Some foods are “key” for several nutrients
• Approximately 675 foods
• Ranking of Key Foods helps to set priorities for future research
Aim 2: Evaluate Quality of Existing Data
Existing data were evaluated against the following criteria:
• Sampling plan
• Sample handling
• Number of samples
• Analytical methodology
• Analytical Quality Control (QC)-Existing data were frequently missing this information-Rating system applied to “emerging bioactive” components
Aim 3: Develop Sampling Plans
Sample states selected proportional to the state population (US Census, 2000)
Sample counties dispersed over the 48 states Sample counties selected proportional to the county
population Sample Consolidated Metropolitan Statistical Areas
(CMSA) selected proportional to CMSA population 12 primary locations, multiples (24, 48), and random
subsets of the primary 12 selected
(Census 2000 and projected 2001 Census estimates)
Aim 4: Analysis of Samples
Use qualified commercial analytical labs For special nutrients, cooperative agreements with
scientists at universities and government agencies– Vitamin K: Tufts Univ., Dr. Booth– Choline: Univ. of North Carolina, Dr. Zeisel– Fluoride: Univ. of Iowa, Dr. Levy– Proanthocyanidins: Univ. of Arkansas, Dr. Prior– Folate & Tocopherols: Univ. of Georgia, Dr. Eitenmiller– Fatty acids (including trans): Univ. of Maryland, Dr. Sampugna– Phytosterols, folate (5MTHF): VPI&SU, Dr. Phillips
Aim 4: Analysis of Samples
Use of validated analytical methods Quality Control
– Certified reference materials National Institute of Standards and Technology American Association of Cereal Chemists Others (Europe, China, etc.)
– “In-house” materials developed – Cross validation of analyte concentrations
NDL
Primary LabsCommercial
contracts
SamplePickup
Contract
Statistical Consultants
(NASS)
FALCCTexas Tech
Univ. Wisconsin
NFNAP Infrastructure
Industry Collaborations
Specialty LabsCooperative agreements
Aim 5: Data Compilation and Dissemination
Data reviewed by Quality Control Panel Data migrated to NDL’s Nutrient Databank
System (NDBS) Data aggregated by NDL’s staff scientists
using statistical algorithms developed as part of NDBS redesign
Released in SR Released in Special Interest Tables
Nutrient distribution and bias
sampling 1
sampling 2
x x
NFNAP 1: Significant Findings
Complete analytical profiles for foods! Fat levels in ground beef show major changes Fat in pizza doubled
– 10 g vs. 5 g/100g in cheese pizza
β-carotene in broccoli lower– 361 μg/100 g compared to 778 μg/100 g in prelim. data
Vitamin C in MDII cultivar of pineapple doubled compared to older cultivars
Monounsaturated fatty acids lower in “jarred” spaghetti sauce
Impact of DRI Changes
Folate Vit. A Vit. E Vit. B12
1968 mg IU IU μg
1974 μg RE IU μg
1980 μg RE α-TE μg
1998-2001
DFE&ug
RAE& ug
Mgalpha
μg
Incorporated “Added” Vitamin E and “Added” vitamin B12 to database to address different units for DRI upper limits
β-Carotene in Broccoli
NFNAP
0
500
1000
1500
2000
2500
(mcg
/100
g)
Car98
NFNAPLab 1, Pass 1
Lab 1, Pass 2
Lab 2
Car98
Selenium in Ground Beef
Region
C NE S W
mcg
/ 10
0 g
0
5
10
15
20
25
30
35
*Broiled Patties, n=18 per region**SD
**
Research and Methods Support
Supported development or enhancement of analytical methods for:– Folate: FCL– Choline: UNC– Flavonoids: FCL– Proanthocyanidins: U. ARK.– Phytosterols: VPI
Research Infrastructure Support
Developed QC program for fluoride database– Previously unknown to dental community
Developed series of control composites for NFNAP QC program
Research Findings: Folate
Demonstrated storage stability of folate Supported development of method to measure
added folate and 5-methyltetrahydratefolate Updated database to reflect
– Changes in enrichment standards– Adoption of Dietary Folate Equivalents (DFEs) in
DRIs Showed variability between labs
Folate Variability between Labs for Different Food Items
0
50
100
150
200
250
300
Cooked Pinto Beans
Frozen Spinach
Orange Juice
Dry Macaroni
Lab D
Lab C
Lab B
Lab A
μg
/ 10
0 g
Fluoride variability in municipal water
0
5
10
15
20
25
30
35
40
Fluoridated Non-Fluoridated
20 40 20080 16060 1801401201000
Numberof
samples
0.2 0.4 0.8 1.60.6 1.81.41.21.00 2.0
Nu
mb
er
of s
am
ple
s
Mg/100 g ppm
Total Choline in Selected Foods
0
50
100
150
200
250
300
Whole Eggs Ground Beef Pecans Fruits general
mg
ch
olin
e/ 1
00 g
ms
of f
oo
d
Bioactive Compounds
Component Year Number of food items
Isoflavones 1997 128
Flavonoids 2003
2006
225
~400
Fluoride 2004
2005
400
427
Proanthocyanidins 2004 205
Choline 2004 434
Research Accomplishments: NFNAP1
36 peer-reviewed publications/conference proceedings
23 oral presentations 71 poster presentations 12 database releases 3 articles in Agricultural Research Magazine Other media
NFNAP 2 - 5 New Project Objectives
Institute a monitoring program for Key Foods and other foods
Conduct a comprehensive analysis of selected foods
Develop databases for high priority foods consumed by U.S. ethnic subpopulations
Databases for bioactive components Develop validated database for ingredients
in dietary supplements
Institute Monitoring Plan
Designed to track changes in nutrient content of the food supply– Industry reformulations– Changes in nutrition labeling regulations
Trans fatty acids New DRIs
– Public health concerns Obesity Carbohydrates (e.g., added sugars, fiber)
Institute Monitoring Plan
Identify foods and nutrients
– Pickup of reformulated margarines in March 2006
– Pickup of reformulated cookies/crackers in April 2006
Develop sampling plan Analysis of limited nutrients in each food Statistical Assessment of differences
Conduct Comprehensive Analysis of Selected Foods
Foods not analyzed in first phase of NFNAP Poultry products
– Rotisserie chicken (analyzed in FY2005)– Fast Food products (1st sampling 2/6/06)– Fresh/frozen chicken/turkey
FDA’s top 20 seafood, fruits, vegetables for nutrition labeling
Ethnic Foods
Hispanic/Latino
African American
Asian/Pacific Islanders
Native Americans/Alaskan Natives
Ethnic Foods
Increased rates of diet related diseases– Obesity– CV disease– Diabetes– Cancer
Use of traditional foods USDA support from 2006
Hispanic/Latino Foods
Analyzed ~30 foods under NFNAP 1 Diverse population
– Mexican– Cuban– Puerto Rican– Central/South America
Varying degrees of acculturation Working with NCI to develop food priorities Full profile of nutrients to be analyzed
Bioactive Compounds: Future Research
Vitamin D– Collaboration with food industry (e.g. Coca Cola, National
Dairy Council), universities, and government incl. FCL– Validation of methods of analysis– Development of control materials– Identify foods and develop sampling plans
Trans fatty acids - reformulations N-3 fatty acids database Conjugated linoleic acid? Glucosinolates/isothiocyanates?
Cost of Analyses
Sample pickup– ~$1,000 per food (12 pickup locations)
Sample preparation– ~$3,500 per food (4 composites)
Analyses– ~$1,500 per sample– ~$6,000 per food (4 composites)
Gaps in Knowledge
Lack of data for restaurant foods Limited nutrient profiles for some products Magnitude of variability for some foods and
nutrients unknown Labs’ analytical expertise for some
components Limits of NIST Standard Reference Materials
and QC materials
Conclusions
Original analytical data are an essential part of USDA’s food composition databases Since the food supply is dynamic continuous support is required Nationwide sampling is critical New methods, new priorities, new protocols