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Food composition data – the missing piece
Marian Kjellevold
National Institute of Nutrition and Seafood [email protected]
Food composition data
International Network of Food Data Systems (INFOODS)
The Norwegian Food Composition Table (FCT)
• www.matvaretabellen.no (english version, annual updates)
• provides information concerning the nutrient- and energy content of the most commonly consumed foods in Norway
• 1600 food items and values for 38 nutrients are included in the FCT
• The FCT’s nutritional values are compiled from:– Chemical analyses performed in Norwegian quality-assured laboratories
(NIFES)
– Values that are provided by the industry or borrowed from foreign food composition tables
– Values that are estimated based on similar food items and dishes
Mackerel
Seafood monitoring
• Seafood data (https://sjomatdata.nifes.no), launched 2017
• Data from 2006 until 2017
• 30 fish species, 15 different shellfish and almost 40 seafood products
• Languages: English and Norwegian
70 nutrients (including fatty acids, vitamin D and iodine)
70 undesirable substances (including dioxins and dioxin like PCBs, mercury
and cadmium)
The Norwegian Seafood database
Fish is and under-recognised and undervaluedsource of proteins and micronutrients
Iodine content in fish and fish products (µg/100 g)
Julshamn et al. 2001 J AOAC Int 84(6):1976-1983. Dahl et al. 2004 Publ Health Nutr 7(4):569-576
NIFES seafood data base (old version)
The Norwegian Food Composition Table 2017
Cod product Iodine (µg/100g) Reference
Cod, cured, simmed - Missing value
Cod, filed, pre-fried, frozen
- Missing value
Cod, filled, pan-fried 198,6 Calculated value from in-house recipe
Cod, fillet, roasted 198,6 Calculated value from in-house recipe
Cod, fillet, simmered 185,7 Calculated value from in-house recipe
Cod, lightly salted, sliced, raw
- Missing value
Cod, slices, raw 143 Calculated from similiar food item
Cod, unspecified, raw
119 NIFES
Cod, wild, raw 119 NIFES
INFOODS - FAO
Cod fillet Iodine(µg/100g)
Atlantic cod, fillet, raw (n.s.) 260
Atlantic cod, fillet, raw (Northwest Atlantic) 260
Atlantic cod, fillet, raw (Northeast Atlantic) 260
Atlantic cod, wild, fillet, raw (Northeast Atlantic)
260
Atlantic cod, wild, fillet w/o skin, raw (Northeast Atlantic)
300
Atlantic cod, wild, fillet w/o skin, raw (treated) 260
Atlantic cod, farmed, fillet, raw (n.s.) 300
Atlantic cod, farmed, fillet, raw (Norway) 300
The Norwegain food compositon table 119
NIFES – www.sjomat.nifes.no 93
NIFES – new analysis 2016 (n=121) 190
https://sjomatdata.nifes.no/#seafood/
Iodine in cod fillet
https://sjomatdata.nifes.no/#seafood/
Mercury (Hg) i cod fillet
https://sjomatdata.nifes.no/#seafood/
75°N
72°N
74°N
73°N
76°N
70°N
69°N
68°N
67°N
71°N
66°N
62°N
64°N
61°N
63°N
65°N
58°N
60°N
57°N
59°N
6°W
4°W
5°W
3°W
0°E
2°W
1°W
1°E
2°E
3°E
5°E
4°E
6°E
7°E
10°E
9°E
11°E
8°E
12°E
18°E
13°E
15°E
14°E
16°E
17°E
23°E
19°E
20°E
21°E
22°E
27°E
25°E
24°E
28°E
26°E
29°E
30°E
34°E
31°E
33°E
32°E
35°E
41°E
37°E
36°E
38°E
39°E
43°E
40°E
42°E
Following species:
Herring:
Greenland halibut:
Mackerel:
Saithe:
Baseline - status
Cod:
Sample size: n = 800-2300
Baseline studies – focus on food safety
75°N
72°N
74°N
73°N
76°N
70°N
69°N
68°N
67°N
71°N
66°N
62°N
64°N
61°N
63°N
65°N
58°N
60°N
57°N
59°N
6°W
4°W
5°W
3°W
0°E
2°W
1°W
1°E
2°E
3°E
5°E
4°E
6°E
7°E
10°E
9°E
11°E
8°E
12°E
18°E
13°E
15°E
14°E
16°E
17°E
23°E
19°E
20°E
21°E
22°E
27°E
25°E
24°E
28°E
26°E
29°E
30°E
34°E
31°E
33°E
32°E
35°E
41°E
37°E
36°E
38°E
39°E
43°E
40°E
42°E
EAF Dr Fridtjof Nansen cruise
First EAF Dr Fridtjof Nansen cruise - Morocco
Nutrients: Energy, Total fats, proteins, ash, Fatty acids,
cholesterol, amino acids, vitamins A, B, C, D, E, K,
Minerals (Ca, Mg, Na, K, P, I, Fe, Zn, Se, Cu, Mn, Mo)
Conclusion
• international criteria/guidelines for sampling procedures (INFOODS)
• Open access (INFOODS/FAO, sjomatdata.nifes.no)
• Data on nutrients (not restricted to food safety)
• Need analysed values on prepared fish/fish dishes
• We have knowledge, resources and infrastructure (WorldFish, FAO, NGO’s, research institutes/universities)
• Need funds for analysis….
