The complexity of producing and interpreting dietary vitamin A statistics.

Producing, reporting, and interpreting vitamin A statistics present multiple challenges largely attributable to the systems of equivalence used to convert pro-vitamin A carotenoids into retinol equivalents, and to the criteria used by institutions to set recommendations. This study describes the information on total vitamin A, retinol and provitamin A carotenoids available in 90 food composition tables/databases (FCTs/FCDBs). It also evaluates the effect of the definition of vitamin A intake (Retinol Equivalents [RE] or Retinol Activity Equivalents [RAE]) and the source of requirements on the potential contribution of dietary intake to the population's requirements.

Biodiversity food dataset: Centralizing chemical composition data to allow the promotion of nutrient-rich foods in Brazil.

Centralizing chemical composition data for biodiverse foods is an important strategy in promoting their consumption. To support this strategy, a dataset of foods based on Brazilian biodiversity was created. The set was based on data for foods produced or commercialized in Brazil; these data were previously compiled for the Brazilian Food Composition Table (TBCA), according to international guidelines.

The Importance of Food Composition Data for Estimating Micronutrient Intake: What Do We Know Now and into the Future?

Food composition tables and databases (FCT/FCDB) centralize data on the energy and nutrient content of foods of a certain country or region. They are essential for many activities related to nutrition. The main factors that can affect the quality of FCT/FCDB are the sources of the data, coverage of foods and components, food description, and component identification.

Development of the FAO/INFOODS/IZINCG Global Food Composition Database for Phytate.

Phytate is widely distributed in the plant kingdom, and its significance for human nutrition has been often described. Data on phytate is available in very few composition tables, for a limited number of foods and mainly for raw products. With the aim of publishing the first global repository of analytical data on phytate, data on moisture, phytate, zinc, iron and calcium were compiled.

Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database.

Dietary fiber (DF) contributes to the energy value of foods and including it in the calculation of total food energy has been recommended for food composition databases. The present study aimed to investigate the impact of including energy provided by the DF fermentation in the calculation of food energy. Total energy values of 1753 foods from the Brazilian Food Composition Database were calculated with or without the inclusion of DF energy.