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

Area of Science:

• Nutritional Science
• Food Chemistry
• Bioavailability Studies

Background:

• Phytate is prevalent in plants, impacting human nutrition, but comprehensive data is scarce.
• Existing phytate data is limited to few foods and primarily raw products.
• Mineral bioavailability is significantly influenced by phytate content in plant-based diets.

Purpose of the Study:

• To establish the first global repository of analytical phytate data.
• To compile data on phytate, moisture, zinc, iron, and calcium across diverse food types.
• To provide a foundational dataset for nutritional assessments and dietary planning.

Main Methods:

• Conducted a comprehensive literature search, compiling over 250 references.
• Generated 3377 data entries, encompassing both raw and processed foods.
• Calculated phytate:mineral ratios and considered analytical methods and food processing.

Main Results:

• The repository contains 3377 entries, with 61% from processed foods.
• Cereals (35%), legumes (27%), and vegetables (11%) form the majority of entries.
• Indirect precipitation and anion exchange were common analytical methods, though separate determination of inositol phosphates is recommended.

Conclusions:

• The phytate database serves as a vital tool for nutrition professionals.
• It supports the development of programs addressing mineral deficiencies.
• The data facilitates the design of diets with enhanced mineral bioavailability and improved nutrient requirement estimations.