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In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used...
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'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
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Food Composition Databases: Does It Matter to Human Health?

Amélia Delgado1, Manel Issaoui2, Margarida C Vieira1,3

  • 1Mediterranean Institute for Agriculture, Environment and Development, University of Algarve, 8005-139 Faro, Portugal.

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|August 27, 2021
PubMed
Summary
This summary is machine-generated.

Food composition databases (FDBs) are crucial for understanding food quality, nutrition, and sustainability. This study analyzes FDBs to assess their utility in promoting healthier and more sustainable food systems for consumers.

Keywords:
food datahealth promotionnational food composition databasesnatural substancesone healthsustainable foods

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Area of Science:

  • Food Science and Technology
  • Nutritional Science
  • Sustainable Food Systems

Background:

  • Food habits are shifting from local/seasonal availability to marketing-driven choices, often promoting unhealthy and unsustainable options.
  • Growing consumer concerns about environmental and health impacts are driving transformations in food systems.
  • Food quality (taste, safety, nutrition) is defined by composition, detailed in Food Composition Databases (FDBs).

Purpose of the Study:

  • To analyze key food composition databases (FDBs) regarding their purpose, data types, accessibility, and update frequency.
  • To inspect FDBs for information concerning the health-environment nexus, including food origin, production methods, and nutritional value.
  • To evaluate the usefulness and limitations of FDBs in the context of sustainable diets and consumer choices.

Main Methods:

  • Analysis of selected food composition databases (FDBs).
  • Inspection of FDB data for health and environmental indicators (origin, production, nutrition).
  • Discussion of FDB utility and limitations concerning sustainable diets, food matrix effects, and consumer perception.

Main Results:

  • FDBs provide essential data for professionals aiming to meet human nutrient needs.
  • Analysis reveals varying FDB characteristics, including data on food origin, production, and nutritional quality.
  • The study identifies gaps and challenges in current FDBs related to sustainability and consumer guidance.

Conclusions:

  • Food composition databases (FDBs) are valuable resources but have limitations in supporting sustainable diets and informed consumer choices.
  • Further development of FDBs is needed to better address the food matrix effect, missing compounds, and safe processing.
  • Enhanced FDBs can guide innovation and shape consumer perceptions towards healthier and more sustainable food options.