First Edition of the Albanian Food Composition Tables †
by
,
Luziana Hoxha
1,*
,
Anna Giertlová
2,
Lenka Bartošová
2,
Renata Kongoli
3,
Erinda Lika
4,
Romina Koto
5 and
Mamica Ruci
3 1
Food Research Centre, Faculty of Biotechnology and Food, Agricultural University of Tirana, 1029 Tirana, Albania
2
National Agricultural and Food Centre, Food Research Institute, 824 75 Bratislava, Slovakia
3
Department of Agrifood Technologies, Faculty of Biotechnology and Food, Agricultural University of Tirana, 1029 Tirana, Albania
4
Department of Clinical Modules, Faculty of Veterinary Medicine, Agricultural University of Tirana, 1029 Tirana, Albania
5
Department of Agro-Environment and Ecology, Faculty of Agriculture and Environment, Agricultural University of Tirana, 1029 Tirana, Albania
*
Author to whom correspondence should be addressed.
†
Presented at the 14th European Nutrition Conference FENS 2023, Belgrade, Serbia, 14–17 November 2023.
Proceedings 2023, 91(1), 269; https://doi.org/10.3390/proceedings2023091269
Published: 5 February 2024
(This article belongs to the Proceedings of The 14th European Nutrition Conference FENS 2023)
Abstract
:This paper aims to present a project on the publication of the first edition of food composition tables (FCTs) in Albania. Different organizations in Albania and Kosovo were contacted to provide analytical data on foods. The data for the tables were collected mainly from food labels, with less being collected from scientific papers and laboratory reports, since relevant analytical data were missing. Fifteen products were analysed by the Agricultural University of Tirana. Seventy-five foods were chosen as those most often consumed, produced, and traded in Albania (a few of them being from Kosovo). They included primary foods, pre-prepared foods, processed foods, and five traditional Albanian dishes. The collected data were documented using the Slovak database management system, Daris, v. 1.1.8. Missing values for the final list of foods were borrowed from other food composition databases. The nutritional values of dishes were calculated by using the Slovak nutritional calculation software, Alimenta, v. 4.3e. A list of a total of 48 components was included, consisting of proximates (9), minerals (9), vitamins (11), and fatty acids (19). The FCT contains 2219 records in total. The information related to the analytical methods used for each analysed parameter was described in the FCT. The bilingual (English and Albanian) version of the Albanian FCT is available for free at https://rb.gy/jq8l0s. Printed FCTs were disseminated through an informative seminar to the Food Control Authority, the National Authority of Veterinary and Plant Protection, and to representatives of other governmental agencies, universities, and food business operators, the national library, public health centres, and to researchers, students, and consumers. In Albania, no food composition tables have been published so far. With this first edition of the Albanian FCT, we made an effort to start building a national food composition database. This initiative was conducted in the frame of the project Development Support Programme of the Slovak Republic in Food Composition Area for Central and Eastern Europe based on the agreement between the National Agricultural and Food Centre—Food Research Institute, Slovak Republic and the Agricultural University of Tirana, Albania, during the period of 2018–2022.
Author Contributions
Conceptualization, L.H. and A.G.; methodology, A.G. and L.B.; software, A.G. and L.H.; validation, A.G. and L.H.; formal analysis, A.G.; investigation, L.H.; resources, L.H., R.K. (Renata Kongoli), E.L., R.K. (Romina Koto) and M.R.; data curation, L.H. and A.G.; writing—original draft preparation, L.H.; writing—review and editing, L.H. and A.G.; visualization, L.H. and A.G.; supervision, A.G. and L.B.; project administration, L.H.; funding acquisition, L.H.; All authors have read and agreed to the published version of the manuscript.
Funding
This research was funded by Ministry of Agriculture and Rural Development of the Slovak Republic, in the frame of the project “Development Support Programme in Food Composition Area for Central and Eastern Europe and Central Asia”.
Institutional Review Board Statement
Not applicable.
Informed Consent Statement
Not applicable.
Data Availability Statement
The data presented in this study are available on request from the corresponding author.
Conflicts of Interest
The authors declare no conflict of interest.
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Share and Cite
MDPI and ACS Style
Hoxha, L.; Giertlová, A.; Bartošová, L.; Kongoli, R.; Lika, E.; Koto, R.; Ruci, M. First Edition of the Albanian Food Composition Tables. Proceedings 2023, 91, 269. https://doi.org/10.3390/proceedings2023091269
AMA Style
Hoxha L, Giertlová A, Bartošová L, Kongoli R, Lika E, Koto R, Ruci M. First Edition of the Albanian Food Composition Tables. Proceedings. 2023; 91(1):269. https://doi.org/10.3390/proceedings2023091269
Chicago/Turabian StyleHoxha, Luziana, Anna Giertlová, Lenka Bartošová, Renata Kongoli, Erinda Lika, Romina Koto, and Mamica Ruci. 2023. "First Edition of the Albanian Food Composition Tables" Proceedings 91, no. 1: 269. https://doi.org/10.3390/proceedings2023091269
