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Food Composition Databases: Considerations about Complex Food Matrices

Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria-Centro di Ricerca CREA-Alimenti e Nutrizione, Via Ardeatina 546, 00178 Rome, Italy
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Received: 27 October 2017 / Revised: 24 November 2017 / Accepted: 13 December 2017 / Published: 1 January 2018
(This article belongs to the Special Issue Food Reformulation and Innovation for Human Health)
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Nowadays, many countries have their own national Food Composition Databases, whose continuous updating allows the inclusion of a large number of foods, reflecting the food habits of the population and the growing number of foods on the market in the best way possible. Therefore, particular attention should be directed to the study not only of individual foods or food components but also of the nutritional characteristics of dishes, meals and diets, as they are really consumed. Recently, a reviewed sensitivity in Europe towards the implementation of standardized procedures for generating reliable composition data for composite dishes has been carried out. Although direct chemical analysis is the most accurate method to determine food composition, the nutrient content of complex matrices and composite dishes is often calculated from the nutrient contents of the individual ingredients, considering the different thermal treatments and using some preparation factors. In this context, this paper aims to give an updated picture on Food Composition Databases; in particular, their application regarding complex matrices is examined together with the need to optimize their calculated nutritional values. Results obtained by this calculation should almost always be observed as approximations. View Full-Text
Keywords: Food Composition Databases; composite dishes; analytical data; calculation procedure Food Composition Databases; composite dishes; analytical data; calculation procedure
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Marconi, S.; Durazzo, A.; Camilli, E.; Lisciani, S.; Gabrielli, P.; Aguzzi, A.; Gambelli, L.; Lucarini, M.; Marletta, L. Food Composition Databases: Considerations about Complex Food Matrices. Foods 2018, 7, 2.

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