Updating USDA's Key Foods List for what we Eat in America,NHANES 2011–12

The Nutrient Data Laboratory (NDL) of the U.S. Department of Agriculture (USDA) uses the Key Foods approach to select foods for nutrient analyses, allowing NDL to concentrate analytical resources on foods that contribute significant amounts of nutrients of public health interest to the diet.The Key Foods approach uses food composition data from the USDA National Nutrient Database for Standard Reference (SR26) for 14 nutrients of public health significance identified in the 2010 Dietary Guidelines for Americans, intake data from NHANES, What We Eat in America (WWEIA) 2011–12, and the USDA Food and Nutrient Database for Dietary Studies (FNDDS 2011–2012) to connect food composition with consumption data. For each food, NDL multiplies the nutrient content by the grams consumed. NDL then ranks all Key Foods for each nutrient and divides the foods into quartiles. The current Key Foods list contains 576 food items, similar to the list generated from NHANES-WWEIA 2007–08,although the number of foods per quartile and rankings of some foodshave changed slightly. Key Foods help NDL provide current, representative data for researchers, policy makers, the food industry, and consumers. This article describes the Key Foods list that NDL developed using data from SR26 and 2011-12 consumption data from NHANES-WWEIA.     

USDA Develops a Database for Flavonoids to Assess Dietary Intakes

The Nutrient Data Laboratory (NDL) of ARS/USDA issued “USDA Database for the Flavonoid Content of Selected Foods, Release 3.1” in 2012. A complementary database for the “USDA Database for the Isoflavone Content of Selected Foods, Release 2” was issued in 2008. To support the assessment of the flavonoids intake these two databases were expanded to comprise approximately 2900 foods from USDA's National Nutrient Database for Standard Reference (SR). Various estimation techniques, long established for calculating unavailable values in SR, were used to complete this expanded flavonoids database for a total of 30 compounds for each of 2900 foods.     

Evaluation of U.S. Total Diet Study Data on Selenium

The potential usefulness of FDA's U.S. Total Diet Study (TDS) selenium (Se) data to the nutrition community was evaluatedas part of the TDS modernization program. TDS Se data collected from 2003 – 2010 was evaluated by comparing these data to Se concentration data in USDA's Standard Reference 26 (SR26) Database. We also evaluated trends in Se concentrations over time and differences in Se concentrations by Market Basket (MB). Comparable SR26 foods were identified for most TDS foods; however, for many TDS foods, there was more than one match in SR26. TDS was found to be a unique source of analytical Se concentration data for four food mixtures and for several SR26 foods with imputed Se concentrations. Se concentrations in TDS foods were similar to analyzed Se concentrations in most corresponding SR26 foods. Se concentrations in whole wheat bread were significantly higher in MB 2 (U.S. West Region, collected in the winter) than in MB 1 (U.S. North Central Region, collected in the fall), 3 (U.S. South Region, collected in the spring), and 4 (U.S. North East Region, collected in the summer). Se concentrations in whole wheat bread were also significantly higher in MB 4 than in MB 3. Se concentrations in boiled eggs were significantly higher in MB 2 than in other market baskets. The U.S. Total Diet Study suspended analysis of Se in 2010, but FDA is evaluating the potential benefits of adding Se analysis back to the TDS program. Results of this study demonstrate the potential value of TDS concentration data for Se and other nutrients to the U.S. nutrition community. However, it is clear that TDS data on generic foods (e.g. tuna, canned in water) are less useful than TDS data on more specifically defined foods (e.g. tuna, white, canned in water). Potential geographical and/or seasonal differences in Se contents of some foods may warrant additional investigation.     

Sodium Trends in Selected U.S. Total Diet Study Foods, 2003-2011

ObjectiveCharacterize trends in sodium concentrations in the general categories of foods analyzed in the U.S. FDA Total Diet Study (TDS) program from 2003 through 2011. Methods: Trends were assessed for sodium concentrations in a small convenience sample of TDS foods from 2003 to 2011 using simple linear regression with the SAS regression procedure, focusing on sodium concentrations in foods in USDA's sentinel food categories. Results: Levels of sodium in various TDS foods varied over time. Overall, 75 TDS foods did not have statistically significant linear changes in sodium content during that time, and 23 TDS foods did. Certain sentinel foods such as ramen-style noodles showed gradually increasing sodium content from 2003 through 2011. Significance: Over three quarters of foods show no statistically significant linear changes over time. Although a number of selected foods had a statistically significant decline, a limitation to this study is that specific brands of TDS foods were not necessarily the same for each period. The results suggest that some sodium reduction has been occurring in some foods and supports the idea that commercially viable reductions are possible. Such reductions in the sodium content of foods could have large public health implications—rates of hypertension and related health consequences would likely decline—thus saving thousands of lives and billions of dollars each year.     

Nationwide Variation of Sodium Levels and Portion Sizes of Chinese Restaurant Menu Items

Sodium levels are typically high in Chinese dishes due to the use of ingredients such as soy sauce. Chinese restaurants are popular among many Americans, outnumbering intotal number thecombinedtop three major fast food establishments. The Nutrient Data Laboratory expanded the number of Chinese foods in its USDA National Nutrient Database for Standard Reference with new analytical data. This study aimed to examine the variability of sodium and order size in Chinese entrées. Eleven popular entréeswere sampled from independent restaurants in up to 12 nationwide locations and sent for nutrient analysis according to National Food and Nutrient Analysis Program protocol. Mean sodium levels ranged from 252 to 553 mg/100 g among the 11 entrées; differences in variability were indicated by CV's ranging from 13% (general Tso's chicken) to 56% (lemon chicken). The weight of an order varied among the different restaurants for each dish, creating an even greater impact on the sodium level per order. Sodium levels per order showed significant differences across four U.S. regions (p<0.0001). The high variability of sodium levels in prepared Chinese foods impacts the amount of sodium consumed from these foods.     

Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods

ABSTRACT:  A fundamental understanding regarding postprandial glycemic responses to foods containing whole yellow-pea flour (WYPF) remains unknown. This, alongside concerns that WYPF possesses unfavorable sensory characteristics has limited the incorporation of WYPF into new functional food products as a healthy novel ingredient. The objective of this study was to evaluate how WYPF modulates postprandial glycemic responses as well as sensory characteristics in novel foods. In a single-blind crossover trial, the present study assessed postprandial glycemic responses of banana bread, biscotti, and spaghetti containing either WYPF or whole wheat flour (WWF). Boiled yellow peas (BYP) and white bread (WB) were used as positive and negative controls, respectively. On day 1, subjects evaluated appearance, taste, texture, smell as well as overall acceptance of each WYPF and WWF food on a 5-point hedonic scale. WYPF banana bread (97.9 ± 17.8 mmol·min/L) and biscotti (83 ± 13 mmol·min/L), as well as BYP (112.3 ± 19.9 mmol·min/L), reduced ( P  < 0.05) glycemic responses compared to WB (218.1 ± 29.5 mmol·min/L). The glycemic response of WYPF pasta (160.7 ± 19.4 mmol·min/L) was comparable to WB. WYPF biscotti produced a lower ( P  = 0.019) postprandial glycemic response compared to WWF biscotti (117.2 ± 13.1 mmol·min/L). Hedonic responses between corresponding foods were similar except for the WYPF pasta (2.9 ± 0.9) which possessed a lower sensory score ( P  = 0.02) for smell compared to WWF pasta (3.6 ± 1). WYPF can be used to produce low-glycemic functional foods possessing sensory attributes that are comparable to identical food products containing WWF.     

How innovativeness relates to social representation of new foods and to the willingness to try and use such foods

The relationship between domain specific innovativeness scale (DSI) and social representation (SR) components of new foods (suspicion of new foods; adherence to natural food; adherence to technology; eating as an enjoyment; eating as a necessity) was explored in a survey with Finnish consumers (N = 1156). Both DSI and SR were used to predict willingness to try/use new foods, categorized into six subgroups of which three were functional (cereal-based and otherwise functional foods; functional drinks), and the remaining three categories were modified dairy products, organic products, and energy drinks. Enjoyment and low suspicion predicted 27% of variation in DSI, which, in turn, predicted up to 6% of willingness to try categories of new foods, excluding organic products. When added to the predictive model, SR components increased the prediction of all food categories, particularly functional cereal-based and organic products (up to 20.4%). Thus, DSI predicted willingness to try new foods to some extent, but SR components, most of all low suspicion of new foods and adherence to natural food, significantly improved the prediction.     

Development of High-Protein Low-Cost Nigerian Foods

Nigerian foods, akara, chin-chin, and puff-puff, were supplemented with full-fat cottonseed, defatted cottonseed, peanut, sesame or soybean flours. The foods were evaluated using a nine-point Hedonic scale by African and non-African panels. Foods were evaluated for appearance, texture, absence of greasiness, palatability and overall acceptability. The African panel rated all food products for all characteristics significantly (P=0.001) higher than the non-African panel. Protein quality evaluations indicated that full-fat cottonseed, defatted cottonseed and defatted peanut flours could be used to increase the quantity and quality of protein in traditional Nigerian foods.     

Recent Trends in Ready-to-eat Breakfast Cereals in the U.S

Data in the USDA National Nutrient Database for Standard Reference (SR) were examined to discern trends in ready- to-eat breakfast cereals resulting from manufacturers’ reformulations, many in response to public health concerns and consumer demand. The majority of the nutrient data for breakfast cereals in SR are supplied by manufacturers. Nutrient data and ingredients for Kellogg and General Mills ready-to-eat cereals within SR were examined, as those brands represent 62% of the U.S. market. Mean values for total sugar, total dietary fiber, and sodium were calculated for those manufacturers’ breakfast cereals within SR releases 18 through 24 (2005-2011). Values from SR18 (n=120 products) were compared to those from SR24 (n=151 products) using unpaired Student's t-tests. Sugar levels fell from 27.5 to 24.8 g/100 g and sodium from 511 to 438 mg/100 g, a reduction of 10% (not significant; p=.057) and 14% (p<.05), respectively. Fiber levels rose from 7.1 to 9.4 g/100 g, a 32% increase (p<.05). Nutrient comparisons were made using paired t-tests on a subset of 83 products, which excluded cereals that had been added or dropped between SR18 and SR24. From 2005 to 2011, sugar and sodium levels decreased by 7.6% and 11.2%, respectively, while fiber levels increased by 13.4% (all p<.0001). Whole grain ingredients were found in at least 2/3 of the cereals examined in SR24. Trends observed in this important breakfast category demonstrate positive changes in the nutrient composition which may have an important impact on public health.     

Selenium in Foods Produced and Consumed in Greece

The total selenium within a wide variety (315 food items) of Greek foods was determined fluorimetrically. Rich selenium sources were the proteinaceous foods such as fish, meat, bread, and spaghetti. Butter, oils, vegetables, and fruits were poor sources. The selenium content of Greek foods was lower than that of many other countries and resembled more closely that of British foods. From available food consumption data and values in this study, it was estimated that the daily selenium intake of Greeks was 110 μg.     

Sodium Chloride Diffusion in Low‐Acid Foods during Thermal Processing and Storage

This study aimed at modeling sodium chloride (NaCl) diffusion in foods during thermal processing using analytical and numerical solutions and at investigating the changes in NaCl concentrations during storage after processing. Potato, radish, and salmon samples in 1% or 3% NaCl solutions were heated at 90, 105, or 121 °C for 5 to 240 min to simulate pasteurization and sterilization. Selected samples were stored at 4 or 22 °C for up to 28 d. Radish had the largest equilibrium NaCl concentrations and equilibrium distribution coefficients, but smallest effective diffusion coefficients, indicating that a greater amount of NaCl diffused into the radish at a slower rate. Effective diffusion coefficients determined using the analytical solution ranged from 0.2 × 10^–8 to 2.6 × 10^?8 m²/s. Numerical and analytical solutions showed good agreement with experimental data, with average coefficients of determination for samples in 1% NaCl at 121 °C of 0.98 and 0.95, respectively. During storage, food samples equilibrated to a similar NaCl concentration regardless of the thermal processing severity. The results suggest that sensory evaluation of multiphase (solid and liquid) products should occur at least 14 d after processing to allow enough time for the salt to equilibrate within the product.     

Acceptability of Reduced Sodium in Breads, Cottage Cheese, and Pickles

Salt was reduced in cottage cheese and white and whole wheat breads. Commercial dill and sweet pickles with reduced salt were also included. Acceptability of these foods was determined. Salt in bread was reduced 50% of the normal level with no significant effect on overall desirability. Cottage cheese with lower levels of salt was affected by salt content or contrast effect. No significant differences in mean scores for reduced sodium pickles were observed. Sodium and potassium content was determined by flame photometry. Reducing the salt content of foods alters the Na:K ratio.     

Sodium reduction technologies applied to bread products and their impact on sensory properties: a review

Chronic overconsumption of sodium has led to its designation as a nutrient of public health concern. While the current adequate intake (AI) of sodium is set at 1.5 g per day, the average daily intake for Americans ages one and up is currently above 3.5 g, leading to an increased risk of health conditions such as hypertension and cardiovascular disease (CVD). Due to the prevalence of daily bread consumption and the moderately high sodium content that accompanies it, bread has become a major contributor to dietary sodium intake. Still people seem to associate foods higher in sodium content, such as processed meats and frozen foods, as the main way to limit sodium consumption, and therefore, overlook the contribution made by regularly consuming bread. This review focuses on recent research detailing methods that are being implemented in attempts to reduce the sodium content of bread products. Included literature examined the perspective of sensory feasibility and on identifying gaps in knowledge surrounding viable strategies for producing reduced-sodium breads. Sodium reduction technologies discussed include methods in the areas of salt removal, physical modification, salt replacement and flavour modification.     

Proximate and Cholesterol Composition of Selected Fast Foods Sold in Nigeria

Fast foods consumption has been on the increase in Nigeria raising concerns about the nutritional and health implications. This study was carried out to determine the proximate composition and cholesterol contents of four commonly consumed fast foods (doughnut, chicken pie, roasted chicken, and Jollof rice) sold in Nigeria. Commonly consumed fast foods and most widely patronized fast food outlets were determined by a preliminary survey. There was a wide variation in the proximate composition and cholesterol contents of the food samples. Average dry matter ranged between 68.8 – 84.0 g while the range of values for ash, crude fibre, crude fat, crude protein and nitrogen free extract were 0.89 – 2.45%, 0.56 – 7.53%, 10.99 – 18.52%, 1.81 – 9.71% and 43.32 – 66.98% respectively. Energy content of the fast foods ranged between 304.9 and 400.8 Kcal/100 g. Cholesterol levels ranged between 10.40 – 117.80 (mg/100 g) in the food samples. This study has established the fact that fast foods are concentrated sources of energy, low fibre and high dietary cholesterol and could significantly contribute to dietary cholesterol intake with implications for cardiovascular health.     

Biogenic amine contents in selected Egyptian fermented foods as determined by ion-exchange chromatography

Biogenic amines in foods may pose a public health problem. Therefore, histamine, tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were measured in selected food items commonly consumed in Egypt. Foods examined were dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked sausage), and fish (smoked and salted fermented fish [Feseekh], salted sardines, and anchovies). Egyptian fermented sausage had the highest concentration of total biogenic amines (2,482 mg/kg), followed by Mesh cheese (2,118 mg/kg) and blue cheese (2,084 mg/kg). The lowest concentration was found in smoked cooked sausage (111 mg/kg). Histamine was found at a high level (521 mg/kg) in Feseekh, and tyramine was highest (2,010 mg/kg) in blue cheese. These results indicate that some traditional Egyptian foods may pose a health risk due to the concentration of biogenic amines, especially histamine.     

A New Model for Describing the Water Sorption Isotherm of Foods

This work investigated the applicability in the food area of a new sorption equation recently developed by Ferro Fontán et al. (1982). The equation may be written, 1n (γ/a_w) =α (m)^-r, where, γ, α and r are parameters to be determined, m is the moisture content, and a_w is water activity. It was found that the three parameter equation is able to describe the water sorption isotherm of 18 different foods in an extensive range of a_w (up to about 0.95) with only 2–4% error (average) in the predicted moisture contents. Foods examined comprised, among other, oilseeds, starchy foods, and proteins.