Use of food composition tables in evaluation of risk of vitamin A deficiency

One hundred and ninety-eight 24 h-recall questionnaires from pregnant attendees of the public health services in Rio de Janeiro, Brazil, were analyzed, using 5 different Food Composition Tables. The differences in calculated intakes were as high as 88% (793 to 1494 micrograms RE). The differences were significant at the 5% level using Fishers test. The INCAP table was considered more adequate because it gives more attention to the different conversion factors for carotenoids. However, the INCAP Table does not include several foods frequently consumed in Brazil, neither does it show values for culinary preparations and industrialized foods. This study shows that there is a need to improve the tools to evaluate vitamin A intake if we wish to assess nutritional risk in populations.     

Changes in the patterns of food consumption in Latin America

Food consumption patterns have suffered important although not generalized changes in recent years. A series of factors favor these changes, such as variations in family income, rural-urban migration, increase of tertiary activities related to foods, and exposure to commercial propaganda. All of these factors, when compared among them, do not have the same impact or validity. Thus, while the first two induce changes in the food pattern, the last two guide the consumer to certain food products. Modernization of the food pattern in Latin America and the Caribbean has been inspired by the USA food pattern of the previous decade, which from the nutritional and economic points of view, does not prove to be desirable. The average USA diet is rich in both saturated and mono- and polyunsaturated fats, as well as in refined sugar and all types of additives. It is poor in carbohydrates, particular in those of the complex type; most of its protein is of animal origin. It may also be rich in salt and poor in fiber, as it is made up by well-diversified industrialized foods in their presentation, manufactured and marketed by a highly industrialized production-distribution capitalized structure. The adopted model is not in correspondence with out countries' natural resources; it produces a displacement of the consumption patterns based on autochthonous and/or traditional components, and induces an increase in food imports. Since Latin American countries are of poor economic resources, and the model renders expensive products, these are absorbed by the socioeconomic group able to pay for them and/or--intermittently--as a high-cost product by calorie delivered, by the poor groups who are most in need, a situation which would imply serious damage on the quality and quantity of their diet. Changes in food habits and in food consumption patterns are related to a certain socio-demographic process which cannot be stopped. Consequently, this process should be carefully analyzed and understood in order to contribute to channel it in the best possible manner and to protect the food and nutritional situation of the consumer. The expert in nutrition should therefore play an important role in those tasks of public benefit, fundamentally in the areas of regulation and normalization of the quality of new foods, as well as in the diffusion of information and education, at all levels, of the consumer.     

What’s holding up the introduction of soya into the human diet in Latin America?

The introduction of soya into the human diet in Latin American countries suffers the same problem as foods with similar characteristics. The private industry soon finds that it is much easier to put “fun foods” into the market than it is to try to enrich a product and advertise the fact. Getting involved with the “heavy” subject of nutrition means having difficulties with the health authorities. There seems to be no national nutrition program working in Latin America that is truly effective in alleviating malnutrition. Causes for failure of programs are: substantial funding is spent in research, scientists work hard to solve malnutrition, then someone or something actively opposes introducing new soya technologies or there is an effective argument that a national program cannot be based on imported products. With a world population of 4,000 million and growing at a daily rate of 200,000, food and nutrition must have top priority in national planning.     

Nutritional pathology in Latin America and the Caribbean

The Latin American and Caribbean Region has different general characteristics as compared to other regions of the world. These peculiarities have determined certain food and nutritional problems which require specific programs and policies. Even though the universal coverage of basic needs is desirable, this is not the situation in the Region, and it is possible to identify integral vulnerable groups in every population. The study of problems related to food and nutrition requires a global and multidisciplinary approach considering ecological, economical, social and cultural factors affecting communities, especially marginal urban and rural populations. Nutritional diseases represent the last stages of the natural development of malnutrition, and although they are used as indicators of the nutritional situation, their magnitude always underestimate their real impact. It is in the large cities of Latin America that we can really understand the concept of malnutrition, which includes diseases related with both deficient and excessive food consumption. In fact, the development of sub-urban poor communities in large cities, short lactation period, low wages, low maternal schooling, soon lead to the development of under-nutrition in young urban populations. On the other hand, the interaction of urbanization, sedentary jobs, deficient food knowledge and excessive consumption of cheap foods, sometimes produces on the "survivors of under-nutrition" over-nutrition diseases, a problem which is acquiring more prevalence, especially in adults (obesity, diabetes and atherosclerosis). The real nutritional diseases in Latin America do not depend on the deficit or excess of a specific nutrient. The true causes are to be properly identified in order to state recommendations which benefit population groups, and not only reach academic purposes.     

Chemical composition of food products derived from wheat and corn produced in Costa Rica

Twenty one wheat and corn based food products elaborated in Costa Rica were analyzed by chemically with the purpose of having data on local foods. The analytical methods to determine proximate composition were AOAC's. Energy was estimated by calorimetric bomb and dietary fiber (DF) by the gravimetric enzymatic method. Also food portion size was estimated and related with DF content for food classification. The values of the nutrients per food were established and compared with others reported in foreign tables commonly used in the country. Fat and energy content in cookies are higher than in salad breads and crackers. Wheat and corn based food products are classified either as low or very low DF sources (< 2.9 g FD/portion). Corn "tortilla" DF content duplicates bread's and the fiber is basically insoluble. Marked differences were founded in the nutritive composition of specific foods when compared with values reported in foreign food tables. In other foods, as corn based products, similarities in the chemical composition were common. The chemical composition of the studied local foods shows the potential of the diet to be atherogenic, an important aspect to be considered with relation to the main causes of mortality in Costa Rica population. The more compatible food composition table with our data is the Central American, followed by the Latin American one. The necessity of having data on the chemical composition of local foods has been demonstrated.     

Nutritional contribution of soy protein to food systems

From the nutritional point of view, soybeans can play a significant role in at least three aspects: as a source of supplementary and complementary protein, as a source of calories, and as a source of nitrogen. The protein role is probably the most important for food systems of developed and underdeveloped populations, while the role as a source of protein and calories applies more to food systems of developing populations. Soy protein efficiently supplements cereal grain protein, because it corrects the lysine deficiency of cereals. In some cases, for example with maize, it also corrects the tryptophan deficiency. On the other hand, the essential amino acid pattern of soybean protein complements that of other protein sources, for example cereal grains, cottonseed flour, and, in general, lysine deficient protein sources. This makes feasible the preparation of foods of optimum protein quality and of a high protein content. Because of its quality, soybean protein can replace animal protein without a significant decrease in nutritive value, for example as milk and meat extender; for diets low in quantity and quality of protein and deficient in calories, soybeans, as full-fat flour, provide both. Because of cultural eating habits, it is difficult to conceive the use of soybeans as complete substitutes of common beans; therefore, efforts should be made to use soy protein in combination with common foods used by populations to whom soybeans are foreign food. Examples of the nutritional benefits derived from the use of soybean protein as flour or protein concentrate or as full-fat soybean flour are given, particularly for foods consumed in Latin American countries. Besides the role soybeans play in human foods, they also play a significant role in the animal industry as a very important component of diets. The efficiency of the swine and poultry industry would be lower if it were not for the nutritional contribution of soybeans.     

Food composition: a little bit of history

Data on nutrients and other food components are necessary in several sectors, such as nutrition, health, agriculture, trading and marketing. From the 17th century on, the systematic study of food composition started to be established. During the 19th century, there were many advances, such as the clarification of food energy production, the identification of nutrients and their physiologic role. Also, the first food composition tables began to emerge, finishing the century with the publication of Atwater and Wood's "The Chemical Composition of American Food Material" of the United States Department of Agriculture (USDA), in 1896. In the 20th century, the methods of analysis and the elaboration of food composition tables were improved in many countries. In 1984, INFOODS (International Network of Food Data Systems) was created. This network, linked to United Nations University (UNU) and Food and Agriculture Administration (FAO), proposed rules and created tools that brought great advances in food composition tables. Nowadays, the conscious related to food biodiversity has been amplifying the focus of food composition tables and databases. In Brazil, the Brazilian Food Composition Table (TBCA-USP), of the Brazilian Network for Food Composition Data (BRASILFOODS), since its creation in 1998, has been adopting these international patterns and is available on the Internet (http://www.fcf.usp.br/tabela), currently on the version 4.1.     

Food guidelines and nutritional goals for aging

As a contribution to the formulation of food guidelines and nutritional goals for Latin America, this article examines the singular situation of the elderly, defined as those persons over 60 years of age. The projected data for the year 2025, published by the Population Department of the United Nations, show that this age group represents an important sector--6.4% of the population in 1980--that is growing. Some countries, however, do have a rate that is comparable to the United States, 11.3%, such as Argentina, 12.7%, and Uruguay, 14.8%, which is similar to that of Europe. Along with other comparative demographic information, the analysis covers some of the biological, physiological, pathological, and psychosocial characteristics that become more common in senescence. To a certain extent, these characteristics bear a direct or indirect relationship with the energy, protein, and nutrient content of the diet. This becomes more evident upon examining the causes of mortality and morbidity in the elderly, whose diseases are quite often chronic and degenerative. Those with the highest incidence, such as the cardiovascular ones--including cerebrovascular accidents, atherosclerosis, and hypertension--diabetes, obesity, osteoporosis, anemias from lack of iron and folates, and some forms of cancer, reveal the influence of certain nutrients in their pathogenesis. Very few studies have been done on the over-70 age group to determine their requirements for energy, proteins, and various nutrients that serve as the basis for appropriate food guidelines. Usually, estimates are extrapolated from data on the 40-and-over age group. Some maintain that the variations for the elderly are small, but since this group is growing and is far from homogeneous, such a hypothesis must be tested. Following a review of recent literature, the article proposes a set of Food Guidelines and Nutritional Goals for persons over 60 in Latin America. It also recommends to countries interested in formulating their own guidelines how to proceed for the short, medium, and long terms. In Latin America and the Caribbean, the elderly are the most neglected group with reference to government programs, and most forgotten by society. They depend to a great extent on the labor force of each country. They suffer most frequently from chronic diseases and have the most need for medical care, they use a broad range of drugs that may interfere with the absorption and utilization of nutrients, as well as foods when may impair the bioavailability of drugs. They show the highest mortality rates, and, in a high proportion, require a normal diet.(ABSTRACT TRUNCATED AT 400 WORDS)     

Use of soy proteins in baked foods

Technology for the utilization of soy products in bakery foods is well established and reasonably simple. We can expect the functional properties and flavor of soy products to be continually improved through major research efforts in the soy industry. Large scale protein fortification programs will be forthcoming as the world population continues to grow, and economics dictate more and more efficient sources of nutrients. Before this will be realized, however, careful evaluations of the nutritional requirements and the technical, economic and political situations in a country will have to be made and the constraints removed before widespread use of fortified bakery foods in the commercial sector can be realized. In developed as well as developing countries, the near term constraints for usage of soy proteins in bakery products are represented by food regulations or laws which must be changed before the full nutritional and functional assets of soy proteins can be realized to the benefit of the baking industry.     

Nutrition transition: a review of Latin American profile

The nutrition situation has evolved in different ways in Latin-American countries. The aim of the study was to analyze the nutritional change and some conditions within Latin America in the last years. An electronic and manual search of articles published between 1995 and 2005 was made, selecting those that included the nutritional situation of Latin American countries. Additionally, data was collected from national surveys and international reports including information since 1990. The countries have evolved through different transition stages. For example, an increase of excess of weight, particularly in adult women, which exceeded 30% in some countries also reached up to 70% in others. Equally worrisome was the over 6% obesity level in children in five of the countries surveyed. There is a tendency to diminish the deficit of weight with seven of nine countries displaying a reduction of women with low weight while stunting diminished globally. An increase of the caloric availability in 17 of 20 countries was also observed. The total population that lives under the poverty line has diminished in 9 of 13 countries although some exceeded 60%. Some indicators of sedentary lifestyle have increased, the number of cars has been increasing in all countries and similar figures are recorded with respect to television and personnel computers. The evolution of the nutritional status is reflected through the action of set factors, the most important of which being the increase in caloric ingestion and sedentary activities in an urbanized environment, the promotion of the use of technologies that limit physical activity. There is also a reduction in food insecurity due to a fall in poverty levels although social inequalities still persist.     

Technical problems and opportunities in using vegetable proteins in dairy products

The food processing industry is giving increased emphasis to the production and utilization of alternate protein isolate products as functional and nutritional ingredients in an expanding number of formulated food products. Alternate protein sources such as soy and other vegetable proteins offer additional flexibility in formulating foods due to their economics, availability, functionality and nutritional properties. This paper discusses needs for developing soy and vegetable protein isolates with improved flavor, color and functionality for producing simulated dairy foods. It also considers alternative technologies for incorporating soy and vegetable proteins into the formulation so that they may function properly for forming stable solutions, emulsions, foams and gels that resemble those in their natural dairy food counterparts.     

Carbohydrates and fiber

Dietary carbohydrates comprise two fractions that may be classified as digestible, and which are useful as energy sources (simple and complex carbohydrates) and fiber, which is presumed to be of no use to the human body. There are insufficient epidemiologic data on the metabolic effects of simple carbohydrates and it is not advisable to make quantitative recommendations of intake. It is questionable to recommend in developing countries that a fixed proportion of dietary energy be derived from simple sugars, due to the high prevalence of deficient energy intake, cultural habits, and regional differences in food intake and physical activity. In relation to recommendations of complex carbohydrates, it should be considered that their absorption is influenced by many factors inherent to the individual and to the foods. Fiber is defined as a series of different substances derived from tissue structures, cellular residues and undigested chemical substances that may be partially utilized after intestinal bacteria have acted on them. There is not a clear definition of the chemical composition of fiber, but it consists mainly of polysaccharides (such as cellulose, hemicellulose and pectins), lignin and end products of the interactions of various food components. The effects of fiber, such as control of food intake, regulation of gastrointestinal transit, post-prandial blood concentrations of cholesterol, glucose and insulin, flatulence and alterations in nutrient bioavailability are due to various physical properties inherent to its chemical components. Impairment of nutrient absorption may be harmful, mainly among populations whose food intake is lower than their energy needs, and with a high fiber content. This may be particularly important in pregnant women, growing children and the elderly, and should be considered when making nutrient recommendations. A precise knowledge of fiber is also important to calculate the real energy value of foods, mainly for two reasons: 1) the proportion of "crude fiber" (as measured by acid and alkaline digestion) leads to an over-estimation of the proportion of digestible carbohydrates calculated by difference; 2) fiber may alter the polysaccharide utilization of some foods, as shown by the "glycemic index". It is difficult to make recommendations on dietary fiber due to insufficient data on intake, fiber composition, its physiological effects, and epidemiological studies. However, a preliminary evaluation of the diets from most Latin American countries shows large intakes of vegetable foods and, consequently, an adequate fiber intake may be expected.     

Fortification and enrichment of foods: considerations on their use for achieving nutritional goals

The diet should, ideally, provide adequate amounts of all nutrients. The traditional foods of many Latin American countries, however, must be fortified or enriched with certain nutrients to satisfy the needs of the whole population. These measures should be considered as temporary, until improvements are achieved in dietary diversification, economic conditions, nutrition education and food processing and storage. Restoration of nutrients lost during cooking or processing and equalization of new foods with the nutrients present in traditional foods, are also important. Conditions for a successful program of fortification or enrichment include a widespread and regular intake of the dietary vehicle, high bioavailability of the added nutrient, low costs of the nutrient and the fortified vehicle, central processing, organoleptic characteristics that ensure acceptability, stability of the product during storage and cooking, no risk of toxicity, and adequate control during the process, distribution, marketing and consumption of the fortified vehicle or food. Control measures must be supported by legal sanctions to those who do not comply with the norms for obligatory fortification or enrichment. Control measures must also identify the necessary modifications due to changes in dietary habits or public health interventions. In Latin America there are fortification and enrichment programs with various nutrients in which local diets are scarce. Many Latin American scientists have been pioneers in this field.     

Proteins and amino acids: features and fulfillment of requirements with Latin American diets

Diets must supply enough nitrogen and essential amino acids to satisfy human needs. A diet's protein quality is associated to its digestibility, amino acid composition, protein concentration and dietary and preparation factors that enhance or reduce essential amino acid and protein bioavailability. Dietary energy intake also affects the utilization efficiency of dietary proteins. Protein quality of Latin American diets varies between countries and between socioeconomic groups in a given country. Most poor and lower-middle income persons consume diets with strong predominance of vegetable proteins. These diets are usually bulky, with relatively low protein concentration and energy density, and sometimes do not provide enough of one or more essential amino acids. In some countries and in some population groups, over 50% of the dietary proteins are of animal origin. This may be a risk factor of cardiovascular disease. Protein quality of Latin American diets, however, can be improved by modifying the proportions of some foods in order to achieve amino acid complementation, increase protein concentration and, in some instances, increase digestibility. Examples of diets that are satisfactory for preschool children and adults are given. Nevertheless, improvement of the overall nutritional quality of the diets is of foremost importance, so that they may provide the energy and all essential nutrients required for humans.     

Food consumption patterns of children 4 to 14 years old in Valencia, Venezuela

Results from a nutritional assessment are presented to establish the usual food consumption pattern of 438 children between 4-14 years of age, from a low income urban community in Valencia, Venezuela. Food intake data were collected through multiple 24 hours recalls and converted to individual food item weight in grams. Amounts of energy, macronutrients, iron, calcium, vitamin A, and vitamin C were estimated to compare them to national references. The food pattern was established according to intake frequency per food item and per food groups. Arepa was the most commonly consumed food item, and a main source of kilocalories, protein, carbohydrates, iron, and vitamin A. Unlike coffee, fruits were not among the most commonly consumed foods. Black beans were the main source of protein. Cookies and sodas were among the major sources of energy. Energy and nutrient intake were adequate, except for calcium (67% in preschoolers y 43% in school-aged children). Preschoolers' diet showed a better adequacy for all nutrients (p < 0.005), except for iron which was significantly higher in school-aged children. Since children below 15 years old are still forming food behaviors and habits, they are an ideal group to develop nutritional education strategies to modify harmful patterns such as high intake of sodas, and low intakes of calcium rich foods.     

The status of FAO and codex alimentarius developments on vegetable proteins

The FAO is interested in increasing world protein supplies both by advising and assisting developing countries to increase their production of staple foods and by encouraging the development of technology to produce protein concentrates both from vegetable and animal sources to supplement diets which are low in protein content. Recent revisions of the amount of protein required in the diet in relation to total per capita energy requirements and the difficulties encountered in introducing novel foods into established dietary patterns has led FAO to concentrate on increased agricultural productions in developing countries as the primary means of combatting malnutrition. In the meantime, in North America and Europe, advances in the technology of processing vegetable proteins has given highly acceptable products simulating meats which are being used as meat extenders and meat analogues. The consequent increase in vegetable protein production has revealed a need for international, agreement on standardization, and it has been agreed that this will be undertaken by the Joint FAO/WHO Food Standards’ Programme. The program operates chiefly through the Codex Alimentarius, Commission, an international governmental body, the purpose of which is to protect consumers against health hazard in food and against fraud. The Commission, which has 116 member governments, controls an intensive program of work covering the composition, labeling, additives, contaminants, pesticide residues, hygiene, sampling and analysis aspects of foods and has established a procedure which allows member governments ample opportunity to reach agreement on food standards and to accept them for incorporation into national legislation. The Codex Commission, at its 12th session, decided to establish a Committee on Vegetable Proteins with the following terms of references: “to elaborate definitions and world-wide standards for vegetable protein products deriving from soybeams, cottonseed, groundnuts, cereals and from other vegetable sources as they come into use for human consumption, and to elaborate guidelines on utilization of such vegetable protein products in the food supply system, on nutritional requirements and safety on labeling and on other aspects as may seem appropriate.” The question of which country will host the Committee is still under discussion.     

The use of a commercial vegetable juice as a practical means to increase vegetable intake: a randomized controlled trial

Background

A plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical families and amounts of antioxidants. It has been hypothesized that plant antioxidants may contribute to the beneficial health effects of dietary plants. Our objective was to develop a comprehensive food database consisting of the total antioxidant content of typical foods as well as other dietary items such as traditional medicine plants, herbs and spices and dietary supplements. This database is intended for use in a wide range of nutritional research, from in vitro and cell and animal studies, to clinical trials and nutritional epidemiological studies.

Methods

We procured samples from countries worldwide and assayed the samples for their total antioxidant content using a modified version of the FRAP assay. Results and sample information (such as country of origin, product and/or brand name) were registered for each individual food sample and constitute the Antioxidant Food Table.

Results

The results demonstrate that there are several thousand-fold differences in antioxidant content of foods. Spices, herbs and supplements include the most antioxidant rich products in our study, some exceptionally high. Berries, fruits, nuts, chocolate, vegetables and products thereof constitute common foods and beverages with high antioxidant values.

Conclusions

This database is to our best knowledge the most comprehensive Antioxidant Food Database published and it shows that plant-based foods introduce significantly more antioxidants into human diet than non-plant foods. Because of the large variations observed between otherwise comparable food samples the study emphasizes the importance of using a comprehensive database combined with a detailed system for food registration in clinical and epidemiological studies. The present antioxidant database is therefore an essential research tool to further elucidate the potential health effects of phytochemical antioxidants in diet.     

Brazilian Food Composition Table TBCA-USP (Versions 3 and 4) in the international context

The Brazilian Food Composition Table (TBCA-USP) aims to divulge information about Brazilian food composition. Therefore, it adopts international patterns that define rules and criteria for the food composition area, through guides and manuals with protocols to be used for data generation and compilation, which amplifies the communication and exchange between laboratories. From 2001 to 2004, 863 new data were introduced in the TBCA-USP, in a total of 1838 data, 1200 of which refers to proximal composition. During this period, the versions 3.0, 4.0 and 4.1 of the TBCA-USP were developed and put on the Internet. These versions had several structural modifications in relation to the ones before. The version 3.0 of the TBCA-USP used to be separated by groups of foods, due to its large number of information. Once this number kept growing, the versions 4.0/4.1 turned to have their food data showed individually, accessed through the name of the food (in Portuguese, English or scientific name). All data is presented as 100 g/food and domestic measurement. There is a form available for compilation of food composition data, in order to stimulate researchers to send and publish data that may be evaluated correctly. The TBCA-USP is being structured similarly to the other international tables that follow patterns of INFOODS (International Network of Food Data Systems); and it is making an effort to create specific databases of nutrients or foods that have functional properties.     

Regulatory approach of industrialized countries to accommodate use of soy protein

Government bodies worldwide are moving toward accepting soy proteins in their food supplies. There is a trend toward food laws that allow countries to take advantage of unique nutritional, functional and economic benefits soy protein has to offer. This is a world precedent, soundly based on broad experiences and firmly backed by scientific research and development. There is no longer any need to postpone this important decision to allow soy protein in the food supply. The most critical question at this point should be: “What steps can be taken now to properly incorporate and take advantage of soy protein in the national food supply? Regulations recognizing the benefits of soy protein in the food system need not be complex. A reasonable approach to food legislation attempts: (a) to allow the production of properly labeled, safe, wholesome foods, recognizing new developments in modern food technology; (b) to ensure the nutritional value of foods; (c) to provide sufficient information and understanding to help the consumer make a wise purchase decision; and (d) to adopt controls as required to promote honesty and fair dealing in the marketplace.     

Foods native to indigenous and afro-descendents in Colombia

For social programs in Colombia, like those administered by the Instituto Colombiano de Bienestar Familiar (ICBF), it's important to know what native foods minority groups consume. This research obtained information on native foods consumed by indigenous and afro-descendents living in 10 Colombian departments: Cauca, Nari?o, Amazonas, Chocó, Guainia, Vichada, Magdalena, Guajira, Cesar y Vaupés. A questionnaire was applied to key informants (individually or in groups), addressing the following topics: personal information on the informant, name and type of food, if consumed by indigenous and/or afro-Colombians, climate where produced, time of year when harvested, if consumed raw or cooked, preparations, properties ascribed to the food, and current production, use and availability. Key informants included participants in ICBF's programs, indigenous authorities, teachers, traditional healers, and others, under the supervision of professionals from ICBF's mobile unit in each department. Bibliography (n = 123 documents) was compiled and reviewed. In the departments selected, 13 municipalities were visited, 139 individuals were interviewed and at least 92 new foods (i.e., not currently included in the Colombian Food Composition Table) were identified. Among the 92, the scientific name was obtained for 62 foods. Of these, 2 were classified as other, 18 as meats, 3 as insects, and 39 as plants. Among the plants, informants mentioned fruit (n=29), leaves (n=4), seed (n=3) and roots (n=3). Indigenous and afro-descendent communities in Colombia report consuming dozens of foods that are not currently in the Colombian Food Composition Table.