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The Slovenian Food Composition Database

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The Slovenian Food Composition Database Food Chemistry 140 (2013) 495–499 Contents lists available at SciVerse ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem The Slovenian food composition database ⇑ Mojca Korošec a, , Terezija Golob a, Jasna Bertoncelj a, Vekoslava Stibilj b, Barbara Koroušic´ Seljak b a Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia b Computer Systems Department, Jozˇef Stefan Institute, Jamova Cesta 39, SI-1000 Ljubljana, Slovenia article info abstract Article history: The preliminary Slovenian food composition database was created in 2003, through the application of the Available online 17 January 2013 Data management and Alimenta nutritional software. In the subsequent projects, data on the composi- tion of meat and meat products of Slovenian origin were gathered from analyses, and low-quality data Keywords: of the preliminary database were discarded. The first volume of the Slovenian food composition database Food composition database was published in 2006, in both electronic and paper versions. When Slovenia joined the EuroFIR NoE, the Biodiverse foods LanguaL indexing system was adopted. The Optijed nutritional software was developed, and later Autochthonous foods upgraded to the OPEN platform. This platform serves as an electronic database that currently comprises Foods at cultivar level 620 foods, and as the Slovenian node in the EuroFIR virtual information platform. With the assimilation of Dietary and nutritional treatment the data on the compositions of foods of plant origin obtained within the latest project, the Slovenian database provides a good source for food compositional values of consistent and compatible quality. Ó 2013 Elsevier Ltd. All rights reserved. 1. Introduction Food composition databases (FCDBs) provide comprehensive information on energy values, nutrients content, and other nutri- Slovenia is a relatively small country in central Europe, although tionally important components in food. These data are essential its nature is very diverse. Its natural conditions and social factors af- for research into the relationships between diet and disease, for fect the diversity of its produce, as well as the variety of foods that nutritional labelling, and for the monitoring of the quality, safety are traditionally prepared and consumed. A wide selection of tradi- and authenticity of foods on the market, and thus for consumer tional foods has been maintained that are regularly consumed protection (Church, 2009; Pennington, 2008). Users of data col- either as a part of the everyday menu, or as related to special events lected in food composition tables and databases are very diverse, and festivities (Bogataj, Jesenicnik, Stritof, & Sunesko, 2008). and include researchers, clinical dieticians, public health officers, Guerrero et al. (2010) showed that European consumers per- nutritional policy makers, the food industry, and educational facil- ceive a traditional food product as one that is produced with little ities. National FCDBs that include data on traditional and ethnic processing involved and following a strict heritage, which is seen foods are of high value as they can supply more accurate nutri- to be healthy and convenient. The raised awareness and apprecia- tional information on individual diets as well as they can aid effec- tion of such products can also give rise to imitations, which can be tive diet and disease interventions in the population (Costa, prevented by the protection of a product through the Specific Euro- Vasilopoulou, Trichopoulou, Finglas, & Pac, 2010). pean Union (EU) Quality Scheme (Council Regulation [EC] No 509/ Studies on the composition of various foods of the Slovenian 2006, 2006; Council Regulation [EC] No 510/2006, 2006). As with ecosystem have been conducted at the Department of Food Science other EU countries, the number of Slovenian food products that and Technology of the Biotechnical Faculty (University of Ljubljana, qualify for the quality distinctiveness label is growing. Currently, Ljubljana, Slovenia) since 1974, and the results have been published there are 16 Slovenian food products that are registered and can in peer-reviewed journals, dissertations, and laboratory and project be labelled as Protected Designation of Origin, or PDO, Protected reports. Despite the relatively large amount of analytical data ob- Geographical Indication, or PGI, or Traditional Speciality Guaran- tained and the need for national food composition tables that was teed, or TSG (DOOR database, 2012). Although the compositions expressed by nutritional professionals, it was not until 2001 that and characteristics of such foods are well known, a search for these a systematic analysis of samples, and the data collection for the cre- data can be time consuming, as they must be sought from different, ation of the database started, with the first project on the develop- and often very specific, sources; i.e. the product specifications. ment of a preliminary Slovenian FCDB. In a survey that was part of the project activities, Slovenian nutrition experts and the food industry were asked to identify the sources of the food composition ⇑ Corresponding author. Tel.: +386 1 3203726; fax: +386 1 2566296. data that they used in their studies. Several reported that they used E-mail address: [email protected] (M. Korošec). different editions of the Souci–Fachmann–Kraut Food composition 0308-8146/$ - see front matter Ó 2013 Elsevier Ltd. All rights reserved. http://dx.doi.org/10.1016/j.foodchem.2013.01.005 496 M. Korošec et al. / Food Chemistry 140 (2013) 495–499 and nutrition tables (Souci et al., 2000), while others said that they types and cuts of meat and meat products were sampled directly sourced their data from editions as old as the tables on the compo- from the producers or the slaughter houses, and across retail out- sition of food and beverages of Brodarec (1976). On the basis of lets. For the meat, representative parts of the animals were these survey results and from comparisons of labelled nutritional selected, including shoulder, back, leg, and thigh. As well as the information with analytical data of selected food products, the principal nutrients, fatty-acid composition, nutritionally important nutritional labels were often found to be less reliable. minerals, and cholesterol and hydroxyproline contents were also The preparation and compilation of Slovenian FCDB is being rea- determined, using standardised, internationally recognised meth- lised mainly in the framework of Target research programmes’ pro- ods. Missing values (mainly for amino-acid and vitamin contents) jects. The working group from the Biotechnical Faculty in Ljubljana were completed by taking data for these foods from non-Slovenian is coordinating the activities, which have included experts from the FCDBs where similarities in the other known parameters were Jozˇef Stefan Institute (Ljubljana, Slovenia) as the main project part- seen. Due to the greater similarities between Slovenia and other ner, along with other national research institutions. European countries, such as for climate and animal breeds, only accessible FCDBs of European countries were considered in these data compatibly assessments (McCance & Widdowson, 2002; Souci 2. Development of a preliminary food composition database et al., 2000). The values obtained from physico-chemical analyses were thus In the first stages of the food composition activities, the inven- complemented with data from other sources and were arranged tory included the actual food composition data with the compo- into the Slovenian FCDB. These data were prepared in book format nents analysed, the methods used, and the data providers, with for dissemination: ‘Slovenian food composition tables – meat and the quality of these data assessed. Physico-chemical analyses of meat products’ (Golob et al., 2006). This contained the composi- selected domestic food products were carried out, although often tional data on 145 foods, which were divided into the major food to reduced extents due to limited resources. groups, as meat and products from: cattle, poultry, game, fish, This preliminary FCDB was prepared following international rec- crustaceans, and molluscs. These foods are indicated by both their ommendations (Greenfield & Southgate, 2003) and the instructions Slovenian names and the English equivalents, and where relevant, of Central and Eastern European Food Data Systems (CEECFOODS) also with their scientific names. The data refer to 100 g fresh meat initiative. Among the main tasks of the initiative were provision or meat product, and they are presented as average values and of a network of national data centres, generation of a repository range (minimum and maximum values). Where relevant, the edi- of national FCDBs and promotion of national food composition ble part of the food is also given. All adopted data are indicated, programmes (Holcikova, 2000). Data management software that and their sources are cited in the Reference section. The Tables was developed for the purpose of the initiative was used for the cre- are also available online. ation and compilation of this FCDB (Vargic, Holcikova, Simonova, Kovacikova, & Vojtassakova, 1998). Food indexing with a 20-digit coding system was adopted, along with the Alimenta nutritional 4. Slovenian food composition tables on foods of plant origin software (Holcikova et al., 1998). These were applied to enable the exchange of these data among the CEECFOODS countries. This The plant
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