Incorporation of Trans -Fatty Acids into a Comprehensive Nutrient Database

✍ Scribed by Sally F. Schakel; Lisa Harnack; Christine Wold; Nancy Van Heel; John H. Himes

• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 108 KB
• Volume: 12
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1006/jfca.1999.0836

✦ Synopsis

In response to the need for a nutrient database which includes trans-fatty acid values for the full complement of foods available in the U.S. food supply, a methodology was developed and applied for adding trans-fatty acid values to the University of Minnesota Nutrition Coordinating Center (NCC) Nutrient Database. Values for 16 : 1, 18 : 1, 18 : 2, and total trans-fatty acids were added to the database. Procedures were established and followed to assign values for all core foods in the database (0% missing). The USDA table, Fat and Fatty Acid Content of Selected Foods Containing ¹rans-Fatty Acids was the primary source of trans-fatty acid information. Additional data sources included other nutrient databases and articles in the scienti"c literature containing trans-fatty acid values for U.S. foods, using appropriate methodologies. For foods in the database which could not be matched to reference sources, trans-fatty acid values were imputed using standardized procedures. Values were determined for both current and discontinued food entries so that the database can be used to estimate trans-fatty acid intakes for current dietary studies, as well as those including dietary data collected in the past.