The National Food and Nutrient Analysis Program (NFNAP)

Joanne Holden

David Haytowitz

Pamela Pehrsson

Agricultural

Research

Service

Intake Assessment of Intake Assessment of Dietary ComponentsDietary Components

Food Food IntakeIntake

Component Component ValuesValues

Component Component IntakeIntake

Supplement Intake

National Nutrient Data BankNutrient Data Lab, BHNRC, ARS, USDA

• The “reference” source for food composition data

• Foundation for most other databases- National surveys- Therapeutic and research databases- Food frequency questionnaires- Product development, labeling, regulation

• Internet access and CD-ROM

Expansion of Food Composition Databases

Food and Nutrient Data Dietary System(FNDDS)

7000 “Recipe” Foods reported by Participants

~62 ComponentsYield & Nutrient Retention FactorsAll Cells Filled

NutrientDatabase for

StandardReference (SR)

7100Foods

Special InterestDatabasesLiteratureAnalytical Reports

Food Industry

“Short” Lists of Foods

& Values

FFQ

3000Foods

Information Flow

Analytical Data(NFNAP, FCL, TDS, etc.) Industry Data

Data from ScientificLiterature

LabelInformation

DatabaseImputations Formulations

Recipes Algorithms

StandardReference

(SR)

Nutritive Value of Foods

(HG72)

Special Releases(Vitamin K, Carotenoids

Flavonoids, Choline, Fluoride)

Food and Nutrient Database for Dietary Surveys

Database Applications

NHANES: USDA’s FNDDS Dietary Reference Intakes (DRIs) 2005 Dietary Guidelines & MyPyramid.gov Clinical research

– GCRCs– CRCs

Epidemiological research

NFNAP 1

1997 – 2005 Designed to improve the quality and quantity of

data in USDA food composition databases– Provide baseline nutrient data for important

foods– Provide information on nutrient variability in

foods– Targeted foods and nutrients– General and AI/AN population groups

NFNAP 1: Principle Aims

Identify and prioritize Key Foods and nutrients

Evaluate quality of existing data Develop sampling plans Analyze samples under USDA sponsored

contracts Compile and disseminate data

Aim 1: Key Foods and Critical Nutrients

• Key Foods provide about 75% of the intake of a specific component or nutrient to the diet• Based on nutrients of public health significance• Consumption x concentration

• Foods alone and as ingredients

• Some foods are “key” for several nutrients

• Approximately 675 foods

• Ranking of Key Foods helps to set priorities for future research

Aim 2: Evaluate Quality of Existing Data

Existing data were evaluated against the following criteria:

• Sampling plan

• Sample handling

• Number of samples

• Analytical methodology

• Analytical Quality Control (QC)-Existing data were frequently missing this information-Rating system applied to “emerging bioactive” components

Aim 3: Develop Sampling Plans

Sample states selected proportional to the state population (US Census, 2000)

Sample counties dispersed over the 48 states Sample counties selected proportional to the county

population Sample Consolidated Metropolitan Statistical Areas

(CMSA) selected proportional to CMSA population 12 primary locations, multiples (24, 48), and random

subsets of the primary 12 selected

(Census 2000 and projected 2001 Census estimates)

Aim 4: Analysis of Samples

Use qualified commercial analytical labs For special nutrients, cooperative agreements with

scientists at universities and government agencies– Vitamin K: Tufts Univ., Dr. Booth– Choline: Univ. of North Carolina, Dr. Zeisel– Fluoride: Univ. of Iowa, Dr. Levy– Proanthocyanidins: Univ. of Arkansas, Dr. Prior– Folate & Tocopherols: Univ. of Georgia, Dr. Eitenmiller– Fatty acids (including trans): Univ. of Maryland, Dr. Sampugna– Phytosterols, folate (5MTHF): VPI&SU, Dr. Phillips

Aim 4: Analysis of Samples

Use of validated analytical methods Quality Control

– Certified reference materials National Institute of Standards and Technology American Association of Cereal Chemists Others (Europe, China, etc.)

– “In-house” materials developed – Cross validation of analyte concentrations

NDL

Primary LabsCommercial

contracts

SamplePickup

Contract

Statistical Consultants

(NASS)

FALCCTexas Tech

Univ. Wisconsin

NFNAP Infrastructure

Industry Collaborations

Specialty LabsCooperative agreements

Aim 5: Data Compilation and Dissemination

Data reviewed by Quality Control Panel Data migrated to NDL’s Nutrient Databank

System (NDBS) Data aggregated by NDL’s staff scientists

using statistical algorithms developed as part of NDBS redesign

Released in SR Released in Special Interest Tables

Nutrient distribution and bias

sampling 1

sampling 2

x x

NFNAP 1: Significant Findings

Complete analytical profiles for foods! Fat levels in ground beef show major changes Fat in pizza doubled

– 10 g vs. 5 g/100g in cheese pizza

β-carotene in broccoli lower– 361 μg/100 g compared to 778 μg/100 g in prelim. data

Vitamin C in MDII cultivar of pineapple doubled compared to older cultivars

Monounsaturated fatty acids lower in “jarred” spaghetti sauce

Impact of DRI Changes

Folate Vit. A Vit. E Vit. B12

1968 mg IU IU μg

1974 μg RE IU μg

1980 μg RE α-TE μg

1998-2001

DFE&ug

RAE& ug

Mgalpha

μg

Incorporated “Added” Vitamin E and “Added” vitamin B12 to database to address different units for DRI upper limits

β-Carotene in Broccoli

NFNAP

0

500

1000

1500

2000

2500

(mcg

/100

g)

Car98

NFNAPLab 1, Pass 1

Lab 1, Pass 2

Lab 2

Car98

Selenium in Ground Beef

Region

C NE S W

mcg

/ 10

0 g

0

5

10

15

20

25

30

35

*Broiled Patties, n=18 per region**SD

**

Research and Methods Support

Supported development or enhancement of analytical methods for:– Folate: FCL– Choline: UNC– Flavonoids: FCL– Proanthocyanidins: U. ARK.– Phytosterols: VPI

Research Infrastructure Support

Developed QC program for fluoride database– Previously unknown to dental community

Developed series of control composites for NFNAP QC program

Research Findings: Folate

Demonstrated storage stability of folate Supported development of method to measure

added folate and 5-methyltetrahydratefolate Updated database to reflect

– Changes in enrichment standards– Adoption of Dietary Folate Equivalents (DFEs) in

DRIs Showed variability between labs

Folate Variability between Labs for Different Food Items

0

50

100

150

200

250

300

Cooked Pinto Beans

Frozen Spinach

Orange Juice

Dry Macaroni

Lab D

Lab C

Lab B

Lab A

μg

/ 10

0 g

Fluoride variability in municipal water

0

5

10

15

20

25

30

35

40

Fluoridated Non-Fluoridated

20 40 20080 16060 1801401201000

Numberof

samples

0.2 0.4 0.8 1.60.6 1.81.41.21.00 2.0

Nu

mb

er

of s

am

ple

s

Mg/100 g ppm

Total Choline in Selected Foods

0

50

100

150

200

250

300

Whole Eggs Ground Beef Pecans Fruits general

mg

ch

olin

e/ 1

00 g

ms

of f

oo

d

Bioactive Compounds

Component Year Number of food items

Isoflavones 1997 128

Flavonoids 2003

2006

225

~400

Fluoride 2004

2005

400

427

Proanthocyanidins 2004 205

Choline 2004 434

Research Accomplishments: NFNAP1

36 peer-reviewed publications/conference proceedings

23 oral presentations 71 poster presentations 12 database releases 3 articles in Agricultural Research Magazine Other media

NFNAP 2 - 5 New Project Objectives

Institute a monitoring program for Key Foods and other foods

Conduct a comprehensive analysis of selected foods

Develop databases for high priority foods consumed by U.S. ethnic subpopulations

Databases for bioactive components Develop validated database for ingredients

in dietary supplements

Institute Monitoring Plan

Designed to track changes in nutrient content of the food supply– Industry reformulations– Changes in nutrition labeling regulations

Trans fatty acids New DRIs

– Public health concerns Obesity Carbohydrates (e.g., added sugars, fiber)

Institute Monitoring Plan

Identify foods and nutrients

– Pickup of reformulated margarines in March 2006

– Pickup of reformulated cookies/crackers in April 2006

Develop sampling plan Analysis of limited nutrients in each food Statistical Assessment of differences

Conduct Comprehensive Analysis of Selected Foods

Foods not analyzed in first phase of NFNAP Poultry products

– Rotisserie chicken (analyzed in FY2005)– Fast Food products (1st sampling 2/6/06)– Fresh/frozen chicken/turkey

FDA’s top 20 seafood, fruits, vegetables for nutrition labeling

Ethnic Foods

Hispanic/Latino

African American

Asian/Pacific Islanders

Native Americans/Alaskan Natives

Ethnic Foods

Increased rates of diet related diseases– Obesity– CV disease– Diabetes– Cancer

Use of traditional foods USDA support from 2006

Hispanic/Latino Foods

Analyzed ~30 foods under NFNAP 1 Diverse population

– Mexican– Cuban– Puerto Rican– Central/South America

Varying degrees of acculturation Working with NCI to develop food priorities Full profile of nutrients to be analyzed

Bioactive Compounds: Future Research

Vitamin D– Collaboration with food industry (e.g. Coca Cola, National

Dairy Council), universities, and government incl. FCL– Validation of methods of analysis– Development of control materials– Identify foods and develop sampling plans

Trans fatty acids - reformulations N-3 fatty acids database Conjugated linoleic acid? Glucosinolates/isothiocyanates?

Cost of Analyses

Sample pickup– ~$1,000 per food (12 pickup locations)

Sample preparation– ~$3,500 per food (4 composites)

Analyses– ~$1,500 per sample– ~$6,000 per food (4 composites)

Gaps in Knowledge

Lack of data for restaurant foods Limited nutrient profiles for some products Magnitude of variability for some foods and

nutrients unknown Labs’ analytical expertise for some

components Limits of NIST Standard Reference Materials

and QC materials

Conclusions

Original analytical data are an essential part of USDA’s food composition databases Since the food supply is dynamic continuous support is required Nationwide sampling is critical New methods, new priorities, new protocols