Latin American Food Composition Webportal

• Grant number: 23/04561-9
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: May 01, 2023
• End date: June 30, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Eduardo Purgatto
• Grantee: Kristy Soraya Coelho
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated research grant: 13/07914-8 - FoRC - Food Research Center, AP.CEPID
• Associated scholarship(s): 24/08107-3 - Development of the national food chemical composition database (ingredients, preparations, and processed foods) with a comprehensive component profile for food consumption research in Costa Rica and Portal LATINFOODS, BE.EP.PD

Abstract

Food Composition Tables (FCT) are considered essential elements for the development of various activities, as they contain information on the nutrient content and other components of a country's food, whether in natural or processed form. This information, available in different formats - printed, electronic, and online versions - is obtained from chemical analyses or compiled from published data. Food composition data (FCD) should represent currently consumed foods, as they can be used to evaluate the dietary intake of individuals and populations, establish public policies, plan and evaluate the adequacy of diets, and determine the intake of energy and nutrients and the relationship between diet, health, and disease.According to the Food and Agriculture Organization/International Network of Food Data Systems (FAO/Infoods, 2013), preparations that include several ingredients represent the majority of foods consumed in a country, and knowing the composition of these preparations is necessary to estimate nutrient intake accurately. However, the availability of analytical data in an FCT is usually limited for these preparations due to the high possibility of food combinations, resulting in infinite recipes. Since it is impossible to subject numerous preparations to analytical determination, the composition of preparations can be calculated by considering the composition of each ingredient and the gain/loss of water, lipids, vitamins, and minerals that may occur during food preparation.Printed FCTs are still produced in various countries, but electronic versions are becoming increasingly important as they store large amounts of data and allow for easy access, manipulation, and updating. It is important to note that FCTs from some Latin American countries (http://latinfoods.inta.cl/592-2/), including Brazil, are available online in downloadable file format (which does not allow for online queries) in spreadsheet or pdf format.Electronic FCT lists are available on websites such as the Food and Agriculture Organization/International Network of Food Data Systems (FAO/Infoods) website (FAO/Infoods, 2018), the International Life Sciences Institute (ILSI, 2018) website, the EuroFIR website (EuroFIR, 2018b), the LanguaL" Thesaurus website, and the LanguaL" (2018) website. This dissemination indicates that this means of communication is an efficient way to disseminate and share FCD information. Online versions also allow for faster access, constant updates, and lower costs compared to printed versions. Based on these premises, the objective of this project is to develop the Latinfoods Food Composition Portal to provide information on foods from Latin American countries, following the basic structure developed for the Brazilian Table of Food Composition (TBCA/USP).