The update of the Italian Food Composition Database
The update of the Italian Food Composition Database
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DOI：
10.1016/j.jfca.2004.02.009
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发表时间：
2004-06-01
影响因子：
4.3
通讯作者：
Boyle, P
中科院分区：
文献类型：
--
作者：
Gnagnarella, P;Parpinel, M;Boyle, P
1998年，作为一个合作项目的结果，欧洲肿瘤学研究所(米兰)出版了意大利食品成分数据库，该数据库被广泛用于分析在意大利和欧洲流行病学研究中收集的膳食摄入量信息。正在进行更新，以修订已公布的数值，并纳入与营养和慢性病研究相关的更多食品项目和成分。详细介绍了编制方法，并对方法论的某些方面进行了改进。数据保存在Microsoft Access数据库中，允许扩展食品和成分列表。大约70%的食品已经修订和更新。主要变化是：杂粮、肉和肉制品、鱼和鱼制品。最终版本将包括大约1000种食品。最新的食物成分数据库是解释营养流行病学研究的关键，因为食物成分随着时间的推移而变化，研究人员的兴趣往往集中在新的成分上。虽然规模有限，但新的数据库将包含意大利消费的主要食品的相关食品成分的信息，而且它将是一个文件齐全的工具，公众很容易获得。(C)2004爱思唯尔有限公司。保留所有权利。
In 1998, as the result of a collaborative project, the European Institute of Oncology (Milan) published the Italian Food Composition Database, that has been widely used to analyse dietary intake information collected within Italian and European epidemiological studies. An update is ongoing to revise the published values, and to include additional food items and components, relevant for studies on nutrition and chronic diseases. Compilation methods have been described in detail, and some aspects of the methodology have been improved. Data are maintained in a Microsoft Access database that allows expansion of the list of foods and components. Approximately 70% of food items have been revised and updated. Major changes were applied to: Miscellaneous food, Meat and Meat products, and Fish and Fish products. The final version will include around 1000 food items. An up-to-date food composition database is a key-point in the interpretation of nutritional epidemiological studies, since food composition changes over time and interest of researchers often focuses on new components. Although limited in size, the new database will contain information on relevant food components of the main food items consumed in Italy and it will be a well-documented tool, easily accessible to the public. (C) 2004 Elsevier Ltd. All rights reserved.