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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Nutrient Data Laboratory » Research » Research Project #426560

Research Project: USDA National Nutrient Databank for Food Composition

Location: Nutrient Data Laboratory

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Survey of Vitamin D and 25-Hydroxyvitamin D in Traditional Native Alaskan Meats, Fish, and Oils - (Peer Reviewed Journal)
Phillips, K.M., Pehrsson, P.R., Patterson, K.Y. 2018. Survey of Vitamin D and 25-Hydroxyvitamin D in Traditional Native Alaskan Meats, Fish, and Oils. Journal of Food Composition and Analysis. https://doi.org/10.1016/j.jfca.2018.09.008.

Comparison of label and laboratory sodium values in popular sodium-contributing foods in the United States - (Peer Reviewed Journal)
Ahuja, J.K., Li, Y., Nickle, M.S., Haytowitz, D.B., Roseland, J., Nguyen, Q., Khan, M., Wu, X., Somanchi, M., Williams, J.R., Pehrsson, P.R., Cogswell, M. 2018. Comparison of label and laboratory sodium values in popular sodium-contributing foods in the United States. Journal of the Academy of Nutrition and Dietetics. 10.1016/j.jand.2018.08.155.

Preventative effects on atherosclerosis by berries - the case of blueberries - (Peer Reviewed Journal)
Wu, X., Wang, T.T., Prior, R.L., Pehrsson, P.R. 2018. Preventative effects on atherosclerosis by berries - the case of blueberries. Journal of Agricultural and Food Chemistry. https://pubs.acs.org/10.1021/acs.jafc.8b03201.

Cooking parameters affect the sodium content of prepared pasta - (Peer Reviewed Journal)
Bianchi, L.M., Phillips, K.M., Mcginty, R.C., Ahuja, J.K., Pehrsson, P.R. 2018. Cooking parameters affect the sodium content of prepared pasta. Food Chemistry. https://doi.org/10.1016/j.foodchem.2018.07.198.

Lipid content of beef and lamb cuts--grass- or grain-fed--including the impact of cooking, from USDA research studies - (Proceedings)

Human milk nutrient composition in the United States: current knowledge, challenges and research needs - (Peer Reviewed Journal)
Wu, X., Jackson, R., Khan, S., Ahuja, J.K., Pehrsson, P.R. 2018. Human milk nutrient composition in the United States: current knowledge, challenges and research needs. Current Developments in Nutrition. https://doi.org/10.1093/cdn/nzy025.

10-Hydroxy-trans-2-decenoic acid attenuates angiotensin II-induced inflammatory responses in rat vascular smooth muscle cells - (Peer Reviewed Journal)
Qingshuang, C., Shanming, J., Yue, S., Linsheng, Y., Wu, X., Zhongwen, X. 2018. 10-Hydroxy-trans-2-decenoic acid attenuates angiotensin II-induced inflammatory responses in rat vascular smooth muscle cells. Journal of Functional Foods. 45, 298-305. 10.1016/j.ff.2018.04.034.

USDA National Nutrient Database for Standard Reference, Legacy - (Research Technical Update)
Haytowitz, D.B., Ahuja, J.K., Wu, X., Khan, M., Somanchi, M., Nickle, M.S., Nguyen, Q., Roseland, J.M., Williams, J.R., Patterson, K., Li, Y., Pehrsson, P.R. 2018. USDA National Nutrient Database for Standard Reference, Legacy. USDA National Nutrient Database for Standard Reference. Internet: /nea/bhnrc/ndl

Season plays a role in variability in vitamin C content of fresh fruits and vegetables in a local retail market - (Peer Reviewed Journal)
Phillips, K.M., Tarrago-Trani, M., Rasor, A., Mcginty, R.M., Haytowitz, D.B., Pehrsson, P.R. 2018. Season plays a role in variability in vitamin C content of fresh fruits and vegetables in a local retail market. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jfsa.8941.

Development of databases with iodine in foods and dietary supplements - (Peer Reviewed Journal)
Ershow, A., Skeaff, Merkel, J., Pehrsson, P.R. 2018. Development of databases with iodine in foods and dietary supplements. Nutrients. https://doi.org/10.3390/nu10010100.

Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study - (Peer Reviewed Journal)
Roseland, J.M., Nguyen, Q.V., Douglass, L.W., Patterson, K.Y., Howe, J.C., Williams, J.R., Thompson, L.D., Brooks, J., Woerner, D.R., Engle, T.E., Savell, J.W., Gehring, K.B., Cifelli, A.M., Mcneill, S.H. 2017. Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study. Journal of Food Composition and Analysis. https://doi.org/10.1016/j.jfca.2017.12.003.

Vitamin D in foods: an evolution of knowledge (chapter 60) - (Book / Chapter)
Roseland, J., Phillips, K.M., Patterson, K.Y., Pehrsson, P.R., Taylor, C.L. 2017. Vitamin D in foods: an evolution of knowledge. In: Feldman, D., Pike, J.W., Bouillion, R., Giovannucci, E. Vitamin D (4th Edition). New York, NY: Elsevier. p. 41-77. https://doi.org/10.1016/B978-0-12-809963-6.00060-2.

(-) Epicatechin regulates blood lipids and attenuates hepatic steatosis in rats fed high fat diet - (Peer Reviewed Journal)
Hui, C., Xu, N., Zhao, W., Su, J., Liang, M., Xie, Z., Wu, X., Li, Q. 2017. (-) Epicatechin regulates blood lipids and attenuates hepatic steatosis in rats fed high fat diet. Molecular Nutrition and Food Research. doi: 10.1002/mnfr.201700303.

Challenges of developing a valid Dietary Glucosinolate database - (Peer Reviewed Journal)
Wu, X., Sun, J., Haytowitz, D.B., Harnly, J.M., Chen, P., Pehrsson, P.R. 2017. Challenges of developing a valid Dietary Glucosinolate database. Journal of Food Composition and Analysis. HTTPS://DOI: 10.1016/j.jfca.2017.07.014.

Modeled changes in U.S. sodium intake from reducing sodium concentrations of commercially-processed and prepared foods to meet voluntary standards established in North America: National Health and Nutrition Examination Survey - (Peer Reviewed Journal)
Cogswell, M.E., Patel, S.M., Yuan, K., Gillespie, C., Juan, W., Curtis, C.J., Vigneault, M., Clapp, J., Roach, P., Moshfegh, A., Ahuja, J.K., Pehrsson, P.R., Brookmire, L., Merritt, R. 2017. Modeled changes in U.S. sodium intake from reducing sodium concentrations of commercially processed and prepared foods to meet voluntary standards established in North America: NHANES. American Journal of Clinical Nutrition. doi:10.3945/ajcn.116.145623.

Multiple Vitamin K Forms Exist in Dairy Foods - (Peer Reviewed Journal)
Fu, X., Harshman, S.G., Shen, X., Haytowitz, D.B., Karl, P.J., Wolfe, S.L., Booth, S.L. 2017. Multiple Vitamin K forms exist in dairy foods. Current Developments in Nutrition. doi:10.3945/cdn.117.000638.

Sodium, Sugar and Fat Content of Complimentary Infant and Toddler Foods Sold in the United States, 2015 - (Peer Reviewed Journal)
Maalouf, J., Pehrsson, P.R., Cogswell, M.E., Bates, M., Yuan, K., Scanlon, K.S., Gunn, J.P., Merritt, R.K. 2017. Sodium, sugar and fat content of complimentary infant and toddler foods sold in the United States, 2015. American Journal of Clinical Nutrition. doi:10.3945/ajcn.116.142653.

USDA Branded Food Products Database, Release 2 - (Research Technical Update)
Pehrsson, P.R., Haytowitz, D.B., Mckillop, K.A., Moore, G.G., Finley, J.W., Fukagawa, N.K., Wu, X. 2017. USDA Branded Food Products Database, Release 2. USDA National Nutrient Database for Standard Reference. Available: https://ndb.nal.usda.gov/ndb/.

A Comparison of Concentrations of Sodium and Related Nutrients (Potassium, Total Dietary Fiber, Total and Saturated Fat, and Total Sugar) in Private-Label and National Brands of Popular, Sodium-Contributing, Commercially Pack - (Peer Reviewed Journal)
Ahuja, J., Pehrsson, P., Cogswell, M.E. 2017. A Comparison of concentrations of sodium and related nutrients (potassium, total dietary fiber, total and saturated fat, and total sugar) in private-label and national brands of popular, sodium-contributing, commercially pack. Journal of the Academy of Nutrition and Dietetics. 117(5):770–777.e17.

USDA's National Food and Nutrient Analysis Program (NFNAP) Produces High-Quality Data for USDA Food Composition Databases: Two Decades of Collaboration - (Peer Reviewed Journal)
Haytowitz, D.B., Pehrsson, P.R. 2016. USDA's National Food and Nutrient Analysis Program (NFNAP) produces high-quality data for USDA Food Composition Databases: Two decades of collaboration. Food Chemistry. doi: 10.1016/j.foodchem.2016.11.082.

Sodium intake among U.S. school-age children: National Health and Nutrition Examination Survey, 2011-2012 - (Peer Reviewed Journal)
Quader, Z.S., Gillespie, C., Sliwa, S.A., Mugavero, K., Gunn, J.P., Ahuja, J.K., Pehrsson, P.R., Moshfegh, A.J., Burdg, J.P., Cogswell, M.E. 2016. Sodium intake among U.S. school-age children: National Health and Nutrition Examination Survey, 2011-2012. Journal of the Academy of Nutrition and Dietetics. 64(22):4531-4535.

Measurement of multiple vitamin K forms in processed and fresh-cut pork products in the U.S. food supply - (Peer Reviewed Journal)
Fu, X., Shen, X., Finnan, E.G., Haytowitz, D.B., Booth, S.L. 2016. Measurement of multiple vitamin K forms in processed and fresh-cut pork products in the U.S. food supply. Journal of Agricultural and Food Chemistry. 64 (22): 4531-4535.

Interlaboratory trial for measurement of vitamin D and 25(OH)D in foods and a dietary supplement using liquid chromatography-mass spectrometry - (Peer Reviewed Journal)
Roseland, J.M., Patterson, K., Andrews, K.W., Phillips, K.M., Phillips, M.M., Pehrsson, P.R., Dufresne, G.L., Jakobsen, J., Makowski, A.J., Scheuerell, C.R., Larouche, G.P., Gusev, P.A., Savarala, S., Nguyen, Q.V., Taylor, C.L., Wise, S.A., Harnly, J.M., Williams, J.R., Betz, J.M. 2016. Interlaboratory trial for measurement of vitamin D and 25(OH)D in foods and a dietary supplement using liquid chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry. 64:3167-3175.

The emerging issue of 25-hydroxyvitamin D in foods - (Abstract Only)
Taylor, C.L., Roseland, J.M., Coates, P.M., Pehrsson, P.R. 2016. The emerging issue of 25-hydroxyvitamin D in foods. Journal of Nutrition. 64:3167-3175.

Dietary exposure to shiitake mushroom confers reductions in serum glucose, lipids, leptin and antioxidant capacity in rats - (Peer Reviewed Journal)
Yu, S., Wu, X., Ferguson, M., Simmen, R.C., Simmen, F.A., Fang, N. 2016. Dietary exposure to shiitake mushroom confers reductions in serum glucose, lipids, leptin and antioxidant capacity in rats. Journal of Nutrition. 23:542-555.

Sodium content of popular commercially processed and restaurant foods in the United States - (Peer Reviewed Journal)
Ahuja, J.K., Wasswa-Kintu, S., Daniel, M., Thomas, R.G., Haytowitz, D.B., Showell, B.A., Nickle, M.S., Roseland, J.M., Pehrsson, P.R., Cogswell, M.E., Gunn, J. 2015. Sodium content of popular commercially processed and restaurant foods in the United States. Preventive Medicine Reports. 2:962-967.

USDA National Nutrient Database for Standard Reference, release 28 - (Government Publication)
Haytowitz, D.B., Ahuja, J.K., Showell, B.A., Somanchi, M., Nickle, M.S., Nyguyen, Q., Williams, J.R., Roseland, J.M., Khan, M., Patterson, K., Exler, J., Wasswa-Kintu, S., Thomas, R.G., Pehrsson, P.R. 2015. USDA National Nutrient Database for Standard Reference, release 28. World Wide Web. www.ars.usda.gov/Services/docs.htm?docid+8964.

Variation in the iodine concentration of foods: considerations for dietary assessment - (Peer Reviewed Journal)

Iodine in food and dietary supplement composition databases Reprint Icon - (Peer Reviewed Journal)
Pehrsson, P.R., Patterson, K.Y., Spungen, J.H., Wirtz, M.S., Andrews, K.W., Dwyer, J.T., Swanson, C.A. 2016. Iodine in food and dietary supplement composition databases. American Journal of Clinical Nutrition. ajcn 110064.

USDA National Nutrient Database for Standard Reference Dataset for What We Eat in America, NHANES (Survey-SR) 2013-2014 - (Government Publication)

Protein, fat, moisture, and cooking yields from a nationwide study of retail beef cuts. Reprint Icon - (Peer Reviewed Journal)
Roseland, J.M., Nguyen, Q.V., Williams, J.R., Douglass, L.W., Patterson, K.Y., Howe, J.C., Brooks, C.J., Thompson, L.D., Woerner, D.R., Engle, T.E., Savel, J.W., Harris, K.B., Cifelli, A., Mcneill, S. 2015. Protein, fat, moisture, and cooking yields from a nationwide study of retail beef cuts.. Journal of Food Composition and Analysis. 43:131–139.

Monitoring sodium levels in commercially processed and restaurant foods - dataset and webpages. - (Government Publication)
Ahuja, J.K., Wasswa-Kintu, S., Roseland, J.M., Haytowitz, D.B., Nickle, M.S., Showell, B.A., Thomas, R.G., Williams, J.R., Khan, M., Somanchi, M., Quynhanh, N., Exler, J., Pehrsson, P.R. 2014. Monitoring sodium levels in commercially processed and restaurant foods - dataset and webpages.. Government Publication/Report. www.ars.usda.gov/Services/docs.htm?docid+22861.

Food composition databases - (Book / Chapter)
Pehrsson, P.R., Haytowitz, D.B. 2016. Food composition databases. Book Chapter. Pehrsson, Pamela, 2016. Encyclopedia of Food and Health. Philadelphia: Elsevier B.V. 16-21 p.

Addressing information gaps in wild-caught foods in the US: Brook trout nutritional analysis for inclusion into the USDA national nutrient database for standard reference - (Peer Reviewed Journal)
Tidball, M.M., Exler, J., Somanchi, M., Williams, J.R., Kraft, C., Curtis, P., Tidball, K.G. 2017. Toward increasing the visibility of wild-caught foods in the US: Brook Trout Nutritional Analysis for Inclusion into the USDA National Nutrient Database for Standard Reference. Journal of Food Composition and Analysis. doi: 10/1016/j.jfca.2017.03.004

USDA Nutrient Data Set for Retail Veal Cuts Reprint Icon - (Research Technical Update)
Roseland, J.M., Nguyen, Q., Williams, J.R., Patterson, K.Y., Woerner, D.R., Douglass, L.W. 2014. USDA Nutrient Data Set for Retail Veal Cuts. World Wide Web. Available: http://www.ars.usda.gov/Services/Services.htm?modecode+12-35-45-00.