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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Methods and Application of Food Composition Laboratory » Research » Research Project #435468

Research Project: Probiotics, Dietary Fiber and Influences on the Microbiome

Location: Methods and Application of Food Composition Laboratory

Project Number: 8040-52000-068-31-S
Project Type: Non-Assistance Cooperative Agreement

Start Date: Aug 31, 2018
End Date: Aug 11, 2019

1. Conduct an ongoing monitoring program of key foods focusing on dietary fiber and other fermentable carbohydrates and resistant oligosaccharides as identified by the food and nutrient specialists; 2. Update FoodData Central with values for total dietary fiber and other fermentable resistant oligosaccharides and carbohydrates, including determined by multiple analytical methods; 3. Maintain research focus on foods which contain dietary fiber and other fermentable carbohydrates and resistant oligosaccharides, especially as they related to estimates of intake, microbiome health and possible connections to at-risk and healthy populations; and 4. Maintain a validated database for foods and ingredients in foods which are primary contributors of dietary fiber, carbohydrate fractions with statistically defensible sampling plans, scientifically defensible analyses, and sampling/data analysis which allows acceptable estimates of the mean and variability.

Improved food composition data and research focused in ongoing ARS programs will be conducted by monitoring and analyzing nutrients in foods, including basic commodities and ingredients used in recipes and multi-components foods, ethnic foods, and contributors of emerging bioactive compounds which have shown potential in disease prevention. These data will be reviewed, studied and entered into the USDA food composition databases as part of the USDA FoodData Central, including Special Interest Data on various bioactive compounds. Research will also be reported in scientific journals and by presentations at professional meetings. Using market share data and protocols established for the National Food and Nutrient Analysis Program, foods will be sampled across the country, composited and analyzed. Data will be disseminated through the USDA FoodData Central and in manuscripts.