Location: Methods and Application of Food Composition Laboratory
Project Number: 8040-52000-068-001-I
Project Type: Interagency Reimbursable Agreement
Start Date: Nov 1, 2018
End Date: Sep 30, 2021
Objective:
One of the missions of the Methods and Applications of Food Composition Laboratory (MAFCL), is to provide leadership and promotes international cooperation in the development of authoritative nutrient databases, and research and state of the art methods to acquire, evaluate, compile and disseminate composition data on foods and dietary supplements available in the United States and research. This project relates to the following parent objectives and milestones: For Objective 3: Determine the impact of dietary fiber methodology on fiber composition and intake estimates. In order to more accurately estimate carbohydrates in foods, the Agricultural Research Service (ARS)/Methods and Applications of Food Composition Lab (MAFCL) and the National Institutes of Health (NIH)/National Cancer Institute (NCI) collaborate to optimize and expand the FoodData Central (FDC) and related research. Analytical data will be generated in parallel with on-going NDL research programs which integrate the results of national food consumption and nutritional status surveys, recent advances in sampling statistics, data evaluation methodology, correlatin to agricultural practices, and analytical chemistry to identify, sample, and analyze highly consumed food products. The FDC currently does not have extensive analytical information on carbohydrate fractons in foods. The project will be expanding during this next project cycle to include traditional and emerging fractions. Research that focuses on analytically based estimates of carbohyrates in foods will aid scientists in more accurately assessing total iintake and the identification of dietary risk factors for disease.
Approach:
Several types of studies are planned, including ongoing and new pilot and national studies. MAFCL will design and carry out research to analytically determine the carbohydrate fractions in composition of representative foods which contribute significantly to carbohydrate intake by the US population. This includes testing new analytical methods to assess changes due to cooking and processing. MAFCL will identify samples for analysis and experienced laboratories for sample analysis, and then monitor the quality of the laboratory data. Results will be statistically evaluated and made publicly available through the FCD and in manuscripts and presentations at professional meetings.
