Submitted to: National Nutrient Databank Conference
Publication Type: Abstract Only
Publication Acceptance Date: 2/12/2008
Publication Date: 5/12/2008
Citation: Ahuja, J.K.C., Lemar, L.E., Omolewa Tomobi, G., Goldman, J.D. 2008. Revising fats and oils used in the FNDDS: Approaches and impact [abstract]. 32nd National Nutrient Databank Conference, May 12-14, 2008, Ottawa, Ontario, Canada. Program & Abstracts. P41.
Technical Abstract: Major changes in the fatty acid composition of industrial oils, margarines, and shortenings in the USDA National Nutrient Database for Standard Reference (SR), Releases 17, 18, and 20 occurred from 2003-2007. New items were added and values for existing items updated. These data were incorporated into the Food and Nutrient Database for Dietary Studies (FNDDS), Release 2.0 and 3.0 through cooperation between the Food Surveys Research Group (FSRG), where the FNDDS is prepared for analysis of the What We Eat in America (WWEIA), National Health and Nutrition Examination Survey (NHANES) and the Nutrient Data Laboratory (NDL), where SR is produced and which serves as the basis for FNDDS. To determine the changes needed in FNDDS, recipes and ingredient lists were reviewed for types of fats/oils used for several food categories. The types of fat/oils in commercially prepared foods such as crackers and in home/restaurant prepared food such as fried fish were updated based on product formulation changes, availability of data in SR, review of information from industry, and the WWEIA, NHANES. Also, updated data from SR reflecting major industry changes in existing fats/oils were incorporated into the FNDDS. As a result, the nutrient profile of more than 2000 foods in FNDDS changed for fat/oil ingredients. Using national data from the WWEIA, NHANES 2001-2004, a study to evaluate the impact of these changes on nutrient intake estimates was conducted. The task of updating the FNDDS requires synergistic efforts by specialists at both NDL and FSRG as well as extensive communication with industry.