Location: Nutrient Data LaboratoryTitle: Fats and oils in the USDA National Nutrient Database for Standard Reference – Uses of data and currency issues Author
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/31/2009
Publication Date: 8/12/2009
Citation: Lemar, L.E. 2009. Fats and oils in the USDA National Nutrient Database for Standard Reference – Uses of data and currency issues. Technical Committee of the Institute of Shortening and Edible Oils, August 12-13, 2009, Indianapolis, Indiana. Interpretive Summary:
Technical Abstract: The objectives of the presentation are to: 1) provide a brief overview of the USDA National Nutrient Databank System and National Nutrient Database for Standard Reference (SR); 2) describe the use of oils data by the USDA and other scientific organizations; 3) describe recent fats and oils sampling and analysis projects; and 4) discuss currency issues and fats and oils data needs. Fats and oils data are disseminated in SR as single items, but are also used to calculate fatty acid profiles for multi-ingredient foods in the SR survey subset for which analytical fatty acid data are lacking. In addition, the ARS Food Surveys Research Group (FSRG) uses SR fats and oils data in their calculations of recipe items for the Food and Nutrient Database for Dietary Studies and also uses NDL documentation in including formulation estimates in preparation of the MyPyramid Equivalents Database (MPED). SR, FNDDS, and MPED data are then used by the USDA Center for Nutrition Policy Promotion in a variety of products including MyPyramid Tracker. SR data are also used in the USDA’s Child Nutrition Database in support of school feeding programs. Although the Nutrient Data Laboratory has had a variety of fats and oils and numerous multi-ingredient foods analyzed under the National Food and Nutrient Analysis Program, industry efforts to reduce or eliminate trans fat in the US food supply have led to rapid reformulation of products. Plant breeding efforts have produced a variety of high oleic, low linolenic acid oils that are now available to the food industry for use in formulation of commercial products. The Nutrient Data Laboratory would appreciate industry assistance through the Institute of Shortening and Edible Oils in providing analytical fatty acid data and/or oil samples for some of the most highly used new industrial oils and shortenings. Continuing cooperative efforts between industry and the USDA are needed to keep fatty acid data for commercial products current with the marketplace.