Comparison between analyzed and calculated nutrient content of fast foods using two consecutive versions of the Danish food composition databank: FOODCOMP and FRIDA

Anja Pia Biltoft-Jensen, Pia Knuthsen, Erling Saxholt, Tue Christensen

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Abstract

The objective of this study was to compare the content of selected nutrients of fast foods determined by chemical analysis versus estimated by recipe calculation based on data from two versions of the Danish food composition databank, FOODCOMP and the latest FRIDA. A total of 155 samples of ready-to-eat fast foods were collected from fast food outlets, separated into their components and weighed. Typical components were bread, French fries, vegetables, meat and dressings. The fast foods were analyzed, and energy, protein, saturated fat, iron, thiamin, potassium and sodium contents were compared to recipe calculation. When using the FOODCOMP in recipe calculation, the error percentage was largest for saturated fat (28%). When using FRIDA, the error percentage for saturated fat decreased to 11% and was below 15% for all nutrients. The correlations ranged from 0.49 to 0.89 with both databanks. For the individual fast foods, the error percentages were both acceptable (<15%) and large (>50%). Future challenges for the databank in relation to recipe calculation are to include more varieties, a better coverage of foods used as ingredients, and inclusion of analytical values of mixed dishes if they are commonly eaten from fast food outlets.
Original languageEnglish
JournalJournal of Food Composition and Analysis
Volume64
Issue number1
Pages (from-to)48-54
ISSN0889-1575
DOIs
Publication statusPublished - 2017

Keywords

  • Mixed dishes
  • Nutritional composition
  • Recipe calculation
  • Chemical analysis
  • Chemical composition
  • Dietary assessment
  • Food composition
  • Food analysis

Cite this

@article{31c9236af44346ba9424d3806e3cc32e,
title = "Comparison between analyzed and calculated nutrient content of fast foods using two consecutive versions of the Danish food composition databank: FOODCOMP and FRIDA",
abstract = "The objective of this study was to compare the content of selected nutrients of fast foods determined by chemical analysis versus estimated by recipe calculation based on data from two versions of the Danish food composition databank, FOODCOMP and the latest FRIDA. A total of 155 samples of ready-to-eat fast foods were collected from fast food outlets, separated into their components and weighed. Typical components were bread, French fries, vegetables, meat and dressings. The fast foods were analyzed, and energy, protein, saturated fat, iron, thiamin, potassium and sodium contents were compared to recipe calculation. When using the FOODCOMP in recipe calculation, the error percentage was largest for saturated fat (28{\%}). When using FRIDA, the error percentage for saturated fat decreased to 11{\%} and was below 15{\%} for all nutrients. The correlations ranged from 0.49 to 0.89 with both databanks. For the individual fast foods, the error percentages were both acceptable (<15{\%}) and large (>50{\%}). Future challenges for the databank in relation to recipe calculation are to include more varieties, a better coverage of foods used as ingredients, and inclusion of analytical values of mixed dishes if they are commonly eaten from fast food outlets.",
keywords = "Mixed dishes, Nutritional composition, Recipe calculation, Chemical analysis, Chemical composition, Dietary assessment, Food composition, Food analysis",
author = "Biltoft-Jensen, {Anja Pia} and Pia Knuthsen and Erling Saxholt and Tue Christensen",
year = "2017",
doi = "10.1016/j.jfca.2017.04.010",
language = "English",
volume = "64",
pages = "48--54",
journal = "Journal of Food Composition and Analysis",
issn = "0889-1575",
publisher = "Academic Press",
number = "1",

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TY - JOUR

T1 - Comparison between analyzed and calculated nutrient content of fast foods using two consecutive versions of the Danish food composition databank: FOODCOMP and FRIDA

AU - Biltoft-Jensen, Anja Pia

AU - Knuthsen, Pia

AU - Saxholt, Erling

AU - Christensen, Tue

PY - 2017

Y1 - 2017

N2 - The objective of this study was to compare the content of selected nutrients of fast foods determined by chemical analysis versus estimated by recipe calculation based on data from two versions of the Danish food composition databank, FOODCOMP and the latest FRIDA. A total of 155 samples of ready-to-eat fast foods were collected from fast food outlets, separated into their components and weighed. Typical components were bread, French fries, vegetables, meat and dressings. The fast foods were analyzed, and energy, protein, saturated fat, iron, thiamin, potassium and sodium contents were compared to recipe calculation. When using the FOODCOMP in recipe calculation, the error percentage was largest for saturated fat (28%). When using FRIDA, the error percentage for saturated fat decreased to 11% and was below 15% for all nutrients. The correlations ranged from 0.49 to 0.89 with both databanks. For the individual fast foods, the error percentages were both acceptable (<15%) and large (>50%). Future challenges for the databank in relation to recipe calculation are to include more varieties, a better coverage of foods used as ingredients, and inclusion of analytical values of mixed dishes if they are commonly eaten from fast food outlets.

AB - The objective of this study was to compare the content of selected nutrients of fast foods determined by chemical analysis versus estimated by recipe calculation based on data from two versions of the Danish food composition databank, FOODCOMP and the latest FRIDA. A total of 155 samples of ready-to-eat fast foods were collected from fast food outlets, separated into their components and weighed. Typical components were bread, French fries, vegetables, meat and dressings. The fast foods were analyzed, and energy, protein, saturated fat, iron, thiamin, potassium and sodium contents were compared to recipe calculation. When using the FOODCOMP in recipe calculation, the error percentage was largest for saturated fat (28%). When using FRIDA, the error percentage for saturated fat decreased to 11% and was below 15% for all nutrients. The correlations ranged from 0.49 to 0.89 with both databanks. For the individual fast foods, the error percentages were both acceptable (<15%) and large (>50%). Future challenges for the databank in relation to recipe calculation are to include more varieties, a better coverage of foods used as ingredients, and inclusion of analytical values of mixed dishes if they are commonly eaten from fast food outlets.

KW - Mixed dishes

KW - Nutritional composition

KW - Recipe calculation

KW - Chemical analysis

KW - Chemical composition

KW - Dietary assessment

KW - Food composition

KW - Food analysis

U2 - 10.1016/j.jfca.2017.04.010

DO - 10.1016/j.jfca.2017.04.010

M3 - Journal article

VL - 64

SP - 48

EP - 54

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

SN - 0889-1575

IS - 1

ER -