一个开放的科学框架和工具，用于创建可重复的食物成分数据，供营养学使用

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-10-28 DOI:10.1016/j.jfca.2024.106894

Lucia Segovia de la Revilla , Thomas Codd , Edward J.M. Joy , Liberty Mlambo , Fernanda Grande , Doris Rittenschober , Ana Moltedo , Bridget A. Holmes , E. Louise Ander

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引用次数: 0

摘要

食物成分表和数据库（FCT）以及营养素换算表（NCT）对营养研究至关重要。编制新的 NCT 需要多个 FCT，通常格式不兼容。FCT 的清理和标准化很少具有可重复性，而且需要大量资源。我们的目标是通过扩大联合国粮农组织（FAO）供应和利用账户全球 NCT 中的鱼类和其他水产品，开发一个框架和工具，用于编纂和报告可重复的 FCT/NCT。开发了新的 R 函数和脚本，用于：导入 12 个 FCT 并使其标准化；重新计算食品成分；执行质量检查；以及格式化输出（例如电子表格）。工作流程运行时间为 160 秒。这些开放式科学工具提供了一种新颖的资源，以可重复、可重用、高效和透明的方式创建、更新和扩展 FCT/NCT，用于营养研究。

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An open science framework and tools to create reproducible food composition data for use in nutrition

Food composition tables and databases (FCTs) and Nutrient Conversion Tables (NCTs) are essential for nutrition research. Compiling a new NCT requires multiple FCTs, usually with incompatible formats. FCT cleaning and standardisation is rarely reproducible and requires significant resources. Our aim was to develop a framework and tools for compilation and reporting of reproducible FCTs/NCTs, through expanding the fish and other aquatic products in the global NCT for the Food and Agriculture Organization of the United Nations (FAO) Supply and Utilization Accounts.

FAO/ International Network of Food Data Systems (INFOODS) guidelines, and open science tools were used for processing. New R functions and scripts were developed to: import and standardise 12 FCTs; re-calculate food components; perform quality checks; and format outputs (e.g., spreadsheets).

This resulted in the expansion of the global NCT, providing information on 32 food components for 95 fish and other aquatic products. The workflow takes 160 s to run. The scripts are publicly available in GitHub, with a manual, and can be used or adapted.

These open science tools provide a novel resource to create, update and expand FCTs/NCTs in a reproducible, reusable, efficient, and transparent manner, for use in nutrition research. food composition data for nutrition research.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.