[Comparative study of 5 European tables of food composition (study of European tables of food composition)].
A comparative study has been made of the following nutritional data base: (A) C.S.I.C. (Spain); (B) Deutsche Forschungsanstalt für Lebensmittel Chemie, Garching; (C) INSERM (France); (D) Geigy; (E) Wander. The following values were researched: calorie, protein, carbohydrate, fiber, calcium, iron, magnesium, Vit. B1, Vit B2, Niacin, Folic Acid, Vit. B12 and Vit. C. In order to assess the use of these tables under different conditions, the following were researched: 1) A group of 10 essential representative foods. 2) A group of 25 foods corresponding to a 24-hour count of what can be considered a standard diet. 3) Data obtained from a food survey (24-hour count) applied to 72, 13-year-old students at a Barcelona public school (winter 1988). In this case, the Spanish data base was used as reference. Computerized data processing, especially variation coefficient studies revealed that macronutrients correlated well with the different data bases. On the other hand, the greatest differences were observed among micronutrients, especially vitamin B12, niacin, folic acid, calcium and particularly fiber. The role different national data bases may play within the context of a more integrated european system was assessed.
García González
J
J
Departamento de Química Inorgánica, Facultad de Química, Universidad de Barcelona.
D005060:Europe; D005504:Food Analysis; D009753:Nutritive Value
Estudio comparativo de cinco tablas de composición de alimentos europeas (estudio tablas europeas de composición de alimentos).