Selection of a food classification system and a food composition database for future food consumption surveys.
OBJECTIVE
To harmonize food classification and food composition databases, allowing comparability of consumption at both food and nutrient levels in Europe.


METHODS
To establish the level of comparability at the food level, the EFCOSUM group benefited from the work already carried out within other European projects, which established a Euro Food Groups (EFG) classification system. Four food groups, ie bread, vegetables (excluding potatoes), fruits (excluding fruit juice) and fish and seafood, were judged on their applicability for making food consumption data comparable across countries at the food level.


CONCLUSIONS
It was concluded that the EFG system could be used but that still much work has to be done. For food consumption data to be collected in the future, the software that will be used should enable conversion of foods 'as consumed' to foods at the 'raw edible' level. With respect to comparability of nutrient intake estimations, EFCOSUM advises waiting for the European Nutrient Composition Database (ENDB) currently being prepared by the EPIC group. Until this is available, comparison of consumption data at the nutrient level cannot be carried out between countries.
Ireland
J
J
French Food Safety Agency (AFSSA/OCA-Ciqual), Maisons-Alfort, France. j.ireland@afssa.fr
van Erp-Baart
A M J
AM
Charrondière
U R
UR
Møller
A
A
Smithers
G
G
Trichopoulou
A
A
D016208:Databases, Factual; D004034:Diet Surveys; D005062:European Union; D005502:Food / Q000145:classification*; D005504:Food Analysis / Q000592:standards*; D006801:Humans