Shared Left Border
    Main Entities
     -  Food
     -  Component
         -  Energy
         -  Protein
         -  Carbohydrate
         -  Lipids - Fat
         -  Organic acids
         -  EBI Chemical Entities
     -  Value
     -  Method
     -  Reference
    Estimating Values
    Recipe Calculation
    Data Presentation
    Data Interchange
    DFI Home
    SciName Finder™


 Updated 2015-08-15

 Components in Food Composition Databases

The components in food composition databases are the descriptors (identifiers) that are used to identify the chemical sustances, compounds or physico-chemical properties to which the reported values relate.
The components are typically defined with a more or less complete description and are typically held in a simple list or in a more complex thesaurus (or ontology) in a database or printed form.

The list or thesaurus entry normally includes the descriptor and its corresponding component name, a scope note to define usage of the term and additional information.

A few typical examples of these lists or thesauri ("systems") are in non-prioritised order

Several of the listed examples cross-link to other component lists, e.g. ChEBI links to CAS Numbers and IUPAC names, the EuroFIR Thesaurus link to ChEBI identifiers and INFOODS food component identifiers, etc.

Although there is an ongoing discussion of which system is best or to use, it is evident the use of a "system" must match its purpose. As the different "systems" are constructed for specific and/or different purposes, the food composition data compiler is often in the situation that there is a need for applying several of the systems in parallel. This is especially the cases when the food composition database contains information from several different component groups, e.g. nutrient, heavy metals, pesticides, food additives, etc., which is most likely the case in modern laboratory information management systems (LIMS).

The typical component thesaurus is organised into a hierarchy that uses group headings that are not used to identify components for individual compositional values. A term or group heading may be linked to more than one parent term in the hierarchy (a poly-hierarchy), e.g. L-Ascorbic acid can be both a naturally occuring nutient (vitamin) and a food additive (antioxidant).

A component thesaurus also includes descriptors for measurable properties such as density, pH, edible proportion, etc. so that their values can also be reported using the Value entity.

DTU National Food Institute published new report on flours, grains and kernels.

DTU National Food Institute publishes new analytical report on macro- and micronutrients in flour, grains and seeds on the Danish market. See DTU Natinal Food Institute website.
EFSA to share data on open-access platform

EFSA takes major step towards fully open data organisation by publishing the scientific data it uses for EU-wide monitoring programmes, surveys and risk assessments, including food composition data from 7 EU Member Countries. See EFSA website.
LanguaL™ 2017 published

The new release of LanguaL™ - version 2017 - published. See the LanguaL™ website.
New release of the Swedish food database

A new release of the Swedish food database published. See the Swedish National Food Administration website.