LATINFOODS database on regional targets of
sodium in Latin American foods
Adriana Blanco-Metzler, MS
Costa Rican Institute for Research and Education on Nutrition and Health
LATINFOODS Ex-Chair & Coordinator of Regional Users Committee
4th Meeting of Salt Smart Consortium Antigua & Barbuda/September 17-18, 2015
•Objective •Background, mission, objectives & structure •Web and Database •Activities & Results •Conclusions
Outline
To show the capacities and products of LATINFOODS
network on the sodium reduction Initiative
Objective
Background
• INFOODS, 1983
•LATINFOODS, 1986
Production and compilation of FCD
5
Laboratory Analysis
Sampling Food
Product
Food manufacturers
/processors
Scientific Literature
Calculation based on recipes
Other databanks
Different data sources
– quality varies
National Databases
Database A
Database B
Database C
We
b-b
ase
d
pla
tfo
rm
Product D (hard copy)
Product E (software)
Product F
etc.
End
Uses
Food Analysis
Diet Analysis
Recipe Analysis
etc.
(EuroFIR Portal)
Compositional Data &
Qualitative information (Metadata)
Compiling
Data collection
Data processing
Harmonisation needed
Source: Finglas P, Workshop on Production and Use of Food Composition Data in Nutrition. 2009.
Monitor targets
Mission
To develop and strengthen in LA, FC activities tending to
elaborate and disseminate FCT/DB, in order to improve:
1. health of the population
2. protect the consumer
3. international commerce
Source: LATINFOODS regulation (www.inta.cl/latinfoods/default. htm)
Objectives
• To generate permanently harmonized, reliable,
high quality and updated FCD
• To prepare and publish FCT and DB
Source: LATINFOODS regulation (www.inta.cl/latinfoods/default. htm)
Technical Committees
Chair & Vice-chair Advisor
Committee
Sub-regional Centers (2)
Generation
National Branches (19)
ARGENFOODS
BRASILFOODS
CAPCHICAL
CUBAFOODS
COSTA RICAFOODS
GUATEMALAFOODS
PANAMAFOODS...
Structure of the Regional Network
Executive Commitee
Geographical Representatives (2)
Compilation
Users
FAO WEBSITE: Latin American Food Composition Table
Minimum criteria of LATINFOODS for including information in a FCT/DB (*)
• Name of the food (common & scientific)
• Number and origin of the samples
• Analytical method and reference
• Numeric value of the component
(*) Fuente: FAO/ Red LATINFOODS, 2004. Evaluación de la calidad de datos para base de datos y tablas de composición química de alimentos www.inta.cl/latinfoods/default
Training & regional workshops:
•Production, handling and use of FCD •Food sampling
Activities
Documents & tools:
•Compilation and evaluation of data quality for FCT/DB
•Manual on food sampling to determine chemical composition (USDA/LATINFOODS)
•Manual and form to compile FCD
•List of 50 key foods - FC priority
Activities
• International FD Conferences
• General Assemblies and Symposiums organized on SLAN
• Projects, ex. FAO Technical Cooperation Project (TCP) "Development of Databases and Tables of Food Composition in Argentina, Chile and Paraguay to strengthen international trade and consumer protection”
• Survey on data on sodium content in processed and prepared
foods, 2011
• 19 countries participated
• Conclusions: Wide interest to produce and compile data on
sodium in foods & to support the PAHO’s initiative
• 2011: Committed to support the Policy Statement on Dietary Salt Reduction
Results
Results: Surveillance of Processed Foods
I Survey on sodium levels in soups
•Objective: To explore in Latin American countries sodium content declared in processed soups in order to determine the overall picture of the situation and sensitize those involved.
•Methodology: data was collected manually in February 2013 from food labels and web pages of fast foods restaurants by professionals trained in the methodology developed by the George Institute for Global Health
Results & conclusions
•Nine countries and a total of 12 research teams
•n= 812 of 80 different brands
•47,6% belong to 3 trademarks
•328 (100-880) mg Na % or 788 (30-2100) mg/ portion ready to eat soups • 25% of the soups are above the established regional target for 2016 (360 mg %)
II Survey on food categories with regional targets
•Objective: To construct the Latin American database for the 12 food categories with regional targets and compare the sodium content with the target and within countries.
•Methods: Data collected manually from food labels and web pages by LATINFOODS branches in 10 Latin American countries during September-October 2015. Include 10 variables. Ongoing survey financed by PAHO.
•Results: Advances will be presented by Dr. Mary L’Abbe
•Expected results: baseline of sodium content of 12 food categories with regional targets.
LATINFOODS has a:
• Consolidated and dynamic structure & platform
• Trained and experienced members in FC
• Specialized tools and documents
• Has the capacity to support monitoring the regional targets of sodium in Latin American foods
• The collected data on sodium targets will allow updating the network DB
Conclusions
