Ólafur Reykdal

Development of harmonised food and sample lists for total diet studies in five European countries

ABSTRACT A total diet study (TDS) is a public health tool for determination of population dietary exposure to chemicals across the entire diet. TDSs have been performed in several countries but the comparability of data produced is limited. Harmonisation of the TDS methodology is therefore desirable and the development of comparable TDS food lists is considered essential to achieve the consistency between countries. The aim of this study is to develop and test the feasibility of a method for establishing harmonised TDS food and sample lists in five European countries with different consumption patterns (Czech Republic, Finland, Germany, Iceland and Portugal). The food lists were intended to be applicable for exposure assessment of wide range of chemical substances in adults (18–64 years) and the elderly (65–74 years). Food consumption data from recent dietary surveys measured on individuals served as the basis for this work. Since the national data from these five countries were not comparable, all foods were linked to the EFSA FoodEx2 classification and description system. The selection of foods for TDS was based on the weight of food consumed and was carried out separately for each FoodEx2 level 1 food group. Individual food approach was respected as much as possible when the TDS samples were defined. TDS food lists developed with this approach represented 94.7–98.7% of the national total diet weights. The overall number of TDS samples varied from 128 in Finland to 246 in Germany. The suggested method was successfully implemented in all five countries. Mapping of data to the EFSA FoodEx2 coding system was recognised as a crucial step in harmonisation of the developed TDS food lists.

Quality Management Framework for Total Diet Study centres in Europe

A Quality Management Framework to improve quality and harmonization of Total Diet Study practices in Europe was developed within the TDS-Exposure Project. Seventeen processes were identified and hazards, Critical Control Points and associated preventive and corrective measures described. The Total Diet Study process was summarized in a flowchart divided into planning and practical (sample collection, preparation and analysis; risk assessment analysis and publication) phases. Standard Operating Procedures were developed and implemented in pilot studies in five organizations. The flowchart was used to develop a quality framework for Total Diet Studies that could be included in formal quality management systems. Pilot studies operated by four project partners were visited by project assessors who reviewed implementation of the proposed framework and identified areas that could be improved. The quality framework developed can be the starting point for any Total Diet Study centre and can be used within existing formal quality management approaches.

Future Opportunities for Bioeconomy : Focus on the West Nordic Region

This final report provides an overview of bioresources in the West Nordic region focusing on Iceland, the Faroe Islands and Greenland, their utilisation and future opportunities based on green grow ...

Validation of chemical measures of calcium with bioassay of calcium-fortified cottage cheese

Abstract Chemically measured calcium was correlated with bioavailability of calcium by rat bioassay. Calcium-fortified cottage cheese was evaluated by both chemical and bioassay tests. Cheese was fortified at four levels of calcium with or without added guar to increase acceptability. Chemical tests on laboratory digests and non-digested samples were by two different methods: (1) dialyzed and ionic dialyzed calcium, and (2) soluble and ionic soluble calcium. Calcium added to cheese significantly increased % calcium availability. Calcium availability from rat diets containing the same cheese with and without guar correlated well with bioassay results. Ionic dialyzed, ionic soluble and soluble calcium correlated with bioassay measures. Ionic dialyzed calcium in non-digested diets was the best chemical test for bioavailability. Digestion did not improve accuracy. These chemical tests accurately measured bioavailability from a calcium-fortified cheese.