LATINFOODS database on regional targets of sodium in Latin American foods

Transcription

1 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

2 Outline Objective Background, mission, objectives & structure Web and Database Activities & Results Conclusions

3 Objective To show the capacities and products of LATINFOODS network on the sodium reduction Initiative

4 Background INFOODS, 1983 LATINFOODS, 1986

5 Web-based platform Production and compilation of FCD Food Product Sampling Different data sources quality varies Food manufacturers /processors Calculation based on recipes Laboratory Analysis Scientific Literature Other databanks (EuroFIR Portal) Compiling Data collection Data processing Compositional Data & Qualitative information (Metadata) Harmonisation needed National Databases Database A Database B Database C Product D (hard copy) Product E (software) Product F etc. End Uses Food Analysis Diet Analysis Recipe Analysis Monitor targets etc. Source: Finglas P, Workshop on Production and Use of Food Composition Data in Nutrition

6 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 ( htm)

7 Objectives To generate permanently harmonized, reliable, high quality and updated FCD To prepare and publish FCT and DB Source: LATINFOODS regulation ( htm)

8 Structure of the Regional Network Executive Commitee Chair & Vice-chair Advisor Committee Geographical Representatives (2) Sub-regional Centers (2) Technical Committees Generation Compilation Users National Branches (19) ARGENFOODS BRASILFOODS CAPCHICAL CUBAFOODS COSTA RICAFOODS GUATEMALAFOODS PANAMAFOODS...

9 LATINFOODS Website

10 FAO WEBSITE: Latin American Food Composition Table

11 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, Evaluación de la calidad de datos para base de datos y tablas de composición química de alimentos

12 Activities Training & regional workshops: Production, handling and use of FCD Food sampling 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

13 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

14 Results 2011: Committed to support the Policy Statement on Dietary Salt Reduction Survey on data on sodium content in processed and prepared foods, countries participated Conclusions: Wide interest to produce and compile data on sodium in foods & to support the PAHO s initiative

15 Results: Surveillance of Processed Foods

16 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

17 Results & conclusions Nine countries and a total of 12 research teams n= 812 of 80 different brands 47,6% belong to 3 trademarks 328 ( ) mg Na % or 788 ( ) mg/ portion ready to eat soups 25% of the soups are above the established regional target for 2016 (360 mg %)

18 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 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.

19 Conclusions 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

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