EUROPEAN FOOD CONSUMPTION VALIDATION

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1 EUROPEAN FOOD CONSUMPTION VALIDATION Jeanne de Vries and Pieter van t Veer

2 The aim of the EFCOVAL project: Further development and validation of a European food consumption method to be used for estimation of the intake of foods, nutrients and potentially hazardous chemicals within the European adult population.

3 Workpackages WP1 Validity of the method WP2 Children method WP3 Statistical aspects of diet measurement WP4 Chemical exposure assessment WP5 Extension, upgrade of software and databases WP6 Dissemination of EFCOVAL

EFCOVAL validation study 600 subjects; 2x24-h recalls (EPIC- Soft) Intakes of protein, potassium, fish, fruits & vegetables 1 face-to-face and 1 telephone interview 2x24-h urine collections for

4 EFCOVAL validation study 600 subjects; 2x24-h recalls (EPIC- Soft) Intakes of protein, potassium, fish, fruits & vegetables 1 face-to-face and 1 telephone interview 2x24-h urine collections for estimating recovery biomarkers: Nitrogen (Protein) and Potassium 1 blood collection for estimating concentration biomarkers: Carotenoids and Fatty acids in phophoslipids Adaptations of EPIC-Soft databases to explore the assessment of dietary exposure to flavourings

6 Main results validation study Bias in observed protein and potassium intake was small (less than 10%) with variation up to 7% between the centres. Ranking of individuals according to their fish and fruit & vegetable intake was comparable between the five European centres The collection of detailed food consumption data with 24-h recalls was useful in the dietary exposure assessment of flavourings substances (Caffeine, Coumarin, Glycyrrhiznic Acid and Raspberry Ketone).

7 Conclusion The use of 24-h recalls (EPIC-Soft) combined with a food propensity questionnaire and modelling of usual intake is a suitable method for pan-european food surveillance of nutritional adequacy and food safety among healthy adults and maybe children of >7y.

8 The Eurreca-project: intake assessment Identification of best practices (published in BJN 2009) Development of e-learning modules Bi-annual training course

9 An e-learning module on reproducibility and validation studies within nutritional research Introduction to the topics (required study time min). Two subsequent cases to study the role of evaluation studies in nutritional research. Case 1: on validation of a 24 hour dietary recall within a surveillance study (required study time 4-8 hour) Case 2: validation of a food frequency questionnaire within an epidemiological study (required study time 4-8 hour) 9

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11 An e-learning module on the application of dietary reference intakes in dietary assessment and planning The aim of the module is to provide insight on how nutritional reference values are derived and how they can be used to evaluate nutrient intake adequacy at both the group and individual level. 11

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14 Training course Monday Tuesday Wednesday Thursday Friday Biomarkers -Paul Hulshof Design and analysis (error models) of evaluation studies -Pieter van t Veer Modelling long-term intake using short-term measurements -Kevin Dodd Regression calibration and measurement error in covariates -Hendriek Boshuizen Registration and coffee room C17, building 309 Bomenweg 4 Assignment biomarkers -Paul Hulshof -continued- Methods to estimate usual intake: demo -Anouk Geelen E-learning: 2B (cont) Welcome and intro-duction participants -Pieter van t Veer Break Break Break Break Course content -Anouk Geelen Dietary assessment methods -Jeanne de Vries E-learning: 1A (cont) E-learning: 1B (cont) E-learning: 2A (cont) Interactive course conclusion -Participants Lunch break Lunch break Lunch break Lunch break Lunch break Assignment dietary assessment methods -Jeanne de Vries Feedback biomarkers -Paul Hulshof The OPEN biomarker study -Kevin Dodd Assessment of dietary patterns -Edith Feskens Wrap-up and take-home messages -Pieter van t Veer Feedback dietary assessment methods -Jeanne de Vries Historical perspective on dietary assessment -Wija van Staveren -continued- Evaluation of dietary patterns -Edith Feskens -continued Break Break Break Break Closure -Pieter van t Veer E-learning: intro/1a Measurement errors in nutritional surveillance (mean) - Cora Busstra et al. E-learning: 1B Measurement errors in nutritional surveillance (mean and distribution) E-learning: 2A Measurement errors in nutritional epidemiology (de-attenuation) E-learning: 2B Measurement errors in nutritional epidemiology (calibration) Dinner Dinner Course dinner Intervision participants topics -All teachers Discussion papers -Pieter van t Veer -Jeanne de Vries -Paul Hulshof -continued

15 Future steps Standardised implementation plans Maintenance and updates Sampling designs National surveillance programs Tailored capacity building and training Linkage to food composition databases and occurrence databases Further development Improving food composition databases Incorporating information technology Data-mining and simulation techniques 15

16 Result: transparancy and harmonisation Dietary assessment methods Deriving Reference values Description of dietary patterns Deriving food based dietary guidelines

Pitfalls when accounting for supplement use in validation studies:

Pitfalls when accounting for supplement use in validation studies: experiences from the European food consumption validation (EFCOVAL) study 15 June 2012, Sandra Crispim, Anouk Geelen, Lene Andersen, Jiri