BACKGROUND OF MALAYSIAN FCD

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1 BACKGROUND OF MALAYSIAN FCD CURRENT STATUS AND NEEDS OF MALAYSIAN FOOD COMPOSITION DATA SYSTEM Rusidah S, Amin I, Norhayati MK, Fairulnizal MN, Norliza AH National Technical Workin Group of Malaysian FCD July 2011 ASEANFOODS Workshop: July 2011 Bankok, Thailand The first comprehensive Food Composition Table in Malaysia was published in 1988 (Tee et al., 1988). The latest Food Composition Table was published in 1997 (Tee et al., 1997). There were a total of 783 foods with limited number of nutrient composition listed in this database. However, no updated version of Food Composition Table has been published in Malaysia since then. ASEANFOODS Workshop, INMU, Thailand July ASEANFOODS Workshop, INMU, Thailand July PROGRESS OF MALAYSIAN FCD 2011 Collation and updates of Malaysian Food Composition Database has been identified as one of the Seven Research Priority Areas for Nutrition for Malaysia under the 10 th Malaysia Plan ( ). Harmonization of the protocol for samplin and methods of laboratory analysis of Malaysian FCD amon the participatin institutions. Increasin the number and scope of nutrients to be analysed. Centralized coordination, compilation and documentation of the lab analysis throuh a web based system. Strenthenin the lab capacity of the participatin institutions. NATIONAL TECHNICAL WORKING GROUP (TWG) OF MALAYSIAN FCD Was formerly formed in 2010 TERM OF REFERENCE To coordinate the standardization of the methods for nutrients and non nutrient analysis of Malaysian food amon the institutions. To coordinate the documentation and publication of the collation and updates of Malaysian food composition database (FCD) at a reular interval. ASEANFOODS Workshop, INMU, Thailand July ASEANFOODS Workshop, INMU, Thailand July

2 MEMBERS OF NATIONAL TECHNICAL WORKING GROUP (TWG) OF MALAYSIAN FCD Ministry of Health (Institute for Public Health, Institute for Medical Research, Nutrition Division, Food Safety & Quality Division) Universities (Universiti Kebansaan Malaysia, Universiti Sains Malaysia, Universiti Putra Malaysia, International Islamic University, Universiti Malaysia Sabah, Universiti Malaysia Terenanu, Universiti Teknoloi Mara). Chemistry Department Malaysian Palm Oil Promotion Board (MPOB). Malaysian Aricultural Research and Development Institute (MARDI) Professional Body (Nutrition Society of Malaysia) Fishery Department ASEANFOODS Workshop, INMU, Thailand July PLAN OF ACTION OF NATIONAL TWG OF MALAYSIAN FCD 2011 No Activities Responsible institutions Plan of implementation 1. Preparation and printin of the protocol for samplin and analysis of Malaysian FCD National TWG of FCD Oct Software for Malaysian FCD National TWG of FCD Jan-Dec Collation and updates of Malaysian FCD 4. To uprade the lab capacity for nutrient analysis 5. Analysis plan of food samples accordin to priority - Raw and processed food analysis for 24 nutrients by Chemistry Department All institutions Nov 2011 All institutions Jan-Dec 2011/onoin National TWG of FCD By Auust 2011 ASEANFOODS Workshop, INMU, Thailand July UPDATES OF MALAYSIAN FCD Initiated by Technical Workin Groups of Malaysian FCD, lead by Institute for Public Health and Institute for Medical Research The updated version of this food composition database will include new nutrients that are essential to human health such as vitamin D, E, K, iodine, selenium and mananese. This data will definitely supplement the information in the existin Malaysian and ASEAN food composition databases which can be used as a fundamental data for estimation of vitamin D, E, K, iodine, selenium and mananese intake, recommendations for prevention, treatment and manaement of nutrition related diseases. It will also include new foods that are hihly consumed by the Malaysian population. Samplin and analysis usin the current harmonised uidelines have started in July PROTOCOL FOR SAMPLING AND METHODS OF MALAYSIAN FCD (2011) Part I: Samplin of foods Part II: Protocol for collection and handlin of raw, processed and prepared (food as consumed) food samples Part III: Laboratory methods of analyses Part IV: Food list Contain food listin of all the foods to be included in the revised FCD which have been coded as accordinly usin extension: R: Revised code new and 1997 food items which have been iven new codes. N: New food items _ : Without any extension- Food items previously included on Malaysian 1997 FCD. ASEANFOODS Workshop, INMU, Thailand July ASEANFOODS Workshop, INMU, Thailand July

3 STATUS AND NATURE OF NATIONAL FCD: 1997 ASEANFOODS Workshop, INMU, Thailand July 2011 COMPARISON BETWEEN 1997 AND PRESENT VERSION OF MALAYSIAN FCD 9 No ITEM 1997 PRESENT (2011) 1. NUTRIENT INCLUDED 19 nutrients: Enery, water, protein, fat, CHO, Fibre, Ash, Ca, P, Fe, Na, K, Retinol, Carotene, RE, B1, B2, Niacin, C 29 mandatory nutrients: 2. CODE SYSTEM: NUMERIC/ALPHA NUMERIC Numeric 3. FOOD GROUPS 4. SOURCE OF DATA ASEANFOODS Workshop, INMU, Thailand STATUS AND NATURE OF NATIONAL FCD: 1997 ASEANFOODS Workshop, INMU, Thailand July July STATUS AND NATURE OF NATIONAL FCD: ASEANFOODS Workshop, INMU, Thailand July

4 2011 FCD: A - MANDATORY NUTRIENTS No. Nutrient Unit 1 Enery Kcal 2 Water 3 Protein 4 Fat 5 Carbohydrate, by difference 6 Total Dietary Fibre, TDF 7 Ash 8 Calcium, Ca m 9 Iron, Fe m 10 Manesium, M m 11 Phosphorus, P m 12 Potassium, K m 13 Sodium, Na m 14 Zinc, Zn m 15 Copper, Cu m 16 Selenium, Se µ 17 Mananese, Mn µ 18 Iodine µ No. Nutrient Unit 19 Ascorbic Acid (Vitamin C) m 20 Thiamin (B1) m 21 Riboflavin (B2) m 22 Niacin (B3) m 23 Folic Acid (B9) µ 24 Vitamin A (Retinol) µ 25 Carotenoid µ α-carotene µ β-carotene µ Lycopene µ Lutein µ 26 Vitamin D µ 27 Vitamin E m 28 Vitamin K µ 29 Total suar (Mandatory for cereal based foods, fruit and beveraes) Sucrose Glucose Fructose Lactose Maltose ASEANFOODS Workshop, INMU, Thailand July FCD: B - OPTIONAL NUTRIENTS No. Nutrient Unit Results / Pantothenic Acid m (B5) 2 Pyridoxine (B6) m 3 Cobalamin (B12) µ 4 Choline m 5 Biotin (B7) m 6 Fatty acid, total saturated fat 4:0 6:0 8:0 10:0 12:0 14:0 16:0 18:0 7 Fatty acids, total monounsaturated fat 16:1 18:1 20:1 22:1 sample No. Nutrient Unit Results / 100 sample 18:2 18:3 18:4 20:4 20:5 9 Trans fatty acids 10 Cholesterol m 11 Amino Acid: Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine ASEANFOODS Workshop, INMU, Thailand July STATUS AND NATURE OF THE 1997 MALAYSIAN FCD: CODE SYSTEM Section no, (1 or 2) Section no, (1 or 2) Raw and processed food Food roup no (1 14) Cooked food Food item no Sub section no (1 3) Food roup no Food item no PROPOSED 2011 MALAYSIAN FCD: CODE SYSTEM Raw and processed food R/N Section no, (1 or 2) Food roup no (1 14) Prepared food Food item no R/N Section no, (1 or 2) Sub section no (1 3) Food roup no Food item no ASEANFOODS Workshop, INMU, Thailand July ASEANFOODS Workshop, INMU, Thailand July

5 FOOD GROUPS OF 1997 MALAYSIAN FCD SECTION 1: RAW AND PROCESSED FOODS Food Group Code Cereals and rain 1.01 Starchy roots, tubers and 1.02 Leumes and leume 1.03 Nuts, seeds and 1.04 Veetables and veetable 1.05 Fruits and fruit 1.06 Suars and syrups 1.07 Meat and meat 1.08 Es 1.09 Fish, shellfish and 1.10 Milk and milk 1.11 Oils and fats 1.12 Beveraes 1.13 Miscellaneous 1.14 SECTION 2: COOKED FOODS Code 2.1 Traditional Rice and rice flour Malaysian Kuih based Wheat flour based Miscellaneous Cooked Cereal based dishes and Meat dishes meals Fish and sea-food dishes Miscellaneous Chicken Franchised Burer fast food Pizza Spahetti Sandwiches Satay Miscellaneous ASEANFOODS Workshop, INMU, Thailand July PROPOSED FOOD GROUPS FOR 2011 MALAYSIAN FCD SECTION 1: RAW AND PROCESSED FOODS Food Group Code Cereals and rain 1.01 Starchy roots, tubers and 1.02 Leumes and leume 1.03 Nuts, seeds and 1.04 Veetables and veetable 1.05 Fruits and fruit 1.06 Suars and syrups 1.07 Meat and meat 1.08 Es 1.09 Fish, shellfish and 1.10 Milk and milk 1.11 Oils and fats 1.12 Beveraes 1.13 Miscellaneous 1.14 SECTION 2: PREPARED FOODS Code 2.1 Traditional Rice and rice flour Malaysian Kuih based Wheat flour based Leume based Glutinous rice based Tuber based Bubur and penat Miscellaneous Cooked Cereal based dishes and Meat dishes meals Fish and sea-food dishes Veetable dishes Franchised fast food Miscellaneous Chicken Burer Pizza Spahetti Sandwiches Satay Miscellaneous ASEANFOODS Workshop, INMU, Thailand July FCD: SOURCES OF DATA Samplin of food Several samplin methods were used. Raw food: 2 food samples were purchased from different outlet and each food was analyzed separately. Analysis of each nutrient was carried out in duplicate. Processed food: at least 3 different brands were obtained from different outlets. A composite sample was prepared for duplicate analysis. Mean values were calculated. Cooked food: Minimum of 3 samples were purchased from different outlets and analysed individually in duplicate. Mean values are tabulated and calculated FCD: METHODS OF ANALYSIS All the 4 institutions used common methodoloies (AOAC methods, William 1984) with modification made by IMR. ASEANFOODS Workshop, INMU, Thailand July ASEANFOODS Workshop, INMU, Thailand July

6 1997 FCD USES OF 1997 FCD No Nutrients Method of analysis 1. Enery Calculation: Protein (4); CHO (4); Fat (9). Unit in kcal 2. Protein Analysis of total nitroen and multiplyin by specific factor for food (WHO, 1973). 3. CHO By difference: by subtractin the sum of moisture, protein, fat, fibre and ash from 100. ASEANFOODS Workshop, INMU, Thailand July ASEANFOODS Workshop, INMU, Thailand July USES OF 1997 FCD ELECTRONIC DATABASE Will be developed in staes for data enerators, compilers and users A web based system. ASEANFOODS Workshop, INMU, Thailand July ASEANFOODS Workshop, INMU, Thailand July

7 2011 software: USERS ANALYTICAL METHOD USED FOR MALAYSIAN FCD (2011) ASEANFOODS Workshop, INMU, Thailand July ASEANFOODS Workshop, INMU, Thailand July ANALYTICAL METHOD USED: PROXIMATE ANALYSIS ANALYTICAL METHOD USED: PROXIMATE ANALYSIS No. Type of nutrient Methods of analysis Method Reference Nature of Sample 1. Moisture content Air oven (convection) AOAC, 1984 UKM Most samples 2. Protein 3. Fat 4. Total carbohydrate By difference (calculation) Vacuum oven Doc. No. J MKAK Infra-red Nielsen S. S., 1994 UKM Kjeldahl Doc. No. J MKAK Soxhlet Doc. No. J MKAK Doc. No. J MKAK Food samples containin hih protein, suar and fat contents Cereal and flour based Refer to Table 5 Wet and dry samples ASEANFOODS Workshop, INMU, Thailand July No. Type of nutrient Methods of analysis Method Reference 5. Total Ash Dry ashin Doc. No. J MKAK 6. Total dietary fibre (TDF) Enzymatic ravimetric method 7. Total suar Extraction HPLC & RI detector AOAC Method , 1991 Wills et al., 1980 UKM 8. Enery Calculation Doc. No. J MKAK Nature of Sample Total, soluble and insoluble fiber content Most samples. Sucrose, fructose, maltose, lucose and lactose ASEANFOODS Workshop, INMU, Thailand July

8 ANALYTICAL METHOD USED: MINERAL ANALYTICAL METHOD USED: MINERAL Item Type of minerals Methods of analysis Method Reference Nature of samples 1. Diestion Dry Ashin Tee et al., 1997 Most samples based on food matrix Wet Diestion Sim et al., 2006 Most samples Item Type of minerals Methods of analysis Method Reference Nature of samples 3. Selenium (Se) ICP-MS Hua Zou & Jian Hui Liu, 1997, Chamberlain, I et al., 2000, Baker, S.A. et al., 1999 IMR 2. Calcium (Ca) Ferum (Fe) Natrium (Na) Kalium (K) Manesium (M) Copper(Cu) Zinc (Zn) Microwave Diestion Atomic Absorption Spectrometer Flame ICP-MS Miller R.O, 1998 UMS IMR Hua Zou & Jian Hui Liu, 1997 Chamberlain, I et al., 2000 Baker, S.A. et al., 1999 IMR 4. Iodine ICP-MS Khalid B. & Fabien B., Phosphorus (P) Spectrophotometry Tee at al., Mananese (Mn) ICP-MS Hua Zou & Jian Hui Liu, 1997, Chamberlain, I et al., 2000, Baker, S.A. et al., 1999 IMR ASEANFOODS Workshop, INMU, Thailand July ASEANFOODS Workshop, INMU, Thailand July FAT SOLUBLE VITAMINS FAT SOLUBLE VITAMINS Item Type of vitamins Methods of analysis Method Reference Nature of samples Item Type of vitamins Methods of analysis Method Reference Nature of samples 1. Vitamin A (Retinol) Carotenoids Hih Performance Liquid Chromatoraphy (HPLC) with UV detector HPLC with UV detector 2. Vitamin D HPLC with UV detector Tee et al., 1997 Tee et al., 1997 AOAC , 2000 Infant formulas and Enteral Product 3. Vitamin E HPLC with fluorescence detector HPLC with fluorescence/uv detector Fairus S et al., 2006, Cunha S.C et al., 2006, Nesaretnam K et al., 2007, Kawakami Y et al., 2007, Nielsen M.M & Hansen A., 2008 MPOB A.O.C.S, 1990 HPLC with UV detector Jasinhe, V.J. & Perera, C.O., Vitamin K HPLC with UV detector AOAC , 2000 Milk and infant formulas ASEANFOODS Workshop, INMU, Thailand July ASEANFOODS Workshop, INMU, Thailand July

9 Internal and External Quality Every participatin laboratory involves in the analysis of nutrients will be tested for competency before enain with the actual analysis. It is a pre requisite to indicate their laboratory performances in order to minimize inter laboratories variations; hence producin precise and accurate results. Comparisons of results can be made with other participatin laboratories to ensure the results are centred on a mean value, not on the extremes of the distribution. The statistics of a normal distribution mean that about 95% of data will lies between ±2SD. Internal and External Quality The analysis of external quality check sample will be conducted twice a year for certain critical parameters especially the mandatory nutrients (mainly proximates). Distributions of blind check samples will be coordinated by Chemistry Department consistin of Proficiency Test (PT) samples and Standard Reference Material (SRMs) provided by Chemistry Department as Quality Control (QC) Coordinator. Chemistry Department will assess the results of participatin laboratories and submit the assessment report. Nevertheless, every individual laboratory should perform their Internal Quality Control to minimize deviations and eliminate outliers. ASEANFOODS Workshop, INMU, Thailand July ASEANFOODS Workshop, INMU, Thailand July PROPOSED CRITERIA FOR COLLATION OF MALAYSIAN FCD COLLATION OF MALAYSIAN FCD Food Item Method (procedure, sample location, sample size, characteristic of sample, servin size) Nutrient Content CV( 20%) Source of information (reference) Date of publication Notes: Proximate Analysis-1985 onwards, Options: Grey literature Contact person No Collation criteria 1 Publish/peer reviewed journals usin established method 2 Representative sample ASEANFOODS Workshop, INMU, Thailand July ASEANFOODS Workshop, INMU, Thailand July

10 PROBLEMS/NEEDS/RECOMMENDATIONS No PROBLEMS NEEDS RECOMMENDATIONS 1. FOOD CODE To harmonize the food codes accordin to food roups (raw, processed and prepared) 2. Nonstandardized protocol for evaluation To standardize the protocol for the collation of the database i.e samplin, sample size, method of analysis, CRM, internal and external quality Refer to Table 1 THANK YOU 3. Internal and external QC 4. Methods and analysis To standardise Asean reference lab for all nutrients for interlab comparison and QC To update on the latest and simplified methods of analysis within Asean Countries i.e. DUMAS for protein analysis ASEANFOODS Workshop, INMU, Thailand July ASEANFOODS Workshop, INMU, Thailand July