Fatty Acid Data in the USDA National Nutrient Databank: Data handling and currency issues
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1 Fatty Acid Data in the USDA National Nutrient Databank: Data handling and currency issues Linda Lemar Nutrient Data Laboratory 32 nd National Nutrient Databank Conference
2 Topics to be Covered Enhancements to the USDA Nutrient Databank System useful to fatty acid (FA) handling Retail and industrial fats and oils that have been added to the USDA National Nutrient Database for Standard Reference Difficulties in keeping fats and oils data current with the marketplace
3 USDA Nutrient Databank System Databank System Initial (data entered) Aggregation Compilation Missing nutrients imputed for items in the survey subset Nutrient data and weights finalized for dissemination Quality control checks run Major Products USDA National Nutrient Database for Standard Reference, Rel.20 ~ 7,500 foods Survey Subset ~ 2,800 foods Food and Nutrient Database for Dietary Studies
4 Enhancements in the Databank System (NDBS) Useful for Fatty Acid Handling Can enter fatty acid, or any other data, in the unit as received. The system converts the data to the nutrient s dissemination unit/100 g food Can include additional fatty acids and isomers Specific isomeric data for 18:3 n-3 and for 18:3 n-6; system generates total 18:3 undifferentiated. trans-vaccenic 18:1-11t (18:1t n-7) added to the NDBS. [This isomer occurs naturally in ruminants.]
5 Fatty Acid Conversions at Data Entry Methyl esters Butyl esters % FA of total fat FA TG/100 g food Converted to SR dissemination unit: g fatty acid/100 g food
6 Other Enhancements: Data summations and adjustments NDBS calculates fatty acid class totals: SFA, MUFA, and PUFA Total trans fatty acid (TFA) Adjustments in the FA data can be made at Compiled stage of NDBS Adjustment to a new fat level Adjust individual fatty acids to their respective fatty acid class data
7 National Food and Nutrient Analysis Program (NFNAP) A research program designed to improve nutrient values in the NDBS through nationwide sampling and analyses performed by qualified universities or commercial laboratories on foods identified as high contributors of nutrient(s) of public health significance. Major fats or oil-based products sampled under the first phase of NFNAP: Industrial oils, shortenings, and margarines Margarines and spreads (re-sampled 2006) Retail shortenings Salad dressings
8 Industrial Oils, Shortenings & Margarines ISEO helped identify industrial fats and oils needed to calculate missing values for survey items Samples were collected from industry contacts Products described in SR by oil source, hydrogenation, and principal uses of the product These ingredients reflecting fats used in commercial foods are being used as in the Nutrient Data Lab s formulation program, a major imputation tool for commercial multi-ingredient foods This program uses linear programming to estimate a formulation based on targeted known nutrient values and label ingredients
9 Types of Industrial Oils Sampled Source Corn Sunflower Canola Coconut Palm kernel/palm Soy # of samples Uses include All purpose retail/industrial Frying, salad dressings Salad dressings, frying (light and heavy) Candy, oil sprays, whiteners Toppings, confections Varied, from frying to icings
10 Types of Industrial Shortenings and Margarines Shortenings Soy (PHO) liquid fry Soy (PHO), corn frying Soy (PHO) baking, confections Soy (PHO), cottonseed, soy pastries Margarines Soy, soy (PHO) baking, sauces, candies Cottonseed, soy (PHO) flaky pastries PHO = partially hydrogenated oil
11 SR20 Fatty Acid Profiles (g/100 g) for Margarine and 60% Fat* Spreads 80% fat stick 80% fat tub 60% fat stick 60% fat tub (margarine) (margarine) (spread) (spread) SFA MUFA PUFA TFA :1t * 60% fat is the predominant fat level consumed in the US
12 SR20 Fatty Acid Profile for 37% Fat Vegetable Oil spread FA class SFA MUFA PUFA TFA g FA/100 g spread * * 0.19 g/14 g serving, considered 0 g trans fat for labeling purposes
13 Reformulations of Crisco Shortening Years sampled and again in the 0 trans product Early 2007 the only product is now 0 trans fat Total trans fat, g/100 g Mean = Ingredient oils PHO soybean & PHO cottonseed sunflower, soybean, fully hydrogenated cottonseed soybean; fully hydrogenated cottonseed; PHO cottonseed & PHO soybean
14 Techniques Being Used by the Edible Oil Industry to Reduce TFA Modification of the chemical hydrogenation process to produce partially hydrogenated oils with low TFA Production of oil seeds with modified fatty acid composition by breeding and genetic engineering Use of tropical oils, e.g. palm, palm kernel, coconut Interesterification of mixed fats
15 Examples of Plant Breeding for New Oils Reducing the PUFA content of oilseed early example development of hi oleic sunflower oil in Russia in 1976, in US in Patent holders on hi-oleic seed licensed their mid-oleic for development by others NuSun mid-oleic germplasm lines developed by ARS Other trait-modifiable oils now available include midoleic soybean, low linolenic soybean and canola, high oleic canola Note: breeding is a slow process, requiring 6-8 years
16 Sunflower Oil Comparisons SFA MUFA 18:1c PUFA 18:2 n-6 18:3 n-3 TFA Traditional linoleic sunflower oil, NDB# * 0.00* NA NuSun mid-oleic sunflower oil, NDB# * older data -- values were not for the specific n-3 and n-6 isomers
17 Number of Total Trans Fat Values in the SR Database Release SR14 SR15 SR16-1 SR17 SR18 SR19 Year Items with total trans fat values SR
18 Availability of Trans Fat Data by Food Type 21 % 24 % 5 % 8% 4 % fats and oils meats grain-based items snacks & sweets fast foods soups & entrees other 14 % 24 %
19 Comparison of Analytical vs Formulation Values for Fatty Acids in Chocolate Sandwich Cookies with Creme Filling * Fatty Acid 18:1 18:2 18:3 Analytical value g/100 g Imputed Value g/100 g * Oil ingredients as listed on food label: high oleic canola oil and/or palm oil and/or canola oil
20 USDA/Agricultural Research Service Beltsville Human Nutrition Research Center Nutrient Data Laboratory
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