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Development of a harmonized food grouping system for between-country comparisons in the TEDDY Study

Joslowski, Gesa (author)
Klinikum rechts der Isar
Yang, Jimin (author)
University of South Florida
Andrén Aronsson, Carin (author)
Lund University,Lunds universitet,Celiaki och diabetes,Forskargrupper vid Lunds universitet,Celiac Disease and Diabetes Unit,Lund University Research Groups
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Ahonen, Suvi (author)
University of Tampere
Butterworth, Martha (author)
University of South Florida
Rautanen, Jenna (author)
Finnish National Institute for Health and Welfare
Norris, Jill M (author)
University of Colorado
Virtanen, Suvi M (author)
University of Tampere
Uusitalo, Ulla (author)
University of South Florida
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 (creator_code:org_t)
 
Elsevier BV, 2017
2017
English 10 s.
In: Journal of Food Composition and Analysis. - : Elsevier BV. - 0889-1575. ; 63, s. 79-88
  • Journal article (peer-reviewed)
Abstract Subject headings
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  • The Environmental Determinants of Diabetes in the Young (TEDDY) is an international study aiming to investigate associations between dietary and other environmental factors and the risk of developing islet autoimmunity and type 1 diabetes. Dietary intake was assessed using a 24-h recall and repeated 3-day food records and analyzed using country-specific food composition databases (FCDBs) in Finland, Germany, Sweden, and the U.S. with respective in-house calculation programs. A food grouping harmonization process between four country-specific FCDBs was conducted to evaluate and achieve comparability on food group definitions and quantification of food consumption across the countries. Systematic review revealed that the majority of existing food groups of the TEDDY FCDBs were not comparable. Therefore, a completely new classification system of 15 mutually exclusive main food groups (e.g. vegetables) and 89 subgroups (e.g. root vegetables, leafy vegetables) was developed. Foods and beverages were categorized into basic foods (single ingredient) and composite dishes (multiple ingredients). Composite dishes were broken down to ingredients using food composition data available in the FCDBs or generic recipes created for the harmonization effort. The daily consumption of every food group across FCDBs was quantified consistently as either raw or prepared weight depending on the food group to achieve maximal comparability.

Subject headings

MEDICIN OCH HÄLSOVETENSKAP  -- Klinisk medicin -- Endokrinologi och diabetes (hsv//swe)
MEDICAL AND HEALTH SCIENCES  -- Clinical Medicine -- Endocrinology and Diabetes (hsv//eng)

Keyword

Diet
Food analysis
Food composition
Food composition database
Food consumption
Food exposure
Food grouping
Food grouping harmonization
TEDDY study
Type 1 diabetes

Publication and Content Type

art (subject category)
ref (subject category)

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