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History of food composition databases: |
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| The first European food composition tables were published in Germany by Konig in 1878, followed by Atwater and Woods’ American tables in 1896. These tables incorporated nearly 2600 analyses of a range of foods from the meat, cereals and fruit and vegetables food groups, but also included processed foods for the first time, such as chocolate and sausages. Values were presented for the ‘fuel value,’ water, protein, carbohydrate (calculated ‘by difference’*), ash and ‘refuse’ content of foods.
The Food and Agriculture Organisation (FAO) published the first set of ‘Food Composition Tables for International Use’ in 1949, to help assess world food availability. Although it was recognised that national food composition tables were more accurate for this purpose, such tables did not exist for most countries at the time. The FAO consequently expanded its work in the 1960s and ‘70s to produce regional food composition tables for Asia, Africa and Latin America.
Many other European countries have pioneered the construction of food composition tables, a number of which publish country-specific food composition information on the internet. Many of these food composition tables have evolved over time, to meet changing requirements. For example the earliest analyses of common British foods were undertaken in response to concerns over First World War food shortages. McCance and Widdowson’s tables – The Composition of Foods – were subsequently created, and have been updated regularly to include the direct determination of carbohydrate content, and the inclusion of a wider range of foods (e.g. composite, processed and ethnic foods) and nutrients (e.g. amino acid and fatty acid composition of foods). | |
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| A key development in the use of food composition databases in recent years has been the advent of computerised databases and nutritional analysis software, which allow manipulation of food composition data. As international trade and scientific collaboration continually increase, there is a growing requirement for food composition data to be compatible at an international level. The European Network of Excellence in Food Composition Databank Systems (EuroFIR) is leading the way in the development of a single comprehensive source of food composition data for Europe.
The history of European food composition databases is described fully in a synthesis report written by Susan Church on behalf of the EuroFIR Consortium. This report can be viewed in pdf format (below).
The report:
- Outlines what food composition tables are and why they are needed
- Describes key events in the development of food composition databases
- Provides examples to illustrate how requirements for food composition data have changed over time, using the UK food composition tables as an example
- Discusses some of the products developed from food composition databases and how these have changed to reflect user requirements
- Outlines the international cooperations and networks in the field of food composition
- Considers possible future developments in the field of food composition
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More Information:
| The History of European Food Composition Databases Download
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| First synthesis report pdf |
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