Food Composition Table for Bangladesh

2. Food Composition Table for Bangladesh Institution Research Team Food Composition Table for Bangladesh

3. Background What is the problem with the existing FCT? • New high yielding varieties and non local foods • are constantly being introduced in the food • production/supply chain • With increasing urbanization food consumption behavior • is shifting with towards more commercialized foods and • processed foods • The nutrient value of these foods is yet to be evaluated though sporadic analytical work has been • conducted • Moreover, existing FCTs contain a number of missing nutrient values Food Composition Table for Bangladesh

4. Methodological Differences Food Composition Table for Bangladesh

5. Objectives • Identify Key Foods (KFs) and critical nutrients for FCDB • Analyze 20 sampled foods under AOAC laboratory procedures from the list of KFs • Evaluate existing secondary data for scientific quality and compile all available (new & old) data to construct a food composition database for Bangladesh • Estimate a single value for each nutrient of each food from all data records • Adapt, estimate, borrow and compile values for missing nutrients for a complete & comprehensive FCDB Food Composition Table for Bangladesh

6. The KF Identification Approach Methodology Key Foods are those foods, that in aggregate, contribute >75% of the nutrient intake for selected nutrients of public health importance from the diet The Key Foods process uses food composition and food consumption data to identify and prioritize foods and nutrients for analysis (Haytowitz, et al., 2000) Food Composition Table for Bangladesh

7. Findings The Key Food List (KFs having >1% of citation are presented) Food Composition Table for Bangladesh

8. 20 Key Foods Selected for Analysis Food Composition Table for Bangladesh

9. Methodology The sampling frame, interestingly, covered all major agro-ecological zones of Bangladesh Food Composition Table for Bangladesh

10. Preparation of composite sample Sample collected from seven divisions Weighing Washing Composite sample Dressing Air drying Food Composition Table for Bangladesh

11. Analytical methods Food Composition Table for Bangladesh

12. QC protocol

13. New components in this FCTs 87 components including • Total dietary fibre • Vitamin B1, B2, B6 • Retinol, beta-carotene • Amino acids • Fatty acids • Minerals: Mg, Na, K, P, Zn, Cu • Antinutrient: Phytate & Oxalate • Total phenol content, antioxidant capacity (DPPH, ORAC) • Total sugar

14. Proximate Nutrients

15. Qualitative Differences Black values – Existing FCT Red values_ updated FCT

16. Overestimation of Energy & Protein Energy: • Previously used formula CHO = 100-(moisture + protein + fat + ash + crude fiber ) • Corrected formula Available CHO= 100-(moisture + protein + fat + ash + TDF + alcohol) Protein: • Previously used formula: Protein= Nitrogen x 6.25 • Corrected formula: Protein= Nitrogen x Jone’s factor for different food e.g. for rice 5.95 for wheat 5.70

17. Minerals Content (mg/100g)

18. Heavy metals

19. Water soluble vitamins (mg/100 g EP)

20. b-Carotene & Retinol

21. Anti-nutrient: Oxalate & Phytate

22. Selected nutrient content of three cultured fishes (g/100g EP)

23. Fatty acid content of three cultured fishes (g/100g EP)

24. Iron rich fishes (selected)

25. Protein content (g%), essential amino acid profile (mg/g protein)and total essential amino acid (mg/g protein) of food samples.

26. Chemical score and predicted first- limiting amino acid according to reference Protein (egg)

27. Summary of data compilation steps with FAO data compilation tool 1.2.1 Food Composition Table for Bangladesh

28. Different Stages Employed in Preparing FCDB

29. Single Ingredient Recipe (55)

30. Multi Ingredient Recipe (11) *Some Common Indian Recipes and their Nutritive Value, NIN **Rahim et.al, Institute of Nutrition and Food Science, DU

31. *Key foods for Bangladesh have been identified using consumption-composition and consumption frequency database (HIES, 2010). *Nutrient values of mostly consumed KFs (high yielding variety) currently are dominant in production and consumption in Bangladesh. *Some of the nutrients e.g. Amino Acid profile, Fatty Acid profile, vitamin B profile, heavy metals etc. have been analyzed for the first time in FCDB *All the analysis has been done by AOAC and FAO recommended methods and using certified reference material (RM) and in house RM, as appropriate). *A complete archival databank for food composition has been constructed, which contains approximately 2575 entries from all secondary data sources. * A food composition database from the archival databank has been developed using the INFOOD compilation tool 1.2.1. * Secondary data collection, compilation, management and archiving has been done using FAO recommended compilation guideline for the 1st time. * A comprehensive FCT for Bangladesh with least missing nutrient values has been developed.

32. Limitations • There is a serious lack of secondary data on total dietary fiber, niacin equivalents, phosphorous and folate. • Therefore, most of these data were imputed from other sources (e.g. Indian FCT (IND), Thai FCT (TH), Vietnam FCT (VIN), Pakistan (PAK), USDA (US25), UK (UK6), Danish (DK7),FAO/INFOODS analytical Food Composition Database (ADB), FAO/INFOODS and Food Composition Database for Biodiversity (BID). • Iodine content of the foods is highly dependent on soil and has regional variation which cannot be captured by composite analysis. Therefore, these values were omitted. • Only L-Ascorbic acid was estimated for KFs by HPLC which may not give the total Vitamin C content • Calcium content in milk, pasteurized and fresh milk (cow) was noted to be low. This has been confirmed by repeated analysis.

33. Policy Implications • Detailed information on nutrient composition of local foods serves as a basic tool for planning and assessment of food, nutrition and health programmes • Formulation of national food and nutrition policy through the setting goals for agricultural, aqua cultural, animal and poultry production. • Designing guidelines for consumption and particular policies such as trade, assistance, food fortification or supplementation, increased subsidy or promotion of certain foods. • Determination of gross per capita nutrient availability to assess gross adequacy or inadequacy of the national food supply/shortfall or excess. • Preliminary checking of nutritional label information or claims. • Nutritional regulation of food supply and compliance with CODEX standards

34. Recommendations • Further work is necessary for which allocation of funding is required in order to generate primary analytical data for the rest of the key foods as determined in present project. • To develop a comprehensive FCDB in response to long-term change in the food chain, efforts have been made to increase the quality of data by the generation of data of 20 KFs and including as many analytical data of Bangladeshi foods, generated by the food scientists of Bangladesh and aboard. Nutrient values presented with 3rd bracket, [ ] would need to be reconfirmed by re-analysis of the foods. • Further revision should include numerous foods of archival database as it was not possible to incorporate these into reference database due to lack of reference values to fill up the missing nutrients.

35. Recommendations (contd.) • As the reference values become available at the regional level, especially in the case of fish, those foods should be incorporated into the user database. • Only selected mixed recipes were included in the current FCT due to time constraints. • The future edition of the database should include traditional and frequently consumed recipes. • It is necessary to develop a list of all the ingredients, cooking methods, yield factors for the majority of foods and nutrient retention factors. Weights, measures and serving sizes also need to be standardized as part of the recipe calculations and analysis.

36. Recommendations (contd.) • Since the FCDB has been constructed with rigorous and meticulous analytical and compilation methodology, its wide dissemination should be undertaken. • Biodiversity and varietal species of foods other than rice could not be considered in the current due limited funding resources and lack of available data. • Future funding should be directed toward adequate generation of food composition data that capture elements of biodiversity and variety. • At the same time, adequate training should be made available for food scientists and analysts to generate and manage food composition data according to INFOODS Guidelines. • E-learning tools as available from FAO should be widely disseminated for use.

37. We appreciate the active contribution of various academic, research and government organizations as well as authors of published papers, reports, scientific proceedings and theses providing analytical food composition data (contributors’ names have been cited in bibliography)