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

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Development of a harmonized food grouping system for between-country comparisons in the TEDDY Study. / Joslowski, Gesa; Yang, Jimin; Andrén Aronsson, Carin; Ahonen, Suvi; Butterworth, Martha; Rautanen, Jenna; Norris, Jill M; Virtanen, Suvi M; Uusitalo, Ulla; TEDDY Study Group.

I: Journal of Food Composition and Analysis, Vol. 63, 01.10.2017, s. 79-88.

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

Harvard

Joslowski, G, Yang, J, Andrén Aronsson, C, Ahonen, S, Butterworth, M, Rautanen, J, Norris, JM, Virtanen, SM, Uusitalo, U & TEDDY Study Group 2017, 'Development of a harmonized food grouping system for between-country comparisons in the TEDDY Study', Journal of Food Composition and Analysis, vol. 63, s. 79-88. https://doi.org/10.1016/j.jfca.2017.07.037

APA

Joslowski, G., Yang, J., Andrén Aronsson, C., Ahonen, S., Butterworth, M., Rautanen, J., Norris, J. M., Virtanen, S. M., Uusitalo, U., & TEDDY Study Group (2017). Development of a harmonized food grouping system for between-country comparisons in the TEDDY Study. Journal of Food Composition and Analysis, 63, 79-88. https://doi.org/10.1016/j.jfca.2017.07.037

CBE

MLA

Vancouver

Author

Joslowski, Gesa ; Yang, Jimin ; Andrén Aronsson, Carin ; Ahonen, Suvi ; Butterworth, Martha ; Rautanen, Jenna ; Norris, Jill M ; Virtanen, Suvi M ; Uusitalo, Ulla ; TEDDY Study Group. / Development of a harmonized food grouping system for between-country comparisons in the TEDDY Study. I: Journal of Food Composition and Analysis. 2017 ; Vol. 63. s. 79-88.

RIS

TY - JOUR

T1 - Development of a harmonized food grouping system for between-country comparisons in the TEDDY Study

AU - Joslowski, Gesa

AU - Yang, Jimin

AU - Andrén Aronsson, Carin

AU - Ahonen, Suvi

AU - Butterworth, Martha

AU - Rautanen, Jenna

AU - Norris, Jill M

AU - Virtanen, Suvi M

AU - Uusitalo, Ulla

AU - TEDDY Study Group

PY - 2017/10/1

Y1 - 2017/10/1

N2 - 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.

AB - 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.

KW - Diet

KW - Food analysis

KW - Food composition

KW - Food composition database

KW - Food consumption

KW - Food exposure

KW - Food grouping

KW - Food grouping harmonization

KW - TEDDY study

KW - Type 1 diabetes

U2 - 10.1016/j.jfca.2017.07.037

DO - 10.1016/j.jfca.2017.07.037

M3 - Article

C2 - 29151672

AN - SCOPUS:85026779029

VL - 63

SP - 79

EP - 88

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

SN - 0889-1575

ER -