Raw versus cooked food matching: implications for nutrient consumption statistics

SOFIA JIMENEZ-CALVO; MARIA PRISCILA RAMOS; ANA MOLTEDO; TALENT MANYANI; CARLO CAFIERO; CRISTINA ALVAREZ-SANCHEZ; ESTEFANIA CUSTODIO

Conferencia; Eighth International Conference on Agricultural Statistics (ICAS-VIII); 2019

Background:- Nutrient consumption statistics are being used for programs, policies and food security analysis.- Food quantities collected in Household Consumption and Expenditure Surveys are usually matched to nutrients in the raw form of the food, compiled from food composition tables- However, the nutrient content in foods varies with the form in which food is consumed (raw or cooked) and the cooking method (e.g., boiled, grilled).Objective:Assess the effect of the type of food matching (raw or as consumed) in average consumption estimates of 13 dietary components:- Dietary energy- Protein, fat, available carbohydrates and total fiber- Vitamins: A, B1, B2, B12, and C- Minerals: calcium, zinc and ironMain results and conclusiones:The type of food matching (AsAcquired vs AsConsumed) impacts on estimates of average consumption for vitamins and iron.- Publish nutrient consumption statistics along with a clear description of the food matching.- Consider the type of food matching when interpreting and using vitamins and iron statistics for dietary assessment (e.g. level of inadequacy), and for planning and monitoring programs.- For vitamins and iron analysis, more Food Composition Tables and Databases with nutrient content in cooked foods.