000124066 001__ 124066
000124066 005__ 20241125101131.0
000124066 0247_ $$2doi$$a10.3389/fnut.2022.1052934
000124066 0248_ $$2sideral$$a132663
000124066 037__ $$aART-2023-132663
000124066 041__ $$aspa
000124066 100__ $$aFerraz de Arruda, Henrique
000124066 245__ $$aFood composition databases in the era of Big Data: Vegetable oils as a case study
000124066 260__ $$c2023
000124066 5060_ $$aAccess copy available to the general public$$fUnrestricted
000124066 5203_ $$aUnderstanding the population's dietary patterns and their impacts on health requires many different sources of information. The development of reliable food composition databases is a key step in this pursuit. With them, nutrition and health care professionals can provide better public health advice and guide society toward achieving a better and healthier life. Unfortunately, these databases are full of caveats. Focusing on the specific case of vegetable oils, we analyzed the possible obsolescence of the information and the differences or inconsistencies among databases. We show that in many cases, the information is limited, incompletely documented, old or unreliable. More importantly, despite the many efforts carried out in the last decades, there is still much work to be done. As such, institutions should develop long-standing programs that can ensure the quality of the information on what we eat in the long term. In the face of climate change and complex societal challenges in an interconnected world, the full diversity of the food system needs to be recognized and more efforts should be put toward achieving a data-driven food system.
000124066 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/E36-20R$$9info:eu-repo/grantAgreement/ES/MCIN-AEI-FEDER/PID2020-115800GB-I00$$9info:eu-repo/grantAgreement/ES/MICINN/RYC2021-033226-I
000124066 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000124066 590__ $$a4.0$$b2023
000124066 592__ $$a0.828$$b2023
000124066 591__ $$aNUTRITION & DIETETICS$$b31 / 114 = 0.272$$c2023$$dQ2$$eT1
000124066 593__ $$aFood Science$$c2023$$dQ1
000124066 593__ $$aNutrition and Dietetics$$c2023$$dQ2
000124066 593__ $$aEndocrinology, Diabetes and Metabolism$$c2023$$dQ2
000124066 594__ $$a5.2$$b2023
000124066 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000124066 700__ $$0(orcid)0000-0002-1192-8707$$aAleta, Alberto$$uUniversidad de Zaragoza
000124066 700__ $$0(orcid)0000-0002-0895-1893$$aMoreno, Yamir$$uUniversidad de Zaragoza
000124066 7102_ $$12004$$2405$$aUniversidad de Zaragoza$$bDpto. Física Teórica$$cÁrea Física Teórica
000124066 773__ $$g9 (2023), 1052934 [15 pp.]$$pFront. Nutr.$$tFrontiers in Nutrition$$x2296-861X
000124066 8564_ $$s2384703$$uhttps://zaguan.unizar.es/record/124066/files/texto_completo.pdf$$yVersión publicada
000124066 8564_ $$s1985660$$uhttps://zaguan.unizar.es/record/124066/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000124066 909CO $$ooai:zaguan.unizar.es:124066$$particulos$$pdriver
000124066 951__ $$a2024-11-22-11:58:59
000124066 980__ $$aARTICLE