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2019-20 Key Foods analytical program

​​​​​​In 2019-20 FSANZ undertook an analytical program to update and expand our food composition data holdings. Fifteen foods were selected for nutrient analysis for which we hold no data, or the data we do hold is out-dated and may no longer reflect the products available for consumption.

The nutrients selected to be analysed differed for each food depending on what data was available, the quality of the data, and whether the nutrient was likely to be present in the food.

Sampling

Eight samples were purchased for each food. The foods were sampled across five states and territories (Australian Capital Territory, Queensland, Victoria, South Australia and Western Australia) to provide a range of production locations. For some samples, multiple items were required to ensure an appropriate sample weight was obtained (i.e. one sample of red onions included 2-3 individual onions).

Sampling was carried out by FSANZ and the National Measurement Institute (NMI). All food purchases were made within capital city and metropolitan areas to represent the buying habits of the majority of the community. Food purchases were made at a range of retail outlets including supermarkets, bakeries, butchers and fresh fruit and vegetable stores. If more than one sample of the same brand was purchased, different batch codes or use by dates were selected where possible.

The complete list of foods selected for analysis is available in Table 1.

Table 1: Foods analysed in the 2019-20 Key Foods analytical program

Foods

No. of samples purchased (no. of items purchased*)

No. of brands/varieties

Cereal products

 

 

Bread roll, white

8 (48)

4

Bread, sourdough, white

8 (8)

3

Dairy

 

 

Bocconcini

8 (8)

4

Parmesan, fresh

8 (8)

5

Fruit

 

 

Apricot, fresh, raw

8 (54)

n/a

Vegetables

 

 

Capsicum, green

8 (16)

n/a

Capsicum, red

8 (14)

n/a

Basil, green, fresh

8 (21)

3

Coriander, fresh

8 (21)

3

Parsley, continental (flat-leaf), fresh

8 (20)

3

Onion, red, raw

8 (17)

n/a

Meat

 

 

Chicken, thigh, raw

8 (36)

4

Chicken, thigh, dry fried

8 (36)

4

Duck, breast, lean, raw

8 (16)

1

Snack foods

 

 

Snack, grain based (i.e. grain waves)

8 (9)

1

*In some instances, multiple items must be purchased to reach the required weight of 500 g per sample.

​Preparation & analysis

The samples were delivered by hand or sent by courier to NMI. Once received, the samples were photographed and copies were provided to FSANZ for approval prior to analysis.

NMI prepared samples according to the sample preparation procedures provided by FSANZ. Each sample was weighed (before and after preparation where appropriate), homogenised and combined to form one composite sample. Nutrients analysed in this program are listed in Table 2.

NMI conducted the analyses at their Melbourne laboratories. Methods of analysis used have been accredited by the National Association of Testing Authorities.

​Table 2: Nutrients analysed in the 2019-20 Key Foods program

Proximates

Vitamins

Minerals

Other

Moisture

Carotenes (α and β)

Aluminum

Fatty acid profile

Protein

Cryptoxanthin

Arsenic

Cholesterol

Fat

Retinol

Calcium

Tryptophan

Starch

Thiamin (Vitamin B1)

Copper

 

Sugar profile

Riboflavin (Vitamin B2)

Iodine

Total dietary fibre

Niacin (Vitamin B3)

Iron

 

Ash

Pyridoxine (Vitamin B6)

Lead

 

Organic acids

Cobalamin (Vitamin B12)

Magnesium

 

Pantothenic acid (Vitamin B5)

Manganese

 

 

Total folates

Molybdenum

 

 

Free folates

Phosphorus

 

 

Ascorbic acid (Vitamin C)

Potassium

 

 

Tocopherols (α, β, γ and δ)

Selenium

 

 

 

Sodium

 

 

 

Zinc

 

​Results

FSANZ validated the results using our existing analytical data, food labels (ingredient lists and nutrition information panels) where available, and data from international food composition databases for similar foods.

The majority of results were consistent with previous findings. A small number of analytes in some foods showed levels outside the expected range. These food samples were reanalysed by the laboratory, and all results were verified and accepted.

For the complete set of results generated from this program refer to Appendix 1 – 2019-20 Key Food​ analytical program data table.xls​​

​Conclusion

The results of this analytical program have filled some important data gaps and given us an improved level of confidence about the composition of these foods which contribute to population nutrient intakes. The results will also feed into future releases of the FSANZ published databases, including the Australian Food Composition Database and future national nutrition survey databases (AUSNUT).

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