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Contents lists available at ScienceDirect

Journal of Food Composition and Analysis

journal homepage: www.elsevier.com/locate/jfca

OQALI: A French database on processed foods

C. Menard a,*, C. Dumas a, R. Goglia b, M. Spiteri b, N. Gillot a, P. Combris b, J. Ireland c,1, L.G. Soler b, J.L. Volatier a
a curite sanitaire de lalimentation, de lenvironnement et du travail), French Agency for Food, Environmental and Occupational Health Safety (ANSES: Agence nationale de se F-94 701 Maisons-Alfort, France b French National Institute for Agronomic Research (INRA, UR1303 ALISS), F-94 200 Ivry-sur-Seine, France c Danish Food Information (DFI), Roskilde, Denmark

A R T I C L E I N F O

A B S T R A C T

Article history: Received 25 November 2009 Received in revised form 28 April 2010 Accepted 6 September 2010 Key words: Nutritional content database Nutritional labelling Processed products Economic data Food composition

The French Observatory of Food Quality (OQALI) is a project implemented in 2008, by the French Agency for Food, Environmental and Occupational Health Safety (ANSES) and the French National Institute for Agronomic Research (INRA). It rst aim is to develop indicators on nutritional variability and on the quantity and quality of labelling parameters, by food sector and possibly by type of brands. These indicators could be weighted by market shares, so as to reect the nutritional impact of the processed foodstuffs most frequently sold. The second OQALI aim is to follow up the possible changes of these indicators over years. Data are collected at the product level to assess this nutritional variability. Product labels or manufacturers are the main sources of information. Some foodstuffs without nutrition labelling can be analyzed. Each product is described in the OQALI database as presented on the packaging. A new product is created whenever a new element is detected on the packaging. The OQALI database is designed to monitor any nutritional or labelling changes on foodstuffs. It is an essential tool to meet public health challenges and consumer expectations on nutritional information. 2010 Elsevier Inc. All rights reserved.

1. Introduction Some major uses of national food composition databases (FCDB) are to study nutrient intakes (combined with consumption data) or to establish nutrition labelling. Like the CIQUAL FCDB, at the French Agency for Food, Environmental and Occupational Health Safety (ANSES), the former French Food Safety Agency (AFSSA) (Afssa_Ciqual, 2008), databases generally provide aggregated nutrient values, which result from several single values of generic foods. These values may be obtained from the literature or analyses on composite samples representative of national market shares. The French Observatory of Food Quality (OQALI) is a project set up in 2008 as part of the French National Nutrition and Health Programme 20062010. The specicity of this project consists in

The content of this publication does not necessarily reect the views of the ANSES and the INRA, both in charge of the Observatory. * Corresponding author at: ANSES, 27-31 Avenue du General Leclerc, F94701 Maisons Alfort, France. Tel.: +33 1 49 77 11 74; fax: +33 1 49 77 38 92. E-mail address: celine.MENARD@anses.fr (C. Menard). 1 Former the head of the Ciqual Team at the French Food Safety Agency (now called ANSES).

monitoring global changes in the French food supply over time. Therefore, all labelling parameters provided on the products packaging (type of nutrition labelling, nutrition and health claims, etc.), are collected at the branded products level. Economic data are also collected such as market shares and types of brand: national brands, store brands, economy lines of retailers (rst-price products) and discount brands. The objective is to progressively cover all food sectors (e.g. breakfast cereals, fresh dairy products or sweet biscuits) and to be representative of the French food market. At the moment, nutrition labellings are often used to estimate nutrient values when analytical results are not available (Marcoe and Haytowitz, 1993; Schakel et al., 1988; Windham and Hansen, 1984), and generally for commercial foods that have a more and more complex composition (Southgate and Greeneld, 1992). Data on branded foodstuffs are very useful for nutritional studies using household purchases (Southgate and Greeneld, 1992). However, the source of information provided by labels is not extensively used by many databases yet. The US Food and Drug Administration (FDA) database collected information on labels for the Food Label and Package Survey (FLAPS). This survey, conducted on 1227 foods in 57 product groups, estimated the frequency of nutrition labelling and claims but did not use nutrition labelling as a source of data for nutrient values (Brandt et al., 2009; Brecher et al., 2000).

0889-1575/$ see front matter 2010 Elsevier Inc. All rights reserved. doi:10.1016/j.jfca.2010.09.001

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2 C. Menard et al. / Journal of Food Composition and Analysis xxx (2011) xxxxxx Table 1 Nutrients groups of the nutrition labelling. Nutrition labelling* Group 1 Energy value Protein Carbohydrates Fat Group 2 Energy value Protein Carbohydrates Sugars Fat Saturated fat Fibre Sodium And sometimes other micronutrients
*

It showed a good agreement between the label claims for sodium and its amount in the studied products (Cook et al., 1990). The British Food Standards Agency (FSA) has also developed a database on 1094 processed foodstuffs in 29 categories (FSA). Up to now, labels seem to have been more frequently used to ll and update composition databases on dietary supplements: the American Dietary Supplement Ingredient Database (DSID) (Roseland et al., 2008), the work of the Ofce of Dietary supplements at the National Institutes of Health in the USA, or the specic survey on nutrient intakes from supplements of Hawaii Cancer Research Center (Murphy et al., 2007; Park et al., 2008) could be cited as examples. The rst aim of the OQALI project is to develop indicators on nutritional variability and on the quantity and quality of labelling parameters, by food sector and possibly by type of brands. These indicators could be weighted by the market shares of the studied products, so as to reect the nutritional impact of the processed foodstuffs most frequently sold. The second aim of the OQALI project is to follow up the possible changes of these indicators over years. 2. Types and sources of data for the OQALI database 2.1. Nutritional data The specicity of the OQALI database is to collect data on branded foodstuffs. Systematic nutritional analyses would be too expensive to be carried out on all commercial products. Therefore, the major source of data for the OQALI database is the product packaging. Some (but not all) commercial products provide a large amount of data on nutrition and food quality on the packaging. All labelled indications presented in the product sheet part (Fig. 1) are entered in the OQALI database such as the nutrition labelling values, the nutrition and health claims. As the monitoring is done at the product level, only a limited number of nutrients can be studied due to nancial and practical reasons. Indeed, the major studied nutritional parameters are the

As dened in amended Directive 90/496/EEC (European Community, 2008).

eight components of the group 2 nutrition labelling (Table 1) as dened in amended Directive 90/496/EEC (European Community, 2008). Other nutrients may be studied according to the specicities of the surveyed food sectors (e.g. calcium for dairy products). However, nutrition labelling is currently not mandatory and could concern only the four components of the group1 nutrition labelling (Table 1). For the OQALI project, analyses can be conducted on foodstuffs with no or a less detailed nutrition labelling. Single or composite samples are created, according to the specicities of the food sector, the sampling costs, the number of foodstuffs without nutrition labelling and possibly their market shares. As nutrition labelling is the major source of data for the OQALI database, protein content is calculated from the nitrogen content using 6.25 as conversion factor, as dened in Amended Council Directive 90/496/EEC of 24 September 1990 on nutrition labelling for foodstuffs (European Community, 2008). Available carbohydrate contents are calculated (100 g subtracted by the sum of the water, ash, protein, fat and dietary bre contents) and total sugar contents are calculated by summing the analytical results of all monosaccharides and disaccharides, following the denition for sugars in Amended Council Directive 90/496/EEC.

Analyses section
Samples description (code, name, composite or or (code, name, composite simple) simple) Year Sampling plan number Sample identification Generic food item code Food category Type of brand Component code Laboratory Analytical method LOQ
Component identification

Product sheets
Branded product (code, name, brand) Years Food category Type of brand Product identification Generic food code parameter(s)) Former product code (with the changed parameter(s )) Links to photographs (quality control and traceability) Serving size Label information Label information Pack size Bar code Nutrition guidelines * Dietary intake guidelines** guidelines Quality labels or other indications (without GMO, l organic food, ) Material of the packaging By source (packaging, and /or professionals) Nutrition and health claims Nutritional data Nutritional data List of ingredients Nutrient contents (per 100g or 100mL or serving)

Documentation

* Often based on the system of Guideline Daily Amounts, but also in wheel forms or as horizontal charts for instance ** Recommendations on consumption frequencies
Fig. 1. Structure of the OQALI database and collected data.

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2.2. Economic data Purchase data of 17,150 French households of the TNS World Panel (unpublished data) are also collected, in particular sale volumes and mean prices of branded products, by food sector. These data are essential to ensure that OQALI surveys by food sector are as complete and representative of the market as possible. They are needed to identify missing products with high market shares that should be collected, and to assess the market shares of the products without nutrition labelling that should be analyzed. They are also used to develop indicators based on the market share of each product, in order to assess whether all consumers benet from identied changes in nutrient contents. 2.3. Cooperation with professionals To organize data collection and exchanges with manufacturers, retailers or professional unions, OQALI project leaders set up working groups by food sector, formalized by written agreements signed by professional organizations or retailers, ANSES and INRA. These agreements guarantee data condentiality. They also indicate for instance communication practices and the frequency of the food sector survey. Data providers can indicate the format of the collected data (images of packs in PDF les, real packs, analytical results, etc.). They should also precise the method used for the determination of nutrition labelling values (calculation based on average values of the ingredients in the recipe, analyses, use of reference FCDB). Besides, they should inform OQALI teams of the dates of nutritional or labelling modications of the studied products. Other agreements can be established with retailers to allow OQALI teams to take pictures of products available in their purchase places. Collaborations with professionals are essential to take the specicities of each surveyed food sector into account when realizing data processing. Indeed, detailed food classications relevant nutrients to study and methods for data processing are validated by the working group. For professionals who provided data, data retrievals about their own products may be planned after the nalization of the OQALI database at the end of 2009. 3. Structure of the OQALI database The OQALI database, is composed of two sections: the product sheets and the analytical section (Fig. 1). 3.1. Product sheets Product identication. Tables have been created for product identication (with an internal food item code) and its description based on information on the packaging (Fig. 1). Information on labels. This part is devoted to general information provided on the packaging such as the bar code, the pack size, the serving size . . . Photographs of each pack are also saved and connected to the corresponding product sheet. Nutritional and economic data. This part can contain various nutrition and composition data according to the data source. Indeed, there can be several indicated sources of data for one product: packs transmitted by manufacturers, other industrial data, packs photographed in retailer stores and analytical results. All indications are entered as mentioned on the packaging and are matched to standard thesauri (EuroFIR thesauri). Annual mean price and market share of each product are also mentioned. Product history. For instance, ingredients, recipes, nutrient contents, claims or pack size may evolve over time. During the follow-up, the identication of a new element concerning a product, bearing however the same commercial name, brand name

and bar code as before, leads to the creation of a new product sheet in the database. This new product is matched with the former one in order to easily monitor all nutritional and labelling changes. However, some products may disappear between two dates of the follow-up. Retrospective data concerning products that are no longer in the market may also be entered when provided by professionals, so as to take previous nutritional and labelling improvements or evolutions into account. 3.2. Analytical section This section was designed to be as compatible as possible with the CIQUAL FCDB (Afssa_Ciqual, 2008). Indeed the OQALI FCDB on processed food can be an interesting source of data for the CIQUAL FCDB on generic food. Each single or composite sample is described and matched to a food category, and possibly to a generic food and a type of brand, in accordance with published recommendations (Castanheira et al., 2009; Schlotke et al., 2000). The sampling plan number and the sampling year are also mentioned. Analytical results are expressed in previously validated units, and entered with details on the laboratory and the analytical methods (EuroFIR thesauri). 3.3. Data entry and quality controls OQALI teams from ANSES and INRA (located in two sites near Paris) can update this database simultaneously via one secured Internet access. A product can be updated only by the team that created it, so as to control data modications. No general public access to the database is possible, to guarantee data condentiality. Automatic or manual controls exist to detect possible errors made during the data entry, for instance the correspondence between salt equivalent and the sodium content multiplied by 2.54, or the sum of fatty acid contents that should be inferior to total lipids content. Controls can be based on the regulatory provisions concerning food labelling: for instance, foodstuffs bearing nutrition claims on sugars, bre, saturated fats or sodium should provide a group 2 nutrition labelling. Before their entry in the OQALI database, analytical results are examined to detect possible aberrant values. Besides, the accuracy of each labelled indication entered in the database can be checked at any time thanks to the compiled photographs of the studied products. 3.4. Correspondence tables The OQALI database was made compatible with the French reference composition database called CIQUAL. Tables on nutrients and product descriptions are connected to standard thesauri used in the CIQUAL database and the INCA2 French national and individual consumption survey. This cross-sectional survey was conducted from December 2005 to April 2007 and designed to assess the food intakes of a representative sample (n = 4079) of the French population (Afssa_INCA2, 2008). 4. Data processing and publications Anonymous indicators on nutrition and labelling parameters are published in reports that can be downloaded on the OQALI website (http://www.oqali.fr). OQALI reports contain indicators on processed or aggregated data by food sector, food category or type of brand, and do not publish detailed composition data and names of products, manufacturers or retailers. These indicators concern rstly the variability of the nutrient contents obtained on labels, and secondly the quantity and type of nutrition information provided on labels. All indicators are calculated by types of brand and can be weighted by market shares if relevant.

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Table 2 First OQALI food surveys on three food sectors published in 2008. Breakfast cereals Data available (number of products) Categories of products (number) Market coverage (according to TNS Worldpanel data on French household purchases) Studies 355 10 75.5% (TNS 2008) Sweet biscuits 1118 27 44.6% (TNS 2008) Fresh dairy products 707 7 80% for each food product studied (TNS 2004)

Nutrient content: nutrition information on labels Purchase data Food labelling 153

Nutrient content: nutrition information on labels Purchase data Food labelling

Nutrient content: nutrition information on labels, analytical data and comparison between them Food labelling

Retrospective data (number of products)

269

Market coverage: Sum of the market shares of all the studied products. Retrospective data: Data concerning products that are no longer on the market.

In 2008, the published reports dealt with breakfast cereals, sweet biscuits and fresh dairy products. Many labelling data were collected for these sectors. In addition, analytical results on 85 composite samples were obtained for the most consumed fresh dairy products and were considered to assess the accuracy of the different sources of data used (analytical results and nutrition labelling). Besides, retrospective data on more than 400 products were collected for breakfast cereals and sweet biscuits, in order to take into account the improvement already made on the nutritional composition of some products (Table 2). In 2009 and 2010, reports will be published on complementary food sectors (e.g. processed fruit such as stewed fruit, jams or canned fruit, or meat products such as sausages or ham). The rst published surveys of the OQALI project, at this time conducted on a limited number of food categories, tend to indicate that nutrient contents mainly differ according to categories of foodstuffs. They do not show systematic differences in nutrient content among types of brands, contrary to the type and quantity of nutrition information provided on labels. However these rst results have to be conrmed by other studies. 5. Discussion In the OQALI database, the collection of nutritional data is made at the branded product level and is based on labelling. In the context of the quick turn over of some products, tight collaborations with professionals are fundamental (Weiss, 2001) to allow an update of the OQALI database every one or two years. Only professionals can know which evolutions occurred on theirs products, which products were removed or which ones were launched on the French market. This regular collection of data provided on the packaging of foodstuffs is needed to monitor evolutions of the processed food composition. Besides, the OQALI FCDB is an important data source for the update of aggregated values and recipes of other databases on generic foods, such as the CIQUAL FCDB, as the OQALI FCDB contains notably nutrition labelling and lists of ingredients (Ahuja et al., 2006; Au and Murphy, 2006; Buzzard et al., 1991; Ishihara et al., 2006; Schakel et al., 1997; Sichert-Hellert et al., 2007; Yamini et al., 2006). Professionals are also consulted to establish the foodstuff classication, according to the name under which the product is sold, its brand name and possibly its list of ingredients or its claims. Finally, professionals are also helpful to interpret or explain some results observed by OQALI teams. The presentation of nutrients in the nutrition labelling is standardized as it is regulated at the European level and labelled nutrient values refer to food as purchased (European Community, 2008; Southgate and Greeneld, 1992). This standardisation is essential to monitor possible changes in the nutritional composi-

tion over years. This standardization also enables comparisons of nutrient values among food sectors or types of brand or even among countries. It is well known that comparison of food composition tables among countries are very difcult (Egan et al., 2007; Merchant and Dehghan, 2006; Slimani et al., 2007) due to a lack of harmonization of nutrient and food classications (Ireland et al., 2002), food sampling, analytical methods (Eck et al., 1988), units and mode of expression, and of the quantity and quality of data documentation. However, efforts to harmonize FCDB at the European levels are currently under way (Castanheira et al., 2009; EuroFIR; Schlotke et al., 2000). A fundamental problem for FCDB is to complete missing values (Rand, 1985). Although nutritional labelling of foodstuffs is more and more frequent (96.3% in the FLAPS survey; Brandt et al., 2009), it is currently not mandatory in the EU except when foodstuffs bear nutrition or health claims (European Community, 2006; European Community, 2008). Using the labelling as the main source of information implies that missing values are observed for products without nutrition labelling. Nutritional analyses are therefore needed for these products. Another problem of FCDB managers is to assess data accuracy. Nutrition labelling, which are dened as average estimations in the EU labelling regulation, have a variable accuracy (Marcoe and Haytowitz, 1993; Pennington, 2008; Rand et al., 1991). Indeed, nutrition labelling can be determined by three possible methods. The most precise method is the analysis of the food. However, the most frequently used methods are calculations from the average values of the ingredients included in the recipes (Hamilton et al., 2007), or estimations from reference FCDB. Nutritional analyses on some products are carried out by OQALI in order to compare analytical results and these nutrition labelling values and to estimate the accuracy of these labelling values which are the main source of data for the OQALI FCDB. To our knowledge, only one study compared the calculated and analytical values for macronutrients and energy content (Vasilopoulou et al., 2003). The comparison was made on ve Greek composite foods and no statistically signicant differences were observed between analyzed and calculated values. So nutrition labelling obtained by calculation could be as reliable as the analytical results. Higher differences between labelling and analytical values are only observed for micronutrients (Whittaker et al., 2001), which are generally not included in the nutrients studied in the OQALI project (as it is mainly focused on eight nutrients). Besides, analytical results may also have to be considered with caution when no conrmation is provided with duplicate determinations, due to costs of analyses (Cooke, 1983). Furthermore, analytical results can vary with the quality of the samples homogenization or when several analytical methods, not all standardised, may be available for some nutrients (bre, starch and sugars) (Cooke, 1983).

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A food composition database on branded processed products such as the OQALI database is essential to show the great nutritional variability of these products that are increasingly consumed. Indeed, commercial products have a more and more complex composition (Pennington and Stumbo, 2008), according to strategies of manufacturers for reformulations and the improvement of nutritional quality (Nijman et al., 2007), or recent regulations or public health policies (Mancino et al., 2008; Ratnayake et al., 2009; Young and Swinburn, 2002). The study of the nutritional variability at the branded level is also crucial in order to detect statistically signicant evolutions over years and to estimate the minimum number of products required in the monitoring or the sampling plans (Dwyer et al., 2008; Roseland et al., 2008). On a longer term, the monitoring of nutritional changes in foodstuffs may contribute to the evaluation of health impacts, as observed in Finland after wide efforts on salt reduction in food (Karppanen and Mervaala, 2006). In a public health perspective, the monitoring of evolutions in serving sizes and number of servings per container could also be of interest (Lioret et al., 2009; Walker et al., 2008). As a conclusion, the OQALI project has the very ambitious aim to monitor nutritional and labelling changes on French processed foodstuffs, at the branded-product level. Data processing carried out for this project is a key tool notably for French Public Authorities in order to assess whether professionals improve the nutritional quality of their products, independently of evolutions in consumption levels. Besides, for French confederations of food industries, the OQALI database is a key centralized source of information on their food sectors. Data retrievals and processing carried out by OQALI teams can also help professionals to compare their products with others of the same food category (data remaining anonymous). This is a real opportunity for leader manufacturers or retailers as well as smaller industrialists. OQALI reports can be freely downloaded on the project website, to inform dieticians, nutritionists, researchers and the general public. The objective of OQALI teams is to be as exhaustive as possible for each food sector and to progressively cover the whole diet. In the future, small-scale or traditional production of foodstuffs and products consumed out of home (canteen, take-away, . . .) could be integrated in OQALI studies. Thus, regular data collection and update at the branded product level are very ambitious tasks that require very important nancial and human supports. Conict of interest The authors have no conicts of interest. Acknowledgements Sources of funding: This study was carried out in the context of the French Observatory of Food Quality (http://www.oqali.fr/ oqali). This Observatory was set up in 2008 and is nanced by the French authorities. It is implemented by the French Agency for Food, Environmental and Occupational Health Safety (ANSES) and the French National Institute for Agronomic Research (INRA). References
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Please cite this article in press as: Menard, C., et al., OQALI: A French database on processed foods. J. Food Compos. Anal. (2011), doi:10.1016/j.jfca.2010.09.001