The compilation of food analysis values as a database for dietary studies—the finnish experience

In dietary studies the food composition data are needed for assessing intake of study subjects. A database for this purpose should include content for foods as consumed, i.e. the database should include brands and dishes described by recipes. The progress made in developing the national Finnish food composition database for dietary studies at the National Public Health Institute is presented. The usefulness of a relational database model in database maintenance is considered and some gaps (e.g. missing foods and retention factors for loss) are discussed. As future challenges, setting priorities in analysis needs, co-operation on food description as well as on nutrient identification are emphasized.