(Microsoft PowerPoint - Sarvan_2021-08-17_Summer_Academy_Presentation.pptx [Schreibgeschützt])
Dieses Dokument ist Teil der Anfrage „Zwischenergebnisse und Empfehlungen der BfR-MEAL-Studie“
GERMAN FEDERAL INSTITUTE BfR MEAL Study – First Total Diet Study for Germany Dr Irmela Sarvan, Dr Matthias Greiner FOR RISK ASSESSMENT
Why do we need Total Diet Studies? Consumption surveys Level of substances • 24h-recall • Food monitoring • Dietary history • Total Diet Studies interview • Data sets, • Food Frequency depending on the Questionaire substance group • Dietary record • Duplicate method Assessment of dietary exposure Image rights BfR Irmela Sarvan, 17. and 24. August 2021, Summer Academy page 2
What are Total Diet Studies? Criterion 1 Criterion 2 Criterion 3 • Representative for the • Foods are prepared as • Similar foods are pooled (German) population consumed together to one sample • Covers 90 % of the to reduce the number of German diet samples • Includes highly contaminated foods, although they are consumed rarely (< 10 %) Image rights BfR Irmela Sarvan, 17. and 24. August 2021, Summer Academy page 3
BfR MEAL Study Mahlzeiten für die Expositionsschätzung und Analytik von Lebensmitteln [Meals for Exposure assessment and Analysis of foods] Image rights BfR Irmela Sarvan, 17. and 24. August 2021, Summer Academy page 4
Modular structure of the BfR MEAL Study Substances to be analyzed were grouped into nine modules: • Differenciation between regional and national sampling • Same pools for different modules were used (synergic effect) Image rights BfR Field phase 1 Field phase 2 Irmela Sarvan, 17. and 24. August 2021, Summer Academy page 5
Short interaction Please go to TedMe: www.tedme.com Irmela Sarvan, 17. and 24. August 2021, Summer Academy page 6
Steps of the BfR MEAL Study Step Step11 Step 2 Step 3 Step 4 Step 5 Step 6 Selection of foods Shopping on national Preparation and Pooling and Analysis Evaluation and exposure processing homogenisation level assessment Image rights BfR Irmela Sarvan, 17. and 24. August 2021, Summer Academy page 7
Selection of foods: Food List Steps for creating a food list: Starting point: individual food consumption surveys e.g. food records, repeated 24-h-recalls, food frequency questionnaires 1. Decide on how to handle composite dishes; if necessary split up dishes into their components (e.g. potato dumplings, roast beef and gravy). 2. Group similar foods to grouped food items (e.g. steamed carrots + cooked carrots + raw carrots = carrots). 3. Assign the grouped food items to main food categories (e.g. carrots = vegetables); main food categories could be used according to FoodEx2 [EFSA’s food classification and description system]. 4. Calculate individual consumption for each grouped food item (in g per kg bodyweight). Irmela Sarvan, 17. and 24. August 2021, Summer Academy page 8
Selection of foods: Food List 5. List average food consumption for each grouped food item and each age/gender group within respective main food category, starting with highest consumption. 6. Select for each main food category the smallest number of grouped food items contributing to 90 % of average food consumption in each age/gender group. 7. Add unconsidered food items, known to be relevant to people's exposure due to high levels of substances. 8. Optimize foodlist a) Check for further pooling of grouped food items (budget!) b) Eliminate or add further food items of high or less interest c) Check for unintentional dilution effects due to pooling of foods d) … Irmela Sarvan, 17. and 24. August 2021, Summer Academy page 9
Take home message The BfR MEAL study provides information on the occurrence of substances in foods as consumed and covers more than 90 per cent of the food consumed. Image rights BfR Irmela Sarvan, 17. and 24. August 2021, Summer Academy page 10