Dear Jean,
Your questions are very specific, so I suggest that you ask the USDA
Nutrient Data team directly.
The values for dietary fibre are method dependent.
The documentation of the USDA Nutrient Database SR28 says: “Total dietary
fiber content is determined by enzymatic-gravimetric methods 985.29 or
991.43 of the AOAC (2012).”
For further reading, I suggest that you take a look at
Food energy – methods of analysis and conversion factors (downloadable from
FAO ftp://ftp.fao.org/docrep/fao/006/y5022e/y5022e00.pdf)
and
Monro, J. & Burlingame, B. 1996. Carbohydrates and related food components:
INFOODS tagnames, meanings, and uses. J. Food Composition and Analysis, 9:
100–118.
and make a Google Scholar search
(http://scholar.google.dk/scholar?q=Determination+of+dietary+fiber
<http://scholar.google.dk/scholar?q=Determination+of+dietary+fiber&hl=en>
&hl=en) on the subject.
All the best,
Anders
Anders Møller
Danish Food Informatics
Borgediget 12
DK-4000 Roskilde, Denmark
From: Food Composition Discussion Group
[mailto:[log in to unmask]] On Behalf Of Jean Tiffany Cox
Sent: 21 July 2016 00:00
To: [log in to unmask]
Subject: fiber estimates in USDA food composition tables
Greetings, all,
I have a question about the USDA food composition tables. For fiber, the
category is entitled "Total Dietary Fiber." Does that include any fiber
that might have been added to the food? Are the short chained
oligosaccharides included? I'm wondering specifically about inulin and
resistant starches but I would assume there are others, too. Would lignin
be included? Am I correct in assuming that all the foods were analyzed by
the same methods?
I thank you for your insights!
Jean Cox, MS, RD, LN
Department of OB/GYN
University of New Mexico
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