Dear all, We have got a question concerning acetic acid. In the EuroFIR thesaurus this acid is assigned to the organic acids, but with the synonym: fatty acid C2:0. Our question is: how to deal with the energy calculation if a food, for instance vinegar, contains acetic acid. Is the amount of acetic acid multiplied by the energy factor for fat or for organic acids? Does any of you know more about the energy from acetic acid? And how did you deal with this in your food composition databases? Kind regards, Martine Jansen en Susanne Westenbrink Susanne Westenbrink Rijksinstituut voor Volksgezondheid en Milieu (RIVM) / National Institute for Public Health and the Environment Centrum voor Voeding, Preventie en Zorg / Centre for Nutrition, Prevention and Health Services PO Box 1 3720 BA Bilthoven The Netherlands tel: +31 (0) 30 274 2448 fax: +31 (0) 30 274 4466 e-mail: [log in to unmask] for more information on the Dutch food composition database see http://www.rivm.nl/nevo http://nevo-online.rivm.nl Proclaimer RIVM http://www.rivm.nl/Proclaimer ######################################################################## To unsubscribe from the InFoods-Food-Comp-L list, click the following link: https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1