This manuscript describes progress by the Nutrient Data Laboratory (NDL) in monitoring sodium in processed and prepared foods frequently consumed by the U.S. population. Recent concerns by the U.S. public health community about the intake of sodium by Americans have led ARS, USDA to develop a plan to monitor the levels of sodium in highly consumed commercial packaged and restaurant foods. NDL scientists worked with USDA's Food Surveys Research Group (FSRG) to identify 125 Sentinel Foods, to serve as indicators for assessment of change in the sodium content in the food supply. For each food (e.g., cheese pizza) NDL used market share data to identify the predominant brands and types of foods (e.g., frozen cheese pizza, restaurant pizza) to be monitored for changes in the sodium level over time. Periodically, nutrient values for frequently consumed foods will be updated by chemical analysis or label checks. Estimates will be compared to existing values in the National Nutrient Database for Standard Reference (SR). Since 2010, about 140 foods have been sampled and analyzed by NDL contractors. NDL will continue to generate new sodium data which will be disseminated in the successive releases of the SR. Accurate and current data for sodium in processed foods will support the assessment of changes in sodium in foods as well as the assessment of sodium intake by the U.S. population in the years ahead.

The Nutrient Data Laboratory sampled Chinese restaurant entrées to increase the number of ethnic foods in the USDA Nutrient Database (SR). NHANES 2005–06 data helped determine which dishes were frequently consumed to set priorities for analysis. The top seven were sampled in 2010, and data for beef and vegetables, General Tso's chicken, kung pao chicken, and lemon chicken were included in SR23, and the others will be in SR24. The multi-stage, probability proportional to size, sampling plan was adapted from the National Food and Nutrient Analysis Program's sampling method for retail foods. One restaurant in each of 12 cities nationwide was sampled to reflect the large variability between restaurants found in a pilot study of local eateries. Some city substitutions and resamplings were needed. Composites of each of the seven entrées were sent to prequalified laboratories for analysis of proximates, minerals, vitamins, fatty acids, and amino acids. Protein ranged from 6 to 13 g/100 g and total fat ranged from 3 to 16 g/100 g. Some nutrients had a large range of variation: the CV for sodium ranged from 13% for General Tso's chicken to 60% for lemon chicken (n=12 for each dish). Identifying foods to analyze, determining sampling methods, and sample pickup problems contributed to challenges in this project. Variability of analyzed content should be considered when using the Chinese restaurant data. Funding: USDA/ARS & NIH

Samples of vitamin D fortified orange juice obtained from retail food stores were analyzed for vitamin D-3 content using a method developed by combining the best features of two AOAC methods. Detection by ultraviolet absorption at 265 nm was compared to detection by selected ion monitoring (SIM) using atmospheric pressure chemical ionization (APCI) mass spectrometry (MS). Furthermore, an ion trap (IT) mass spectrometer was employed in a 'dual parallel MS' arrangement to simultaneously obtain qualitative APCI-ITMS data. The method was applied to 33 samples of 3 national American orange juice brands and 7 samples of 5 other American brands collected using a statistically designed sampling plan as part of the National Food and Nutrient Analysis Program to provide values for the USDA National Nutrient Databank for Standard Reference. Vitamin D-3 values ranged from 1.071 mu g/100 g (43 IU/100 g) to 1.663 mu g/100 g (67 IU/100 g), with an average across 55 samples analyzed, including duplicates, of 1.4 +/- 0.1 mu g/100 g (57 +/- 5 IU/100 g). The average of the 38 non-zero uniquely identified samples, using the averages of duplicate sets, was 1.4 +/- 0.1 mu g/100 g (57 +/- 5 IU/100 g), indicating that a typical 8 oz. (similar to 240 mL = 240 cm(3)) glass of orange juice provided 3.4 +/- 0.3 mu g (140 +/- 10 IU) vitamin D-3. Published by Elsevier Inc.

Retention of vitamin C in homogenized raw fruits and vegetables stored under routine conditions prior to analysis was investigated. Raw collard greens (Brassica oleracea var. viridis), clementines (Citrus clementina hort. ex Tanaka), and potatoes (Solanum tuberosum) were chosen, being representative of foods to be sampled in USDA's National Food and Nutrient Analysis Program (NFNAP), and having different expected stability of ascorbic acid (AA). Samples were homogenized in liquid nitrogen, assayed immediately, then stored at −60°C and analyzed at time points up to 49 weeks. Vitamin C (as total AA after reduction of dehydroascorbic acid) was analyzed using a validated method with quantitation by HPLC/ultraviolet detection. An orange juice control sample was included in each run. Vitamin C concentrations were stable in clementines and the orange juice, but decreased in collards and potatoes [16.8 and 10.9mg/100g (14.7% and 30.4%), respectively, after 49 weeks]. Significant losses had occurred after 12 weeks. These results suggest similar matrices must receive careful attention to sample handling protocols before analysis or AA values may not reflect the concentration in the food as consumed. The control sample was critical to allowing assessment of storage effects independent of analytical variability. Fruits and vegetables for the NFNAP will be analyzed without storage until a practical stabilization protocol is validated.

Participants will be able to describe how the nutrient composition of sunflower seed butter and almond butter compares to peanut butter.

Rice is a commonly consumed food staple for many Asian and Pacific cultures thus, nutrient enrichment of rice has the potential to increase nutrient intakes for these populations. The objective of this study was to determine the levels of enrichment nutrients (ie, thiamin, niacin, iron, and folic acid) in white rice found in Guam, Saipan (Commonwealth of the Northern Mariana Islands), and Oahu (Hawaii). The proportion of white rice that was labeled “enriched” varied by type, bag size, and location. Most long-grain rice was labeled as enriched and most medium-grain rice was not. Bags of either type weighing >10 lb were seldom labeled as enriched in Hawaii or Saipan. Samples of various types of rice were collected on these three islands (n=19; 12 of which were labeled as enriched) and analyzed for their content of enrichment nutrients. Rice that was labeled as enriched in Hawaii and Guam seldom met the minimum enrichment standards for the United States. For comparison, three samples of enriched rice from California were also analyzed, and all met the enrichment standards. Food and nutrition professionals who are planning or evaluating diets of these Pacific island populations cannot assume that rice is enriched.

To identify major nutrient contributions from some tropical fruits and nectars popular in Latino communities.

Enriched grain products are required to have iron, thiamin, riboflavin, niacin, and folic acid added at specified levels (minimum and maximum) according to the U.S. Code of Federal Regulations (CFR). To provide up-to-date values for the USDA National Nutrient Database for Standard Reference, enriched cornmeal, macaroni, noodles, and rice were purchased at 12 retail locations across the U.S. Samples were composited by brand (3 per product) and analyzed for nutrient content by AOAC methods with rigorous quality control. Iron, thiamin, and niacin values for egg noodles were 4.01, 1.13, and 8.38 mg/100g respectively, exceeding the standard maximum level by 10, 3, and 12%, respectively. In macaroni, while niacin at 7.83 mg/100g exceeded the standard by 4%, folate at 156 μg/100g was 21% below the standard. In cornmeal, riboflavin and niacin at 0.44 and 5.63 mg/100g exceeded the standard by 11 and 7%, respectively. All enrichment nutrients in rice were below the standard. Values for iron, thiamin, niacin (2.54, 0.28, 3.26 mg/100g) and folate (69 μg/100g) were 11, 30, 7, and 55% below the minimum standard, respectively. When values for enrichment nutrients fall outside the range specified by the CFR, individuals consuming large amounts of these foods would have lower or higher levels of nutrient intake than would be predicted. Funded by: USDA & NIH Y1CN5010

To update the common household measures, gram weights and percent refuse for raw fruit in the USDA National Nutrient Database for Standard Reference (SR).

Anthocyanins (ACNs) are water-soluble plant pigments that have important functions in plant physiology as well as possible health effects. Over 100 common foods were screened for ACNs, and 24 of them were found to contain ACNs. Concentrations of total ACNs varied considerably from 0.7 to 1480 mg/100 g of fresh weight in gooseberry ('Careless' variety) and chokeberry, respectively. Not only does the concentration vary, but the specific anthocyanins present in foods are also quite different. Only six common aglycones, delphinidin, cyanidin, petunidin, pelargonidin, peonidin, and malvidin, were found in all of these foods. However, their sugar moieties and acylation patterns varied from food to food. Results from this study will add to the available data for the USDA Nutrient Database of flavonoids. On the basis of the concentration data and updated food intake data from NHANES 2001-2002, the daily intake of ACNs is estimated to be 12.5 mg/day/person in the United States. Of the different aglycones, cyanidin, delphinidin, and malvidin were estimated to contribute 45, 21, and 15%, respectively, of the total ACN intake. Nonacylated contributed 77% compared to 23% from acylated ACNs.

Analytical data are reported for 20 flavonoids (as aglycones) determined for more than 60 fresh fruits, vegetables, and nuts collected from four regions across the United States at two times of the year. Sample collection was designed and implemented by the Nutrient Data Laboratory (USDA). Analyses of eight flavan-3-ols (catechin, catechin gallate, epicatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate, gallocatechin, and gallocatechin gallate), six anthocyanins (cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin), two flavanones (hesperetin and naringenin), two flavones (apigenin and luteolin), and two flavonols (myricetin and quercetin) were performed by the Food Composition Laboratory (USDA) using a hydrolysis method for the anthocyanidins, flavones, and flavonols and a direct extraction method for the flavan-3-ols and flavanones. Experimental results compare favorably (few statistically significant differences) to literature values in the flavonoid and proanthocyanidin database previously compiled by the Nutrient Data Laboratory. The results of this study showed a seasonal variation only for blueberries. This study also showed that the variation in the flavonoid content of foods, as purchased by the U.S. consumer, is very large. The relative standard deviation, averaged for each flavonoid in each food, was 168%.

The purpose of this work is to describe how the release of the new Dietary Reference Intakes (DRIs) for the United States and Canada has necessitated changes in the US Department of Agriculture National Nutrient Database for Standard Reference (SR). New DRIs are reviewed to determine if the units for reporting vitamin intakes have changed and also to determine if the Tolerable Upper Intake Level (UL) is based on a different form of the vitamin than the Recommended Dietary Allowance (RDA). If the units have changed, decisions are made about how to change to the new units. If the form of the vitamin used for the UL is different from the form used for the RDA, consideration is given to reporting values for different forms of the vitamin. Since the release of the first new DRIs in 1997 several changes have been made to the SR. Folate is now reported in dietary folate equivalents as well as total folate. Folic acid is listed in the database because this is the form that is used to assess intake at the UL. Vitamin A is reported in retinol activity equivalents instead of retinol equivalents and reflects reduced bioactivity of the provitamin-A-carotenoids. Retinol is listed in the database because it is the form that is used to assess intake at the UL. Vitamin E is reported as mg of α-tocopherol instead of mg α-tocopherol equivalents. Milligrams of α-tocopherol in fortified foods were recalculated from IU values based on the form of the vitamin added, either RRR-α-tocopherol or all rac-α-tocopherol. Additional changes will need to be made to the database for niacin and vitamin B12. The DRIs are the basis for determining the adequacy of diets. Therefore it is necessary for nutrient databases to conform to the DRIs to facilitate accurate monitoring of the adequacy of diets.

Flavanones constitute the majority of flavonoids in citrus fruits such as sweet (Citrus sinensis) and sour oranges (C. aurantium) and their near relatives—tangerines/mandarins (C. reticulata), tangors and tangelos. The relevant chemical analytic literature was searched, abstracted, documented, standardized, examined for quality, enumerated, and summarized in a database for these citrus flavanones: hesperidin, naringin, narirutin, eriocitrin, neohesperidin, didymin, neoeriocitrin, and poncirin. Sour oranges had a distinct flavanone profile dominated by naringin and neohesperidin, and were highest in total flavanones (summed means) (48mg/100g aglycones). Total flavanones (summed means) in sweet oranges, tangerines, and tangors were similar (∼20mg/100g), and hesperidin and narirutin dominated the flavanone profiles for these three fruits. Total flavanones (summed means) in tangelos (30mg/100) were midway between sour and sweet oranges and the tangelo flavanone profile exhibited characteristics of both species. The database provides information on several varieties of citrus and eight flavanone compounds.

In order to develop a database for flavanones, the dominant flavonoid class in the genus citrus, the relevant scientific literature on flavonoids in grapefruit, lemons, and limes was searched, abstracted, documented, standardized by taxons and units (mg/100g) and examined for quality. Values for eight flavanones (didymin, eriocitrin, hesperidin, naringin, narirutin, neoeriocitrin, neohesperidin, poncirin) are presented. Grapefruit had a total flavanone content (summed means) of 27mg/100g as aglycones and a distinct flavanone profile, dominated by naringin. White grapefruit varieties tended to be slightly but not significantly higher in total flavanones than pink and red varieties. For lemons, total flavanones (summed means) were 26mg/100g and for limes 17mg/100g. The flavanone profiles of both lemons and limes were dominated by hesperidin and eriocitrin.

Proanthocyanidins (PAs) have been shown to have potential health benefits. However, no data exist concerning their dietary intake. Therefore, PAs in common and infant foods from the U.S. were analyzed. On the bases of our data and those from the USDA's Continuing Survey of Food Intakes by Individuals (CSFII) of 1994-1996, the mean daily intake of PAs in the U.S. population (>2 y old) was estimated to be 57.7 mg/person. Monomers, dimers, trimers, and those above trimers contribute 7.1, 11.2, 7.8, and 73.9% of total PAs, respectively. The major sources of PAs in the American diet are apples (32.0%), followed by chocolate (17.9%) and grapes (17.8%). The 2- to 5-y-old age group (68.2 mg/person) and men >60 y old (70.8 mg/person) consume more PAs daily than other groups because they consume more fruit. The daily intake of PAs for 4- to 6-mo-old and 6- to 10-mo-old infants was estimated to be 1.3 mg and 26.9 mg, respectively, based on the recommendations of the American Academy of Pediatrics. This study supports the concept that PAs account for a major fraction of the total flavonoids ingested in Western diets.