Spanish food composition database: A challenge for a consensus

Food composition tables have become important tools to estimate and monitor the nutritional composition of foods next to chemical analysis. However, as analytical methods, calculation methods and obtained results differ significantly within various sources of food composition information. Because calculation methods and obtained results differ significantly within various sources of food composition information, it is indeed a challenge to build, harmonise and compile a food composition database from scattered resources and hard copy tables. This situation has been challenged and addressed in Spain with the support of EuroFIR and governmental bodies (Spanish Food Safety and Nutrition Authority, AESAN), and the Spanish Food Composition Database Network (RedBDECA) has been set up. The proposed aims of the initiative are: to identify and evaluate the main sources of food composition data in Spain; to promote communication within national groups and with EuroFIR; to design and develop a web page for the dissemination of its activities; and to create a consortium to ensure the sustainability of the Spanish Food Composition Database.