In 2019-20 FSANZ undertook an analytical program to update and expand our food composition data holdings. Fifteen foods were selected for nutrient analysis for which we hold no data, or the data we do hold is out-dated and may no longer reflect the products available for consumption.
The nutrients selected to be analysed differed for each food depending on what data was available, the quality of the data, and whether the nutrient was likely to be present in the food.
Sampling
Eight samples were purchased for each food. The foods were sampled across five states and territories (Australian Capital Territory, Queensland, Victoria, South Australia and Western Australia) to provide a range of production locations. For some samples, multiple items were required to ensure an appropriate sample weight was obtained (i.e. one sample of red onions included 2-3 individual onions).
Sampling was carried out by FSANZ and the National Measurement Institute (NMI). All food purchases were made within capital city and metropolitan areas to represent the buying habits of the majority of the community. Food purchases were made at a range of retail outlets including supermarkets, bakeries, butchers and fresh fruit and vegetable stores. If more than one sample of the same brand was purchased, different batch codes or use by dates were selected where possible.
The complete list of foods selected for analysis is available in Table 1.
Table 1: Foods analysed in the 2019-20 Key Foods analytical program
| Foods | No. of samples purchased (no. of items purchased*) | No. of brands/varieties |
|---|---|---|
| Cereal products | ||
| Bread roll, white | 8 (48) | 4 |
| Bread, sourdough, white | 8 (8) | 3 |
| Dairy | ||
| Bocconcini | 8 (8) | 4 |
| Parmesan, fresh | 8 (8) | 5 |
| Fruit | ||
| Apricot, fresh, raw | 8 (54) | n/a |
| Vegetables | ||
| Capsicum, green | 8 (16) | n/a |
| Capsicum, red | 8 (14) | n/a |
| Basil, green, fresh | 8 (21) | 3 |
| Coriander, fresh | 8 (21) | 3 |
| Parsley, continental (flat-leaf), fresh | 8 (20) | 3 |
| Onion, red, raw | 8 (17) | n/a |
| Meat | ||
| Chicken, thigh, raw | 8 (36) | 4 |
| Chicken, thigh, dry fried | 8 (36) | 4 |
| Duck, breast, lean, raw | 8 (16) | 1 |
| Snack foods | ||
| Snack, grain based (i.e. grain waves) | 8 (9) | 1 |
*In some instances, multiple items must be purchased to reach the required weight of 500 g per sample.
Preparation & analysis
The samples were delivered by hand or sent by courier to NMI. Once received, the samples were photographed and copies were provided to FSANZ for approval prior to analysis.
NMI prepared samples according to the sample preparation procedures provided by FSANZ. Each sample was weighed (before and after preparation where appropriate), homogenised and combined to form one composite sample. Nutrients analysed in this program are listed in Table 2.
NMI conducted the analyses at their Melbourne laboratories. Methods of analysis used have been accredited by the National Association of Testing Authorities.
Table 2: Nutrients analysed in the 2019-20 Key Foods program
| Proximates | Vitamins | Minerals | Other |
|---|---|---|---|
| Moisture | Carotenes (α and β) | Aluminum | Fatty acid profile |
| Protein | Cryptoxanthin | Arsenic | Cholesterol |
| Fat | Retinol | Calcium | Tryptophan |
| Starch | Thiamin (Vitamin B1) | Copper | |
| Sugar profile | Riboflavin (Vitamin B2) | Iodine | |
| Total dietary fibre | Niacin (Vitamin B3) | Iron | |
| Ash | Pyridoxine (Vitamin B6) | Lead | |
| Organic acids | Cobalamin (Vitamin B12) | Magnesium | |
| Pantothenic acid (Vitamin B5) | Manganese | ||
| Total folates | Molybdenum | ||
| Free folates | Phosphorus | ||
| Ascorbic acid (Vitamin C) | Potassium | ||
| Tocopherols (α, β, γ and δ) | Selenium | ||
| Sodium | |||
| Zinc |
Results
FSANZ validated the results using our existing analytical data, food labels (ingredient lists and nutrition information panels) where available, and data from international food composition databases for similar foods.
The majority of results were consistent with previous findings. A small number of analytes in some foods showed levels outside the expected range. These food samples were reanalysed by the laboratory, and all results were verified and accepted.
For the complete set of results generated from this program refer to:
Conclusion
The results of this analytical program have filled some important data gaps and given us an improved level of confidence about the composition of these foods which contribute to population nutrient intakes. The results will also feed into future releases of the FSANZ published databases, including the Australian Food Composition Database and future national nutrition survey databases (AUSNUT).