TY - JOUR
T1 - The ingredient co-occurrence network of packaged foods distributed in the United States
AU - Cooper, Kathryn M.
N1 - Publisher Copyright:
© 2019 Elsevier Inc.
PY - 2020/3
Y1 - 2020/3
N2 - This work presents a novel, comprehensive ingredient co-occurrence network of foods in the United States from the Open Food Database. This network, which contains over 69,000 ingredients and 2 million ingredient co-occurrence relationships, provides a glimpse into the current use of common ingredients for food production and distribution in the United States. Understanding food intake behaviors from this data-driven perspective opens up new avenues for precision health and wellness, for example, in studies of obesity, eating disorders, food allergies, and nursing mothers. The results describe a co-occurrence network with a highly connected core of ingredients found in food distributed in the United States, including salt (4.86% of ingredients), sugar (3.63%), water (3.58%). Further analysis of the most densely connected core of ingredients reveals a majority are added nutrients (niacin, riboflavin) or derived from corn, soy, and wheat. Our results suggest a preference for a small group of ingredients that are used frequently in packaged foods and highlight semantic challenges for aggregating ingredients from food products in a systematic way. This novel approach to analysis of data from freely available food databases can be used to enhance existing methods for modeling food composition at the ingredient level.
AB - This work presents a novel, comprehensive ingredient co-occurrence network of foods in the United States from the Open Food Database. This network, which contains over 69,000 ingredients and 2 million ingredient co-occurrence relationships, provides a glimpse into the current use of common ingredients for food production and distribution in the United States. Understanding food intake behaviors from this data-driven perspective opens up new avenues for precision health and wellness, for example, in studies of obesity, eating disorders, food allergies, and nursing mothers. The results describe a co-occurrence network with a highly connected core of ingredients found in food distributed in the United States, including salt (4.86% of ingredients), sugar (3.63%), water (3.58%). Further analysis of the most densely connected core of ingredients reveals a majority are added nutrients (niacin, riboflavin) or derived from corn, soy, and wheat. Our results suggest a preference for a small group of ingredients that are used frequently in packaged foods and highlight semantic challenges for aggregating ingredients from food products in a systematic way. This novel approach to analysis of data from freely available food databases can be used to enhance existing methods for modeling food composition at the ingredient level.
KW - Co-occurrence network
KW - Food analysis
KW - Food composition
KW - Ingredient network
KW - Network analysis
KW - Nutrition informatics
KW - Open food database
KW - Packaged foods
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U2 - 10.1016/j.jfca.2019.103391
DO - 10.1016/j.jfca.2019.103391
M3 - Article
AN - SCOPUS:85076782909
SN - 0889-1575
VL - 86
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
M1 - 103391
ER -