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Résultats exploitables
In order to generate meaningful data for nutritional research into diet and health and to meet EU directives on food labeling and food additives, accurate and reliable methods for the determination of vitamins in food are essential.
In the analysis of vitamins in food, it was evident that laboratories were using a number of different methods to measure different attributes, often giving inconsistent and unreliable results. Consequently, this project aimed to improve the measurement of three fat-soluble vitamins (A, E and D3), a range of carotenoids (pro-vitamin A compounds) and eight water-soluble vitamins (B1, B2, B6, B12, folate, niacin, biotin and pantothenic acid).
Nearly fifty European laboratories took part in optimizing each step of the measurement process for each of these vitamins. The group improved each step of the procedure by performing the analysis on a given sample, comparing their results and discussing the differences and problems. This approach provided each laboratory with a chance to evaluate and improve their own performance.
The project also produced a number of Certified Reference Materials (CRMs) for vitamins in various foods. The CRMs from this project are currently being used to establish methods for a number of vitamins for the European Committee for Standardization (CEN). These methods will appear in standards which testing laboratories must follow.
The network formed during this project will continue to operate, and a number of links have also been established with national laboratories in the USA, South Africa, New Zealand, Australia and Thailand. Following the success of this work, a similar project studying the determination of vitamins in the blood has been proposed and it builds on the network that was formed in this project.
A broad spectrum of food analysis institutions will benefit from the results of this project, which have been communicated at conferences and workshops throughout Europe.
With improved quality control of the analytical measurements, food will be more appropriately labelled and the food industry will be better equipped to provide efficient quality control leading to increased competitiveness. Ultimately, the consumer will have better information on which to choose a more healthy diet.
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