A conceptual framework for the collection of food products in a Total Diet Study

Aida Turrini, Ginevra Lombardi-Boccia, Federica Aureli, Francesco Cubadda, Laura D'Addezio, Marilena D'Amato, Laura D'Evoli, PerOla Darnerud, Niamh Devlin, Maria Graça Dias, Marina Jurković, Cecily Kelleher, Cinzia Le Donne, Maite López Esteban, Massimo Lucarini, Maria Alba Martinez Burgos, Emilio Martínez-Victoria, Breige McNulty, Lorenza Mistura, Anne NugentHatice Imge Oktay Basegmez, Luisa Oliveira, Hayrettin Ozer, Gemma Perelló, Marina Pite, Karl Presser, Darja Sokolić, Elsa Vasco, Jean-Luc Volatier

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)


A total diet study (TDS) provides representative and realistic data for assessing the dietary intake of chemicals, such as contaminants and residues, and nutrients, at a population level. Reproducing the diet through collection of customarily consumed foods and their preparation as habitually eaten is crucial to ensure representativeness, i.e., all relevant foods are included and all potential dietary sources of the substances investigated are captured. Having this in mind, a conceptual framework for building a relevant food-shopping list was developed as a research task in the European Union's 7th Framework Program project, 'Total Diet Study Exposure' (TDS-Exposure), aimed at standardising methods for food sampling, analyses, exposure assessment calculations and modelling, priority foods, and selection of chemical contaminants. A stepwise approach following the knowledge translation (KT) model for concept analysis is proposed to set up a general protocol for the collection of food products in a TDS in terms of steps (characterisation of the food list, development of the food-shopping list, food products collection) and pillars (background documentation, procedures, and tools). A simple model for structuring the information in a way to support the implementation of the process, by presenting relevant datasets, forms to store inherent information, and folders to record the results is also proposed. Reproducibility of the process and possibility to exploit the gathered information are two main features of such a system for future applications.

Original languageEnglish
Pages (from-to)171-190
Number of pages20
JournalFood additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
Issue number2
Publication statusPublished - 31 Oct 2017
Externally publishedYes


  • Diet Surveys
  • Dietary Exposure
  • European Union
  • Food Contamination/analysis
  • Humans


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