Abstract
A key characteristic of a total diet study (TDS) is that the foods are analysed after they have been prepared ‘ready for normal consumption’. By this means, a TDS provides the best estimates of consumer exposures and therefore, potential health risks. Adequate and appropriate food sampling and preparation are, therefore, critical components of a successful TDS. Guidance in sampling of foods in a TDS includes consideration of which foods to sample, who should sample them, and when, where and how they should be sampled. Effective sample preparation needs to consider not just how to prepare the foods, but inter alia sample receipt procedures and documentation, pre-sorting and prioritising of foods on receipt, sample preparation SOPs including appropriate equipment, containers, labelling and contamination control. Preparation of analytical food samples may use either the food group or individual foods approach, and the advantages and disadvantages of both are explained.
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Vannoort, R.W., Abbey, J.L., Leemhuis, C., Mooney, C. (2013). Food Sampling and Preparation in a Total Diet Study. In: Moy, G., Vannoort, R. (eds) Total Diet Studies. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7689-5_9
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DOI: https://doi.org/10.1007/978-1-4419-7689-5_9
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