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รายการอ้างอิงที่เชื่อมกับวัตถุดิบทุกหมวด ครอบคลุมทั้งตัวเลขในช่อง ข้อมูลความเสี่ยง ประโยชน์ และป้ายกำกับ จุดเกิดควันยังมีข้อมูลไม่ครบหลายชนิด เราจะแสดงเป็นช่วงก็ต่อเมื่อมีแหล่งที่ระบุวิธีวัด ชื่อแหล่งเปิดให้ทุกคนดู ส่วนลิงก์ต้นทางและรายการว่าถูกใช้ตรงไหนเป็นข้อมูลเชิงลึกสำหรับสมาชิก

• USDA FoodData Central, Oil, olive, extra light

  2021 · Foundation · FDC 1750351

• USDA FoodData Central, Oil, peanut

  2021 · Foundation · FDC 1750348

• USDA FoodData Central, Oil, safflower

  2021 · Foundation · FDC 1750350

• USDA FoodData Central, Oil, sunflower

  2021 · Foundation · FDC 1750349

• USDA FoodData Central — Foundation Foods, samples acquired 2020

  2020

• USDA FoodData Central, Oil, canola

  2019 · Foundation · FDC 748278

• USDA FoodData Central, Oil, coconut

  2019 · Foundation · FDC 330458

• USDA FoodData Central, Oil, corn

  2019 · Foundation · FDC 748323

• USDA FoodData Central, Oil, olive, extra virgin

  2019 · Foundation · FDC 748608

• USDA FoodData Central, Oil, soybean

  2019 · Foundation · FDC 748366

• FDA — D-tagatose labeling enforcement discretion (1.5 kcal/g; sugars exclusion)

  2025

  Recognizes 1.5 kcal/g; intends enforcement discretion to exclude D-tagatose from Total/Added Sugars; confirms 21 CFR 101.80 dental eligibility.

• FDA — 21 CFR 101.80 Health claims: noncariogenic carbohydrate sweeteners and dental caries

  2024

  Eligible sugar alcohols (xylitol, sorbitol, mannitol, maltitol, isomalt, lactitol, HSH, HGS, erythritol) may support a nonpromotion of dental caries claim when food criteria are met. Label claim class — not a clinical crown.

• EFSA FAF Panel — Re-evaluation of erythritol (E 968) as a food additive (EFSA Journal)

  2023

  ADI 0.5 g/kg body weight per day, set on the laxative effect seen in human studies — the first ADI based on an immediate effect such as diarrhoea. Acute and chronic intake estimates exceed it in every population group (likely overestimated). Reviewed Witkowski 2023 and other observational studies: evidence does not demonstrate a causal relationship between dietary erythritol and cardiovascular disease; circulating erythritol may be a biomarker of metabolic disturbance.

• WHO — IARC Group 2B + JECFA ADI reaffirmation for aspartame (joint release)

  2023

  IARC: possibly carcinogenic to humans (Group 2B) on limited evidence. JECFA: ADI 0–40 mg/kg bw unchanged; dietary exposure within ADI not a health concern. Hazard vs risk — different mandates.

• WHO — Use of non-sugar sweeteners: WHO guideline

  2023

  Conditional recommendation, low certainty: do not use non-sugar sweeteners (NSS) to control body weight or lower noncommunicable-disease risk — no long-term body-fat benefit; possible links to type 2 diabetes, cardiovascular disease and mortality in observational studies. NSS = synthetic and naturally occurring or modified non-nutritive sweeteners not classified as sugars; named examples acesulfame K, aspartame, advantame, cyclamates, neotame, saccharin, sucralose, stevia and stevia derivatives. Excludes low-calorie sugars and sugar alcohols (polyols), and people with pre-existing diabetes. Not a safety (toxicology) assessment.

• USDA FoodData Central SR Legacy — Adzuki beans, cooked, boiled, without salt (FDC 173728)

  2019 · SR Legacy · FDC 173728

• USDA FoodData Central SR Legacy — Barley, pearled, cooked (FDC 170285)

  2019 · SR Legacy · FDC 170285

• USDA FoodData Central SR Legacy — Beans, black, mature seeds, cooked, boiled, without salt (FDC 173735)

  2019 · SR Legacy · FDC 173735

• USDA FoodData Central SR Legacy — Beans, kidney, all types, mature seeds, cooked, boiled, without salt (FDC 173740)

  2019 · SR Legacy · FDC 173740

• USDA FoodData Central SR Legacy — Beans, navy, mature seeds, cooked, boiled, without salt (FDC 173746)

  2019 · SR Legacy · FDC 173746

• USDA FoodData Central SR Legacy — Beans, pinto, mature seeds, cooked, boiled, without salt (FDC 175200)

  2019 · SR Legacy · FDC 175200

• USDA FoodData Central SR Legacy — Beans, white, mature seeds, cooked, boiled, without salt (FDC 175203)

  2019 · SR Legacy · FDC 175203

  Generic white beans (cannellini / great northern style). Distinct from navy (FDC 173746).

• USDA FoodData Central SR Legacy — Bread, french or vienna (includes sourdough) (FDC 172675)

  2019 · SR Legacy · FDC 172675

• USDA FoodData Central SR Legacy — Bread, pumpernickel (FDC 174918)

  2019 · SR Legacy · FDC 174918

• USDA FoodData Central SR Legacy — Bread, white, commercially prepared (includes soft bread crumbs) (FDC 174924)

  2019 · SR Legacy · FDC 174924

• USDA FoodData Central SR Legacy — Bread, whole-wheat, commercially prepared (FDC 172688)

  2019 · SR Legacy · FDC 172688

• USDA FoodData Central SR Legacy — Broadbeans (fava), cooked, boiled, without salt (FDC 173753)

  2019 · SR Legacy · FDC 173753

• USDA FoodData Central SR Legacy — Buckwheat groats, roasted, cooked (FDC 170686)

  2019 · SR Legacy · FDC 170686

• USDA FoodData Central SR Legacy — Bulgur, cooked (FDC 170287)

  2019 · SR Legacy · FDC 170287

• USDA FoodData Central SR Legacy — Cereals, corn grits, yellow, regular and quick, enriched, cooked with water, without salt (FDC 171672)

  2019 · SR Legacy · FDC 171672

• USDA FoodData Central SR Legacy — Cereals, oats, instant, fortified, plain, prepared with water (boiling water added or microwaved) (FDC 171662)

  2019 · SR Legacy · FDC 171662

• USDA FoodData Central SR Legacy — Cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt (FDC 173905)

  2019 · SR Legacy · FDC 173905

• USDA FoodData Central SR Legacy — Chickpeas, mature seeds, canned, drained solids (FDC 173800)

  2019 · SR Legacy · FDC 173800

  Canned drained solids — sodium contrast vs unsalted cooked.

• USDA FoodData Central SR Legacy — Chickpeas, mature seeds, cooked, boiled, without salt (FDC 173757)

  2019 · SR Legacy · FDC 173757

• USDA FoodData Central SR Legacy — Corn, sweet, yellow, cooked, boiled, drained, without salt (FDC 169999)

  2019 · SR Legacy · FDC 169999

• USDA FoodData Central SR Legacy — Couscous, cooked (FDC 169700)

  2019 · SR Legacy · FDC 169700

• USDA FoodData Central SR Legacy — Crustaceans, crab, alaska king, cooked, moist heat (FDC 174202)

  2019 · SR Legacy · FDC 174202

• USDA FoodData Central SR Legacy — Crustaceans, crab, blue, cooked, moist heat (FDC 174205)

  2019 · SR Legacy · FDC 174205

• USDA FoodData Central SR Legacy — Crustaceans, crab, queen, cooked, moist heat (FDC 172008)

  2019 · SR Legacy · FDC 172008

• USDA FoodData Central SR Legacy — Crustaceans, crayfish, mixed species, farmed, cooked, moist heat (FDC 175170)

  2019 · SR Legacy · FDC 175170

• USDA FoodData Central SR Legacy — Crustaceans, crayfish, mixed species, wild, cooked, moist heat (FDC 174207)

  2019 · SR Legacy · FDC 174207

• USDA FoodData Central SR Legacy — Crustaceans, lobster, northern, cooked, moist heat (FDC 174209)

  2019 · SR Legacy · FDC 174209

• USDA FoodData Central SR Legacy — Crustaceans, shrimp, cooked (FDC 175180)

  2019 · SR Legacy · FDC 175180

• USDA FoodData Central SR Legacy — Crustaceans, shrimp, mixed species, canned (FDC 171972)

  2019 · SR Legacy · FDC 171972

• USDA FoodData Central SR Legacy — Crustaceans, spiny lobster, mixed species, cooked, moist heat (FDC 172009)

  2019 · SR Legacy · FDC 172009

• USDA FoodData Central SR Legacy — Edamame, frozen, prepared (FDC 168411)

  2019 · SR Legacy · FDC 168411

• USDA FoodData Central SR Legacy — English muffins, plain, enriched, without calcium propionate(includes sourdough) (FDC 175063)

  2019 · SR Legacy · FDC 175063

• USDA FoodData Central SR Legacy — Fish, anchovy, european, canned in oil, drained solids (FDC 174183)

  2019 · SR Legacy · FDC 174183

• USDA FoodData Central SR Legacy — Fish, bass, striped, cooked, dry heat (FDC 174228)

  2019 · SR Legacy · FDC 174228

• USDA FoodData Central SR Legacy — Fish, catfish, channel, farmed, cooked, dry heat (FDC 175166)

  2019 · SR Legacy · FDC 175166

• USDA FoodData Central SR Legacy — Fish, cod, Atlantic, cooked, dry heat (FDC 171956)

  2019 · SR Legacy · FDC 171956

• USDA FoodData Central SR Legacy — Fish, flatfish (flounder and sole species), cooked, dry heat (FDC 174197)

  2019 · SR Legacy · FDC 174197

• USDA FoodData Central SR Legacy — Fish, grouper, mixed species, cooked, dry heat (FDC 171963)

  2019 · SR Legacy · FDC 171963

• USDA FoodData Central SR Legacy — Fish, haddock, cooked, dry heat (FDC 174198)

  2019 · SR Legacy · FDC 174198

• USDA FoodData Central SR Legacy — Fish, halibut, Atlantic and Pacific, cooked, dry heat (FDC 174201)

  2019 · SR Legacy · FDC 174201

• USDA FoodData Central SR Legacy — Fish, herring, Atlantic, cooked, dry heat (FDC 175117)

  2019 · SR Legacy · FDC 175117

• USDA FoodData Central SR Legacy — Fish, mackerel, Atlantic, cooked, dry heat (FDC 175120)

  2019 · SR Legacy · FDC 175120

• USDA FoodData Central SR Legacy — Fish, mackerel, king, cooked, dry heat (FDC 174236)

  2019 · SR Legacy · FDC 174236

• USDA FoodData Central SR Legacy — Fish, mahimahi, cooked, dry heat (FDC 171992)

  2019 · SR Legacy · FDC 171992

• USDA FoodData Central SR Legacy — Fish, ocean perch, Atlantic, cooked, dry heat (FDC 175126)

  2019 · SR Legacy · FDC 175126

• USDA FoodData Central SR Legacy — Fish, pollock, Alaska, cooked (FDC 173726)

  2019 · SR Legacy · FDC 173726

• USDA FoodData Central SR Legacy — Fish, roughy, orange, cooked, dry heat (FDC 174251)

  2019 · SR Legacy · FDC 174251

• USDA FoodData Central SR Legacy — Fish, sablefish, cooked, dry heat (FDC 174240)

  2019 · SR Legacy · FDC 174240

• USDA FoodData Central SR Legacy — Fish, salmon, Atlantic, farmed, cooked, dry heat (FDC 175168)

  2019 · SR Legacy · FDC 175168

• USDA FoodData Central SR Legacy — Fish, salmon, chinook, cooked, dry heat (FDC 171999)

  2019 · SR Legacy · FDC 171999

• USDA FoodData Central SR Legacy — Fish, salmon, chum, cooked, dry heat (FDC 172000)

  2019 · SR Legacy · FDC 172000

• USDA FoodData Central SR Legacy — Fish, salmon, coho, farmed, cooked, dry heat (FDC 173716)

  2019 · SR Legacy · FDC 173716

• USDA FoodData Central SR Legacy — Fish, salmon, coho, wild, cooked, dry heat (FDC 173719)

  2019 · SR Legacy · FDC 173719

• USDA FoodData Central SR Legacy — Fish, salmon, pink, canned, drained solids (FDC 175175)

  2019 · SR Legacy · FDC 175175

• USDA FoodData Central SR Legacy — Fish, salmon, sockeye, cooked, dry heat (FDC 173692)

  2019 · SR Legacy · FDC 173692

• USDA FoodData Central SR Legacy — Fish, sardine, Atlantic, canned in oil, drained solids with bone (FDC 175139)

  2019 · SR Legacy · FDC 175139

• USDA FoodData Central SR Legacy — Fish, snapper, mixed species, cooked, dry heat (FDC 173699)

  2019 · SR Legacy · FDC 173699

• USDA FoodData Central SR Legacy — Fish, swordfish, cooked, dry heat (FDC 173704)

  2019 · SR Legacy · FDC 173704

• USDA FoodData Central SR Legacy — Fish, tilapia, cooked, dry heat (FDC 175177)

  2019 · SR Legacy · FDC 175177

• USDA FoodData Central SR Legacy — Fish, trout, rainbow, farmed, cooked, dry heat (FDC 173718)

  2019 · SR Legacy · FDC 173718

• USDA FoodData Central SR Legacy — Fish, tuna, light, canned in water, drained solids (FDC 173709)

  2019 · SR Legacy · FDC 173709

• USDA FoodData Central SR Legacy — Fish, tuna, white, canned in water, drained solids (FDC 175158)

  2019 · SR Legacy · FDC 175158

• USDA FoodData Central SR Legacy — Fish, tuna, yellowfin, fresh, cooked, dry heat (FDC 172006)

  2019 · SR Legacy · FDC 172006

• USDA FoodData Central SR Legacy — Lentils, mature seeds, cooked, boiled, without salt (FDC 172421)

  2019 · SR Legacy · FDC 172421

  Per 100 g cooked, unsalted.

• USDA FoodData Central SR Legacy — Lima beans, large, cooked, boiled, without salt (FDC 174253)

  2019 · SR Legacy · FDC 174253

• USDA FoodData Central SR Legacy — Lotus root, cooked, boiled, drained, without salt (FDC 168430)

  2019 · SR Legacy · FDC 168430

• USDA FoodData Central SR Legacy — Lupins, mature seeds, cooked, boiled, without salt (FDC 172424)

  2019 · SR Legacy · FDC 172424

• USDA FoodData Central SR Legacy — Millet, cooked (FDC 168871)

  2019 · SR Legacy · FDC 168871

• USDA FoodData Central SR Legacy — Mollusks, clam, mixed species, cooked, moist heat (FDC 171975)

  2019 · SR Legacy · FDC 171975

• USDA FoodData Central SR Legacy — Mollusks, mussel, blue, cooked, moist heat (FDC 174217)

  2019 · SR Legacy · FDC 174217

• USDA FoodData Central SR Legacy — Mollusks, octopus, common, cooked, moist heat (FDC 174249)

  2019 · SR Legacy · FDC 174249

• USDA FoodData Central SR Legacy — Mollusks, oyster, eastern, farmed, cooked, dry heat (FDC 175173)

  2019 · SR Legacy · FDC 175173

• USDA FoodData Central SR Legacy — Mollusks, scallop, (bay and sea), cooked, steamed (FDC 167742)

  2019 · SR Legacy · FDC 167742

• USDA FoodData Central SR Legacy — MORI-NU, Tofu, silken, soft (FDC 174292)

  2019 · SR Legacy · FDC 174292

  Brand-named silken soft row on SR Legacy — used as the silken soft proxy.

• USDA FoodData Central SR Legacy — Mung beans, mature seeds, cooked, boiled, without salt (FDC 174257)

  2019 · SR Legacy · FDC 174257

• USDA FoodData Central SR Legacy — Natto (FDC 172443)

  2019 · SR Legacy · FDC 172443

  Per 100 g. Bacillus subtilis–fermented whole soybeans.

• USDA FoodData Central SR Legacy — Noodles, japanese, soba, cooked (FDC 168907)

  2019 · SR Legacy · FDC 168907

• USDA FoodData Central SR Legacy — Pasta, cooked, enriched, without added salt (FDC 169737)

  2019 · SR Legacy · FDC 169737

• USDA FoodData Central SR Legacy — Pasta, whole-wheat, cooked (Includes foods for USDA's Food Distribution Program) (FDC 168910)

  2019 · SR Legacy · FDC 168910

• USDA FoodData Central SR Legacy — Peanuts, all types, dry-roasted, without salt (FDC 173806)

  2019 · SR Legacy · FDC 173806

  Peanut is a legume — on this shelf even when snack aisles shelve it with tree nuts. Dry-roasted unsalted form.

• USDA FoodData Central SR Legacy — Peas, split, cooked, boiled, without salt (FDC 172429)

  2019 · SR Legacy · FDC 172429

  Cooked split peas — plate form contrast to pea protein concentrates.

• USDA FoodData Central SR Legacy — Plantains, green, boiled (FDC 168216)

  2019 · SR Legacy · FDC 168216

• USDA FoodData Central SR Legacy — Potatoes, baked, flesh and skin, without salt (FDC 170093)

  2019 · SR Legacy · FDC 170093

• USDA FoodData Central SR Legacy — Potatoes, boiled, cooked without skin, flesh, without salt (FDC 170440)

  2019 · SR Legacy · FDC 170440

• USDA FoodData Central SR Legacy — Pumpkin, cooked, boiled, drained, without salt (FDC 168449)

  2019 · SR Legacy · FDC 168449

• USDA FoodData Central SR Legacy — Quinoa, cooked (FDC 168917)

  2019 · SR Legacy · FDC 168917

• USDA FoodData Central SR Legacy — Rice noodles, cooked (FDC 168914)

  2019 · SR Legacy · FDC 168914

• USDA FoodData Central SR Legacy — Rice, brown, long-grain, cooked (Includes foods for USDA's Food Distribution Program) (FDC 169704)

  2019 · SR Legacy · FDC 169704

• USDA FoodData Central SR Legacy — Rice, white, glutinous, unenriched, cooked (FDC 169711)

  2019 · SR Legacy · FDC 169711

• USDA FoodData Central SR Legacy — Rice, white, long-grain, parboiled, enriched, cooked (FDC 169708)

  2019 · SR Legacy · FDC 169708

• USDA FoodData Central SR Legacy — Rice, white, long-grain, regular, enriched, cooked (FDC 168878)

  2019 · SR Legacy · FDC 168878

• USDA FoodData Central SR Legacy — SILK Unsweetened soymilk (FDC 175223)

  2019 · SR Legacy · FDC 175223

  Brand-named Silk unsweetened — reports dietary fiber (~0.4 g/100 g). Primary soymilk row (same pattern as Mori-Nu silken tofu).

• USDA FoodData Central SR Legacy — Soy protein concentrate, produced by alcohol extraction (FDC 172447)

  2019 · SR Legacy · FDC 172447

  Powder concentrate between flour and isolate — compare within Form=powder.

• USDA FoodData Central SR Legacy — Soy protein isolate (FDC 174276)

  2019 · SR Legacy · FDC 174276

  Powder concentrate — compare within Form=powder, not against cooked beans.

• USDA FoodData Central SR Legacy — Soy protein isolate, potassium type (FDC 174302)

  2019 · SR Legacy · FDC 174302

  Lower-sodium isolate variant vs standard soy protein isolate.

• USDA FoodData Central SR Legacy — Soybeans, mature cooked, boiled, without salt (FDC 174271)

  2019 · SR Legacy · FDC 174271

• USDA FoodData Central SR Legacy — Spaghetti, protein-fortified, cooked, enriched (n x 6.25) (FDC 168934)

  2019 · SR Legacy · FDC 168934

• USDA FoodData Central SR Legacy — Sweet potato, cooked, boiled, without skin (FDC 168484)

  2019 · SR Legacy · FDC 168484

• USDA FoodData Central SR Legacy — Taro, cooked, without salt (FDC 168486)

  2019 · SR Legacy · FDC 168486

• USDA FoodData Central SR Legacy — Teff, cooked (FDC 168918)

  2019 · SR Legacy · FDC 168918

• USDA FoodData Central SR Legacy — Tempeh (FDC 174272)

  2019 · SR Legacy · FDC 174272

  Fiber not reported on this USDA row. Wet retail fiber uses a branded label cite; lyophilized AOAC TDF (Vital 2018) is Methods-only — dry basis.

• USDA FoodData Central SR Legacy — Tofu, fried (FDC 172451)

  2019 · SR Legacy · FDC 172451

  Deep-fried tofu — fat and sat fat rise vs unfried firm/regular. Not a stand-in for homemade air-fried isolate.

• USDA FoodData Central SR Legacy — Tofu, raw, firm, prepared with calcium sulfate (FDC 172475)

  2019 · SR Legacy · FDC 172475

• USDA FoodData Central SR Legacy — Tofu, raw, regular, prepared with calcium sulfate (FDC 172476)

  2019 · SR Legacy · FDC 172476

• USDA FoodData Central SR Legacy — Tortillas, ready-to-bake or -fry, corn (FDC 175036)

  2019 · SR Legacy · FDC 175036

• USDA FoodData Central SR Legacy — Tortillas, ready-to-bake or -fry, flour, refrigerated (FDC 175037)

  2019 · SR Legacy · FDC 175037

• USDA FoodData Central SR Legacy — Wild rice, cooked (FDC 168897)

  2019 · SR Legacy · FDC 168897

• USDA FoodData Central SR Legacy — Yam, cooked, boiled, drained, or baked, without salt (FDC 170072)

  2019 · SR Legacy · FDC 170072

• USDA FoodData Central — SR Legacy (2018 edition, analysis year unknown)

  2018

  No C18:3 trans component; used only where a row has no research reading.

• USDA FoodData Central SR Legacy — Dates, deglet noor (NDB 9087 / FDC 171726)

  2018 · SR Legacy · FDC 171726

  Per 100 g dried Deglet Noor dates. Used as a whole-fruit powder proxy for culinary date sugar (dried, ground dates). No SR Legacy row labeled “date sugar”; commercial powders may run denser.

• USDA FoodData Central SR Legacy — Honey (NDB 19296 / FDC 169640)

  2018 · SR Legacy · FDC 169640

  Per 100 g from SR Legacy April 2018. Floral source varies.

• USDA FoodData Central SR Legacy — Molasses (NDB 19304 / FDC 168820)

  2018 · SR Legacy · FDC 168820

  Per 100 g from SR Legacy April 2018. Grade (light/blackstrap) shifts values.

• USDA FoodData Central SR Legacy — Sugars, brown (NDB 19334 / FDC 168833)

  2018 · SR Legacy · FDC 168833

  Per 100 g from SR Legacy April 2018.

• USDA FoodData Central SR Legacy — Sugars, granulated (NDB 19335 / FDC 169655)

  2018 · SR Legacy · FDC 169655

  Per 100 g from SR Legacy April 2018.

• USDA FoodData Central SR Legacy — Sugars, maple (NDB 19340 / FDC 169658)

  2018 · SR Legacy · FDC 169658

  Per 100 g crystalline maple sugar — not maple syrup.

• USDA FoodData Central SR Legacy — Sugars, powdered (NDB 19336 / FDC 169656)

  2018 · SR Legacy · FDC 169656

  Per 100 g. Often includes cornstarch anti-caking.

• USDA FoodData Central SR Legacy — Sweetener, syrup, agave (NDB 19912 / FDC 170277)

  2018 · SR Legacy · FDC 170277

  Per 100 g. Brand and agave species shift fructose share.

• USDA FoodData Central SR Legacy — Sweeteners, tabletop, fructose, dry, powder (NDB 43216 / FDC 169896)

  2018 · SR Legacy · FDC 169896

  Per 100 g dry crystalline fructose powder.

• USDA FoodData Central SR Legacy — Syrups, corn, dark (NDB 19349 / FDC 168836)

  2018 · SR Legacy · FDC 168836

  Per 100 g dark corn syrup. Not HFCS.

• USDA FoodData Central SR Legacy — Syrups, corn, high-fructose (NDB 19351 / FDC 169659)

  2018 · SR Legacy · FDC 169659

  Per 100 g HFCS. Fructose share varies by grade (e.g. 42 vs 55).

• USDA FoodData Central SR Legacy — Syrups, corn, light (NDB 19350 / FDC 168837)

  2018 · SR Legacy · FDC 168837

  Per 100 g light corn syrup. Not HFCS.

• USDA FoodData Central SR Legacy — Syrups, malt (NDB 19352 / FDC 169660)

  2018 · SR Legacy · FDC 169660

  Per 100 g malt syrup.

• USDA FoodData Central SR Legacy — Syrups, maple (NDB 19353 / FDC 169661)

  2018 · SR Legacy · FDC 169661

  Per 100 g from SR Legacy April 2018.

• USDA FoodData Central SR Legacy — Syrups, sorghum (NDB 19355 / FDC 169662)

  2018 · SR Legacy · FDC 169662

  Per 100 g sorghum syrup.

• USDA SR Legacy, Butter oil, anhydrous

  2018 · SR Legacy · FDC 173412

• USDA SR Legacy, Butter, salted

  2018 · SR Legacy · FDC 173410

  Table butter (not anhydrous butter oil). ~16% water; FA are per 100 g butter as sold.

• USDA SR Legacy, Fat, beef tallow

  2018 · SR Legacy · FDC 171400

• USDA SR Legacy, Fat, chicken

  2018 · SR Legacy · FDC 173564

• USDA SR Legacy, Fat, goose

  2018 · SR Legacy · FDC 173572

• USDA SR Legacy, Lard

  2018 · SR Legacy · FDC 171401

• USDA SR Legacy, Oil, almond

  2018 · SR Legacy · FDC 171031

• USDA SR Legacy, Oil, avocado

  2018 · SR Legacy · FDC 173573

  SR Legacy 2018, imported to FoodData Central in 2019. Record does not specify refined vs unrefined — both avocado rows share this composition until USDA publishes a split.

• USDA SR Legacy, Oil, cottonseed, salad or cooking

  2018 · SR Legacy · FDC 171024

• USDA SR Legacy, Oil, flaxseed, cold pressed

  2018 · SR Legacy · FDC 167702

• USDA SR Legacy, Oil, grapeseed

  2018 · SR Legacy · FDC 171028

• USDA SR Legacy, Oil, hazelnut

  2018 · SR Legacy · FDC 171427

• USDA SR Legacy, Oil, industrial, canola, high oleic

  2018 · SR Legacy · FDC 171042

• USDA SR Legacy, Oil, mustard

  2018 · SR Legacy · FDC 172337

  High erucic acid (22:1) in this SR record — classic mustard/rapeseed-style oil, not low-erucic canola.

• USDA SR Legacy, Oil, oat

  2018 · SR Legacy · FDC 173576

• USDA SR Legacy, Oil, olive, salad or cooking

  2018 · SR Legacy · FDC 171413

• USDA SR Legacy, Oil, palm

  2018 · SR Legacy · FDC 171015

• USDA SR Legacy, Oil, rice bran

  2018 · SR Legacy · FDC 171013

• USDA SR Legacy, Oil, safflower, salad or cooking, linoleic (over 70%)

  2018 · SR Legacy · FDC 171026

• USDA SR Legacy, Oil, sesame, salad or cooking

  2018 · SR Legacy · FDC 171016

• USDA SR Legacy, Oil, sunflower, high oleic (70% and over)

  2018 · SR Legacy · FDC 172338

• USDA SR Legacy, Oil, sunflower, linoleic (approx. 65%)

  2018 · SR Legacy · FDC 171025

• USDA SR Legacy, Oil, walnut

  2018 · SR Legacy · FDC 171030

• USDA SR Legacy, Oil, wheat germ

  2018 · SR Legacy · FDC 171014

• USDA SR Legacy, Vegetable oil, palm kernel

  2018 · SR Legacy · FDC 171422

  Palm kernel (seed) oil — not the same as palm fruit oil.

• WHO — Guideline: sugars intake for adults and children

  2015

  Limits free sugars; framing for high-fructose caloric sweeteners — not a cell assay.

• Krog-Mikkelsen et al. — L-arabinose sucrase inhibition dose-response in vitro and in humans (Am J Clin Nutr)

  2011

  Caco-2 uncompetitive sucrase inhibition; healthy men: 4% L-arabinose in 75 g sucrose drink lowered glucose/insulin peaks and raised GLP-1 iAUC. Effect is with co-ingested sucrose — not a free pass to unlimited sugar.

• Atkinson et al., International tables of glycemic index and glycemic load values 2021 — Supplemental Table 1 ISO pooled means (Am J Clin Nutr)

  2021

  Mean GI across several studies of one food, every study run to ISO 26642 (at least 10 healthy adults, fixed sampling times), glucose = 100.

• Norwegian Food Composition Table 2026 — Laks, oppdrett, skiver, kokt (farmed Atlantic salmon, simmered slices; food 04.225). The Norwegian Food Safety Authority.

  2026

  Values calculated from the raw farmed-salmon row by EuroFIR recipe rules (source code MI0002). Cite as: Norwegian Food Composition Table 2026. The Norwegian Food Safety Authority. www.matvaretabellen.no

• Taiwan TFND (Taiwan FDA) — oil noodle, cooked 衛生油麵 (R2001101), open data

  2026

  National food composition table. Used only where USDA has no row for the food as eaten, only a stand-in, or no carbohydrate or fiber value — then the whole row comes from this table.

• ANSES Ciqual 2025 — French food composition table — pain au levain, sourdough (7002)

  2025

  National food composition table. Used only where USDA has no row for the food as eaten, only a stand-in, or no carbohydrate or fiber value — then the whole row comes from this table.

• ANSES Ciqual 2025 — French food composition table — pain de tradition française, e.g. baguette (7007)

  2025

  National food composition table. Used only where USDA has no row for the food as eaten, only a stand-in, or no carbohydrate or fiber value — then the whole row comes from this table.

• Taiwan TFND — Baiye tofu / thousand-layer tofu (TFND id 783)

  2023

  National composition table. Often isolate + oil pressed sheets — not traditional set tofu. Sodium not reported on this TFND row; brand labels vary widely.

• UK Composition of Foods Integrated Dataset (CoFID) 2021

  2021

  Method not documented; used only where a row has no research reading.

• Japan MEXT — Standard Tables of Food Composition in Japan 2020 (8th revised edition), data file of 2026-03-27 — soba, boiled (food 01128)

  2020

  National food composition table. Used only where USDA has no row for the food as eaten, only a stand-in, or no carbohydrate or fiber value — then the whole row comes from this table.

• Japan MEXT — Standard Tables of Food Composition in Japan 2020 (8th revised edition), data file of 2026-03-27 — udon, boiled (food 01039)

  2020

  National food composition table. Used only where USDA has no row for the food as eaten, only a stand-in, or no carbohydrate or fiber value — then the whole row comes from this table.

• De Santis et al., Food Sci Nutr 2025 — Italian retail extra virgin olive oils, 2022/23 harvest

  2025

  Folin–Ciocalteu, gallic acid standard; 11 oils.

• Hannisdal R et al. — Nutrients and contaminants in farmed Atlantic salmon (Salmo salar) fillet and fish feed from 2006 to 2021. Journal of Agriculture and Food Research 2025;21:101933

  2025

  Norwegian Food Safety Authority monitoring of 6,899 farmed Atlantic salmon fillet samples, 2006–2021, analysed at the Institute of Marine Research (ISO/IEC 17025). Dioxins and dioxin-like PCBs in ng WHO2005-TEQ/kg wet weight (the same as pg/g); medians.

• Institute of Marine Research (Norway) — Nasjonalt tilsynsprogram for produksjon av skjell og andre bløtdyr: prøver analysert i 2024 (national monitoring programme for shellfish production, samples analysed in 2024). Rapport fra havforskningen 2025-43

  2025

  Samples collected by the Norwegian Food Safety Authority from Norwegian shellfish production areas, analysed at the Institute of Marine Research (NS-EN ISO/IEC 17025). Mercury by ICP-MS, mg/kg wet weight; dioxins plus dioxin-like PCBs in pg WHO2005-TEQ/g wet weight.

• Kabir et al., Bangladesh J Sci Ind Res 2025 — commercial oils

  2025

  Sampling year not stated; used only where a row has no reading that passes the method gate.

• Holgado et al., Performance of virgin and refined avocado oils during deep-frying and thermoxidation

  2024

  Grasas y Aceites 75(2) 2144. AOCS Cc 9a-48. Mexican-market virgin avocado 249±2°C, minimally refined 212±2°C, refined 220±3°C (means ± SD).

• Iida et al., Bunseki Kagaku 2024 — Japanese retail vegetable oils, bought 2020

  2024

  AOCS Ce 2b-11 and Ce 1h-05; 24 brands.

• FDA — Aspartame and other sweeteners in food (PKU labeling)

  2023

  Aspartame is a source of phenylalanine; products must warn people with PKU.

• Nurkolis et al. — Soy-based tempeh rich in paraprobiotics properties (PMC10255641)

  2023

  Review: Rhizopus fermentation defines tempeh; kitchen cooking typically inactivates microbes so the plate food is not a live-CFU probiotic claim — authors frame cooked tempeh as a paraprobiotic / process food. Used for the Fermented benefit chip, not a clinical endpoint score.

• Salehi & Farhoosh, Frying Stability of Virgin and Refined Sesame Oils as Compared to Refined Olive Oil

  2023

  Adv Nutr Food Sci 8(1) 2023. AOCS Cc 9a-48. Fresh refined sesame (RSO) 231°C and virgin sesame (VSO) 182°C from unroasted Iranian seed oils (Datis). Single product line, not a market survey.

• Sumara et al., PLOS One 2023 — Polish cold-pressed oils

  2023

  Folin–Ciocalteu on a methanol–water extract, gallic acid standard.

• Yan et al. — New Zealand yacon concentrate composition + SUGiRS GI (Foods)

  2023

  NZFOS+ yacon concentrate: ISO 26642:2010 GI = 40 (SUGiRS, n=10). Proximate carbohydrate ~79–81 g/100 g; FOS ~18–52 g/100 g by batch; K ~658 mg/100 g. Brand/process specific.

• Ahmed et al. — Nutritional health perspective of natto (PMC9616652)

  2022

  Review: Bacillus subtilis fermentation; natto as a rich natural MK-7 (vitamin K2) food. Used for Fermented / Vitamin K2 benefit chips — not a CFU count or medical claim.

• Hishamuddin et al., J Oil Palm Res 2022 — Malaysian retail oils, bought 2017–19

  2022

  AOCS Ce 1f-96; 75 retail samples.

• AIMS Agric Food 2021 — crude peanut oils, Burkina Faso

  2021

  Folin–Ciocalteu on a methanol–water extract, gallic acid standard; 16 oils.

• DTU Food, Næringsstofindhold i fedtstoffer (Denmark, 2021) — products bought August 2018

  2021

  AOCS Ce 1f-96 (Eurofins); pooled sample.

• FDA / EPA — Advice about Eating Fish: For Those Who Might Become or Are Pregnant or Breastfeeding and Children Ages 1–11 Years (chart)

  2021

  Advice revised October 2021. Sorts fish and shellfish into Best choices, Good choices, and Choices to avoid (highest mercury levels).

• Pasmans et al. — L-arabinose co-ingestion delays glucose absorption from sucrose (Br J Nutr)

  2021

  Human crossover: sucrose + L-arabinose attenuates early exogenous glucose appearance vs sucrose alone.

• Tsao et al., Application of OXITEST for Prediction of Shelf-Lives of Selected Cold-Pressed Oils

  2021

  Front Nutr 8:763524. AOCS Cc 9a-48 smoke points on expeller-pressed oils from Taiwanese retail seeds (lab press, not commercial bottle survey). Means ± SD in Table 2.

• Davoodi Zanjani et al., J Hum Environ Health Promot 2020 — cold-pressed sesame oils, Zanjan market

  2020

  Method performance not stated; used only where a row has no reading that passes the method gate.

• FDA — Declaration of allulose and calories from allulose (guidance)

  2020

  Enforcement discretion: 0.4 kcal/g; exclude allulose from total/added sugars. Negligible glycemic response per FDA evidence review — not an Atkinson GI table row.

• Grajzer et al., Foods 2020 — Polish cold-pressed oils

  2020

  Caffeic acid standard, not gallic acid; median reported.

• Grootveld et al., Sci Rep 2019 — MUFA-rich culinary algae oil (Thrive / TerraVia)

  2019

  High-oleic culinary algae frying oil (MRAFO), not DHA algal oil. SFA 4.0 / MUFA 91.2 / PUFA 4.2 % (w/w) as product-specified composition for that bottle. Smoke point 252 °C is cited without an AOCS method — not used as a smoke reading. No USDA FDC composition row for this oil.

• EFSA CONTAM Panel — Risk for animal and human health related to the presence of dioxins and dioxin-like PCBs in feed and food. EFSA Journal 2018;16(11):5333

  2018

  Occurrence data from EU member-state monitoring, samples submitted 2010–2016. Sum of PCDD/Fs and dioxin-like PCBs, pg WHO2005-TEQ/g whole weight, lower and upper bound means.

• Guillaume et al., Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating

  2018

  Acta Scientific Nutritional Health 2.6 (2018); De Alzaa / Guillaume et al. AOCS Cc 9a-48 on a YD-1 instrument; duplicate measures. One Australian supermarket bottle per oil type (initial smoke points before heating trials). Supermarket coconut (CoO, ~191°C) is filed on virgin/unrefined coconut — paper does not say “virgin,” but that reading fits better than the ISEO deodorized refined sample. Table 1 fatty-acid % also used for the high-oleic peanut row (same bottle as smoke): SFA = palmitic+stearic; MUFA = oleic+palmitoleic; PUFA from Table 5; linoleic / linolenic from Table 1. FA % treated as g/100 g oil for a nearly pure triglyceride fat.

• Vital et al. — White bean & soybean tempeh; AOAC enzymatic-gravimetric TDF on lyophilized samples (PMC6163864)

  2018

  Soybean tempeh AOAC TDF 18.96 g/100 g (insoluble 16.80, soluble 2.18) on lyophilized samples (moisture 2.57%). Catalog cell restores to wet basis with USDA SR water 59.6 g/100 g (FDC 174272): ≈7.9 g/100 g — see reading limitations.

• Aragno & Mastrocola — Dietary sugars and endogenous AGE formation (Nutrients)

  2017

  Reviews in-vitro fructation: fructose often ~7.5–10× more reactive than glucose for non-enzymatic glycoxidation of model proteins (Bunn & Higgins; Suarez et al.). Plasma fructose is normally far lower than glucose; in-vivo vascular AGE attribution remains debated.

• Richardson / Taha et al., J Agric Food Chem 2017 — Thrive algae oil fatty acids

  2017

  Lab fatty-acid % composition on TerraVia Thrive culinary algae oil (and HSAO). Oleate ~91%, linoleic ~3.9%; ALA negligible or not detected. High-oleic culinary oil, not DHA algal oil.

• Ayton, J. Understanding the Smoke Point of Olive Oil (HIA OL15000)

  2016

  AOCS Cc 9a-48, Cleveland open cup. Extra virgin and virgin olive oil ranges from about 200 Australian samples. Other oils in the same presentation are mostly single samples except canola (n=6).

• Hofman et al. — Nutrition, health, and regulatory aspects of digestible maltodextrins

  2016

  Digestible MDs about 16 kJ/g (4 kcal/g); EU labeling example about 3.8 kcal/g when accounting for moisture/CHO fraction.

• Prasanth Kumar & Gopala Krishna, Grasas Aceites 2015 — Indian coconut oils

  2015

  Folin–Ciocalteu on a methanolic extract, gallic acid standard; each brand 5 batches mixed.

• J Food Sci Eng 2014 — Chilean avocado oils

  2014

  Folin–Ciocalteu on a methanol–water extract, gallic acid standard.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Herring, mean of 27 samples (FDA 2005–2012)

  2012

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Bass (saltwater, black, striped, rockfish), mean of 101 samples (FDA 1991–2010)

  2010

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Catfish, mean of 59 samples (FDA 1991–2010)

  2010

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Clam, mean of 15 samples (FDA 1991–2010)

  2010

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Cod, mean of 115 samples (FDA 1991–2010)

  2010

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Perch ocean, mean of 31 samples (FDA 1991–2010)

  2010

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Sardine, mean of 90 samples (FDA 2002–2010)

  2010

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Swordfish, mean of 636 samples (FDA 1990–2010)

  2010

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Tuna (canned, light), mean of 545 samples (FDA 1991–2010)

  2010

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Tuna (fresh/frozen, yellowfin), mean of 231 samples (FDA 1993–2010)

  2010

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• Vingering et al., OCL 2010 — French supermarket oils sampled by Afssa for Ciqual, January 2007

  2010

  Supermarket oils are composites of 5 brands (each counted as 1 sample).

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Anchovies, mean of 15 samples (FDA 2007–2009)

  2009

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Crab (blue, king, snow), mean of 93 samples (FDA 1991–2009)

  2009

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Flatfish (flounder, plaice, sole), mean of 71 samples (FDA 1991–2009)

  2009

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Haddock (Atlantic), mean of 50 samples (FDA 1991–2009)

  2009

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Halibut, mean of 101 samples (FDA 1992–2009)

  2009

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Orange roughy, mean of 81 samples (FDA 1991–2009)

  2009

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Oyster, mean of 61 samples (FDA 1991–2009)

  2009

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Sablefish, mean of 26 samples (FDA 2004–2009)

  2009

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Salmon (canned), mean of 19 samples (FDA 1993–2009)

  2009

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Salmon (fresh/frozen), mean of 94 samples (FDA 1991–2009)

  2009

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Scallop, mean of 39 samples (FDA 1991–2009)

  2009

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Shrimp, mean of 40 samples (FDA 1991–2009)

  2009

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Squid, mean of 36 samples (FDA 2005–2009)

  2009

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Tuna (canned, albacore), mean of 451 samples (FDA 1991–2009)

  2009

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• Phillips, Carlsen & Blomhoff — Total antioxidant content of alternatives to refined sugar (J Am Diet Assoc)

  2009

  FRAP assay on US retail sweeteners. Dark/blackstrap molasses highest (~4.6–4.9 mmol/100 g); maple syrup, brown sugar, honey intermediate (~0.2–0.7); refined sugar / corn syrup / agave nectar minimal (<0.01). In-vitro TAC — not a clinical antioxidant claim. Coconut sugar was not in this panel.

• Stanhope et al. — Consuming fructose-sweetened, not glucose-sweetened, beverages increases visceral adiposity and lipids and decreases insulin sensitivity in overweight/obese humans (J Clin Invest)

  2009

  Randomized trial, 32 overweight or obese adults, beverages at 25% of energy for 10 weeks: similar weight gain on both, but visceral fat volume rose only on fructose (glucose raised subcutaneous fat). Fructose also raised de novo lipogenesis and lowered insulin sensitivity. Compares fructose with glucose, not with sucrose.

• Atkinson et al., International tables of glycemic index — Table 1 pooled means (Diabetes Care)

  2008

  Mean GI across studies for 62 common foods, healthy subjects, glucose = 100.

• Atkinson et al., International tables of glycemic index (Diabetes Care)

  2008

  Compiled GI values (glucose = 100). Form and portion matter; not a medical ranking.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Pollock, mean of 95 samples (FDA 1991–2008)

  2008

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Tilapia, mean of 32 samples (FDA 1991–2008)

  2008

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Trout (freshwater), mean of 35 samples (FDA 1991–2008)

  2008

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• Siger et al., J Food Lipids 2008 — Polish cold-pressed oils, 2005–06

  2008

  Caffeic acid standard, not gallic acid.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Crawfish, mean of 46 samples (FDA 1991–2007)

  2007

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Lobster (northern / American), mean of 9 samples (FDA 2005–2007)

  2007

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Shark, mean of 356 samples (FDA 1991–2007)

  2007

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Snapper, mean of 67 samples (FDA 1991–2007)

  2007

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• Japan Food Safety Commission trans fat survey (Japan Food Research Laboratories, report 2007)

  2007

  AOCS Ce 1f-96 based GC; FY2006 samples.

• Health Canada — Novel food information: Trehalose

  2006

  Fully digestible to glucose; about 4 kcal/g; counts as sugars/carbohydrate on the Nutrition Facts table.

• Mortimer DN et al. (UK Food Standards Agency) — Dioxins and PCBs in farmed and wild fish: how important is the difference? Organohalogen Compounds (Dioxin 2006)

  2006

  UK retail survey of 48 fish and shellfish types, over 2,800 samples bought from July 2003. Composite samples per species; dioxins plus dioxin-like PCBs in ng WHO-TEQ/kg fresh weight (WHO1998 TEFs).

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Grouper (all species), mean of 53 samples (FDA 1991–2005)

  2005

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Lobster (spiny), mean of 13 samples (FDA 1991–2005)

  2005

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Mahi mahi, mean of 29 samples (FDA 1991–2005)

  2005

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Tuna (fresh/frozen, bigeye), mean of 21 samples (FDA 1993–2005)

  2005

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• Venema et al. — D-tagatose increases butyrate production by colonic microbiota (Microb Ecol Health Dis)

  2005

  Healthy adults, RCT crossover: 7.5–12.5 g/d D-tagatose for 2 weeks; in vitro / model work showed increased butyrate; high dose raised fecal lactobacilli in men. Prebiotic-like fermentation — not an ISAPP formal claim here.

• Livesey — Health potential of polyols as sugar replacers (Nutrition Research Reviews)

  2003

  Polyol GI and II compiled from clinical glycaemia studies (glucose = 100).

• Alaska Department of Environmental Conservation — Fish Monitoring Program: Analysis of Organic Contaminants (Table 5, TEQ)

  2002

  Individual skinless fillets from Alaska waters, mostly the 2002 season; the report itself is undated. Dioxins, furans, and dioxin-like PCBs as TEQ, pg/g wet weight (WHO1998 TEFs). Copy hosted by the Stockholm Convention secretariat.

• Tang, J Oil Palm Res 2002 — Malaysian refinery and retail oils

  2002

  Sampling year not stated; used only where a row has no reading that passes the method gate.

• Sanders, J Agric Food Chem 2001 — peanut butters and roasted-peanut paste (USDA-ARS)

  2001

  Roasted peanut lipid, not the oil as sold; abstract only.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Mackerel king, mean of 213 samples (Gulf of Mexico report 2000)

  2000

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Marlin, mean of 16 samples (FDA 1992–1996)

  1996

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• Seri et al. — L-Arabinose selectively inhibits intestinal sucrase (Metabolism)

  1996

  Uncompetitive sucrase inhibition; suppresses glycemic response after sucrose ingestion in animals.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Mackerel Atlantic (N. Atlantic), mean of 80 samples (NMFS report 1978)

  1978

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012): Tilefish (Gulf of Mexico), mean of 60 samples (NMFS report 1978)

  1978

  Species mean from FDA's monitoring program, in parts per million (mg/kg). The table does not state how samples were prepared; we show FDA's number as published.

• USDA FoodData Central — Soy milk, unsweetened, plain, shelf stable (FDC 1750337)

  2021 · FDC 1750337

  Unsweetened plain shelf-stable soy milk. Dilute drink form (~93% water) — not comparable to tofu density on the same 100 g. Calcium on this row reflects typical fortification.

• USDA FoodData Central FNDDS — Textured vegetable protein, dry (FDC 2707451)

  2021 · FDC 2707451

  FNDDS dry TVP row (not SR Legacy). Dry granules — rehydrate before kitchen use; do not rank against cooked beans on the same wet weight.

• Atkinson et al., International tables of glycemic index — Table A1 mean of several studies (Diabetes Care supplement)

  2008

  Pooled mean across several studies of one food form, healthy subjects, glucose = 100.

• Suez et al. — Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance (Cell)

  2022

  Randomized trial, 120 healthy adults (20 per arm), 2 weeks of sachets below the ADI. Saccharin and sucralose significantly impaired glycemic responses; aspartame and stevia did not. All four sweeteners altered the gut microbiome. Small and short; sachets carried glucose. Scored as the glucose signal for saccharin and sucralose, with the contrary saccharin trial (Serrano 2021) printed beside it.

• Serrano et al. — High-dose saccharin supplementation does not induce gut microbiota changes or glucose intolerance in healthy humans and mice (Microbiome)

  2021

  Double-blind randomized trial, 46 healthy adults, pure saccharin capsules at the maximum ADI for 2 weeks: no change in glucose tolerance or gut microbiota vs placebo. Contrary to Cell 2022 for saccharin; capsules had no glucose vehicle, Cell 2022 sachets did.

• Guerrero-Wyss et al. — D-Tagatose sweetener and glycaemia (BioMed Research International)

  2018

  Reviews GI about 3 (glucose reference) and osmotic GI effects at higher single doses.

• Iwasaki et al. — D-allulose GLP-1 release and vagal afferents (Nat Commun)

  2018

  Rodent models: oral D-allulose raises portal GLP-1, improves glucose tolerance via GLP-1R / vagal afferents. Animal mechanism — not a human diabetes-drug claim.

• FDA — calorie conversion factors for sugar alcohols (nutrition labeling)

  2016

  Labeling kcal/g × 100 for anhydrous polyol. Not a USDA assayed food row; EU averages differ. Carbohydrate ≈ 100 g/100 g by difference for the pure crystal.

• Yoshizane et al. — Glycemic responses after oral trehalose (Nutrition Journal)

  2016

  Healthy adults; 25 g load (not classical 50 g GI). Mean blood-glucose IAUC ratio vs glucose about 38%.

• Trinidad et al. — Coconut sap sugar and syrup (Acta Manilana)

  2015

  Philippine coconut sap sugar (month 0): carbohydrate ~94.9 g/100 g; total sugar ~94.1 g/100 g; K 1075 mg; Fe 0.6 mg; Zn 0.1 mg; inulin 4.57 g/100 g. Process and storage shift values.

• SUGiRS / University of Sydney GI News — coconut sugar brand test

  2014

  One commercial coconut sugar brand, ISO-style GI assay. Brand and process vary.

• Brambilla G et al. — Mercury occurrence in Italian seafood from the Mediterranean Sea and possible intake scenarios of the Italian coastal population. Regulatory Toxicology and Pharmacology 2013

  2013

  Istituto Superiore di Sanità with Italy's regional veterinary public-health institutes. 69 species of commercial size from georeferenced Italian fishing areas (FAO Area 37), sampled 2009–2011. Total mercury, mg/kg wet weight; Table 3 covers molluscs.

• Chen et al. — Heat/filtration processing vs honey antimicrobial activity and H₂O₂ (Frontiers in Microbiology)

  2012

  In-vitro antimicrobial activity largely peroxide-linked (bee glucose oxidase → H₂O₂ on dilution); heat/filtration often reduce activity. Osmolarity and other factors also contribute. Not a wound-drug or infection-treatment claim.

• den Hartog et al. — Erythritol is a sweet antioxidant (Nutrition)

  2010

  In-vitro hydroxyl-radical scavenger; endothelium-protective signals in streptozotocin diabetic rats. Display-only mechanism — not a clinical antioxidant supplement claim.

• Van Den Eeden et al. — Aspartame ingestion and headaches, randomized crossover (Neurology)

  1994

  Self-identified susceptible volunteers: more headache-days on aspartame (~30 mg/kg/d) than placebo (33% vs 24% of days). Subset effect — not proven for all users. FDA AERS is surveillance noise, not causal proof.

• Fineli — Maltodextrin (food id 30570)

  2024

  Per 100 g: energy 385 kcal; available carbohydrate 94.8 g (Finnish food composition).

• Witkowski et al. — Ingestion of erythritol, but not glucose, enhances platelet reactivity in healthy volunteers (ATVB)

  2024

  Prospective intervention, 20 healthy adults (10 per group): 30 g erythritol vs 30 g glucose in water. Plasma erythritol rose over 1,000-fold; platelet aggregation and granule release rose after erythritol, not after glucose. Acute platelet measures, not clinical events.

• Witkowski et al. — Xylitol is prothrombotic and associated with cardiovascular risk (European Heart Journal)

  2024

  Patients undergoing elective cardiac evaluation: validation n = 2,149. Highest vs lowest third of fasting plasma xylitol, 3-year major adverse cardiovascular events: adjusted HR 1.57 (1.12–2.21). Xylitol enhanced platelet reactivity and thrombosis in vitro and in mice; a xylitol drink raised platelet responsiveness in 10 healthy adults. Blood levels, not intake — the body also makes xylitol.

• Mercury concentrations in domestic and imported canned bivalves and cephalopods sold in northwestern Mexico. Ciencias Marinas 2023;49

  2023

  Canned mollusks bought in Mazatlán, Mexico, in January 2014; 10 samples per product. Measured on dry weight; wet weight estimated with an assumed 67% moisture.

• Witkowski et al. — The artificial sweetener erythritol and cardiovascular event risk (Nature Medicine)

  2023

  Patients undergoing cardiac evaluation: discovery n = 1,157; validation US n = 2,149 and Europe n = 833. Highest vs lowest quartile of fasting plasma erythritol, 3-year major adverse cardiovascular events: adjusted HR 1.80 (1.18–2.77) and 2.21 (1.20–4.07). Erythritol enhanced platelet reactivity in vitro and thrombosis in mice; pilot ingestion n = 8. Blood levels, not intake — the body also makes erythritol.

• Debras et al. — Artificial sweeteners and cancer risk: NutriNet-Santé cohort (PLOS Medicine)

  2022

  Prospective cohort, 102,865 French adults, median follow-up 7.8 years. Higher consumers vs non-consumers of artificial sweeteners: overall cancer HR 1.13 (1.03–1.25). Aspartame HR 1.15 (1.03–1.28); acesulfame K HR 1.13 (1.01–1.26); aspartame and breast cancer HR 1.22 (1.01–1.48). Sucralose not significant. Observational — authors list selection bias, residual confounding and reverse causality. Stevia and monk fruit not studied.

• Debras et al. — Artificial sweeteners and risk of cardiovascular diseases: NutriNet-Santé cohort (BMJ)

  2022

  Prospective cohort, 103,388 French adults. Total artificial sweetener intake: cardiovascular disease HR 1.09. Aspartame: cerebrovascular disease HR 1.17 (1.03–1.33). Acesulfame K: coronary heart disease HR 1.40 (1.06–1.84). Sucralose: coronary heart disease HR 1.31 (1.00–1.71). Observational — association, not proof of cause. Stevia and monk fruit not studied.

• Linetsky et al. — Safety and tolerability, dose-escalating, double-blind trial of oral mannitol in Parkinson's disease (Front Neurol)

  2022

  Phase 2, 36 weeks, dose raised to 18 g a day in two doses (14 mannitol, 8 placebo). 6 of 14 could not escalate because of GI symptoms, 5 needed a lower dose. Parkinson's patients, not healthy adults; no single-dose threshold.

• Oliveira H et al. — Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris). Foods 2019;8(9):411

  2019

  Portuguese Institute for the Sea and Atmosphere (IPMA) with the National Institute of Health Dr. Ricardo Jorge. One lot of octopus from a Lisbon-region auction, boiled industrially without salt. Total mercury, mg/kg.

• Han et al. — Gastrointestinal tolerance of D-allulose in healthy and young adults. A non-randomized controlled trial (Nutrients)

  2018

  30 Korean adults aged 21–30; single dose raised weekly from 0.1 to 0.6 g/kg with washout, stopping when anyone had severe symptoms. Largest tolerated single dose 0.4 g/kg; at 0.5 g/kg 13 of 29 had diarrhoea, 4 severe. Daily maximum set at 0.9 g/kg after 1.0 g/kg caused severe symptoms.

• Nayak et al. — Xylitol on dental caries and oral flora (J Int Soc Prev Community Dent)

  2014

  Review: xylitol reduces mutans streptococci and supports caries-control / remineralization context when used habitually at sufficient daily dose (often via gum). Dose and vehicle matter — not a drug claim.

• GI News / Brand-Miller — HFCS GI not published by manufacturers (University of Sydney)

  2010

  2010 note: manufacturers had not published an HFCS GI; expected near sucrose. Later Wright 2014 assayed an HFCS control — prefer that measured cell over invented 42/55 grade ranges.

• Oku & Nakamura — Threshold for transitory diarrhea induced by ingestion of xylitol and lactitol in young male and female adults (J Nutr Sci Vitaminol)

  2007

  27 men and 28 women drank 10–50 g in 150 mL water, 2–3 h after a meal. Largest symptom-free single dose: xylitol 0.37 g/kg (men), 0.42 (women); lactitol 0.25 and 0.34. Men on xylitol: 1/27 with symptoms at 20 g, 4/26 at 30 g, 11/22 at 40 g.

• Gostner et al. — 4-week isomalt feeding trial in healthy adults (Br J Nutr 94:575–581)

  2005

  19 adults, randomized double-blind crossover, 30 g isomalt a day for 4 weeks vs sucrose. Well tolerated; stool frequency up modestly (P = 0.006), bloating 1.8 vs 0.7 (P = 0.002). No single-dose threshold.

• Ruskoné-Fourmestraux et al. — A digestive tolerance study of maltitol after occasional and regular consumption in healthy humans (Eur J Clin Nutr)

  2003

  12 adults, double-blind crossover, dose raised through the day until diarrhoea or severe symptoms. Occasional use 92 ± 6 g vs sucrose 106 ± 4 g; regular use 93 ± 9 g vs 113 ± 7 g; no colonic adaptation over 9 days. A daily threshold, not a single dose.

• Donner et al. — D-tagatose, a novel hexose: acute effects on carbohydrate tolerance in subjects with and without type 2 diabetes (Diabetes Obes Metab)

  1999

  8 adults without and 8 with type 2 diabetes. 75 g caused diarrhoea, nausea or bloating in all; 10–30 g gave mild symptoms in 3 of 10 with diabetes. DOI 10.1046/j.1463-1326.1999.00039.x.

• FDA — High-intensity sweeteners permitted for use in food

  2023

  Regulatory status note for intense sweeteners; not a GI assay.

• Puspareni et al. — Glycaemic response of traditional palm sugar / Arenga pinnata (Amerta Nutrition)

  2022

  OGTT in 10 healthy adults; palm sugar GI 98.71 vs cane sugar reference. Product and process matter.

• USDA FoodData Central Branded — Beyond Burger plant-based patties (FDC 2367272)

  2021 · Branded Foods · FDC 2367272

  Brand label snapshot — recipes churn. Pea-protein meat analog. Not a plate bean; Everyday plate recipes should hard-gate.

• USDA FoodData Central Branded — Impossible Burger patties (FDC 1997200)

  2021 · Branded Foods · FDC 1997200

  Brand label snapshot — recipes churn. Soy-concentrate meat analog with heme. Not a plate bean; Everyday plate recipes should hard-gate.

• High-intensity sweeteners — no available carbohydrate for classical GI

  2020

  FDA high-intensity / nonnutritive sweetener class: essentially no available carbohydrate. GI assigned 0 for open-axis ranking; energy 0 for pure culinary form (packets with fillers differ). Not a clinical GI assay in Atkinson tables.

• Ballance et al. — parboiled long-grain rice (Norway), via University of Sydney GI database

  2019

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• Bao et al. — Predicting GI/GL from macronutrients (Nutrients); maltodextrin GIi = 110

  2019

  Modeling table assigns maltodextrin GIi 110 (glucose = 100). DE and brand shift real assays; literature often cites about 85-110.

• Sydney University GI Research Service — steel-cut oat porridge (Australia), via University of Sydney GI database

  2019

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• Zhu et al. — adlay, pre-soaked and steamed (China), via University of Sydney GI database

  2019

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• Sydney University GI Research Service — white quinoa, boiled 15 min, via University of Sydney GI database

  2017

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• China National Research Institute of Food and Fermentation Industries GI Lab — jasmine rice, steamed 30 min, via University of Sydney GI database

  2016

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• Sydney University GI Research Service — brown teff, boiled 15 min, via University of Sydney GI database

  2016

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• Sydney University GI Research Service — Hokkien noodles (Australia), via University of Sydney GI database

  2015

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• Sydney University GI Research Service — pumpernickel rye bread (Netherlands), via University of Sydney GI database

  2015

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• GI tables 2021, Supplemental Table 1 — item 1779: Coconut sugar, organic, Loving Earth brand (Indonesia), tested 2014

  2014

  One ISO-consistent GI test of one brand: 9 subjects analysed (ISO allows one outlier dropped from 10), 50 g available carbohydrate.

• Wright, Ellis & Ilag — HFCS GI control in filtered-molasses study (Plant Foods Hum Nutr)

  2014

  Healthy adults; HFCS control GI = 56 (glucose = 100). Grade (42 vs 55) not specified in the sweetener cell — composition still shifts expected GI. Also listed in the Sydney GI database.

• SUGiRS — Karo Dark Corn Syrup GI (University of Sydney GI database)

  2013

  Karo Dark Corn Syrup (USA): GI 90 (glucose = 100). SUGiRS unpublished observations, 2013, in the Sydney GI database. Dark corn syrup ≠ HFCS.

• Ranawana et al. — Thai glutinous rice, cooked 10 min (UK), via University of Sydney GI database

  2009

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• Sydney University GI Research Service — sourdough cob bread (Australia), via University of Sydney GI database

  2008

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• Rizkalla et al. — French baguette, traditional and classic methods, via University of Sydney GI database

  2005

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• Yang et al. — buckwheat noodles (China), via University of Sydney GI database

  2005

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• Yang et al. — cornmeal porridge (China), via University of Sydney GI database

  2005

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• GI tables 2021, Supplemental Table 1 — item 1785: Maple syrup, pure Canadian (Queen Foods), tested 2003

  2003

  One ISO-consistent GI test: 10 healthy adults, 25 g available carbohydrate. Also in the 2008 tables (item 1603) as the same single test — not a pooled mean.

• Sydney University GI Research Service — Proti protein-enriched pasta, boiled (USA), via University of Sydney GI database

  2003

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• Skrabanja et al. — buckwheat groats, boiled (Sweden), via University of Sydney GI database

  2001

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• Sydney University GI Research Service — English muffin bread (USA), via University of Sydney GI database

  1999

  One published GI test in healthy subjects, glucose = 100. Newest year wins when several single tests exist.

• Wheat tortilla (Mexico, 1999), via International GI tables 2021 — Supplemental Table 2, below ISO method (Am J Clin Nutr)

  1999

  8 healthy subjects — ISO 26642 needs at least 10 — so the 2021 tables list it apart from the ISO values. Bread reference over 3.5 h, reported on the glucose = 100 scale.

• Rizzo — Soy-Based Tempeh as a Functional Food; Table 1 Lightlife commercial tempeh fiber (Front Biosci Elite)

  2024

  Wet retail soybean tempeh label fiber compiled in Table 1 (Lightlife 7.1 g/100 g). Used because USDA SR Legacy tempeh (FDC 174272) does not report fiber. Brand-specific — not a multi-brand mean.

• Dipasa refined avocado oil facts sheet (updated 2023)

  2023

  Typical value, not a lot analysis; used only where a row has no research reading.

• Naturex, FDA GRAS Notice 1077 — Oat Oil PL40 (filed 2022)

  2022

  Producer data, 3 lots 2020–21; used only where a row has no research reading.

• Ingredion — CERELOSE anhydrous dextrose nutrition typical (USP / food grade)

  2020

  Manufacturer typical per 100 g. Used only because USDA SR Legacy has no anhydrous dextrose row.

• Riawan — Indeks glikemik gula aren cetak dan kristal (IPB undergraduate thesis)

  2017

  Proximate composition for crystal arenga sugar (total carbohydrate ~92.6 g/100 g; sucrose ~86.6 g/100 g). Thesis, not peer-reviewed journal.

• Institute of Shortening and Edible Oils, Typical Smoke, Flash & Fire Points

  2010

  AOCS Cc 9a-48, Cleveland open cup. One commercial sample per oil after deodorization, free fatty acids 0.05% or less. ISEO says this is not a statistical mean or a range.

• Koizumi et al. — Studies on transitory laxative effects of sorbitol and maltitol. 1. Estimation of 50% effective dose and maximum non-effective dose (Chemosphere)

  1983

  Chemosphere 1983;12:45–53. Maximum non-effective single dose: sorbitol 0.17–0.4 g/kg (men), 0.24–1.0 (women); maltitol about 0.8 g/kg. Figures read from the linked secondary source; the paper itself not yet checked.

• Eyres, L. Frying oils: selection, smoke points and potential deleterious effects for health

  2015

  Food New Zealand 15(1) Feb/Mar 2015: 30–31. Table of selected smoke points from literature with %FFA. Text cites AOCS Cc 9a-48 as the standard smoke method, but the table itself is a secondary compilation — not Eyres’s own lab series. RBD tallow fats <0.1% FFA listed at 240 °C; beef dripping (tallow) 1.0% FFA at 165 °C. Used only as secondary / unrefined-dripping readings.

• USDA FoodData Central SR Legacy — Fish, salmon, Atlantic, wild, cooked, dry heat (FDC 171998)

  2019 · USDA SR Legacy

• Jackson et al. — Arsenic, organic foods, and brown rice syrup (Environ Health Perspect)

  2012 · USDA SR Legacy

• Kenya Food Composition Tables 2018 (FAO / Government of Kenya) — cassava, white, peeled, boiled (02023)

  2018 · ตารางองค์ประกอบอาหารระดับประเทศ

• Kenya Food Composition Tables 2018 (FAO / Government of Kenya) — ugali, refined maize flour (15009)

  2018 · ตารางองค์ประกอบอาหารระดับประเทศ

• Schalkwijk & Stehouwer — Fructose-mediated AGEs in metabolic disease (Adv Nutr)

  2016 · การศึกษาในห้องแล็บ — หลายตัวอย่าง

• Livesey — Health potential of polyols (osmotic / laxative effects)

  2003 · การศึกษาในห้องแล็บ — หลายตัวอย่าง

• SUGiRS — Pure Harvest Organic rice malt syrup GI (University of Sydney GI database)

  2013 · Tier 80

• RamyaBai et al. — ugali from refined maize flour, via University of Sydney GI database

  2019 · การทดสอบ GI ครั้งเดียว

• Sydney University GI Research Service — instant noodles, all flavors (Australia), via University of Sydney GI database

  2008 · การทดสอบ GI ครั้งเดียว

• Ramdath et al. — cassava, peeled, boiled 30 min (Trinidad), via University of Sydney GI database

  2003 · การทดสอบ GI ครั้งเดียว

แหล่งสำหรับอธิบายความหมาย

เราแยกแหล่งกลุ่มนี้ออกจากลำดับเลือกตัวเลข เพื่อไม่ให้บทความรีวิวมีน้ำหนักเท่าผลตรวจในห้องแล็บ ใช้ประกอบหน้า «วิธีคิดคะแนน» ข้อความอธิบาย และบทความของแต่ละหมวด

• USDA FoodData Central

  Default composition database for oils now; sweeteners, meat, and seafood macros later. Ladder entries point at specific FDC foods.

  Cooking oils · Sweeteners · Meat · Seafood

• Examine

  Independent evidence grades on supplements and ingredients (e.g. allulose and glycemia). Cite for what trials say — not for g/100g cells.

  Sweeteners

• Heat / oxidative stability vs smoke point (cooking-oil lab framing)

  Lab comparisons and reviews: initial smoke point correlates poorly with polar compounds / heating performance; total PUFA load and oxidative / thermo-oxidative stability are stronger signals than smoke. Grounds PUFA↓ as the heat-stability core on eater heat recipes — not a cell primary for an invented assay.

  Cooking oils

• Sci Rep — cooking oil fumes, extractor use, lung cancer (nonsmoking Han Chinese women)

  Observational dose–response between cumulative cooking-fume exposure and lung cancer; long-term extractor use associated with ~50% lower risk in this study. Why chef-air exists as a category — not proof that oil brand A is safer than B by smoke point alone.

  Cooking oils

• Meta-analysis — cooking oil fumes & lung cancer in Chinese nonsmoking women

  Pooled association of cooking-oil-fume exposure (and lacking a ventilator) with lung cancer in nonsmoking women. Supports the chef-air question; still not an oil-by-oil assay.

  Cooking oils

• Shanghai cohort — kitchen ventilation, cooking fuels, lung cancer

  Prospective never-smoking women: poor ventilation associated with higher lung-cancer risk; coal + poor ventilation stronger; cooking oil use alone not significant. Honesty rail for chef-air — ventilation/fuel often dominate oil type.

  Cooking oils

• Harvard T.H. Chan — The Nutrition Source

  Public-health framing on fat types (prefer less sat; unsaturated / MUFA-rich oils; plant vs fish omega-3). Primary cite for weighted-recipe polarity — not g/100g cells.

  Cooking oils · Sweeteners

• Dietary Guidelines for Americans — saturated fat guidance

  Population guidance to keep saturated fat under ~10% of calories and replace sat with unsaturated fats in the eating pattern — grounds sat↓ weights, not our decimal mix.

  Cooking oils

• American Heart Association — saturated fat limits

  Often tighter sat-fat targets than DGA; supports giving sat↓ the largest weight on heart-lean recipes. Not a treatment algorithm.

  Cooking oils

• Peter Attia, MD

  Deep metabolic commentary (insulin resistance, fructose, fat metabolism). Context for Methods — only cite a number if the piece points at a primary paper.

  Cooking oils · Sweeteners

• FDA — Advice about Eating Fish

  Mercury and serving guidance for fish. Pair with USDA for nutrient composition when the seafood hub lands.

  Seafood

• Monterey Bay Aquarium — Seafood Watch

  Sustainability ratings and practical pick lists. Not the primary Omega-3 or mercury assay — USDA + FDA cover those numbers.

  Seafood