News in the Norwegian Composition Table 2017-version
The Norwegian Food Composition Table 2017 (MVT-17) has 68 completely new foods, table values for 121 foods have been changed and 16 foods have been deleted. A list of all new foods, foods with revised table values and deleted foods is given in the attachment entitled Changes since 2016. Some food names have been changed to make them more easily searchable.
New food items
A total of 68 completely new foods were added to MVT-17. The new table values for egg and chicken are based on data from an analytical project conducted in 2016/17. Table values for the other new foods are from the food industry (also including available information from internet and food packaging) or borrowed from foreign food composition tables. All new foods are listed by their name and food number in the attachment entitled Changes since 2016, see sheet called New foods. The new foods are found in the following food groups:
- Milk and milk products (11)
- Egg (3)
- Poultry and meat (11)
- Fish and shellfish (2)
- Cereals, seed and nuts (13)
- Potatoes, vegetables, fruit and berries (24)
- Margarine, butter and oil (2)
- Other dishes, products and ingredients (2)
Food items with new table values
A total of 121 food items were updated with new table values. All foods with revised table values are listed by their name and food number in the attachment entitled Changes since 2016, see sheet called Revised foods. These are found in the following food groups:
- Milk and milk products (8)
- Egg (10)
- Poultry and meat (32)
- Fish and shellfish (19)
- Cereals, seeds and nuts (9)
- Potatoes, vegetables, fruit and berries (10)
- Margarine, butter, oil etc (10)
- Beverages (3)
- Other dishes, products and ingredients (20)
Deleted food items
Compared to the previous version of the Norwegian Food Composition Table, 16 foods are no longer in the table. All deleted foods are listed by their name and food number in the attachment entitled Changes since 2016, see sheet called Deleted foods. These are found in the following food groups:
- Egg (5)
- Poultry and meat (9)
- Infant food (2)
About the work of MVT-17
The official Norwegian Food Composition Table is an important tool in the authorities' efforts to monitor diet development. Work on the MVT-17 has been led by the Food Safety Authority.
The practical work is carried out by experts at the Food Safety Authority and the Department of Food Science, University of Oslo. The following people have been involved in the food tables to a greater or lesser degree since the last update in 2016: Ellen Kielland and Jorån Østerholt Dalane from the Norwegian Food Safety Authority and Nina Norberg, Jannicke Borch Myhre, Monica Hauger Carlsen and Anette Hjartåker from the Department of Nutrition, University of Oslo.
The analysis project on egg and chicken as been conducted at the National Institute of Nutrition and Seafood Research (NIFES).