The State of Food Composition Databases: Data Attributes and FAIR Data Harmonization in the Era of Digital Innovation

Sarah C. Brinkley ¹ Jenny J Gallo-Franco ² Natalia Vázquez-Manjarrez ³ Juliana Chaura ⁴ Naa K.-A. Quartey ^5,6 Sahar B Toulabi ⁷ Melanie Odenkirk ⁷ Éva Jermendi ⁸ Marie-Angélique Laporte ⁹ Herman Erick Lutterodt ^10,5 Reginald A Annan ^5,6 Mariana Barboza ¹¹ Endale Amare ¹² Warangkana Srichamnong ¹³ Andres Jaramillo-Botero ^14,4 Gina Kennedy ¹ Jaclyn Bertoldo ¹⁵ Jessica E Prenni ⁷ Maya Rajasekharan ² John De La Parra ¹⁶ Selena Ahmed ^15*

• ¹ The Periodic Table of Food Initiative, Bioversity International, CGIAR, Rome, Italy
• ² The Periodic Table of Food Initiative, The International Center for Tropical Agriculture (CIAT), CGIAR, Cali, Cauca, Colombia
• ³ Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Mexico City, Mexico
• ⁴ iOMICAS Research Institute, Pontificia Universidad Javeriana Cali, Cali, Colombia
• ⁵ Department of Biochemistry and Biotechnology, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
• ⁶ Department of Food Science and Technology, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
• ⁷ Department of Horticulture and Landscape Architecture, College of Agricultural Sciences, Colorado State University, Fort Collins, Colorado, United States
• ⁸ Global Nutrition, Wageningen University and Research, Wageningen, Netherlands
• ⁹ The Periodic Table of Food Initiative, Bioversity International, Montpellier, France
• ¹⁰ Department of Food Science and Technology, College of Science Kwame Nkrumah University of Science and Technology - KNUST, Kumasi, Ghana
• ¹¹ Genome Center & Innovation Institute for Food and Health, University of California Davis, Davis, CA, United States, Davis, CA, United States
• ¹² Nutrition, Environmental Health and Non-Communicable Diseases Research Directorate, Ethiopian Public Health Institute, Addis Ababa, Ethiopia
• ¹³ Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom, Thailand
• ¹⁴ Division of Chemistry and Chemical Engineering, California Institute of Technology, Pasadena, California, United States
• ¹⁵ The Periodic Table of Food Initiative, American Heart Association, Dallas, United States
• ¹⁶ The Rockefeller Foundation, New York, United States

Food composition databases (FCDBs) are essential resources for characterizing, documenting, and advancing scientific understanding of food quality across the entire spectrum of edible biodiversity. This knowledge supports a wide range of applications with societal impact spanning the global food system. To maximize the utility of food composition data, FCDBs must adhere to criteria such as validated analytical methods, high-resolution metadata, and FAIR Data Principles (Findable, Accessible, Interoperable, and Reusable). However, complexity and variability in food data pose significant challenges to meeting these standards. In this study, we conducted an integrative review of 35 data attributes across 101 FCDBs from 110 countries. The data attributes were categorized into three groups: general database information, foods and components, and FAIRness. Our findings reveal evaluated databases show substantial variability in scope and content, with the number of foods and components ranging from few to thousands. FCDBs with the highest numbers of food samples (≥1,102) and components (≥244) tend to rely on secondary data sourced from scientific articles or other FCDBs. In contrast, databases with fewer food samples and components predominantly feature primary analytical data generated in-house. Notably, only one-third of FCDBs reported data on more than 100 food components. FCDBs were infrequently updated, with web-based interfaces being updated more frequently than static tables. When assessed for FAIR compliance, all FCDBs met the criteria for Findability. However, aggregated scores for Accessibility, Interoperability, and Reusability for the reviewed FCDBs were 30%, 69%, and 43%, respectively. These scores reflect limitations in inadequate metadata, lack of scientific naming, and unclear data reuse notices. Notably, these results are associated with country economic classification, as databases from high-income countries showed greater inclusion of primary data, web-based interfaces, more regular updates, and strong adherence to FAIR principles. Our integrative review presents the current state of FCDBs highlighting emerging opportunities and recommendations. By fostering a deeper understanding of food composition, diverse stakeholders across food systems will be better equipped to address societal challenges, leveraging data-driven solutions to support human and planetary health.