**An international project aims to unveil the molecular composition of the foods we eat**
What’s really in the food we eat? A new international initiative is on a mission to uncover all the organic compounds present in our daily meals to improve health and food safety.
Currently, there is a lack of accurate information regarding the smallest biomolecules, such as vitamins, essential minerals, and hormones, contained in the foods we consume. It is estimated that out of the 26,000 biomolecules shared by edible species on the planet, only 150 are properly classified in existing food composition databases.
In response to this gap in knowledge, a team of nutrition scientists is working on creating a “periodic table of foods,” a tool that will provide detailed information on the molecular composition of various food items, similar to Mendeleev’s periodic table of elements. This initiative, known as the Periodic Table of Food Initiative (PTFI), utilizes advanced substance analysis techniques like mass spectrometry to compile molecular data on individual foods.
Partnering with organizations like the American Heart Association, Bioversity International, and the International Center for Tropical Agriculture, as well as receiving financial support from the Rockefeller Foundation, the PTFI aims to enhance food safety and nutritional quality through increased understanding of food composition.
Currently, data has been collected on approximately 500 foods, with plans to analyze an additional 1,650 in the near future. By studying the micronutrients of these foods, researchers hope to gain insights into how factors like climate change and agricultural practices affect the nutritional value of our diets.
The initiative also focuses on promoting lesser-known indigenous crops that are nutritionally rich and well-suited for local climates, as well as exploring ways to provide more sustainable and nutritious food options for the global population.
Ultimately, the periodic table of foods project seeks to empower consumers with knowledge about what they are truly eating and to pave the way for healthier and more sustainable food choices in the future.