1. Phillips KM, Haytowitz DB, Pehrsson PR. 2019. Implications of Two Different Methods for Analyzing Total Dietary Fiber in Foods for Food Composition Databases. Journal of Food Composition and Analysis. https//doi.org/10/1016/j.jfca.2019.103253
2. Casavale KO, Ahuja JK, Wu X, Li Y, Quam J, Olsen R, Pehrsson P et al. 2019. NIH Workshop on human milk composition: summary and visions. American Journal of Clinical Nutrition. https://doi.org/10.1093/ajcn/nqz123
3. Wu X, Jackson RT, Khan SA, Ahuja J, Pehrsson PR. 2018. Human Milk Nutrient Composition in the United States: Current Knowledge, Challenges and Research Needs. Current Developments in Nutrition. https://doi.10.1093/cdn/nzy025
4. Maalouf J, Cogswell ME, Bates M, Keming Y, Scanlon KS, Pehrsson P, Gunn JP, Merritt RK. 2017. Sodium, Sugar and Fat Content of Complimentary Infant and Toddler Foods Sold in the United State, 2015. American Journal of Clinical Nutrition. https://doi: 10.3945/ajcn.116.142653
5. Haytowitz, DB and Pehrsson, PR. 2017. USDA’s National Food and Nutrient Analysis Program (NFNAP) Produces High-Quality Data for USDA Food Composition Databases: Two Decades of Collaboration. Food Chemistry. http://dx.doi.org/10.1016/j.foodchem.2016.11.082
6. Andrews KW, Roseland JM, Holden JM, Gusev PA, Palachuvattil J, Dang PT, Savarala S, Han F, Pehrsson PR, Douglass LW, Dwyer JT, Betz JM, Saldanha LG, Gahche JJ, Bailey RL. 2017. Analytical ingredient content and variability of adult multivitamin/mineral products: National estimates for the Dietary Supplement Ingredient Database (DSID). American Journal of Clinical Nutrition. https://doi.org/10.3945/ajcn.116.134544
7. Wu X, Sun J, Haytowitz D, Harnly J, Chen P, Pehrsson P. 2017. Challenges of Developing a Valid Dietary Glucosinolate Database. Journal of Food Composition and Analysis, Special Edition. https://doi.org/10.1016/j.jfca.2017.07.014
8. Ahuja JK, Pehrsson PR, Cogswell ME. 2017. A Comparison of Concentrations of Sodium and Related Nutrients (Potassium, Total Dietary Fiber, Total and Saturated Fat, and Total Sugar) in Private-Label and National Brands of Popular, Sodium-Contributing, Commercially Packaged Foods in the United States. Journal of the Academy of Nutrition and Dietetics. https://doi.org/10.1016/j.jand.2016.12.001
9. Pehrsson PR, Haytowitz DB. Food Composition Databases In: Encyclopedia of Food and Health. 2015. Elsevier. Online Sept. 18, 2015. doi:10.1016/B978-0-12-384947-2.00308-1
10. Pehrsson P, Patterson K, Spungen J, Wirtz M, Andrews K, Dwyer J, Swanson C. 2016. Iodine in food and dietary supplement composition databases. American Journal of Clinical Nutrition. https://doi.org/10.3945/ajcn.115.110064

1. Casavale, KO, Ahuja J, Wu X, Li Y, Quam J, Olson R, Pehrsson P, Allen L, Balentine D, Hanspal M, Hayward D, Hines EP, McClung JP, Perrine C, Belfort MB, Dallas D, German B, Kim J, McGuire M, McGuire M, Morrow A, Neville M, Nommsen-Rivers L, Rasmussen KM, Zempleni J, Lynch CJ. 2019. NIH workshop on human milk composition: summary and visions. American Journal of Clinical Nutrition. https://doi.org/10.1093/ajcn/nqz123
2. Wu X, Jackson RT, Khan SA, Ahuja J, Pehrsson PR. 2018. Human milk nutrient composition in the US: Current knowledge, challenges and research needs. Current Developments in Nutrition. https://doi.org/10.1093/cdn/nzy025
3. Cheng H, Xu N, Zhao W, Su J, Liang M, Xie Z, Wu X, Li Q. 2017. (-)-Epicatechin regulates blood lipids and attenuates hepatic steatosis in rats fed high-fat diet. Molecular Nutrition and Food Research. https://doi.org/10.1002/mnfr.201700303
4. Xie C, Kang J, Li Z, Schauss AG, Badger TM, Nagarajan S, Wu T, Wu X. 2012. The açaí flavonoid velutin is a potent anti-inflammatory agent: blockade of LPS-mediated TNF-α and IL-6 production through inhibiting NF-κB activation and MAPK pathway. Journal of Nutritional Biochemistry. https://doi.org/10.1016/j.jnutbio.2011.06.013
5. Xie C, Kang J, Ferguson ME, Nagarajan S, Badger TM, Wu X. 2011. Blueberries reduce pro-inflammatory cytokine TNF-α and IL-6 production in mouse macrophages by inhibiting NF-κB activation and the MAPK pathway. Molecular Nutrition and Food Research. https://doi.org/10.1002/mnfr.201100344
6. Xie C, Kang J, Burris R, Ferguson, MF, Schauss AG, Nagarajan S, Wu X. 2011. Açai juice attenuates atherosclerosis in apoE deficient mice through antioxidant and anti-inflammatory activities. Atherosclerosis. https://doi.org/10.1016/j.atherosclerosis.2011.02.035
7. Wu X, Kang J, Xie C, Burris R, Ferguson ME, Badger TM, Nagarajan S. 2010. Dietary blueberries attenuate atherosclerosis in apolipoprotein E-deficient mice by upregulating antioxidant enzyme expression. Journal of Nutrition. https://doi.org/10.3945/jn.110.123927
8. Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. 2006. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf060300l
9. Prior RL, Wu X, Schaich K. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf0502698
10. Wu X, Cao G, Prior RL. 2002. Absorption and metabolism of anthocyanin in elderly women after consumption of elderberry or blueberry. Journal of Nutrition. https://doi.org/10.1093/jn/132.7.1865

1. Andrews KW, Gusev PA, McNeal M, Savarala S, Dang PT, Oh L, Atkinson R, Pehrsson PR, Dwyer JT, Saldanha LG, Betz JM, Costello R, Douglass LW. 2018. Dietary Supplement Ingredient Database (DSID) and the Application of Analytically Based Estimates of Ingredient Amount to Intake Calculations. Journal of Nutrition. https://doi.org/10.1093/jn/nxy092
2. Andrews KW, Roseland JM, Gusev PA, Palachuvattil JM, Dang PT, Savarala S, Han F, Pehrsson PR, Douglass LW, Dwyer JT, Betz JM, Saldanha LG, Bailey RL. 2017. Analytical ingredient content and variability of adult multivitamin/mineral products: national estimates for the Dietary Supplement Ingredient Database. American Journal of Clinical Nutrition. https://doi.org/10.3945/ajcn.116.134544
3. Andrews KW, Pehrsson PR, Betz JM. 2013. Variability in vitamin D content among products for multivitamin and mineral supplements. JAMA Internal Medicine. https://doi.org/10.1001/jamainternmed.2013.8759
4. Andrews KW, Schweitzer A, Zhao C, Holden JM, Roseland JM, Brandt M, Dwyer JT, Picciano MF, Saldanha LG, Fisher KD, Yetley E, Betz JM, Douglass L. 2007. The caffeine contents of dietary supplements commonly purchased in the US: analysis of 53 products with caffeine-containing ingredients. Analytical and Bioanalytical Chemistry. https://doi.org/10.1007/s00216-007-1437-2
5. Dwyer JT, Bailen RA, Saldanha LG, Gahche JJ, Costello RB, Betz JM, Davis CD, Bailey RL, Potischman N, Ershow AG, Sorkin BC, Kuszak AJ, Rios-Avila L, Chang F, Goshorn J, Andrews, KW, Pehrsson PR, Gusev PA, Harnly JM, Hardy CJ, Emenaker NJ, Herrick KA. 2018. The Dietary Supplement Label Database: Recent Developments and Applications. Journal of Nutrition. https://doi.org/10.1093/jn/nxy082
6. Pehrsson, PR, Patterson KY, Spungen JH, Wirtz MS, Andrews KW, Dwyer JT, Swanson CA. 2016. Iodine in food- and dietary supplement-composition databases. American Journal of Clinical Nutrition. https://doi.org/10.3945/ajcn.115.110064
7. Roseland JM, Patterson KY, Andrews KW, Phillips KM, Phillips MM, Pehrsson PR, Dufresne GL, Jakobsen J, Gusev PA, Savarala S, Nguyen QV, Makowski AJ, Scheuerell CR, Larouche GP, Wise SA, Harnly JM, Williams JR, Betz JM, Taylor CL. 2016. Interlaboratory trial for measurement of vitamin D and 25(OH)D in foods & dietary supplement using liquid chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.5b05016
8. Saldanha LG, Dwyer JT, Andrews KW, Betz JM, Harnly JM, Pehrsson PR, Rimmer CA, Savarala S. Feasibility of including green tea products for an analytically verified dietary supplement database. 2015. Journal of Food Science. https://doi.org/10.1111/1750-3841.12838
9. Roseland J, Holden J, Andrews KW, Zhao C, Schweitzer A, Harnly J, Wolf W, Perry CR, Dwyer JT, Picciano MF, Betz JM, Saldanha LG, Yetley E, Fisher K, Sharpless K. 2008. Dietary supplement ingredient database (DSID): preliminary USDA studies on composition of adult multivitamin-mineral supplements. Journal of Food Composition and Analysis. https://doi.org/10.1016/j.jfca.2007.07.009
10. Wolf WR, Andrews KW. 1995. A system for defining reference materials applicable to all food matrices. Fresenius Journal of Analytical Chemistry. https://doi.org/10.1007/BF00322300

Pamela Pehrsson, PhD, is the Lead Scientist of USDA’s Food and Nutrition Research arm of the Methods and Application Food Composition Lab (MAFCL), and recently the Research Leader of Nutrient Data Laboratory (NDL), Beltsville Human Nutrition Research Service, Agricultural Research Service, USDA (serving USDA since 1983). She earned a PhD (1995) and MS (1987) in Nutrition from the University of MD. Dr. Pehrsson directs food and dietary supplement composition research and database development at USDA; these data are used nationally and internationally by health researchers, national nutrition policy makers, the food industry, and a broad consumer base. The USDA FoodData Central includes Standard Reference Legacy, the collaborative (USDA-NIH) Dietary Supplement Ingredient Database, and the USDA Branded Food Products Database, the result of a Public Private Partnership between USDA, GS1, 1WorldSync, Label Insight, and ILSI NA and the University of Maryland. The National Food and Nutrient Analysis Program (NFNAP), a signature collaboration of NDL with NIH, FDA, and CDC, continues to expand and improve analytical food composition data in USDA databases and research. Dr. Pehrsson’s specific research interests include iodine in foods and dietary supplements, the Birth to 24 Initiative (human milk and infant foods) and ethnic (American Indian/Alaska Native populations) and international foods. Dr. Pehrsson is committed to national and international collaboration through INFOODS, among others, for basic and applied research connecting food composition, dietary patterns and health outcomes. She is a member of the US delegation to the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) and INFOODS/NORAMFOODS, an effort toward harmonization of global food composition databases. She has authored/coauthored over 100 publications/data releases and was the Co-Executive Secretary, ARS, USDA, for the Dietary Guidelines for Americans 2005.

Dr. Wu obtained his doctoral degree majoring in Medicinal Chemistry from China Pharmaceutical University. He started as a postdoctoral researcher and then analytical core facility director/group leader at USDA ARS Arkansans Children’s Nutrition Center (ACNC). His research at ACNC focused primarily on the analysis of dietary bioactive flavonoids, their bioavailability and bioactivity, and the disease preventive effects (e.g. cardiovascular disease) of certain dietary factors. In 2012, Dr. Wu joined the Hershey Company as a staff scientist, where he led research projects for developing new food ingredients/food products, and the novel food processing methods. He was also engaged in the research on the health & wellness of cocoa and cocoa bioactive components. Dr. Wu took a position at Nutrient Data Laboratory, USDA-ARS Beltsville Human Nutrition Research Center in 2015. He is currently working on the development of special interest databases on dietary bioactive components, and the influential factors of nutrient composition and their impact on human health. Dr. Wu has authored and co-authored over 80 peer-reviewed papers and 10 book chapters, and he has also presented his research findings at many professional conferences. He was listed as one of the world’s most cited scientists in Agricultural Sciences by Thomson Reuters (World’s Most Influential Scientific Minds 2014, 2015).

Karen Andrews manages the Dietary Supplement Ingredient Database (DSID) research program at the MAFCL. She plans and coordinates the development of product sampling plans, the analysis of DS by contracted laboratories, the statistical analysis of results, and the DSID releases (https://dsid.usda.nih.gov). She collaborates extensively on interdisciplinary projects with other researchers, especially scientists at the NIH Office of Dietary Supplements and the Food and Drug Administration. She was an analytical research chemist for the petrochemical and specialty chemical industries before joining MAFCL. Karen received her B.S. in Chemistry from Penn State. She is an author or co-author of over 20 peer reviewed articles. She is a member of the American Chemical Society, the American Society for Nutrition and AOAC, Intl., where she was formerly a member of the Task Force on Dietary Supplements and on the Executive Committee for the Technical Division on Reference Materials. She is currently on the Advisory Board for the National Institute of Standards and Technology (NIST)/NIH Dietary Supplement Quality Assurance Program. Karen and her team won an Excellence in Technology Transfer Award for the first release of the DSID.