Background and Aim: The Dutch national food composition database (NEVO database) is used for all food and nutrition related work in the Netherlands. The database is managed at the National Institute for Public Health and the Environment. Recently the updated version of NEVO online 2013 was launched. NEVO online now contains food composition data on nearly 2200 foods and 130 nutrients, including individual fatty acids. The data can be searched both in English and Dutch. Background documents are also available in English. The NEVO online dataset can be downloaded directly from the website.
Approach: NEVO online contains data on foods frequently consumed and contributing significantly to energy and nutrient intake in the Netherlands. All published values from NEVO come with a reference specifying the source of the value.
After publication of the previous version of NEVO online (2011), the information in the database was completed and/or revised for a large number of foods. The changes and additions pertain in particular to the addition or removal of foods and to the update of nutrient data.
NEVO online provides data on energy and macronutrients (protein, fat plus SFA, MUFA, PUFA, TFA and individual fatty acids, carbohydrates plus mono- di- and polysaccharides, dietary fibre, water, alcohol), minerals and trace elements (Na, K, Ca, P, Mg, Fe, Cu, Se, Zn, I and ash), water soluble vitamins (B1, B2, B6, B12, niacin, folate, dietary folate equivalents, folic acid and C) and fat soluble vitamins (RAE, RE, retinol, carotenoids, E, tocopherols, D, K total, K1 and K2).
Results: Vitamin K content is new in 2013 and is now available for the food groups vegetables, fruit, legumes and dairy products.
In the update special attention is paid to values for sodium and iodine. New analytical values for sodium became available for bread measured by the Dutch Bread association NBC (2012), cheese measured by the Dutch Dairy association NZO (between 2010 and 2012) and a broad range of other foods measured by the Dutch Food Safety Authority (2012). For milk new analytical values are included on macronutrients, fatty acids and minerals obtained through an extensive sampling protocol from Wageningen University (2007-2012).
Special attention is also given to update the composition of gluten free food items and of margarine, low fat margarine and cooking fat. Additionally a large number of manufacturers provided new data on the composition of their foods, through the collaboration with the Dutch Nutrition Centre.
Averaged foods are recalculated based on intake data from the most recent Dutch National Food Consumption survey 2007-2010.
Access to NEVO Data: This publication links to the searchable NEVO online website as well as to the full report with background information on the procedures of data collection and compilation. The report includes details to identify the components in NEVO online and provides links to tables on the NEVO website (e.g. NEVO food group classification, recipes in NEVO, reference list).
The complete report can be downloaded for free from
Full report is also available as ‘Supplementary File’.
NEVO online searchable website: http://nevo-online.rivm.nl/
Downloading NEVO dataset:
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