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Singapore’s Total Diet Study (2021–2023): Study Design, Methodology, and Relevance to Ensuring Food Safety

Geraldine Songlen Lim,Jun Cheng Er,Kalpana Bhaskaran,P. Sin,Ping Shen,Kah Meng Lee,Guat Shing Teo,J. Chua,P. Chew,Wei Min Ang,J. Lee,Sheena Wee,Yuansheng Wu,Angela Li,Joanne Sheot Harn Chan,Kyaw Thu Aung

Published 2024 in Foods

ABSTRACT

A total diet study is often used to evaluate a population’s baseline dietary exposure to chemical hazards from across the diet. In 2021–2023, Singapore carried out a TDS, and this article presents an overview of the study design and methodological selections in Singapore’s TDS, as well as its relevance to ensuring food safety. A food consumption survey was conducted on Singapore citizens and permanent residents, where food consumption patterns of the Singapore population were identified. The selection of chemical hazards and foods for inclusion in Singapore’s TDS, as well as principal considerations on sampling, food preparation, and analytical testing are discussed. Commonly consumed foods by the Singapore population in food categories such as grain and grain-based products, meat and meat products, fish and seafood, vegetables, fruits, milk and dairy products were included in this study, and mean concentrations of chemicals tested in each food category were reported, with food categories possessing higher levels identified. Future work will include dietary exposure assessments for the population and analysis of the contributions by food and cooking method.

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