Hannah Pinchen

Researcher

Contact via email

Food Databanks National Capability

I have been working on food composition since 2009; this has included the production of the online UK Composition of Foods Integrated Dataset in 2015. I have been heavily involved in the nutrient analysis surveys which are funded by the Food Standards Agency, Department of Health and Public Health England and am an author of McCance and Widdowson’s The Composition of Foods, 7th edition.

I have a degree in Biological Sciences from the University of East Anglia and hold a Master of Applied Human Nutrition from Oxford Brookes University. I also have many years’ experience of working on European Commission projects, such as TDS-Exposure and REFRESH.


Key Publications

Finglas, P., Roe, M., Pinchen, H., Berry, R., Church, S., Dodhia, S., Farron-Wilson, M., Swan, G. (2015) McCance and Widdowson’s The Composition of Foods, Seventh Summary Edition. Cambridge: Royal Society of Chemistry.

Finglas, P., Roe, M., Pinchen, H., Berry, R., Church, S., Dodhia, S., Powel, N., Farron-Wilson, M., McCardle, J., Swan, G. (2015) McCance and Widdowson’s The Composition of Foods Integrated Dataset 2015. URL: https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid

Roe M., Pinchen H., Church S., Elahi S., Walker M., Farron-Wilson M., Buttriss J., Finglas P.(2013) Trans fatty acids in a range of UK processed foods Food Chemistry 40 427-431Project(s): 52528000F;

Pité M., Pinchen H., Castanheira I., Oliveira L., Roe M., Ruprich J., Rehurkova I., Sirot V., Papadopoulos A., Gunnlaugsdóttir H., Reykdal O., Lindtner O., Ritvanen T., Finglas P.(2017) “Quality Management Framework for Total Diet Study Centres in Europe” Food Chemistry Food Chemistry Project(s): 426461RTE 426461DSE 426461MGE 44466000A

Pité M., Pinchen H., Castanheira I., Oliveira L., Roe M., Ruprich J., Rehurkova I., Sirot V., Papadopoulos A., Gunnlaugsdóttir H., Reykdal O., Lindtner O., Ritvanen T., Finglas P.. (2018)

Quality Management Framework for Total Diet Study Centres in Europe

Food Chemistry, 240, 405-414


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Hannah J., Roe M., Warthon Medina M., Pinchen H., Barrett M., Perry S.. (2018)

Phosphorus in food: limitations of food composition data

Journal of Kidney Care, 3, 6


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Pité M., Pinchen H., Castanheira I., Oliveira L., Roe M., Ruprich J., Rehurkova I., Sirot V., Papadopoulos A., Gunnlaugsdóttir H., Reykdal O., Lindtner O., Ritvanen T., Finglas P.. (2018)

“Quality Management Framework for Total Diet Study Centres in Europe” Food Chemistry

Food Chemistry


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Plumb J., Pinchen H., Lyons J., Pigat S., Bompola F., Cushen M., Nørby E., Astley S., Kiely M., Finglas P.. (2017)

eBASIS (Bioactive Substances in Food Information System) and Bioactive Intakes: Major updates of the Bioactive Compound Composition and Beneficial Bioeffects Database and the Development of a Probabilistic Model to Assess Intakes in Europe

Nutrients, Nutrients 2017, 9(4), 320, Nutrients 2017, 9(4), 320


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Akhandaf Y., Van Klaveren J., De Henauw S., Van Donkersgoed G., Van Gorcum T., Papadopoulos A., Sirot V., Kennedy M., Pinchen H., Ruprich J., Rehurkova I., Perello G., Sioen I.. (2015)

Exposure assessment within a Total Diet Study: A comparison of the use of the pan-European classification system FoodEx-1 with national food classification systems

Food and Chemical Toxicology, 78, April 2015


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Roe M., Pinchen H., Church S., Finglas P. M.. (2015)

McCance and Widdowson’s The Composition of Foods Seventh Summary Edition and updated Composition of Foods Integrated Dataset

British Nutrition Foundation Nutrition Bulletin, 40, 36-39


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Akhandaf Y., De Henauw S., Dofkova M., Ruprich J., Papadopoulos A., Sirot V., Kennedy M. C., Pinchen H., Blume K., Lindtner O., Brantsaeter A. L., Meltzer H. M., Sioen I.. (2014)

Establishing a food list for a Total Diet Study: how does food consumption of specific subpopulations need to be considered?

Food Additives and Contaminants Part A, N/A, N/A


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Roe M., Pinchen H., Church S., Elahi S., Walker M., Farron-Wilson M., Buttriss J., Finglas P.. (2013)

Trans fatty acids in a range of UK processed foods

Food Chemistry, 40, 427-431


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