Table 1.

Major changes between the previous (McCance and Widdowson) version and the updated (Nutrient databank + other changes) version

Item	Changes made to the updated version (Nutrient databank + other changes)
Portion size	Some food items had their serving size changed to better reflect what an average portion size would be, taking into account how the question was asked (e.g. Yorkshire pudding). Some portion sizes were revised based on published data (e.g. spreads). Some portion sizes were changed to reflect the state of the food item (e.g. edible part of fruit, or inclusion of liquid for powdered items). These changes can be found in Supplementary Table 1
Milk type	We have now taken into account each milk type beyond fat content, including cholesterol lowering milk, goat’s or sheep’s milk, powdered milk, rice, oat, almond, coconut milk, fortified soya milk, unfortified soya milk, other milk (e.g. lactose free) as well as skimmed, semi skimmed and whole milk This is now applied to all hot drinks where milk is added (i.e. tea, coffee, cappuccino, latte, hot chocolate), milk-based sauces, porridge, crepes and pancakes/blinis
Type of fat used in cooking vegetables	Participants were asked to select the type of fat/oil, if any, they use in the cooking, and a total 40 different types of fat/oils were available. We have now added an amount of fat/oils in certain vegetables such as onion, mushroom, mixed veg, peppers, courgette, leek, parsnip, veg other and mashed potato which are likely to be cooked with oils/fats. These fats/oils include: Butters, spreadable butters, hard margarine, lard, dairy spreads, polyunsaturated margarines, cholesterol lowering margarines, olive oil-based spreads, soya spreads, olive oil, rapeseed oil, sunflower oil, vegetable oil
Gluten-free versions	We have added a gluten-free version where available (e.g. for baguettes, bread rolls, sliced bread, and pasta)
Powdered milk	A water code was added to powdered milk codes so the food volume fits with the way the food is served (important in relation to e.g. energy density)
‘Other’ items	We studied the free text entered by the UK Biobank participants and where possible mapped the ‘other’ items against commonly entered foods (i.e. according to the participants’ understanding of the questions). Whereas previously, these were mapped against a more generic item or a selection of items which were truly different from the specific items listed due to lack of a suitable food code

Further details about these changes can be found in Supplementary Table 1