Ingredient Information Research Articles

The Integration of Recipes with a Standardizable Food Description FACET for Cadmium Exposure Risk Assessment.

Existing food classification and description systems provide users with limited information related to exposure assessment. Our aim in this work is to propose a standardized food description facet called the Taiwan Food Recipe (TFR) system as an emerging tool for food composition, with detailed food ingredient information, including names, proportions, weights of uncooked and cooked foods, etc. The composite foods listed in the Taiwan Nutrition and Health Survey were collected into a list and as consumption data. The TFR system is intended to help analysts reduce potential estimation bias, where, for example, risk assessment results may be overestimated or underestimated due to the complexity of the composition in the composite foods. Based on a Taiwanese food database, we further illustrate and demonstrate how the TFR system can be applied to the assessment of risk of cadmium (Cd) exposure in rice ingredients in the composite food products. In the original system (HFDFC system), the composite food intakes used total weight to estimate the hazard index (HI) of cadmium in the exposure risk assessment, but the percentage of rice was not 100%. The proposed TFR system estimates the percentage of rice and actual intakes in composite foods. Fried rice, sushi, and rice balls in the study were the most common foods containing rice and had higher consumption rates among Taiwan’s rice-based composite foods. The HIs of fried rice, sushi, and rice balls were 0.09, 0.10, and 0.13, respectively, in the HFDFC system. In the TFR system, the HIs of rice in fried rice, sushi, and rice balls were 0.06, 0.04 and 0.05, respectively. The HI of other components in fried rice, sushi, and rice balls were 0.03, 0.06 and 0.08, respectively. More precise HIs were thus shown. The TFR system contributes to global food classification and description systems by providing an appropriate, standardized, and generalized framework for exposure assessments.

Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking?

Approximately 90% of Americans consume more than the 2,300mg of sodium recommended daily; therefore, the Food and Drug Administration (FDA) has recommended short- and long-term sodium reduction goals in food products. Reduced sodium products have not been previously liked, so flavor enhancers may increase their palatability. The objective of this research was to compare the acceptability of FDA-recommended short- and long-term sodium reduction goals for potato chips (18 and 51% reduction) and puffed rice (20 and 57% reduction) seasoned with and without monosodium glutamate (MSG) and disodium inosinate and guanylate (I+G) combinations across three conditions: blind tasting, ingredient information, and ingredient information with educational phrase of the need for sodium reduction and safety of flavor enhancers. Data were collected for 83 potato chip panelists and 81 puffed rice panelists. A significant difference was seen across the samples with different levels of sodium and flavor enhancers for potato chips (P <0.01) and puffed rice (P <0.001). For potato chips, ingredient information increased the acceptance of samples with flavor enhancers. Education increased the liking of samples with short- and long-term sodium reduction and samples that combined only salt and MSG. For puffed rice, ingredient information increased acceptance except the long-term reduced sodium samples with MSG and I+G. Education increased the liking of all samples with MSG and I+G. The combination of flavor enhancers with consumer education increased the acceptance of reduced sodium products. Future research on specific sensory differences across samples that influence acceptability will be valuable for industrial application of the findings. PRACTICAL APPLICATION: The findings of our study suggest the overall liking of reduced sodium potato chip and puffed rice samples could be improved with the addition of flavor enhancers. Additionally, reduced sodium product liking was maintained or improved when paired with ingredient labeling and sodium reduction education. The acceptance of reduced sodium products would lead to the decreased risk of hypertension, heart attacks, and strokes for Americans.

Review on: Study the Effect of Fermentation on the Value of Teff Injera [Eragrostis (Zucc.) Trotter

ABSTRACT In Ethiopia, teff is smallest grain used as principal ingredient in formation of injera which is one of the staple foods of the population. It is unique durable crop grown over wide range of environmental conditions and has been utilized as food and supplements to majority of the human diets in Ethiopia . The potential of this grain, as an interesting raw material, for new food product development is due principally to its protein composition which is gluten free and has a high quality amino acid composition. Teff grains can be used in cooking and baking in place of other types of small grains, nuts or seed grain which used for injera preparation, to increase the nutritional and functional quality of injera. It is a fermented, pancake-like, soft, sour, circular flatbread. The main components of teff are protein, ash, fat, fiber, moisture and carbohydrates. Prolamins are the major proteins found in the teff grain. The grain is also rich in iron, calcium, magnesium and phosphorous. Teff has a high content of minerals such as: iron, calcium, zinc and magnesium compared to wheat, barley and oats. It is nutritious as major staple cereals like wheat, rice, oats, barley, and even better in some aspects, containing more calcium, zinc, iron and potassium. They also described teff as being high in dietary fiber the properties of teff and injera have been reviewed. In the preparation of injera, teff flour undergoes fermentation by lactic acid bacteria and yeast. This review was lead to deductions that increasing fermentation temperature was brought in increased titratable acidity and reduced pH of the dough during injera making. Likewise prolonging the fermentation time which increases the acid content of the dough. As well as Increasing the fermentation temperature and time which lead to reduce protein content in injeras. The ash and fat contents of injeras was not affected by fermentation, whereas fiber and carbohydrate was increased.

Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent.

Data about the nutritional composition of gluten-free products (GFP) are still limited. Most studies are based on ingredient and nutrition information described on the food label. However, analytical determination is considered the gold standard for compositional analysis of food. Micronutrient analytical content differences were observed in a selection of GF breads, flakes and pasta, when compared with their respective gluten-containing counterparts. In general terms, lower iron, piridoxin, riboflavin, thiamin, niacin, folate, manganese and vitamin B5 can be underlined. Variations in biotin and vitamin E content differed among groups. In order to clarify the potential contribution of the GFP to the gluten-free diet’s (GFD) micronutrient shortages, analytical data were used to evaluate GFD in a cohort of celiac children and adolescent. Participants did not reach recommendations for vitamin A, vitamin E, folic acid, vitamin D, biotin, iodine, and copper. It does not seem that the lower micronutrient content of the analyzed GFP groups contributed to the micronutrient deficits detected in GFD in this cohort, whose diet was not balanced. Nevertheless, GFP fortification for folate and biotin is proposed to prevent the deficiencies observed in GFD, at least in the case of pediatric celiac disease.

Evaluation of Some Ingredients and Energy Content on Front‐of‐Pack Cereal Bar Labeling as Drivers of Choice and Perception of Healthiness: A Case Study with Exercisers

The objective of this study was to explore the drivers of choice and perceptions of healthiness that specific ingredient or energy content information displayed on the front-of-pack label of cereal bars triggers among different groups of consumers. The participants (18 to 50 years old), classified as exercisers (n = 103, 52 women) or nonexercisers (n = 101, 51 women), completed a questionnaire and then rated their interest using images of cereal bars that varied in four characteristics ("With fruit," "With chocolate," "High protein," and calorie content). Conjoint analysis showed that the most important motives were associated with the convenience, pleasure/indulgence and liking dimensions, which did not differ between groups. These were followed by two other motives introduced in this study: energy/physical activity and satiety, in which the exercisers showed a distinctively higher level of interest than the nonexercisers. Chocolate and a low calorie content were the outstanding drivers of interest, at similar levels for both groups. A high protein content claim increased the interest of all participants, but more so for exercisers and for men. Fruit had a low impact on interest, which was only significant for women. These results indicate that front-of-pack label information influences choice in a distinctive way for some targeted population groups. PRACTICAL APPLICATION: This study contributes knowledge about the impact that front-of-pack label information about certain ingredients and the energy content has on the motives and drivers for snack choices and perceptions of healthiness. The results contribute interesting results on the behavior of some consumer segments, in particular, exercisers and people involved in fitness activities, who are supposed to have special dietary needs.

Consumers' opinions on warning labels on food packages: A qualitative study in Brazil.

This study aimed to assess consumers’ uses of and opinions on the current Brazilian food label and their reaction to the introduction of a front-of-package warning label. We conducted 12 focus groups among a diverse sample of adult consumers, to broadly assess: (1) uses of and perceptions about the current food label, and (2) opinions about implementing a front-of-package warning label to guide food purchases. Data was analyzed with a triangulation of researchers using an exploratory content analysis, which allowed codes to emerge from the data. The frequency of codes across focus groups was compared by gender and socioeconomic status to explore differences by these sociodemographic factors. Codes were divided into six main themes: (1) “Reasons for using food labels”; (2) “Barriers to using food labels”; (3) “Requirements for a new label”; (4) “Perceived influence on consumption behaviors”; (5) “Perceived influence on child behaviors”; and (6) “Perceptions of the food manufacturers using of warning labels”. Participants used food labels to check nutrient content and ingredient information but the format of these labels and the technicality of the content displayed often made the information inaccessible, particularly for those with low socioeconomic status. Most participants were supportive of the display of front-of-package warning labels on products and considered them useful to inform purchases. Women believed that they and their children would reduce the consumption of foods with front-of-package warning labels, while men reported more polarity in their intentions. For men and their children, front-of-package warning labels would result in either stopping food intake entirely or continued consumption without changes to the amount. The study results highlight the potential of front-of-package warning labels to support healthier behaviors in both consumers and their children.

Food information presentation: consumer preferences when eating out

PurposeAdvances have been made in the provision of nutritional and ingredient information on packaged food, however, there is a need to translate this to eating out reflecting consumer desire for greater transparency and knowledge of menu content. The purpose of this paper is to assess consumer’s preferences for food information presentation in four European countries (UK, Greece, Denmark and France) in a workplace dining setting.Design/methodology/approachThis study focusses on workplace canteens since the regularity in which they are used provides an important context and potential for behaviour change. An exploratory phase designed iteratively in collaboration with experts, end-users and researchers (qualitative) informed a survey (quantitative) conducted in four European countries. The survey was used to examine workplace diners’ preferences towards food information presentation.FindingsDifferences were found and clustered (n=5) to “heuristic processors” (33 per cent) “brand orientated” (25 per cent) “systematic processors” (17.3 per cent) “independent processors” (16.1 per cent) and “tech-savvy” (8.6 per cent). Dual-process theories were used to analyse the findings and produce new insight into how menu information can be most effectively delivered.Originality/valueWhen eating-out consumers struggle to make choices or make the wrong choice from a health perspective, partly caused by a lack of nutrient profile information as well as other criteria of concern. Giving catering managers the understanding of preferred communication channels can enable a more competitive operator. Traffic light labelling was the optimal presentation with the opportunity for consumers to discover more detailed information if desired. For the first time this research has given operational clarity whilst allowing food providers to be considered as part of corporate health.

Are Online Grocery Stores Being Designed to Support Consumer Nutrition Information Needs? Results from a Marketplace Survey (P04-151-19)

ObjectivesThe aim of this study was to describe the availability of nutrition-related information and features on leading online grocery store websites. MethodsThis study was a cross-sectional design. A systematic protocol was followed to assess availability of nutrition-related features on twelve online grocery shopping websites. The availability of nutrition facts panel and ingredient statement information for 26 food products across a variety of food categories was assessed along with the availability of additional nutrition-related features such as the ability to filter food search results by nutrition attributes. Means, frequencies, and percentages were calculated. ResultsCommon nutrition-related search filters available on the store websites included organic (10 of 12 stores), gluten free (nine of 12 stores), low in fat (six of 12 stores), and sugar-free/no sugar added (five of 12 stores). Nutrition facts panel information was available on the websites for 42%-100% of the packaged food and 33%-58% of the fresh produce items. Foods with available ingredient information ranged from 25%-100% for packaged foods to 50%-58% for the fresh produce items. ConclusionsNutrition facts panel and ingredient statement information may be less available online for packaged foods than in physical stores where all packaged products must have labels. However, this information was sometimes available online for produce items even though labeling is not required on ‘unpackaged’ foods like fresh produce. Many online stores included nutrition-related features not available or feasible to provide in physical stores. Online grocery shopping marketplaces have the potential to support shoppers in making healthful food purchase decisions. Funding SourcesThis research was supported by a University of Minnesota Division of Epidemiology and Community Health J.B. Hawley Research Award.

How will mandatory nutrition and ingredient labelling affect the wine industry? A quantitative study of producers’ perspectives

PurposeThe purpose of this study is to examine producers' perspectives on the mandatory labelling of nutrition and ingredient information for wine, as suggested by the European Commission. Producers’ expectations about consumer reactions to new label information, the consequences of mandatory labelling on production processes and relative competitive advantages for different producer sizes are assessed. MethodologyData for this survey was collected from producers using the quantitative research method of an online survey. In total, 483 German wine producers, covering a substantial share of the country's wine acreage, took part in the survey, comprising 434 estate wineries, 29 cooperatives and 20 large bottling wineries. FindingsThe study concludes that mandatory nutrition labelling will have several effects on the wine industry. Producers' expectations of consumer reactions largely agree with the findings of recent qualitative studies focusing on wine consumers. While nutritional information is unlikely to have an effect on consumer demand, the listing of ingredients is likely to create consumer confusion and uncertainty, weakening wine's image as a natural product. This creates the opportunity for some wineries to focus on clean labelling strategies by completely avoiding additives that require labelling. From a production point of view, mandatory nutrition labelling is likely to increase costs due to changes in oenological practices, the increased need for laboratory analyses and more challenging labelling processes. Large wineries are better informed, and likely to be better equipped, to react to labelling changes. Practical implicationsThe degree to which negative effects will be realised will not only depend on legal decisions about the classification of additives versus processing aids, but also on producers' willingness and ability to adapt to the changes mandatory nutrition labelling will impose on the industry. Producers should react proactively and anticipate consumers’ requests for fair and transparent ingredient labelling.

Sucralose-Enhanced Degradation of Electronic Cigarette Liquids during Vaping.

Electronic cigarette liquids (e-liquids) with sweetener additives such as sucralose, a synthetic chlorinated disaccharide, are popular among some e-cigarette consumers; sucralose can be added either by the manufacturer or by the consumer. The prevalence of sucralose in commercial e-liquids is not known, nor is the typical concentration of sucralose when present; labels are not required to disclose ingredient information. Here, we report the effects of sucralose on e-liquid degradation upon e-cigarette vaping as studied using 1H NMR spectroscopy, ion chromatography, and gas chromatography coupled with detection by mass spectrometry or flame ionization detector. Sucralose was found to be subject to degradation when included in propylene glycol + glycerol based e-liquids and vaped; the presence of sucralose in the e-liquids also resulted in altered and enhanced solvent degradation. In particular, production of aldehydes (carbonyls) and hemiacetals (which have implications for health) was enhanced, as demonstrated by 1H NMR. The presence of sucralose at 0.03 mol % (0.14 wt %) in an e-liquid also resulted in production of potentially harmful organochlorine compounds and catalyzed the cyclization of aldehydes with solvents to acetalsupon vaping; the presence of chloride in e-liquid aerosols was confirmed by ion chromatography. Quantities of sucralose as low as 0.05 mol % (0.24 wt %) in e-liquids lead to significant production of solvent degradation products.

Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi.

In this study, biogenic amine content in Pa (green onion) kimchi and Gat (mustard leaf) kimchi, Korean specialty kimchi types, was determined by high-performance liquid chromatography (HPLC). Many kimchi samples contained low levels of biogenic amines, but some samples had histamine and tyramine content over the safe levels. Based on the comparative analysis between the ingredient information on food labels and biogenic amine content of kimchi samples, Myeolchi-aekjeot appeared to be an important source of biogenic amines in both kimchi. Besides, through the 16s rRNA sequence analysis, Lactobacillus brevis appeared to be responsible for the formation of biogenic amines (tyramine, β-phenylethylamine, putrescine, and cadaverine) in both kimchi, in a strain-dependent manner. During fermentation, a higher accumulation of tyramine, β-phenylethylamine, and putrescine was observed in both or one (for putrescine) of kimchi types when L. brevis strains served as inocula. The addition of Myeolchi-aekjeot affected the initial concentrations of most biogenic amines (except for spermidine in Gat kimchi) in both kimchi. Therefore, this study suggests that using appropriately salted and fermented seafood products for kimchi preparation and using biogenic amine-negative and/or biogenic amine-degrading starter cultures would be effective in reducing biogenic amine content in Pa kimchi and Gat kimchi.

The effects of mandatory ingredient and nutrition labelling for wine consumers – A qualitative study

PurposeThe purpose of this study is to examine how wine consumers react to ingredient and nutrition labelling. It examines how important this information is to consumers, how it affects their attitudes to wine as a natural product and whether it influences consumer demand for wine. MethodologyA qualitative approach with focus group discussions and an observation of back label usage was utilised to assess consumers’ reactions to this new information. Bias from artificial attention to back label information was thereby reduced compared to that found in direct quantitative research. Three focus groups, consisting of twenty-one wine-involved participants, were run in three different cities in Germany in September 2017. FindingsOnly one-third of consumers who looked at the back label detected new-to-them nutrition or ingredient information. Most consumers overestimated the caloric value of wine, and nutritional information was largely not perceived as useful. Consumers’ first reaction was to be insecure and confused about ingredient information. Ingredient lists negatively affected the degree to which consumers perceived wine as a natural product. Even though some consumers preferred wines with shorter ingredient lists, most would not exclude a wine when shopping because of labelling that gave nutritional values and ingredients. Practical implicationsNutrition labelling will likely not affect consumers’ wine choices, except when it competes for space with more meaningful back label information such as food pairings and sensory descriptions. There is a niche for wine producers to offer wine with short or no ingredient lists to concerned, high-involved wine consumers. Average or low-involved wine consumers are expected to be less concerned. The industry should inform consumers about typical production procedures before ingredient lists are introduced. LimitationsAlthough the observational qualitative study has high external validity, its results cannot be generalised due to the small non-representative sample involved. Thus, further validation is required.

Prevalence of potential contact allergens in baby cosmetic products.

Allergic contact dermatitis (ACD) is an increasing problem in children. We sought to investigate the extent of haptens or contact allergens present in baby cosmetic products. Computer programming scripts were written to web-scrape UK supermarkets and pharmacies. In total, 438 unique 'baby products' were identified, and constituent ingredient information was extracted. Data were cross-referenced against 10 standardized patch test reference series. We found that 88% of products had at least one reference contact allergen. There was a mean of 2.21 (range 1-15) reference allergens per product. The most abundant compounds were parabens, fragrances, cetyl/steryl alcohol, methylisothiazolinone, sodium lauryl sulfate and lanolin alcohol. Branded products and those marketed as 'sensitive/gentle/organic/fragrance-free' appeared to contain a greater number of reference allergens than those not marketed as such. This study highlights the increasing number of cosmetic products targeted to children in the UK, and the extent of potential allergens present in these products.

The Chemical and Products Database, a resource for exposure-relevant data on chemicals in consumer products

Quantitative data on product chemical composition is a necessary parameter for characterizing near-field exposure. This data set comprises reported and predicted information on more than 75,000 chemicals and more than 15,000 consumer products. The data’s primary intended use is for exposure, risk, and safety assessments. The data set includes specific products with quantitative or qualitative ingredient information, which has been publicly disclosed through material safety data sheets (MSDS) and ingredient lists. A single product category from a refined and harmonized set of categories has been assigned to each product. The data set also contains information on the functional role of chemicals in products, which can inform predictions of the concentrations in which they occur. These data will be useful to exposure and risk assessors evaluating chemical and product safety.

Application of next generation semiconductor based sequencing for species identification and analysis of within-species mitotypes useful for authentication of meat derived products

In this study, we tested the Ion Torrent next generation semiconductor based sequencing technology for meat species identification in several highly processed and complex meat products and meat derived broths (a döner kebab, a beef/pork paté, a meat based filling of tortellini, one instantaneous granular preparation of broth stock made by meat and two ready to use meat broths from different producers). The detection protocol included the sequencing of targeted mitochondrial DNA (mtDNA) regions amplified with universal primer pairs and a bioinformatic pipeline designed to interpret sequencing results. Six libraries were sequenced producing a total of 1,363,351 filtered reads. Data mining detected expected and unexpected meat species in the analysed products. Pork was identified in the kebab and Bubalus bubalis DNA was identified in the beef/pork paté. For products for which the precise meat species ingredient information was not available, it was possible to obtain it. Human contamination based on human detected reads could be useful to evaluate the hygienic level of highly processed products. Mitochondrial haplotypes (mitotypes) were identified for several mtDNA-species combinations providing another level of information useful for the authentication of meat derived products. This work defined a methodological framework to establish assays using this sequencing platform for routine species identification in complex and highly processed food.

Consumer wants and use of ingredient and nutrition information for alcoholic drinks: A cross-cultural study in six EU countries

In the EU, alcoholic beverages are exempt from Regulation 1169/2011 on the provision of food information to consumers (FIC) that requires food labels to contain both ingredient information and information on key nutrients. We investigate to which extent consumers want and use information on ingredients and nutritional characteristics of alcoholic drinks from a range of off-label information sources. We also investigate how wants and use are affected by product involvement, health interest, and previous knowledge on ingredients and nutritional characteristics of alcoholic drinks. Data are collected by means of an online survey in six European countries (Denmark, n=787; Germany, n=993; Netherlands, n=934; Poland, n=1003; Spain, n=810; UK, n=868). Results of a Partial Least Squares analysis indicate that both information wants and information use are mainly determined by product involvement and to a lesser extent by health interest. Previous ingredient knowledge lowers information wants and use, whereas previous nutrition knowledge increases it. Average levels of information wants and use differ between the six countries, with the highest levels in Spain and the lowest in Denmark and the Netherlands. The results have implications for both marketers of alcoholic drinks and for policies regarding information provision.

A partnership for public health: USDA branded food products database

“A Partnership for Public Health: USDA Branded Food Products Database” is a public-private partnership between the US Department of Agriculture (USDA), the North American Branch of the International Life Sciences Institute, GS1 US, 1WorldSync, and Label Insight. The goal of the public-private partnership is to enhance public health and the sharing of open data by augmenting the USDA National Nutrient Database with nutrient composition and ingredient information on branded and store-brand food products. The USDA Branded Food Products Database officially launched on September 16, 2016, and is publicly available.

Genetically modified foods and allergy.

2015 marked the 25th anniversary of the commercial use and availability of genetically modified crops. The area of planted biotech crops cultivated globally occupies a cumulative two billion hectares, equivalent to twice the land size of China or the United States. Foods derived from genetically modified plants are widely consumed in many countries and genetically modified soybean protein is extensively used in processed foods throughout the industrialised countries. Genetically modified food technology offers a possible solution to meet current and future challenges in food and medicine. Yet there is a strong undercurrent of anxiety that genetically modified foods are unsafe for human consumption, sometimes fuelled by criticisms based on little or no firm evidence. This has resulted in some countries turning away food destined for famine relief because of the perceived health risks of genetically modified foods. The major concerns include their possible allergenicity and toxicity despite the vigorous testing of genetically modified foods prior to marketing approval. It is imperative that scientists engage the public in a constructive evidence-based dialogue to address these concerns. At the same time, improved validated ways to test the safety of new foods should be developed. A post-launch strategy should be established routinely to allay concerns. Mandatory labelling of genetically modified ingredients should be adopted for the sake of transparency. Such ingredient listing and information facilitate tracing and recall if required.

Construction of Prediction Models for the Transient Receptor Potential Vanilloid Subtype 1 (TRPV1)-Stimulating Activity of Ginger and Processed Ginger Based on LC-HRMS Data and PLS Regression Analyses.

To construct a model formula to evaluate the thermogenetic effect of ginger (Zingiber officinale Roscoe) from the ingredient information, we established transient receptor potential vanilloid subtype 1 (TRPV1)-stimulating activity prediction models by using a partial least-squares projections to latent structures (PLS) regression analysis in which the ingredient data from liquid chromatography-high-resolution mass spectrometry (LC-HRMS) and the stimulating activity values for TRPV1 receptor were used as explanatory and objective variables, respectively. By optimizing the peak extraction condition of the LC-HRMS data and the data preprocessing parameters of the PLS regression analysis, we succeeded in the construction of a TRPV1-stimulating activity prediction model with high precision ability. We then searched for the components responsible for the TRPV1-stimulating activity by analyzing the loading plot and s-plot of the model, and we identified [6]-gingerol (1) and hexahydrocurcumin (3) as TRPV1-stimulating activity components.

Personalizing Chinese medicine by integrating molecular features of diseases and herb ingredient information: application to acute myeloid leukemia.

Traditional Chinese Medicine (TCM) has been widely used as a complementary medicine in Acute Myeloid Leukemia (AML) treatment. In this study, we proposed a new classification of Chinese Medicines (CMs) by integrating the latest discoveries in disease molecular mechanisms and traditional medicine theory. We screened out a set of chemical compounds on basis of AML differential expression genes and chemical-protein interactions and then mapped them to Traditional Chinese Medicine Integrated Database. 415 CMs contain those compounds and they were categorized into 8 groups according to the Traditional Chinese Pharmacology. Pathway analysis and synthetic lethality gene pairs were applied to analyze the dissimilarity, generality and intergroup relations of different groups. We defined hub CM pairs and alternative CM groups based on the analysis result and finally proposed a formula to form an effective anti-AML prescription which combined the hub CM pairs with alternative CMs according to patients’ molecular features. Our method of formulating CMs based on patients’ stratification provides novel insights into the new usage of conventional CMs and will promote TCM modernization.