TY - JOUR
T1 - New nutritional composition data on selected traditional foods consumed in black sea area countries
AU - Costa, Helena S.
AU - Albuquerque, Tânia G.
AU - Sanches-Silva, Ana
AU - Vasilopoulou, Effie
AU - Trichopoulou, Antonia
AU - D'Antuono, L. Filippo
AU - Alexieva, Iordanka
AU - Boyko, Nadiya
AU - Costea, Carmen
AU - Fedosova, Katerina
AU - Hayran, Osman
AU - Karpenko, Dmitry
AU - Kilasonia, Zaza
AU - Finglas, Paul
PY - 2013/11
Y1 - 2013/11
N2 - BACKGROUND: Traditional foods are an important part of the culture, history, identity and heritage of a region or country and are key elements in dietary patterns. In most countries there is limited information on the nutritional composition of such foods and therefore there is a need to investigate, register and promote traditional foods. One of the aims within the 'Sustainable exploitation of bioactive components from the Black Sea Area traditional foods' (BaSeFood) project is to generate for the first time new data on the nutritional composition of traditional foods from six Black Sea Area countries to promote their sustainable development and exploitation. RESULTS: Thirty-three traditional foods were analysed in an accredited laboratory to determine their nutritional composition, and the data were fully documented. The nutrient content varied widely because of the nature and variety of the analysed foods. The energy content ranged between 4 kcal per 100 g for kvass southern and 900 kcal per 100 g for mustard oil, with the exception of the analysed teas, which did not contribute to energy intake. CONCLUSION: The use of a common methodology for the study of traditional foods will enable countries to further investigate these foods. Moreover, a new nutritional knowledge base of traditional foods from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets by maintaining healthy dietary patterns within local cultures.
AB - BACKGROUND: Traditional foods are an important part of the culture, history, identity and heritage of a region or country and are key elements in dietary patterns. In most countries there is limited information on the nutritional composition of such foods and therefore there is a need to investigate, register and promote traditional foods. One of the aims within the 'Sustainable exploitation of bioactive components from the Black Sea Area traditional foods' (BaSeFood) project is to generate for the first time new data on the nutritional composition of traditional foods from six Black Sea Area countries to promote their sustainable development and exploitation. RESULTS: Thirty-three traditional foods were analysed in an accredited laboratory to determine their nutritional composition, and the data were fully documented. The nutrient content varied widely because of the nature and variety of the analysed foods. The energy content ranged between 4 kcal per 100 g for kvass southern and 900 kcal per 100 g for mustard oil, with the exception of the analysed teas, which did not contribute to energy intake. CONCLUSION: The use of a common methodology for the study of traditional foods will enable countries to further investigate these foods. Moreover, a new nutritional knowledge base of traditional foods from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets by maintaining healthy dietary patterns within local cultures.
KW - BaSeFood
KW - Black Sea Area countries
KW - Food composition databases
KW - Nutritional composition
KW - Traditional foods
UR - http://www.scopus.com/inward/record.url?scp=84885830644&partnerID=8YFLogxK
U2 - 10.1002/jsfa.6192
DO - 10.1002/jsfa.6192
M3 - Article
C2 - 23744747
AN - SCOPUS:84885830644
SN - 0022-5142
VL - 93
SP - 3524
EP - 3534
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 14
ER -