Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, Lisbon, Portugal.
Eur J Clin Nutr. 2010 Nov;64 Suppl 3:S73-81. doi: 10.1038/ejcn.2010.215.
BACKGROUND/OBJECTIVES: There are many different cultures within Europe, each with its own distinct dietary habits. Traditional foods are the key elements that differentiate the dietary patterns of each country. Unfortunately, in most countries, there is little information on the nutritional composition of such foods. Therefore, there is a need to study traditional foods to preserve these elements of European culture and, if possible, enrich and improve dietary habits across the continent. The Traditional Foods work package within the European Food Information Resource (EuroFIR) project aimed to provide new nutritional data on traditional foods for use in national food composition tables.
SUBJECTS/METHODS: A EuroFIR consensus-based method with standardised procedures was applied for the systematic study of traditional foods and recipes in selected European countries. Traditional foods were selected on the basis of the EuroFIR definition of the term 'traditional food' and prioritized according to specific criteria. From the prioritized list, the five traditional foods per country to be investigated were selected to represent a full course meal. Protocols with guidelines for the recording of traditional recipes, the collection, preparation and distribution of laboratory samples, as well as quality requirements for laboratory selection, were developed to establish a common approach for use by all countries for the acquisition of reliable data.
The traditional character of the selected foods has been documented and traditional recipes have been recorded. Chemical analyses to determine the nutritional composition of 55 traditional foods were performed and the data were evaluated and fully documented according to EuroFIR standards. Information on food description, the recipe, component identification, sampling plan, sample handling, analytical method and performance was collected for each of the 55 investigated traditional foods.
This common methodology for the systematic study of traditional foods will enable countries to further investigate their traditional foods and to continue to update their national food composition databases and EuroFIR's food databank system.
背景/目的：欧洲有许多不同的文化，每个文化都有其独特的饮食习惯。传统食品是区分每个国家饮食模式的关键要素。不幸的是，在大多数国家，关于这些食品的营养成分信息很少。因此，有必要研究传统食品，以保留这些欧洲文化元素，并在可能的情况下丰富和改善整个欧洲大陆的饮食习惯。欧洲食品信息资源（EuroFIR）项目中的传统食品工作包旨在提供有关传统食品的新营养数据，以用于国家食品成分表。
研究对象/方法：采用 EuroFIR 基于共识的方法和标准化程序，对选定欧洲国家的传统食品和食谱进行系统研究。传统食品是根据 EuroFIR 对“传统食品”一词的定义选择的，并根据具体标准进行优先级排序。从优先级列表中，选择每个国家要调查的五种传统食品来代表完整的一餐。制定了包含传统食谱记录、实验室样本收集、准备和分发以及实验室选择质量要求的协议，以建立一种通用方法，供所有国家用于获取可靠数据。
已记录所选食品的传统特征，并记录了传统食谱。对 55 种传统食品的营养成分进行了化学分析，并根据 EuroFIR 标准对数据进行了评估和充分记录。为 55 种被调查的传统食品中的每一种都收集了有关食品描述、食谱、成分识别、抽样计划、样品处理、分析方法和性能的信息。
这种用于系统研究传统食品的通用方法将使各国能够进一步研究其传统食品，并继续更新其国家食品成分数据库和 EuroFIR 的食品数据库系统。
