School of Food Science and Nutrition, University of Leeds, Leeds, UK.
Eur J Clin Nutr. 2010 Nov;64 Suppl 3:S82-7. doi: 10.1038/ejcn.2010.216.
Reliable data on the composition of foods is needed to better understand individual diets, measure nutrient intakes and provide nutritional guidance for improving the health of the populations. Ethnic foods are becoming increasingly popular among all European consumers, and are the main source of nutrients in the diets of ethnic groups. However, there is limited information on the nutrient composition of ethnic foods in Europe. The objective of this study therefore was to generate new and reliable data on ethnic foods using harmonised methods for chemical analyses.
New data on 128 ethnic foods were generated for inclusion in the national databases within the European Food Information Resource Network of Excellence through participants from France, Israel, Spain, Denmark, Italy, The Netherlands, Belgium and the United Kingdom. In each selected country, the list of prioritized foods and key nutrients, methods of analyses and quality assurance procedure were harmonised.
This paper presents the nutrient composition of 40 ethnic foods consumed in Europe. The nutrient composition of the foods varied widely because of the nature and variety of foods analysed, with energy content (kcal) ranging between 24 (biteku-teku, Blegium) and 495 (nachos, Italy) per 100 g of edible food. Polyunsaturated and monounsaturated fatty acids were generally higher in most ethnic foods consumed in Italy and Spain compared with ethnic foods of other countries.
The new data were scrutinised and fully documented for inclusion in the national food composition databases. The data will aid effective diet and disease interventions, and enhance the provision of dietary advice, in all European consumers.
为了更好地了解个体饮食、衡量营养素摄入量并提供改善人群健康的营养指导，需要可靠的食物成分数据。民族食品在所有欧洲消费者中越来越受欢迎，是民族饮食中营养素的主要来源。然而，欧洲关于民族食品营养成分的信息有限。因此，本研究的目的是使用化学分析的协调方法生成新的、可靠的民族食品数据。
通过来自法国、以色列、西班牙、丹麦、意大利、荷兰、比利时和英国的参与者，在欧洲食品信息资源卓越网络的国家数据库中纳入了 128 种民族食品的新数据。在每个选定的国家，均协调了优先食品和关键营养素清单、分析方法和质量保证程序。
本文介绍了欧洲消费的 40 种民族食品的营养成分。由于分析的食品性质和种类繁多，食品的营养成分差异很大，每 100 克可食用食品的能量含量（千卡）范围在 24（比利时的 biteku-teku）和 495（意大利的 nachos）之间。与其他国家的民族食品相比，意大利和西班牙消费的大多数民族食品中的多不饱和和单不饱和脂肪酸通常更高。
对新数据进行了详细审查，并为纳入国家食品成分数据库做了充分记录。这些数据将有助于所有欧洲消费者的有效饮食和疾病干预，并增强饮食建议的提供。
