Trichopoulou Antonia WHO Collaborating Centre for Nutrition Medical School, University of Athens Vice president Hellenic Health Foundation 19th International

Trichopoulou Antonia

WHO Collaborating Centre for Nutrition

Medical School, University of Athens

Vice president

Hellenic Health Foundation

19th International Pre-Congress Workshop: Nutritional Aspects of Traditional Foods and their Health Implications

Congress of Nutrition, BITEC, Bangkok, Thailand, 4th October, 2009

Nutritional aspects of traditional foods and their health implications

Traditional foods in Europe definition and safeguarding

2

STUDY OF TRADITIONAL FOODS

AIMS

To provide scientific evidence on the effects of traditional foods on health

To contribute to the preservation of our cultural inheritance

Pre-Congress Workshop: Nutritional Aspects of Traditional Foods and their Health Implications

Bangkok, 4th October, 2009

3

Contents

• Dietary patterns in Europe

• Traditional foods: definition

• Studies on Traditional foods in Europe



4

Contents






5

6

NetherlandsSweden

Germany Italy Spain

Denmark France 0

50

100

150

200

2501.Potatoes

2.Vegetables

3.Legumes

4.Fruit

5.Dairy products

6.Pasta,rice,other grain

7.Bread

8.Other Cereals

9.Meat

10.Fish

11.Eggs12.Vegetable oil

13.Butter

14.Margarine

15.Sugar

16.Cakes

17.Non-alcoholic bev

18.Wine

19.Other Alcoholic bev

20.Sauces

21.Soups

22.Soya

Greece

Netherlands

www.nut.uoa.gr

7

Finland 1998 Sweden 1996

Norway 1996/97/98

0

50

100

150

200

250

1.cereals 2.red meat

3.poultry

4.meat products

5.fish and seafood

6.milk

7.dairy products

8.cheese

9.eggs

10.butter

11.vegetable fat 12.olive oil

13.other vegetable oils 14.potato 15.pulses

16.vegetables

17.nuts

18.fruits

19.sugar and sugar products

20.stimulants

21.soft drinks

22.wine

23.beer

24.spirits 25.juices

United Kingdom 1999Austria 1999-2000 Germany 1998Ireland 1999

Poland 1988

www.nut.uoa.gr/DAFNE

8

Eating Out:

Habits, Determinants, and Recommendations

for

Consumers and the European Catering Sector

www.nut.uoa.gr/hector

41.8

37.4

51.0

27.9

41.3

36.3

40.2

31.8

41.7

36.5

42.9

33.1

42.2

35.8

44.2

30.9

40.6

38.8

41.6

38.8

38.1

41.0

45.1

29.4

47.2

28.9

59.3

21.8

45.6

32.8

50.6

32.3

40.5

31.0

43.2

29.4

0%

20%

40%

60%

80%

100%

IH*

OH

**

IH*

OH

**

IH*

OH

**

IH*

OH

**

IH*

OH

**

IH*

OH

**

IH*

OH

**

IH*

OH

**

IH*

OH

**

Austria Belgium BVS-Germany

EPIC-Heidelberg

EPIC-Potsdam

EPIC-Greece

EPIC-Italy INN-CA-Italy Oporto (PT)

MEN protein MEN carbo MEN alcohol MEN fat

Contribution (%) of macro-nutrients to the daily energy intake at home (IH) and out of home (OH) among male participants. The Hector project

Source: www.nut.uoa.gr/hector/tools.asp

Contribution (%) of macro-nutrients to the daily energy intake at home (IH) and out of home (OH) among female participants. The Hector project

45.2

37.1

54.0

28.7

44.2

35.6

45.5

32.3

44.9

36.5

45.9

34.6

44.5

36.7

48.5

32.1

46.5

36.1

47.0

35.1

40.2

42.3

47.6

34.9

46.7

33.6

49.2

33.5

48.7

31.6

57.6

27.7

46.8

34.8

53.7

33.0

43.5

32.8

46.5

34.3

0%

20%

40%

60%

80%

100%

IH*

OH

**

IH*

OH

**

IH*

OH

**

IH*

OH

**

IH*

OH

**

IH*

OH

**

IH*

OH

**

IH*

OH

**

IH*

OH

**

IH*

OH

**

Austria Belgium BVS-Germany

EPIC-Heidelberg

EPIC-Potsdam

EPIC-Greece

EPIC-Norw ay

EPIC-Italy INN-CA-Italy

Oporto(PT)

WOMEN protein WOMEN carbo WOMEN alcohol WOMEN fat

Source: www.nut.uoa.gr/hector/tools.asp

11

Conclusions

Different types, numbers and magnitude of availability and consumption of foods

characterize the various dietary patterns in Europe

There is a South North gradient (although progressively narrowing)

12

Will cultural differences in Europe survive ?

13

Contents






14

TRADITIONAL FOODS LEGISLATION AT THE EU LEVEL

Council Regulation (EEC) No 510/06 of 20 March 2006

On the protection of

geographical indications and designations of origin for agricultural products and foodstuffs (PGI & PDO)

Council Regulation (EEC) No 509/06 of 20 March 2006

on agricultural products and

foodstuffs as traditional specialties guaranteed (TSG)

on-line database of PDOs, PGIs and TSGs (DOOR)

http://ec.europa.eu/agriculture/quality/database/index_en.htm

15

• Protected designation of origin, PDO

‘designation of origin’ means the name of a region, a specific place or, in exceptional cases, a country, used to describe an agricultural product or a foodstuff:

— originating in that region, specific place or country,

— the quality or characteristics of which are essentially orexclusively due to a particular geographical environmentwith its inherent natural and human factors, and

— the production, processing and preparation of whichtake place in the defined geographical area;

16

• Protected geographical indication PGI

‘geographical indication’ means the name of a region, aspecific place or, in exceptional cases, a country, used todescribe an agricultural product or a foodstuff:

— originating in that region, specific place or country, and

— which possesses a specific quality, reputation or othercharacteristics attributable to that geographical origin, and

— the production and/or processing and/or preparation ofwhich take place in the defined geographical area.

17

• ‘traditional speciality guaranteed’ means a traditional agricultural product or foodstuff recognised by the Community for its specific character through its registration under this Regulation;

• ‘traditional’ means proven usage on the Community market for a time period showing transmission between generations; this time period should be the one generally ascribed to one human generation, at least 25 years;

• ‘specific character’ means the characteristic or set of characteristics which distinguishes an agricultural product or a foodstuff clearly from other similar products or foodstuffs of the same category;

18

COUNTRY TSGs PGIs PDOs TOTALAUSTRIA - 5 8 13BELGIUM 5 4 3 12CYPRUS - 1 - 1CZECH REPUBLIC - 14 6 20DENMARK - 3 - 3FINLAND 3 1 2 6FRANCE - 89 78 167GERMANY - 36 30 66GREECE - 23 63 86HUNGARY - 1 1 2IRELAND - 3 1 4ITALY 1 65 116 182LUXEMBOURG - 2 2 4NETHERLANDS 1 1 5 7POLAND 6 4 2 12PORTUGAL - 58 58 116SLOVENIA - - 1 1SLOVAK REPUBLIC - 4 - 4SPAIN 3 53 70 126SWEDEN 2 2 - 4UNITED KINGDOM 1 16 15 32

TOTAL 22 386 461 868

COLOMBIA - 1 - 1

•protected designations of origin (PDOs) •protected geographical indications (PGIs)•traditional specialities guaranteed (TSGs)

source:http://ec.europa.eu/agriculture/quality/database/index_en.htm (September 20, 2009)

“Traditional Food" definition – EuroFIR

Traditional means conforming to established practice or specifications prior to the Second World War.

Traditional food is a food of a specific feature or features, which distinguish it clearly from other similar products of the same category, in terms of the use of “traditional ingredients” (raw materials or primary products) or “traditional composition” or “traditional type of production and/or processing method”. Trichopoulou et al. (2007) Trends in Food Science &Technology, 18:420-427

20

Contents


• Traditional foods definition




21

STUDIES OF TRADITIONAL FOODS IN EUROPE

www.eurreca.org

www.eurofir.net

www.basefood-fp7.eu

www.truefood.eu

EuroFIR WP2.3.1 Objectives

• Define the term “traditional” and record foods and recipes to be classified as traditional

• Establish a common methodology for the systematic study of traditional foods

• Provide data on nutritional composition of traditional foods for inclusion in national composition tables along with their raw ingredients and recipes

.

BaSeFood projectSustainable exploitation of bioactive components from the Black Sea Area traditional foods

BaSeFood is a collaborative research program funded by the European Commission (FP7).

BaSeFood will contribute at scientifically studying bioactives of Black sea area traditional foods by means of rigorous analytical and biological assays, in the context of unifying methodologies and data acquisition, but also considering a vast array of characteristics of traditional foods and consumers issues, in order to put health claims in a favourable context , to be properly understood by people and exploited by processor stakeholders.

.

BaSeFood projectSustainable exploitation of bioactive components from the Black Sea Area traditional foods

The overall aim of the project is to develop a database of the Black Sea area traditional foods of plant origin.

BaSeFood WP1 Objectives:To survey, record and describe the traditional foods in the Black Sea area.

Documentation on traditional foods in the Back sea area, both at a national level (major or staple traditional foods) and at regional or local scale



EURRECA aims to address the problem of national variations in micronutrient recommendations.

Eurreca IA1.2 “Integrating Opportunities for SMEs” Objective:

Provide SMEs with a framework to support the actual development of innovative, more nutritious food and also to exploit traditional foods



IA.2 Integrating Opportunities for SMEs IA.2 Integrating Opportunities for SMEs Task 2: NoE-informed food products Task 2: NoE-informed food products

developmentdevelopment

Vasilopoulou Effie & Trichopoulou Antonia, Vasilopoulou Effie & Trichopoulou Antonia,

The micronutrient content of traditional Greek foods,The micronutrient content of traditional Greek foods,

Mediterr J Nutr Metab (2009)Mediterr J Nutr Metab (2009)

This work indicates that in order to meet micronutrient This work indicates that in order to meet micronutrient requirements, a simple solution would be to adhere to requirements, a simple solution would be to adhere to

traditional dietary patterns, at least for the Mediterranean traditional dietary patterns, at least for the Mediterranean populations, and reinstate traditional foods into the daily diet.populations, and reinstate traditional foods into the daily diet.

28

Overall Objectives

• TRUEFOOD aims to improve quality and safety and introduce innovation into Traditional European Food production systems through research, demonstration, dissemination and training activities.

• Traditional Food Products intends to include not only protected and patented food, but also all regional and national products in cooking traditions.

TRUEFOOD

TRaditional United Europe FOOD

29

The traditional Mediterranean diet is associated with longer survival

This could be partly attributed to Mediterranean traditional foods, which

this diet implies



30

The Mediterranean dietary pattern

is expressed by the combination

of a plethora of individual traditional foods

and recipes it incorporates



31

Study of Traditional Foods in Greece

Health aspects

Cultural aspects

Economical aspects

32

1

10

100

1000

10000

log

(da

ily

in

tak

e,

mg

)

K Fe Na Ca Mg Zn Cu Mn

Inorganic constituents

Mediterranean menu

EC daily recommendations

1. Commission of the European Communities. Food-Science Techniques: Reports of the Scientific Committee for Food (Thirty-first series), Office for Official Publications of the European Communities, Luxembourg,1993,pp 1-248

1

33

Flavonoid content of green pies (mg/100g) and selected beverages (mg/100ml)

0

2

4

6

8

10

12

Quercetin Kaempferol Myricetin Apigenin Luteolin

Green pie Red wine Black tea Apple juice

Trichopoulou et al. Food Chemistry 2000

34Source: Study of Traditional Greek foods:

35

The flavonol, flavone and flavan-3-ol content of a typical traditional serving of fava complemented with "caper in casserole" sauce

0

5

10

15

20

25

30

35

40

1

mg

/ s

erv

ing

Caper in casserole

Fava of Santorini

Source: Study of Traditional Greek foods:

Fava

Capers

36

Identification of Greek traditional foods potentially rich in Mg for the infant population group

(% coverage of Dietary Reference Intakes per 100g of food)

%

Source: Vasilopoulou & Trichopoulou Mediterr J Nutr Metab (2009)

37Source: Contribution of traditional Greek foods to the health of consumers “ 97-DIATRO-30” (1999 – 2001) implemented in the context of “Operational Programmes for Research and Technology” EPET II

Seven-dough bread% contribution of ingredients to the Na content

493mg Na / 100g seven-dough bread

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

Sesame, white

Sesame, black

Cinnamon

Extra virgin olive oil

Flour

Salt

Chickpeas, dried, skinned

Water

Water

Chickpeas, dried, skinned

Salt

Flour

38

Thank you for your attention

Thank you for your attention

Documents

Trichopoulou Antonia WHO Collaborating Centre for Nutrition Medical School, University of Athens Vice president Hellenic Health Foundation 19th International