Trichopoulou Antonia

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Nutritional aspects of traditional foods and
their health implications Traditional foods in
Europe definition and safeguarding

• 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
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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
2
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Contents

• Dietary patterns in Europe
• Traditional foods definition
• Studies on Traditional foods in Europe

Pre-Congress Workshop
Nutritional Aspects of Traditional Foods and
their Health Implications Bangkok, 4th October,
2009
4
Contents

• Dietary patterns in Europe
• Traditional foods definition
• Studies on Traditional foods in Europe

Pre-Congress Workshop
Nutritional Aspects of Traditional Foods and
their Health Implications Bangkok, 4th October,
2009
5

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www.nut.uoa.gr
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www.nut.uoa.gr/DAFNE
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Eating Out Habits, Determinants, and
Recommendations for Consumers and the European
Catering Sector
www.nut.uoa.gr/hector
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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
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Contribution () of macro-nutrients to the daily
energy intake at home (IH) and out of home (OH)
among female participants. The Hector project
Source www.nut.uoa.gr/hector/tools.asp
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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)

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• Will cultural differences in Europe survive ?

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Contents

• Dietary patterns in Europe
• Traditional foods definition
• Studies on Traditional foods in Europe

Pre-Congress Workshop
Nutritional Aspects of Traditional Foods and
their Health Implications Bangkok, 4th October,
2009
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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/i
ndex_en.htm
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• 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 or
• exclusively due to a particular geographical
  environment
• with its inherent natural and human factors, and
• the production, processing and preparation of
  which
• take place in the defined geographical area

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• Protected geographical indication PGI
• geographical indication 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, and
• which possesses a specific quality, reputation
  or other
• characteristics attributable to that geographical
  origin, and
• the production and/or processing and/or
  preparation of
• which take place in the defined geographical
  area.

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• 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

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

sourcehttp//ec.europa.eu/agriculture/quality/dat
abase/index_en.htm (September 20, 2009)
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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, 18420-427
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Contents

• Dietary patterns in Europe
• Traditional foods definition
• Studies on Traditional foods in Europe

Pre-Congress Workshop
Nutritional Aspects of Traditional Foods and
their Health Implications Bangkok, 4th October,
2009
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STUDIES OF TRADITIONAL FOODS IN EUROPE
www.eurofir.net
www.eurreca.org
www.basefood-fp7.eu
www.truefood.eu
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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

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BaSeFood project Sustainable 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.
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BaSeFood project Sustainable 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
Pre-Congress Workshop
Nutritional Aspects of Traditional Foods and
their Health Implications Bangkok, 4th October,
2009
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EURRECA aims to address the problem of national
variations in micronutrient recommendations.  Eur
reca 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
Pre-Congress Workshop
Nutritional Aspects of Traditional Foods and
their Health Implications Bangkok, 4th October,
2009
27

• IA.2 Integrating Opportunities for SMEs
• Task 2 NoE-informed food products development
• Vasilopoulou Effie Trichopoulou Antonia,
• The micronutrient content of traditional Greek
  foods,
• Mediterr J Nutr Metab (2009)
• This work indicates that in order to meet
  micronutrient requirements, a simple solution
  would be to adhere to traditional dietary
  patterns, at least for the Mediterranean
  populations, and reinstate traditional foods into
  the daily diet.

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TRUEFOOD TRaditional United Europe FOOD

• 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.

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• The traditional Mediterranean diet is
  associated with longer survival
• This could be partly attributed to
  Mediterranean traditional foods, which this diet
  implies

Pre-Congress Workshop
Nutritional Aspects of Traditional Foods and
their Health Implications Bangkok, 4th October,
2009
30

• The Mediterranean dietary pattern
• is expressed by the combination
• of a plethora of individual traditional foods
• and recipes it incorporates

Pre-Congress Workshop
Nutritional Aspects of Traditional Foods and
their Health Implications Bangkok, 4th October,
2009
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Study of Traditional Foods in Greece

• Health aspects
• Cultural aspects
• Economical aspects

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1
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
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Flavonoid content of green pies (mg/100g) and
selected beverages (mg/100ml)
Trichopoulou et al. Food Chemistry 2000
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Source Study of Traditional Greek foods
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Capers
Fava
Source Study of Traditional Greek foods
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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)
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Flour
Salt
Chickpeas, dried, skinned
Water
Source 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
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Thank you for your attention
Thank you for your attention