Trichopoulou Antonia WHO Collaborating Centre for Nutrition Medical School, University of Athens

1. 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

2. STUDY OF TRADITIONAL FOODS AIMS To provide scientific evidence on the effects of traditional foods on health To contributeto the preservation of our cultural inheritance Pre-Congress Workshop: Nutritional Aspects of Traditional Foods and their Health Implications Bangkok, 4th October, 2009 2

3. 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

6. Greece Netherlands Denmark France Germany Italy Netherlands Spain Sweden www.nut.uoa.gr

7. Sweden 1996 Finland 1998 United Kingdom 1999 Austria 1999-2000 Germany 1998 Ireland 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

9. 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

10. 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

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 • 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

14. Council Regulation (EEC) No 510/06of 20 March 2006 On the protection of geographical indications and designations of origin for agricultural products and foodstuffs (PGI & PDO) • Council Regulation (EEC) No 509/06of 20 March 2006 on agricultural products and foodstuffs as traditional specialties guaranteed (TSG) TRADITIONAL FOODS LEGISLATION AT THE EU LEVEL 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, aspecific place or, in exceptional cases, a country, used todescribe 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;

16. 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/orprocessing and/or preparation of which 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. 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)

19. “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 • 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

21. STUDIES OF TRADITIONAL FOODS IN EUROPE www.eurofir.net www.eurreca.org www.basefood-fp7.eu www.truefood.eu

22. 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

24. 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.

25. 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

26. 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 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.

28. 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.

29. 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

31. Study of Traditional Foods in Greece • Health aspects • Cultural aspects • Economical aspects

32. 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

33. Flavonoid content of green pies (mg/100g) and selected beverages (mg/100ml) Trichopoulou et al. Food Chemistry 2000

34. Source: Study of Traditional Greek foods:

35. Capers Fava Source: Study of Traditional Greek foods:

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)

37. 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

38. Thank you for your attention Thank you for your attention