New nutritional data on traditional foods for European food composition databases

Food Composition Data and Tools Online and Their Use in Research and Policy: EuroFIR AISBL Contribution in 2022

Food, nutrition, and health are linked, and detailed knowledge of nutrient compositions and bioactive characteristics is needed to understand these relationships. Additionally, increasingly these data are required by database systems and applications. This communication aims to describe the contribution to databases and nutrition fields as well as the activities of EuroFIR AISBL; this member-based, non-profit association was founded to ensure sustained advocacy for food information in Europe and facilitate improved data quality, storage, and access as well as encouraging wider exploitation of food composition data for both research and commercial purposes. In addition to the description of its role and main objectives, a snapshot of EuroFIR AISBL's activities over the years is also given using a quantitative research literature analysis approach. The focus of this communication is to provide descriptions and updates of EuroFIR's online tools, i.e., FoodEXplorer, eBASIS, and PlantLIBRA, by highlighting the main uses and applications. Integrating food-related infrastructures and databases, following standardized and harmonized approaches, and considering interoperability and metrological principles are significant challenges. Ongoing activities and future plans of EuroFIR AISBL are highlighted, including, for instance, work within the Food Nutrition Security Cloud (FNS-Cloud) to make food, nutrition, and (food) security data more findable, accessible, interoperable, and ultimately reusable.

Health and safety aspects of traditional European meat products. A review

Meat products constitute one of the most important groups of traditional foods. Thanks to the unique and favorable organoleptic characteristics, and high quality, they are willingly chosen by consumers. Lately, there has been a growing concern over the health aspects of these products. Therefore, the aim of this study was to analyze the nutritional value and factors affecting quality and health safety of traditional meat products on the basis of available literature. The study findings have revealed various issues with uniformity of traditional meat products. Products of the same name may differ substantially considering nutritional value. Reports also indicate that there are some discrepancies which can be attributed to product character (traditional/conventional). They mainly concern the content of moisture, protein, salt, fat, and fatty acid profile. Research suggests that traditional meat products may also be associated with some health safety issues, such as the presence of pathogens, polycyclic aromatic hydrocarbons, nitrate and nitrite residues, N-nitrosamines, biogenic amines and heavy metals.

Motivating Pregnant and Breastfeeding Women in Spain to Avoid Persistent Toxic Substances in Their Diet

The objective of this study was to explore what motivates pregnant and breastfeeding women to make changes in their diet, specifically to examine how their perceptions regarding diet facilitate or act as obstacles to introducing healthy eating habits. For the optimal development of the mother, the fetus, or breastfeeding baby, it is important to avoid foods containing substances, such as persistent toxic substances (PTSs), that are harmful to health during pregnancy and after the baby's birth. This study used a qualitative research methodology, based on semi-structured individual interviews, food diaries, free lists, and focus groups with 111 pregnant and breastfeeding women in Spain. This approach was followed by a systematic and exhaustive exploitation of the qualitative data obtained, following the methodological principles of grounded theory. From the study results, we conclude that the motivation for a change in diet to avoid PTSs is based on the desire to promote good health, beliefs about the importance of having a varied diet, and the avoidance of potential risks. The main obstacles to change can be attributed to inadequate information, contradictory discourses, and socioeconomic difficulties.

Bioactive Compounds of Mediterranean Cooked Tomato Sauce (Sofrito) Modulate Intestinal Epithelial Cancer Cell Growth Through Oxidative Stress/Arachidonic Acid Cascade Regulation

Mediterranean diet (MD) is associated with a low incidence of colorectal cancer, but the specific dietary constituents involved and mechanisms related to these beneficial effects are still sparse. Sofrito, a traditional MD preparation, is a mix of foods characteristics of MD such as tomato, onion, garlic, and extra virgin olive oil, which contains many bioactive phenolic compounds and carotenoids. The aim of the present study was to determine the action of these components of sofrito on reactive oxygen species and eicosanoid production as well as the cell growth/cell cycle in adenocarcinoma cell cultures. We observed that hydroxytyrosol, naringenin, naringenin glucuronide, and to a lesser extent lycopene and β-carotene modulate these events in Caco-2 cell cultures. Interestingly, we also found an additive action of these bioactive compounds that could explain these biological actions on concentrations reached after the consumption of a traditional MD.

Identifier of Regional Food Presence (IRFP): A New Perspective to Evaluate Sustainable Menus

The menu offered in restaurants must meet different aspects of quality. Cultural elements are related to their acceptance and can contribute to the preservation of habits, sustainable agricultural systems, and the maintenance of biodiversity and sustainability, among other factors. In this context, this research proposes an instrument for classifying menus regarding the presence/absence of regional foods called the identifier of regional foods presence (IRFP) as a new perspective to evaluate sustainable menus. For this, lists of regional preparations and ingredients were prepared for each Brazilian region. Sequentially, we submitted the dishes/ingredients to a developed decision tree for the classification of foods into regional or national foods. The score, based on the presence/absence of regional foods, considered the components of a menu, with zero attributed to a lack of regional ingredients/dishes. For national dishes/ingredients, researchers attributed a minimum score equal to ten. One regional food gave a score of50 to the menu, and with more than one regional food, a daily menu scored 100. The final menu evaluation was based on the mean scores of the menus in each restaurant. Scores between 0–49.9 were considered inadequate; 50–74.9, adequate; and excellent between 75–100. The IRFP was applied to 111 menus with data collected from all the offered dishes. In total, the study evaluated data from 774 recipes from the menus of 37 restaurants located in the five Brazilian regions with a similar operating system. ANOVA was used to verify if there was a statistical difference between the mean score of each Brazilian region (p < 0.05). The average score obtained by the IRFP in menus from Brazilian community restaurants was 80.3 ± 30.9 (excellent), showing a significant difference between the Northeast and Southeast Regions, with a more significant presence of regional foods in the Northeast (87.7 ± 28.7). The use of the IRFP in menus was shown to be easy in its application, contributing to a stimulation of the use of regional items and, consequently, to the direct and indirect benefits generated for the food system and the local population.

Compliance of declared vs. analysed values with EU tolerance limits for mandatory nutrients in prepacked foods

This study assessed compliance between declared and analysed values on prepacked foods, considering the tolerance limits for salt, fat and saturated fatty acids. Foods were distributed by food categories (e.g. snacks, ready-to-eat meals, potato and potato-products, bakery and pastry products) and a total of 209 products were analysed. Only half of the samples with a declared value ≥1.25 g/100 g were within tolerance limits for salt content. The lowest number of samples outside tolerance limits was observed for fat content; for saturated fatty acids, 27% of the samples were outside of tolerance limits. Only amongst "cereal products" were 100% of products compliant for fat and salt declarations. It is of utmost importance that manufacturers update continuously values declared for prepacked foods, because this information is crucial for consumers and food policy-makers as well as being a legal requirement.

Qualitative Analysis of Traditional Italian Dishes: FTIR Approach

Italian cuisine and its traditional recipes experience an ever-increasing popularity around the world. The “Integrated Approach” is the key to modern food research and the innovative challenge for analyzing and modeling agro-food systems in their totality. The present study aims at applying and evaluating Fourier Transformed Infrared (FTIR) spectroscopy for the analysis of complex food matrices and food preparations. Nine traditional Italian recipes, including First courses, One-dish meals, Side courses, and Desserts, were selected and experimentally prepared. Prior to their analysis via FTIR spectroscopy, the samples were homogenized and lyophilized. The IR spectroscopic characterization and the assignment of the main bands was carried out. Numerous peaks, which correspond to functional groups and modes of vibration of the individual components, were highlighted. The spectra are affected by both the preparation procedures, the cooking methods, and the cooking time. The qualitative analysis of the major functional groups can serve as a basis for a discrimination of the products and the investigation of fraud. For this purpose, the FTIR spectra were evaluated using Principal Component Analysis (PCA). Our results show how the utilization of vibrational spectroscopy combined with a well-established chemometric data analysis method represents a potentially powerful tool in research linked to the food sector and beyond. This study is a first step towards the development of new indicators of food quality.

25 years of European Union (EU) quality schemes for agricultural products and foodstuffs across EU Member States

Consumers are increasingly turning their attention to the quality and origin of products that they consume. European Union (EU) quality schemes are associated with a label, which was introduced to allow consumers to perform an informed choice and to protect producers from unfair practices. This present study provides an overview of the last 25 years of EU quality schemes [Protected Designations of Origin (PDO), Protected Geographical Indications (PGI) and Traditional Specialities Guaranteed (TSG)] on agricultural products and foodstuffs across the 28 EU Member States. According to the results, it was possible to conclude that Southern European countries have the highest number of registered products. The most used EU quality scheme is PGI, followed by PDO. Concerning the analysis of the evolution in the last 25 years, the number of registered products among EU Member States has increased significantly. The fruit, vegetables and cereals (fresh or processed) category is the one that accounts for the highest percentage (26.8%) of registered products, followed by cheeses and meat products (cooked, salted, smoked) categories, with 17.2% and 13.5%, respectively. Further investigations should address consumer preferences, knowledge and attitudes, especially Northern European countries with a lower number of registered products. Moreover, the investigation and registration of products should be encouraged among all EU Member States to allow the maintenance of important elements of the history, culture and heritage of the local areas, regions and countries. © 2017 Society of Chemical Industry.

Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography

Analytical methods for cholesterol evaluation in foods are crucial since this compound was closely related with cardiovascular disease. In the present study, two chromatographic methods were implemented and validated, in order to achieve the ideal analytical method for the quantification of cholesterol in food matrices. The developed methods were applied to different foodstuffs, sour cream, egg, egg yolk and chicken nuggets. Both HPLC and UHPLC methods are rapid, specific, sensitive, precise (RSD<2.5%) and accurate. The achieved LOD and LOQ for UHPLC were 0.7 and 2.4μg/mL, respectively, while for HPLC were 3 and 11μg/mL. UHPLC method allowed reduction of the organic solvents consumption (8 times lower) and decreased analysis time in 4min, being more eco-friendly, than conventional HPLC methods. Moreover, it will be very useful for the quality control of cholesterol content in food matrices and can be easily adopted by analytical laboratories.

Assessing and improving the quality of food composition databases for nutrition and health applications in Europe: the contribution of EuroFIR

Food composition databases (FCDBs) form an integral part of nutrition and health research, patient treatment, manufacturing processes, and consumer information. FCDBs have traditionally been compiled at a national level; therefore, until recently, there was limited standardization of procedures across different data sets. Digital technologies now allow FCDB users to access a variety of information from different sources, which has emphasized the need for greater harmonization. The European Food Information Resource (EuroFIR) Network of Excellence and Nexus projects (2005–2013) has been instrumental in addressing differences in FCDBs and in producing standardized protocols and quality schemes to compile and manage them. A formal, recognized European standard for food composition data has been prepared, which will further assist in the production of comparable data. Quality schemes need to address both the composition data, plus the methods of sampling, analysis, and calculation, and the documentation of processes. The EuroFIR data exchange platform provides a wealth of resources for composition compilers and end users and continues to develop new and innovative tools and methodologies. EuroFIR also is working in collaboration with the European Food Safety Authority, and as a partner in several European projects. Through such collaborations, EuroFIR will continue to develop FCDB harmonization and to use new technologies to ensure sustainable future initiatives in the food composition activities that underpin food and health research in Europe.

Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits

Annona cherimola Mill., commonly known as cherimoya, is a tropical fruit well known due to its tasty flavour. In the present study the antioxidant activity of pulp, peel and seeds of four cultivars from A. cherimola Mill. from Madeira Island (Madeira, Funchal, Perry Vidal and Mateus II) was analysed. Moreover, nutritional composition (proximates and vitamins) and bioactive compounds content were determined. The peel of Madeira cultivar showed the highest antioxidant capacity, with an EC50 of 0.97mg/mL, and total flavonoids (44.7 epicatechin equivalents/100g). The most abundant carotenoid was lutein, with values ranging from 129 to 232μg/100g. The highest l-ascorbic acid content (4.41mg/100g) was found in the peel of Perry Vidal cultivar. These results highlight A. cherimola Mill. antioxidant properties, especially in its by-products and encourage their application in cosmetic, pharmaceutical and food processing industries, as added value natural extracts.

Definition and documentation of traditional foods of the Black Sea Area Countries: potential nutrition claims

BACKGROUND

Nutrition and health claims are permitted in foods marketed in the European Union under Regulation 1924/2006. Quality products such as traditional foods might benefit from this act, as it can highlight their nutritional richness. In this study the nutritional content of 33 traditional foods from the Black Sea Area Countries was evaluated against the thresholds of the Regulation for nutrition claims.

RESULTS

Most of the foods were eligible to bear several nutrition claims, mostly related to their fat, sugar, fiber and sodium content. The average number of claims per traditional food was two, with a range between zero and nine. Overall, about 72 nutrition claims were potentially relevant for the 33 traditional foods studied. Foods linked with the most claims were nuts and seeds.

CONCLUSION

The inclusion of traditional foods under this standardized European scheme could be an efficient way to highlight their possible beneficial nutritional properties. The production and marketing of traditional foods could be of benefit to both the health of consumers and the economic viability of producers, especially small- and medium-size enterprises.

New nutritional composition data on selected traditional foods consumed in Black Sea Area countries

BACKGROUND

Traditional foods are an important part of the culture, history, identity and heritage of a region or country and are key elements in dietary patterns. In most countries there is limited information on the nutritional composition of such foods and therefore there is a need to investigate, register and promote traditional foods. One of the aims within the 'Sustainable exploitation of bioactive components from the Black Sea Area traditional foods' (BaSeFood) project is to generate for the first time new data on the nutritional composition of traditional foods from six Black Sea Area countries to promote their sustainable development and exploitation.

RESULTS

Thirty-three traditional foods were analysed in an accredited laboratory to determine their nutritional composition, and the data were fully documented. The nutrient content varied widely because of the nature and variety of the analysed foods. The energy content ranged between 4 kcal per 100 g for kvass southern and 900 kcal per 100 g for mustard oil, with the exception of the analysed teas, which did not contribute to energy intake.

CONCLUSION

The use of a common methodology for the study of traditional foods will enable countries to further investigate these foods. Moreover, a new nutritional knowledge base of traditional foods from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets by maintaining healthy dietary patterns within local cultures.

Carotenoids, vitamins (A, B2, C and E) and total folate of traditional foods from Black Sea Area countries

BACKGROUND

Carotenoids, vitamins (A, B2, C and E) and total folate are related to health promotion. However, there are still many food matrices for which the content of these compounds is not available. In order to fill this gap, traditional foods from Black Sea Area countries (BSAC) were analysed in order to investigate their potential health benefits.

RESULTS

The most abundant carotenoid was β-carotene. Plum jam was the sample with the highest β-carotene content (608 µg 100 g(-1) edible portion). The group of vegetables and vegetable-based foods contributed most to β-carotene content. Evergreen cherry laurel presented the highest l-ascorbic acid content (29.9 mg 100 g(-1) edible portion), while the highest riboflavin and total folate contents were found for roasted sunflower seeds. Approximately 61% of the analysed samples showed quantifiable amounts of α-tocopherol but did not contain retinol.

CONCLUSION

Despite the great variability in the content of carotenoids, vitamins and total folate, most of the analysed traditional foods from BSAC can be considered good sources of these compounds. Therefore, owing to their putative health benefits, the consumption of those with higher contents of these compounds should be encouraged and promoted.

Traditional foods for health: screening of the antioxidant capacity and phenolic content of selected Black Sea area local foods

BACKGROUND

The nutritional characteristics of the Black Sea area (BSA) traditional foods are almost unknown, and they could be interesting sources of antioxidant compounds. In this study, carried out within the BaSeFood project, the in vitro total antioxidant capacity (TAC) and phenolic content of 39 BSA traditional foods were determined using different assays.

RESULTS

An ample range of TAC and phenolics content was detected in the examined foods that were ranked according to their scavenging activity expressed per weight unit and per serving size. Based on serving size, the highest TAC was in the order blueberries > nettle soup > sunflower seeds, and the fruits/fruit-based foods group was the one having the highest activity. Correlation analysis evidenced that the TAC is highly dependent on total phenolic content, while hydroxycinnamic acids and compounds having o-diphenolic structure did not show specific prominent effects. Finally, correlations between the two methods used for measuring the TAC suggest that they are both suitable in a wide range of foods.

CONCLUSION

Our data represent the first contribution to further research on the health effects of BSA traditional foods. This could enhance the interest of consumers, with potential benefits to stakeholders at all levels of the production chain.

Traditional foods from the Black Sea region as a potential source of minerals

BACKGROUND

In the past few years, minerals have assumed great importance in public health. As a consequence, considerable research has been carried out to better understand their physiological role and the health consequences of mineral-deficient diets, to establish criteria for defining the degree of public health severity of malnutrition, and to develop prevention and control strategies. In most countries, there is limited information on the mineral content of traditional foods, and consequently it is very difficult to estimate mineral intake across these countries.

RESULTS

Ten minerals were quantified in 33 traditional foods from Black Sea area countries. Our results indicate a considerable variability among the analysed traditional foods; nevertheless, the most abundant components were sodium (ranging from 40.0 to 619 mg 100 g(-1), for kvass southern and herbal dish, respectively), potassium (varied between 45.5 mg 100 g(-1) for millet ale and 938 mg 100 g(-1) for roasted sunflower seeds), and phosphorus (22.2 mg 100 g(-1) and 681 mg 100 g(-1) for sauerkraut and roasted sunflower seeds, respectively).

CONCLUSION

This is the first study that provides validated data on the mineral content for 33 traditional foods from Black Sea area countries, which is important in order to elucidate their role in the dietary pattern of populations and to preserve and promote these foods.

The Slovenian food composition database

The preliminary Slovenian food composition database was created in 2003, through the application of the Data management and Alimenta nutritional software. In the subsequent projects, data on the composition of meat and meat products of Slovenian origin were gathered from analyses, and low-quality data of the preliminary database were discarded. The first volume of the Slovenian food composition database was published in 2006, in both electronic and paper versions. When Slovenia joined the EuroFIR NoE, the LanguaL indexing system was adopted. The Optijed nutritional software was developed, and later upgraded to the OPEN platform. This platform serves as an electronic database that currently comprises 620 foods, and as the Slovenian node in the EuroFIR virtual information platform. With the assimilation of the data on the compositions of foods of plant origin obtained within the latest project, the Slovenian database provides a good source for food compositional values of consistent and compatible quality.