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Planar cell polarity (PCP) pathways control the orientation and alignment of epithelial cells within tissues. Van Gogh‐like 2 (Vangl2) is a key PCP protein that is required for the normal differentiation of kidney glomeruli and tubules. Vangl2 has also been implicated in modifying the course of acquired glomerular disease, and here, we further explored how Vangl2 impacts on glomerular pathobiology in this context. Targeted genetic deletion of Vangl2 in mouse glomerular epithelial podocytes enhanced the severity of not only irreversible accelerated nephrotoxic nephritis but also lipopolysaccharide‐induced reversible glomerular damage. In each proteinuric model, genetic deletion of Vangl2 in podocytes was associated with an increased ratio of active‐MMP9 to inactive MMP9, an enzyme involved in tissue remodelling. In addition, by interrogating microarray data from two cohorts of renal patients, we report increased VANGL2 transcript levels in the glomeruli of individuals with focal segmental glomerulosclerosis, suggesting that the molecule may also be involved in certain human glomerular diseases. These observations support the conclusion that Vangl2 modulates glomerular injury, at least in part by acting as a brake on MMP9, a potentially harmful endogenous enzyme. © 2018 The Authors. The Journal of Pathology published by John Wiley & Sons Ltd on behalf of Pathological Society of Great Britain and Ireland.

Planar cell polarity (PCP) pathways control the orientation and alignment of epithelial cells within tissues. Van Gogh‐like 2 (Vangl2) is a key PCP protein that is required for normal differentiation of kidney glomeruli and tubules. Vangl2 has also been implicated in modifying the course of acquired glomerular disease and here we further explored how Vangl2 impacts on glomerular pathobiology in this context. Targeted genetic deletion of Vangl2 in mouse glomerular epithelial podocytes enhanced the severity of not only irreversible accelerated nephrotoxic nephritis but also lipopolysaccharide‐induced reversible glomerular damage. In each proteinuric model, genetic deletion of Vangl2 in podocytes was associated with an increased ratio of active‐MMP9 to inactive MMP9, an enzyme involved in tissue remodelling. Additionally, by interrogating microarray data from two cohorts of renal patients, we report increased VANGL2 transcript levels in glomeruli of individuals with focal segmental glomerulosclerosis, suggesting that the molecule may also be involved in certain human glomerular diseases. These observations support the conclusion that Vangl2 modulates glomerular injury, at least in part by acting as a brake on MMP9, a potentially harmful endogenous enzyme.

Background: Accurate assessment of polyphenol intakes is needed in epidemiologic research in order to study their health effects, and this can be particularly challenging in international study settings. Objective: The purpose of this work is to describe the procedures to prepare a comprehensive polyphenol food-composition database that was used to calculate standardized polyphenol intakes from 24-h diet recalls (24HDRs) and dietary questionnaires (DQs) in the European Prospective Investigation into Cancer and Nutrition (EPIC). Design: With the use of the comparable food classification and facetdescriptor system of the computerized 24HDR program EPIC-Soft (renamed GloboDiet), foods reported in the 24HDR (n = 74,626) were first aggregated following a stepwise process. Multi-ingredient and generic foods were broken down into ingredients or morespecific foods with consideration of regional consumption habits before matching to foods in the Phenol-Explorer database. Foodcomposition data were adjusted by using selected retention factors curated in Phenol-Explorer. DQ foods (n = 13,946) were matched to a generated EPIC 24HDR polyphenol-composition database before calculation of daily intakes from the 24HDR and DQ. Results: Food matching yielded 2.0% and 2.7% of foods with missing polyphenol content in the 24HDR and DQ food data sets, respectively. Process-specific retention factors for 42 different polyphenol compounds were applied to adjust the polyphenol content in 35 prioritized Phenol-Explorer foods, thereby adjusting the polyphenol content in 70% of all of the prepared 24 food occurrences. A detailed food-composition database was finally generated for 437 polyphenols in 19,899 aggregated raw and prepared foods reported by 10 EPIC countries in the 24HDR. Conclusions: An efficient procedure was developed to build the most-comprehensive food-composition database for polyphenols, thereby standardizing the calculations of dietary polyphenol intakes obtained from different dietary assessment methods and European populations. The whole database is accessible online. This procedure could equally be used for other food constituents and in other cohorts. © 2018 American Society for Nutrition. All rights reserved.

Polyphenols may play a chemopreventive role in colorectal cancer (CRC); however, epidemiological evidence supporting a role for intake of individual polyphenol classes, other than flavonoids is insufficient. We evaluated the association between dietary intakes of total and individual classes and subclasses of polyphenols and CRC risk and its main subsites, colon and rectum, within the European Prospective Investigation into Cancer and Nutrition (EPIC) study. The cohort included 476,160 men and women from 10 European countries. During a mean follow-up of 14 years, there were 5991 incident CRC cases, of which 3897 were in the colon and 2094 were in the rectum. Polyphenol intake was estimated using validated centre/country specific dietary questionnaires and the Phenol-Explorer database. In multivariable-adjusted Cox regression models, a doubling in total dietary polyphenol intake was not associated with CRC risk in women (HR log2 = 1.06, 95% CI 0.99–1.14) or in men (HR log2 = 0.97, 95% CI 0.90–1.05), respectively. Phenolic acid intake, highly correlated with coffee consumption, was inversely associated with colon cancer in men (HR log2 = 0.91, 95% CI 0.85–0.97) and positively associated with rectal cancer in women (HR log2 = 1.10, 95% CI 1.02–1.19); although associations did not exceed the Bonferroni threshold for significance. Intake of other polyphenol classes was not related to colorectal, colon or rectal cancer risks. Our study suggests a possible inverse association between phenolic acid intake and colon cancer risk in men and positive with rectal cancer risk in women. © 2018, Springer Science+Business Media B.V., part of Springer Nature.

BACKGROUNDCarotenoids, vitamins (A, B-2, 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. RESULTSThe most abundant carotenoid was -carotene. Plum jam was the sample with the highest -carotene content (608 mu g 100 g(-1) edible portion). The group of vegetables and vegetable-based foods contributed most to -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 -tocopherol but did not contain retinol. CONCLUSIONDespite 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. (c) 2013 Society of Chemical Industry European CommunityEuropean Community (EC) [227118]; Biotechnology and Biological Sciences Research CouncilBiotechnology and Biological Sciences Research Council (BBSRC) [BBS/E/F/00042541] The research leading to these results has received funding from the European Community's Seventh Framework Programme (FP7/2007-2013) under grant agreement no. 227118. The authors would like to thank Cristina Flores from National Institute of Health and Dr Ricardo Jorge for performing vitamin B2 analyses.

Hepcidin is the main regulator of iron homeostasis and dysregulation of proteins involved in iron metabolism has been associated with tumorogenesis. However, to date, no epidemiological study has researched the association between hepcidin levels and gastric cancer risk. To further investigate the relationship between hepcidin levels and gastric cancer risk, we conducted a nested case-control study (EURGAST) within the multicentric European Prospective Investigation into Cancer and Nutrition study. The study included 456 primary incident gastric adenocarcinoma cases and 900 matched controls that occurred during an average of 11 years of follow-up. We measured serum levels of hepcidin-25, iron, ferritin, transferrin and C-reactive protein. Odds ratios (ORs) and 95% confidence intervals (CIs) for the risk of gastric cancer by hepcidin levels were estimated from multivariable conditional logistic regression models. Mediation effect of the ferritin levels on the hepcidin-gastric cancer pathway was also evaluated. After adjusting for relevant confounders, we observed a statistically significant inverse association between gastric cancer and hepcidin levels (OR 5 ng/l = 0.96, 95% CI = 0.93–0.99). No differences were found by tumor localization or histological type. In mediation analysis, we found that the direct effect of hepcidin only represents a nonsignificant 38% (95% CI: −69%, 91%). In summary, these data suggest that the inverse association of hepcidin levels and gastric cancer risk was mostly accounted by ferritin levels. Further investigation including repeated measures of hepcidin is needed to clarify their role in gastric carcinogenesis. © 2017 UICC

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. The research leading to these results received funding from the European Community’s Seven Framework Programme (FP7/2007-2013) under grant agreement n.º 227118.

Current hypertension guidelines advocate strategies encouraging healthy lifestyle behaviours. So far, there is a paucity of studies for the efficacy of such multifaceted programmes. The aim of this study is to investigate the efficacy of an 8-week health-promotion programme for lowering blood pressure (BP) in prehypertensive and hypertensive patients in the community. This was a quasi-experimental study using wait-list controls of 548 patients. The intervention group was administered with an 8-week health-promotion intervention. Measurements included home BP, smoking, body mass index (BMI), perceived stress, depression, anxiety and Health Locus of Control. After adjusting for confounders, the intervention group had a significant reduction in both systolic BP (SBP; mean -2.62 mm Hg, 95% confidence interval (CI): -1.29 to -3.96) and diastolic BP (DBP; mean -1.0, 95% CI: -0.93 to -1.9) compared with controls. In all, 14.9% of patients in the intervention group had >10 mm Hg reduction in SBP vs 4.4% in the control group (P5 mm Hg reduction vs 12.5% in the control group (P=0.01, NNT=11). In terms of effect size, moderate-to-large improvements of BMI, perceived stress, anxiety, depression, external and chance Health Locus of Control were recorded. Changes in SBP and DBP were attributed to BMI and depressive symptom reductions, respectively. Comprehensive non-pharmaceutical programmes for BP management are strongly encouraged. Their long-term benefits on cardiovascular morbidity and mortality remain to be established by future research. © 2016 Macmillan Publishers Limited.

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. © 2013 Society of Chemical Industry.

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. © 2013 Society of Chemical Industry.

Comunicação oral a convite. Objectives: A trend towards the rediscovering of traditional foods has emerged as a reaction to the impact of globalization, in order to protect and maintain the diversity of regional food and agricultural traditions. Research in food composition, particularly traditional foods, is essential to understand their implications in human health and trace recommendations for an improved diet. One of the aims within EuroFIR (European Food Information Resource) and BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods) projects was to generate new data on the nutritional composition of traditional foods to be included in food composition databases (FCDBs). Methods: A EuroFIR consensus-based method with standardised procedures was applied for the systematic study of traditional foods and recipes. Traditional foods were selected based on the EuroFIR definition of the term “traditional food” and prioritised according to specific criteria: documentation of traditional character; composition data; consumption data; health implications and marketing potential. To assure the quality of analytical results, accredited laboratories or laboratories with successful participation in proficiency testing were chosen. These approaches developed in EuroFIR have been further extended in BaSeFood project. Results: The nutritional composition of 88 traditional foods from 17 European countries (33 traditional foods from 6 Black Sea Area countries, in the frame of the BaSeFood project and the others in the frame of the EuroFIR project) has been determined using a common approach with standardised and harmonised procedures. Data were evaluated and fully documented (food description, recipe, ingredients, sampling plan, sample handling, component identification, method specification, value and quality assessment) according to EuroFIR standards for inclusion in the available national FCDBs. Conclusion: Reliable and high-quality food composition data presented in this study are a key tool for future food consumption surveys, and their inclusion in available national FCDBs will support (1) food authorities in decision making; (2) food industry in traditional foods exploitation and promotion, based on potential nutritional benefits; (3) health professionals in rigorous dietary advice and (4) researchers in diet-related health effects and epidemiological studies. This work was completed on behalf of the EuroFIR Nexus(EU FP7 ‘Coordination and support action; Contract nº 265967) and BaSeFood (EU FP7 KBBE Theme 2: Food, Agriculture and Fisheries; Contract nº 227118) consortia.

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. © 2013 Society of Chemical Industry.

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. © 2013 Society of Chemical Industry.

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. © 2013 Society of Chemical Industry.

Consumers’ interest and demand for traditional foods has increased as they are often perceived as higher quality products with specific sensory characteristics and potential health benefits. Unfortunately, some traditional foods are at risk of slowly disappearing due to altered lifestyles. Therefore, the documentation of traditional foods is essential for sustaining and preserving traditional foods, which are an important part of cultural heritage. One of the aims within the EuroFIR (European Food Information Resource) project was to generate new data on the nutritional composition of 55 traditional foods from 13 European countries. To achieve this, a EuroFIR consensus-based method with standardised procedures was applied for the systematic study of traditional foods and recipes. Traditional foods were selected based on the EuroFIR definition of the term “traditional food” and prioritised according to specific criteria: documentation of traditional character; composition data; consumption data; health implications and marketing potential. These approaches developed in EuroFIR have been further extended in the BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods) project, which aims to deliver information on bioactive substances and related health claims in order to give opportunities to stakeholders to develop sustainable diets. A subset of 33 prioritised traditional foods from Black Sea Area countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) has been identified and the nutritional composition and key bioactive compounds have been determined. The data were fully documented and evaluated according to EuroFIR guidelines and standardised procedures for inclusion in the available national food composition databases. To assure the quality of analytical results accredited laboratories or laboratories with successful participation in proficiency testing schemes were chosen. The systematic investigation, documentation and registration of traditional foods are essential to preserve traditional foods, promote local biodiversity and sustainable diets. The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118.

Comunicação científica a convite. Introduction. The Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood) consists of a research consortium of 13 partners [1]. A general objective is to contribute towards the establishment of a rationale for integrating the concept of health-promoting for traditional foods. The specific aim of this study was to produce analytical data detailing the nutritional and bioactive content of selected traditional foods from six Black Sea area countries, and to evaluate the diversity of bioactive compounds content of some plant raw materials. Results. A total of 33 traditional foods from Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine were selected and prioritised in WP1. Within WP2, a list of components for the nutritional composition of each traditional food was prioritised on the basis of (1) inclusion of relevant data in national food composition databases; (2) the most relevant components to be analysed for each food and (3) their importance in relation to the increased risk of diet‐related chronic diseases. The prioritised list of components to be quantified in the selected traditional foods was: water, ash, total protein, total fat, individual fatty acids, total starch, total sugars, total dietary fibre, vitamins, minerals and trace elements. Besides the nutritional composition and total polyphenols determination, additional analyses on carotenoids ( carotene, -carotene, -cryptoxanthin, zeaxanthin, neoxanthin, violaxanthin, lutein and lycopene) were performed. A common approach on sampling and sample handling of traditional foods using harmonised guidelines was established, for all countries, to ensure that representative food samples would be analysed in order to produce reliable and high quality data [2,3]. The following relevant results were obtained for raw materials. Kales confirmed to be an interesting source of glucobrassicin; variability of glucosinolate, carotenoids and phenolic content was detected. Among primitive wheats, einkorn wheat was the richest in carotenoids and phenolics content, with slightly different sterol composition from the others species. Among oilseeds, sesame was the richest source of sterols and tocols, whereas walnuts were by far the richest in phenolic compounds; the importance of the initial oxidative conditions of raw materials for further processing is stressed. Conclusions. The use of a common methodology to study traditional foods will be essential to maintain the European cultural heritage, thus enabling future generations to experience and enjoy local specialities. Furthermore, this study provides new data on the nutritional composition and bioactive compounds content of the selected traditional foods from Black Sea Area countries in order to elucidate their role in the dietary pattern of each country. Moreover, knowledge base of traditional foods and related plant raw materials from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets, by maintaining healthy dietary patterns within local cultures. The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118.

Comunicação oral a convite. Os alimentos tradicionais são um elemento importante, para a cultura, história, património e identidade de uma região ou país. Estes alimentos são normalmente conhecidos como alimentos característicos de um determinado local, onde foram consumidos durante muito tempo e cujo método de preparação foi passado de geração em geração. Os alimentos tradicionais podem também contribuir para o desenvolvimento e sustentabilidade económica das zonas rurais, e para a preservação da biodiversidade. Um dos objetivos do projeto EuroFIR (European Food Information Resource) foi determinar a composição nutricional de 55 alimentos tradicionais de 13 países Europeus. Para cumprir este objetivo foram desenvolvidos procedimentos harmonizados que foram aplicados ao estudo sistemático dos alimentos tradicionais. Os alimentos tradicionais foram selecionados e prioritizados com base na definição de “Alimento tradicional” desenvolvida no EuroFIR. Desta forma, os critérios específicos para a seleção dos alimentos foram: documentação de caráter tradicional; dados de composição; dados de consumo; implicação para a saúde e potencial de marketing. Para assegurar a qualidade dos resultados analíticos, foram selecionados laboratórios acreditados ou laboratórios que participassem com êxito em ensaios interlaboratoriais. Os 55 alimentos tradicionais selecionados, foram totalmente documentados no que diz respeito a: descrição dos alimentos, ingredientes, receita, plano de amostragem, preparação de amostras, identificação dos componentes, métodos analíticos utilizados e avaliação da qualidade dos resultados, de acordo com as normas EuroFIR para inclusão de dados nas bases de dados nacionais de composição de alimentos. A abordagem utilizada no EuroFIR para estudar os alimentos tradicionais, foi posteriormente aplicada ao projeto BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods), que tem como principal objetivo recolher informações sobre os compostos bioativos, com potenciais efeitos benéficos para a saúde, com a finalidade de dar oportunidade às partes interessadas para desenvolver dietas sustentáveis. Para cumprir este objetivo foram selecionados 33 alimentos tradicionais de 6 países da região do Mar Negro, para os quais foi determinada a composição nutricional e a composição em compostos bioactivos, utilizando as regras previamente desenvolvidas e validadas no projeto EuroFIR. A utilização de uma metodologia comum para o estudo de alimentos tradicionais permitirá aos países interessados continuarem a investigar estes alimentos, bem como continuar a atualizar as bases de dados nacionais de composição de alimentos. Além disso, a base de conhecimento dos alimentos tradicionais de países da região do Mar Negro contribuirá para promover a biodiversidade local e as dietas sustentáveis, através da manutenção de hábitos alimentares saudáveis. Este trabalho foi desenvolvido nos projectos EuroFIR (EU FP6 ‘Food Quality and Safety Programme; Contract nº 513944) e BaSeFood (EU FP7 KBBE Theme 2: Food, Agriculture and Fisheries; Contract nº 227118).

Poster publicado em: BaSeFood Newsletter - Special Issue n.º7, October 2012 - Traditional Food International 2012, p. 16. ISBN: 978-88-902152-6-1 Introduction. Traditional foods from 6 Black Sea Area Countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) were prioritized within the frame of the European Project BaSeFood (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods). The selected traditional foods were categorized into 6 food groups: 1) Cereal or cereal based foods; 2) Fruit or fruit based foods; 3) Vegetable or vegetable based foods; 4) Oilseeds or oilseed products; 5) Herbs, spices and aromatic plants; and 6) Low or non-alcoholic fermented products. One of the aims within BaSeFood project was to produce an overview of the nutritional value of each traditional food and compare it among the categorized food groups. Material and methods. The 33 selected traditional foods were prepared according to a recorded traditional recipe, ingredients and traditional preparation methods. The following components were determined: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre for each food. Results. Our results show that vegetables and vegetable based foods; herbs, spices and aromatic plants; and low or non-alcoholic fermented foods and beverages of plant origin were the food groups with the lower energy content mainly due to its high water content (>60.0 g/100 g). Oilseeds or oilseed products were the group that presented the highest mean content of ash (2.23 g/100 g), total protein (15.9 g/100 g) and total fat (72.0 g/100 g). Sour rye bread, which belongs to the cereals and cereal based foods group, contained the highest starch content (66.3  0.55 g/100 g). The highest total sugars content (85.3  0.30 g/100 g) was found in rose jam, a food from the fruit or fruit based foods group. All results are given per 100 g of edible portion. Conclusions. The proximate composition of the selected traditional foods from Black Sea Area countries is important in order to elucidate their role in the dietary pattern of populations and will be useful to include new nutritional data in national food composition databases. The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118

Poster publicado em: BaSeFood Newsletter - Special Issue n.º7, October 2012 - Traditional Food International 2012, p. 31. ISBN: 978-88-902152-6-1 Introduction. Georgia is a small country in the Caucasus which has a variety of regions, which differ greatly from each other. The Georgian cuisine is specific of the country, but it also contains some influences from other Middle Eastern and European culinary traditions, as well as those of the surrounding Western Asia. The cuisine offers a variety of dishes with various herbs and spices. This study was carried out within BaSeFood project (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods) and the aim was to determine the nutritional composition of five traditional foods from Georgia. Material and methods. Five traditional foods: tsiteli doli bread, nettles with walnut sauce, churchkhela, flax oil and wild plum sauce were selected and the nutritional composition was determined. The following components: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre were quantified for each food. Results. The energy value for the analysed traditional foods varied between 193 kJ/46 kcal and 3758 kJ/899 kcal, for wild plum sauce and flax oil, respectively. Nettles with walnut sauce have the highest total protein content (9.56  0.26 g/100 g). Besides the oil, the analysed traditional foods with the highest total fat content were churchkhela and nettles with walnut sauce, mainly due to walnuts which is present in both recipes. Flax oil is mainly composed by unsaturated fatty acids (79.8 g/100 g). The highest starch and total dietary fibre concentrations (41.3  0.16 g/100 g and 8.59  0.34 g/100 g, respectively) were found for Tsiteli doli bread. All results are given per 100 g of edible portion. Conclusions. New data on nutritional composition of Georgian traditional foods will enhance the knowledge base on traditional foods which is necessary for the development of exploitation plans and will be useful for their promotion. The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118

Poster publicado em: BaSeFood Newsletter - Special Issue n.º7, October 2012 - Traditional Food International 2012, p. 20. ISBN: 978-88-902152-6-1 Introduction. The Ukrainian traditional foods are characterized by the use of a large diversity of recipes for the same dish. The best example is the traditional Ukrainian food – borsch – known at least in dozens of varieties containing up to twenty ingredients. This work aims to determine the nutritional composition of three traditional foods from western Ukraine that have been prioritised in the frame of the BaSeFood project (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods). Material and methods. Three traditional foods: Transcarpathian green borsch, roasted sunflower seeds and cottage cheese with dill and garlic were selected and the nutritional composition was determined. The following components: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre were quantified for each food. Results. The energy value for the analysed traditional foods was 181 kJ/43 kcal for Transcarpathian green borsch, 687 kJ/164 kcal for cottage cheese with dill and garlic, and 2675 kJ/640 kcal for roasted sunflower seeds. From the three selected traditional foods for western Ukraine, roasted sunflower seeds have the highest total fat content (58.2  2.16 g/100 g), of which 49.4 g/100 g are unsaturated fatty acids. They also contain a high protein content (20.8  0.40 g/100 g) and a considerable total dietary fibre content (11.3  1.09 g/100 g). Regarding the available carbohydrates content, the amount per 100 g was 2.49 ± 1.33 g for roasted sunflower seeds, 5.52 ± 1.75 g for Transcarpathian green borsch and 8.20 ± 0.25 g for cottage cheese with dill and garlic. In the case of roasted sunflower seeds, most of the carbohydrates were sugars (2.36 ± 0.13 g/100 g). Results are given per 100 g of edible portion. Conclusions. This study will contribute to characterize the dietary pattern of western Ukraine as a part of the cultural inheritance of this country. Moreover, these results can be useful to preserve and promote these traditional foods. The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118

A exploração sustentável de compostos bioactivos de alimentos tradicionais da Região do Mar Negro (BaSeFood) é um projecto de 3 anos, financiado pelo 7º Programa-Quadro. Este projecto consiste num consórcio de investigação contituído por 13 parceiros, designadamente Itália (dois), Reino Unido, Grécia, Portugal, Sérvia e seis países da Região do Mar Negro: Rússia, Ucrânia (dois), Roménia, Bulgária, Turquia e Geórgia. Os alimentos tradicionais são elementos característicos e únicos que diferenciam os padrões alimentares de cada país. Na maioria dos países, a informação sobre a composição nutricional de tais alimentos é ainda limitada, portanto, é necessário investigar, registar e promover os alimentos tradicionais. Um dos objectivos no âmbito do projecto BaSeFood é fornecer novos dados sobre a composição nutricional de alimentos tradicionais da Região do Mar Negro de origem vegetal para promover a sua exploração e o seu desenvolvimento sustentável. Trinta e três alimentos tradicionais foram prioritizados e a sua composição nutricional foi determinada. Os seguintes parâmetros foram determinados: humidade, cinza, azoto total (para o teor de proteína), gordura total, ácidos gordos individuais, colesterol, amido, açúcares totais, fibra alimentar, vitaminas (A, E, C e B2), folatos, minerais e oligoelementos (sódio, ferro, zinco e selénio). Verificou-se que existe uma grande variabilidade na composição nutricional dos alimentos do grupo dos frutos e vegetais analisados neste estudo, destacando a vasta gama de ingredientes disponíveis na Região do Mar Negro, bem como a sua biodiversidade. The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118.

Este trabalho foi realizado no âmbito do Projecto "Exploração sustentável de componentes bioactivos de alimentos tradicionais da Região do Mar Negro - BaSeFood". Na maioria destes países, há falta de informação sobre a composição nutricional dos alimentos tradicionais, portanto, a investigação nutricional nestes alimentos é de grande importância. Os fitoesteróis (FE) são compostos bioactivos em muitos alimentos, especialmente nos de origem vegetal. Os FE são conhecidos por terem várias propriedades bioactivas com diversas implicações na saúde. Além disso, também o estudo da composição em ácidos gordos (AG) é de extrema importância porque pode ser associada a efeitos para a saúde, quer negativos quer benéficos, dependendo do tipo de AG. O objectivo do presente trabalho foi analisar a gordura total, FE e o perfil de AG em 33 alimentos tradicionais. A análise da gordura total foi realizada por meio de uma hidrólise ácida com extração de Soxhlet (AOAC 948.15, 2000, método acreditado segundo a norma ISO/IEC 17025). A preparação de ésteres metílicos de AG foi realizada por um método combinado de metilação e transesterificação. Para a análise cromatográfica foi utilizado com um GC-FID e um GC-MS. Uma coluna capilar de sílica fundida HP-88 (100 m x 0,25 mm Ø, 0,25 µm) foi usada para determinar AG e uma coluna DB-5 MS (30 m x 0,25 mm Ø, 0,25 µm) foi utilizada para análise de FE. As amostras foram analisadas em triplicado. Os resultados deste estudo em relação ao perfil de AG, demonstram que os alimentos tradicionais da Região do Mar Negro analisados são uma boa fonte de AG poliinsaturados para a dieta, especialmente ácido γ-linolénico n-6 e α-linolénico FA n-3, que estão relacionados com diversos benefícios para a saúde. The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118.

INTRODUCTION: Traditional dietary patterns, generally beneficial to health as judged over time, should be promoted beyond the native country’s borders. Scientific data is a prerequisite for the successful promotion of a sustainable diet. The Mediterranean diet is a distinguished example of such a dietary pattern. Accumulating scientific evidence has established it globally as a model diet. OBJECTIVES: A framework for the investigation of traditional foods, aiming primarily at the elucidation of their role on health, was recently expanded to the Black Sea Area Countries (BSAC) through BaSeFood. A principal objective of BaSeFood is to deliver information on bioactive substances and potential related health claims of BSAC traditional foods in order to give opportunities to stakeholders to develop sustainable diets. METHOD/DESIGN: Thirty-three BSAC traditional foods have been selected for in-depth investigation. The study includes: • Nutrient and bioactive composition data. • Information on microbiological aspects • Recording of the traditional production methods. • Technological study on their potential industrial or semi-industrial production. • Integrated records related to their traditional character • Historical and folkloric review, which documents their traditional identity. • Food indexing using Langual RESULTS: Anticipated outcomes of the study on the BSAC traditional foods include: • Insight on their impact on health • Enrichment of the BSAC food composition tables with validated nutrient data • Potential proprietary or health claims • Promotion into new markets • Preservation of the traditional culture • Development of sustainable agriculture CONCLUSIONS: Several Mediterranean traditional foods are likely to contribute to better health. It remains to be substantiated if the same also applies to BSAC traditional foods. BaSeFood has contributed to an initial registration of BSAC traditional foods and has provided essential tools for their promotion within and beyond the region. The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118.

Comunicação científica a convite Traditional foods are an important element of the culture, history, identity, heritage of a region or country and are key elements for the dietary patterns. These foods are commonly perceived as foods that have been consumed locally or regionally for a long time and the methods of preparation of such foods have been passed from generation to generation. Traditional foods also give a valuable contribution to the development and economic sustainability of rural areas and to the preservation of biodiversity. One of the aims within the EuroFIR (European Food Information Resource) project was to generate new data on the nutritional composition of 55 traditional foods from 13 European countries. To achieve this, a EuroFIR consensus-based method with standardised procedures was applied for the systematic study of traditional foods and recipes. Traditional foods were selected based on the EuroFIR definition of the term “traditional food” and prioritised according to specific criteria: documentation of traditional character; composition data; consumption data; health implications and marketing potential. To assure the quality of analytical results, accredited laboratories or laboratories with successful participation in proficiency testing were chosen. Data were evaluated and fully documented (food description, recipe, ingredients, sampling plan, sample handling, component identification, method specification, value and quality assessment) according to EuroFIR standards for inclusion in the national food composition databases. These approaches developed in EuroFIR have been further extended in the BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods) project, which aims to deliver information on bioactive substances and related health claims in order to give opportunities to stakeholders to develop sustainable diets. A subset of 33 prioritised traditional foods from Black Sea Area countries has been identified and the nutritional composition and key bioactive compounds are being determined, using previously developed and validated EuroFIR guidelines. The use of a common methodology for the study of traditional foods will enable countries to further investigate their traditional foods and to continue to update their national food composition databases. Moreover, 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. This work was completed on behalf of the EuroFIR (EU FP6 ‘Food Quality and Safety Programme; Contract nº 513944) and BaSeFood (EU FP7 KBBE Theme 2: Food, Agriculture and Fisheries; Contract nº 227118) consortia.

In the last years, there has been an increased consumers interest and demand for traditional foods, which have an important role in the diets. Traditional foods can also be a valuable contribution to the development and economic sustainability of rural areas and the preservation of biodiversity. The aim of this study was to determine the proximate composition in traditional vegetable and fruit based recipes from Black Sea Area countries, in the frame of the European Project BaSeFood. The determination of the nutritional composition of selected traditional foods from Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine is being carried out within the frame of the BaSeFood Project. Six foods from the vegetables group were analysed: Ukrainian borsch; Transcarpathian green borsch; Nettle sour soup; Nettles with walnut sauce; Rodopian dried beans and Kale soup. From the fruits group, five traditional foods were analysed: Uzvar; Plums jam; Churchkhela; Rose jam and Fruit of the evergreen cherry laurel. Water content, ash, total protein, total fat, total sugars and total dietary fibre are being determined at an accredited laboratory by ISO/IEC 17025 or by successful participation in Proficiency testing schemes. Most vegetable based foods have water and ash content higher than fruits. The values for water ranged from 14.2 to 92.4 g/100 g for Rose jam and Nettle sour soup, respectively. With respect to total fat content, generally fruit based foods have lower levels (< 0.15 g/100 g) than vegetables (5.02 g/100 g). For total protein, Nettles with walnut sauce presented the highest content (9.6 g /100 g) and Rose jam the lowest content (0.3 g/100 g). For total dietary fibre, the values varied between 0.3 and 6.44 g/100 g. All analytical values are expressed per 100 g of edible portion. The proximate composition of the selected traditional foods from Black Sea Area Countries is important in order to elucidate their role in the dietary pattern of populations. The analysed samples present a high moisture content and low fat content. Foods with high water content are usually low in calories. Therefore, vegetable and fruit based traditional foods are not energy dense foods, while they are considered rich in other essential nutrients. The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118.

Riboflavin (vitamin B2) is an essential water-soluble vitamin present in a wide variety of foods, namely in milk, dairy products, cereal products, meat products and green leafy vegetables. The primary form of the vitamin is an integral component of the coenzymes flavin mononucleotide and flavin-adenine dinucleotide. It is in these bound coenzyme forms that riboflavin functions as a catalyst for redox reactions in numerous metabolic pathways and in energy production. The daily recommended allowance for riboflavin is 1.3 mg/day and 1.1 mg/day, for males and females, respectively. Due to its unquestionable importance in human nutrition, riboflavin was determined in the selected traditional foods analysed in the frame of the European Project BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods). Riboflavin was determined according to the method EN 14152:2003. The sample is extracted after acid hydrolysis followed by dephosphorylation (with enzymatic treatment) and quantified by High Performance Liquid Chromatography with Fluorescence detection. The quantification limit of the method is

Rationale and objectives: Folates occur naturally as a variety of polyglutamates, with different biological activity. Folate is a generic term for a water-stable vitamin from B-complex, which exists in many chemical forms. It is essential for many of the methylation reactions involved in the synthesis of DNA and RNA, and hence plays a crucial role in cell division. The recommended daily allowance (RDA) is 400 µg/day (for both men and women) of dietary folate equivalents. Food folates have approximately 50% lower bioavailability than folic acid. The ingestion of a supplement of folic acid during the periconceptional period significantly reduces the risk of giving birth to a child with a neural tube defect. Materials and methods: The determination of the total folate content in foodstuffs was carried out by a microbiological assay (EN 14131:2003) with turbidimetric detection of the growth of the microorganism Lactobacillus casei, subspecies rhamnosus (ATCC 7469). The analyses were performed in an accredited laboratory according to ISO/IEC/17025. This method was applied to the selected traditional foods of European Project BaSeFood (Sustainable Exploitation of Bioactive Components from the Black Sea Area Traditional Foods). Results: Total folate content of cereals or cereals based foods ranged from 11.7 to 20.5 µg/100 g, while for vegetables based foods it varied between 5.2 µg/100 g (Ukrainian Borsch) and 97.2 µg/100 g (Nettles with walnut sauce). The highest total folate content was found in the group of products from oilseeds for roasted sunflower seeds (113 µg/100 g). All traditional foods containing fruits have a total folate content lower than 5 µg/100 g. The analytical results are expressed per 100 g of edible portion. Conclusions: Our results show that some of the analysed traditional foods are a good dietary source of natural folates in the diet of Black Sea Area countries. Fruit based foods presented the lower total folate content and products from oilseeds were the group with the highest content. The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118.

Within the frame of the European Project BaSeFood (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods), thirty-three traditional foods from six Black Sea Area Countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) were selected and prepared according to the traditional recipe, ingredients and traditional preparation methods. The aim is to promote and preserve traditional foods and to produce new and reliable data of the overall nutritional composition. Water content is being determined by gravimetric method, using a dry air oven at 101 °C ± 2 °C for 2 h, until constant weight. Total fat is being performed with an acid hydrolysis method followed by extraction using a Soxhlet with petroleum ether, as the extraction solvent. The obtained residue is dried for 1 h 30 min at 101 °C ± 2 °C, until constant weight, according to the acid hydrolysis method. Total dietary fibre, ash and total protein content are being determined by the AOAC official methods 985.29, 945.46 and 991.20, respectively. Total nitrogen for protein content is being determined by the Kjeldahl method in combination with a copper catalyst using a block digestion system. To assure the quality of analytical results, methods used in the laboratory are accredited by ISO/IEC/17025 or successful participation in proficiency testing schemes. Herbs, spices, aromatic plants and fermented products are those which presented the highest water content. In contrast, products from oilseeds have the lowest water content (3.94 g/100 g) and the highest total fat (58.2 g/100 g), total protein (20.8 g/100 g), ash (3.25 g/100 g), total sugars (45.8 g/100 g) and total dietary fibre (11.3 g/100 g) contents. For cereals and cereals based foods, a great variability in the water content was found (5.99 to 75.8 g/100 g). All results are given per 100 g of edible portion. Traditional foods from the same group have generally similar proximate analysis pattern. In the products from oilseeds, the highest content in macronutrients was found, except for water content. The proximates composition will be useful to include new nutritional data into national food composition databases. The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118.

Comunicação científica por convite. Traditional foods are the key elements that differentiate the dietary patterns of each country. In most countries, there is limited information on the nutritional composition of such foods, therefore, there is a need to investigate, register and promote traditional foods. These foods are also a valuable contribution to the development and economic sustainability of rural areas and preservation of biodiversity. One of the aims within BaSeFood project is to provide new data on the nutritional composition of traditional foods of plant origin from six Black Sea area countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) to promote their sustainable development and exploitation. Thirty-three traditional foods were selected per food group and country taking into account namely food biodiversity and food composition data. Chemical analyses to determine the nutritional composition of the selected traditional foods were performed and the data were fully documented and evaluated according to EuroFIR guidelines and standardised procedures. To assure the quality of analytical results accredited laboratories or laboratories with successful participation in proficiency testing schemes were chosen. Information on food description, recipe, ingredients, sampling plan, sample handling, component identification, method specification, value and quality assessment was collected for each of the traditional foods for inclusion in the available national food composition databases. The use of a common methodology for the study of traditional foods will enable countries to further investigate their traditional foods and to continue to update their national food composition databases. Moreover, 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. The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118.

The health benefits of the traditional Mediterranean diet are universally recognised. However, data on the nutritional and phytochemical content of the traditional foods of the Mediterranean diet is necessary to further elucidate the impact of this diet on health. This work presents the flavonol, flavone and flavan-3-ol content of a Cretan green pie recipe, kaltsounia with greens and cheese, and of the individual greens used in the preparation determined by Reverse Phase HPLC. The fact that the highest contents of the three flavonoid classes studied were found in three different greens, points out the nutritional value in consuming a mixture of greens rather than individual ones. Traditional foods such as green pies are particularly rich in flavonoids, which makes this specific food of the traditional Greek diet a healthy, nutritious, delicious daily snack. © 2010 Elsevier Ltd. All rights reserved.