Nutritional composition of dishes commonly consumed by Japanese Brazilians in São Paulo, Brazil.

Primary Objective: To calculate the nutritional composition of commonly consumed Brazilian foods and beverages to analyze dietary intake data obtained with a quantitative food frequency questionnaire in a colorectal adenoma case-control study in Japanese Brazilians.
Methods and Procedures: Weighed recipes were collected in São Paulo, Brazil and analyzed using NutriBase Clinical Nutrition Manager.
Main Outcomes and Results: A total of 387 recipes for 76 dishes commonly consumed by Japanese Brazilians were collected: 30 composite main course dishes, 26 composite vegetable dishes, 19 snack foods and desserts, and one beverage. The nutritional composition (energy and 32 macronutrients and micronutrients) was calculated per 100 g for each dish.
Conclusions: We provided, for the first time, complete and up-to-date calculated nutritional composition data for commonly consumed Brazilian food items, which are essential to assess the current dietary intake among Japanese Brazilians.