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D1.1. National Country Specific Documented Traditonal BaSeFood D1.1 : National traditional foods documented files BaSeFood (G.A. n° 227118) Sustainable exploitation of bioactive components from the Black Sea Area traditional foods D 1.1 – National country specific documented traditional foods files Overall compilation: Hellenic Health Foundation Due date of deliverable: [November 2009] Actual submission date (first draft): [December 2009] Final submission date: [September 2010] Start date of project: 1 April 2009 Duration: 36 months Organisation name of lead contractor for this deliverable: [HHF, P03] Dissemination level: PU 1 BaSeFood D1.1 : National traditional foods documented files Overall D1.1 compiler: Effie Vasilopoulou Dept. of Hygiene, Epidemiology and Medical Statisics, University of Athens Medical School and HHF Collaborator Authors : Effie Vasilopoulou, Antonia Trichopoulou Hellenic Health Foundation (HHF), Greece K. S. Fedosova, V. V. Yashkina, L. V. Kapreliants, S. N. Fedosov Odessa National Academy of Food Technologies (ONAFT), Ukraine Mariia Mudryk, Nadiya Boyko Uzhhorod National University (UZHNU), Ukraine Dmitry Karpenko Moscow State University of Food Productions (MSUFP), Russian Federation Carmen Costea, Alexandru Stroia, Codrin Chiru Bucharest University of Economics (ASE), Romania Zaza Kilasonia Biological Farming Association (ELKANA), Georgia Iordanka Alexieva University of Food Technologies (UFT), Bulgaria Bike Kocaoglu, Osman Hayran T C Yeditepe University (YEDITEPE), Turkey BaSeFood Co-ordinator: Filippo D’ Antuono, University of Bologna - UNIBO Work package 1 Leader: Antonia Trichopoulou, Hellenic Health Foundation - HHF 2 BaSeFood D1.1 : National traditional foods documented files Antonia Trichopoulou, Hellenic Health Foundation - HHF Table of contents Page Executive Summary 4 Introduction 5 Methodology 5 Documentation of traditional foods 5 Prioritization of traditional foods 7 Evaluation and selection of traditional foods 8 List of traditional foods per food category 10 3 BaSeFood D1.1 : National traditional foods documented files Executive Summary In the context of the FP6 NoE EuroFIR (www.eurofir.net) a common methodology for the investigation of traditional foods was gradually established across Europe. A procedure for the selection of traditional foods and recipes to be included in the EuroFIR pilot study was also established. This procedure has three steps: documentation, prioritization and evaluation. In the context of the Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood) project (http://www.basefood- fp7.eu/), the EuroFIR methodology is being expanded to the following Black Sea Area Countries (BSAC): Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine. Regarding the procedure for the selection of traditional foods and recipes to be included in the BaSeFood pilot study, some additions specific to the focus of BaSeFood have been introduced, namely in relation to their bioactive content. The outcome from the application of the above described procedure is the development of the “BaSeFood traditional foods archives”, which was used for the selection of traditional foods to be further investigated in BaSeFood. The traditional foods integrated in the national documented files were initially prioritized following EuroFIR based guidelines and then further evaluated at the consecutive evaluation workshop. This document presents the list of Black Sea Area Countries traditional foods per food category based on the “BaSeFood traditional foods archives”, while the traditional foods that were selected for further investigation are indicated in blue bold fonts. In the “BaSeFood traditional foods archives”, which are publicly available at the BaSeFood website, specific details on each traditional food recipe are available. For this purpose the food code, which is unique for each food and specific to the traditional foods documentation file, is presented in this document. 4 BaSeFood D1.1 : National traditional foods documented files Introduction The work presented in Deliverable D1.1 “National country specific documented traditional foods files” was implemented in the context of Task 1.1 ”Surveying traditional foods of the Black sea countries” of WP1 of the BaSeFood project, which is coordinated by the Hellenic Health Foundation. The documented traditional foods files were compiled by the Black Sea Area Countries (BSAC), who are liable for the credibility of their integrated data, while contributions are acknowledged to Paul Finglas (Institute of Food Research, United Kingdom) and Helena Soares Costa (Instituto Nacional de Saúde Doutor Ricardo Jorge, Portugal) for their EuroFIR input (http://www.eurofir.net); Paul Kroon (Institute of Food Research, United Kingdom) and Filippo D' Antuono (project coordinator - University of Bologna) for the revision of the bioactive content of the traditional foods; Filippo D’ Antuono for the revision of taxonomic names and in general his coordination contribution. BaSeFood Task 1.1 is divided into 4 subtasks: Sub-task 1.1.1: Development of national documented traditional food files Sub-task 1.1.2: Identification of target bioactive components on the basis of available evidence and available data on health priorities of BSAC Sub-task 1.1.3: Prioritisation of traditional foods Sub-task 1.1.4: Evaluation and selection of foods for further investigation The activities of sub-tasks 1.1.1, 1.1.3 and 1.1.4 are briefly described in the current report (D1.1), while the activities of sub-task 1.1.2 are presented in Deliverable D1.2. The draft versions of both deliverables were used as a guide for the evaluation and selection of traditional foods for further investigation at the sub-task 1.1.4 evaluation workshop, held in Plovdiv (October 29th, 2009). Methodology Documentation of traditional foods The BSAC of BaSeFood developed national documented traditional food files based on EuroFIR guidelines with additions specific to the focus of BaSeFood 5 BaSeFood D1.1 : National traditional foods documented files (available at the BaSeFood public website - http://www.basefood- fp7.eu/dissemination/public_deliverables/d_1_1_national_country_specific_docum ented_traditional_foods_files), mainly regarding the collation of information on bioactive substances of the traditional foods. In this document we focus in principle on the polyphenols : coumestans, flavonoids (flavones, flavanones, flavonols, flavan-3-ols, anthocyanidins, isoflavones), lignans, phenolic acids and the plant based bioactive compounds: alk (en)yl-cysteine sulfoxides, capsaicinoids, carotenoids, (dihydro)chalcones, glucosinolates / isothiocyanates, phytosterols, polyacetylenes, stilbenes, which are listed in deliverable D2.1 "Report on target bioactive compounds with putative health benefits". The documentation of the traditional character, in adherence to the EuroFIR definition, is a prerequisite for the food to be integrated into the national documented file. The national files are excel files consisting of 5 spreadsheets and contain information on the: Spreadsheet 1: Description / origination of the traditional foods Spreadsheet 2: Traditionality of the food according to the EuroFIR definition Spreadsheet 3: Consumption of the food or its wider food group Spreadsheet 4: Availability of composition data Spreadsheet 5: References supporting all the collated information A presentation on how to correctly follow the documentation guidelines for the completion of the files was provided to BSAC by the task leader at the BaSeFood kick off meeting, held in Istanbul (June, 2009). Having obtained confirmation from HHF that the documentation files are being completed correctly, partners were asked to continue building up their documentation files and to deliver their completed national traditional foods files before the sub-task 1.1.4 evaluation workshop, held in Plovdiv (October, 2009), irrespective of the number of traditional foods that had been integrated at the time. The national documented traditional food files delivered were integrated into the “BaSeFood traditional foods archives” as a first attempt to systematically register BSAC traditional foods. These national files, which are publically available at the BaSeFood website http://www.basefood- fp7.eu/dissemination/public_deliverables/d_1_1_national_country_specific_docum ented_traditional_foods_files, may be further enriched by the compilers in the future. However, for the purposes of the BaSeFood project the selection of traditional foods was based on the traditional foods integrated into the delivered files, the number of which varies, as presented below: 6 BaSeFood D1.1 : National traditional foods documented files ONAFT - Ukraine (26 foods included) UZHNU - Ukraine (53 foods included) MSUFP – Russian Federation (37 foods included) ASE – Romania (30 foods included) ELKANA (37 foods included) UFT (82 foods included) YEDITEPE (16 foods included) In order for the two Ukrainian partners not to overlap, it was agreed beforehand that UZHNU will focus on the traditional foods of West Ukraine, mainly Transcarpathian, Lviv and Ivano-Frankivsk regions. The national documentation files of BaSeFood include foods belonging to the following 6 food categories of BaSeFood interest, which means that by default all the foods included in the files contain bioactives: 1. Cereal or cereal based foods 2. Vegetable or vegetable based foods 3. Fruit or fruit based foods 4. Oilseeds or oilseed products 5. Herbs, spices and aromatic plants 6. Low or non alcoholic fermented
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