title: New nutritional composition data on selected traditional foods consumed in Black Sea Area countries.
abstract: 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.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016, Lisbon, Portugal.
authors.forename: Helena S
authors.initials: HS
authors.lastname: Costa
authors.forename: Tânia G
authors.initials: TG
authors.lastname: Albuquerque
authors.forename: Ana
authors.initials: A
authors.lastname: Sanches-Silva
authors.forename: Effie
authors.initials: E
authors.lastname: Vasilopoulou
authors.forename: Antonia
authors.initials: A
authors.lastname: Trichopoulou
authors.forename: L Filippo
authors.initials: LF
authors.lastname: D'Antuono
authors.forename: Iordanka
authors.initials: I
authors.lastname: Alexieva
authors.forename: Nadiya
authors.initials: N
authors.lastname: Boyko
authors.forename: Carmen
authors.initials: C
authors.lastname: Costea
authors.forename: Katerina
authors.initials: K
authors.lastname: Fedosova
authors.forename: Osman
authors.initials: O
authors.lastname: Hayran
authors.forename: Dmitry
authors.initials: D
authors.lastname: Karpenko
authors.forename: Zaza
authors.initials: Z
authors.lastname: Kilasonia
authors.forename: Paul
authors.initials: P
authors.lastname: Finglas
mesh_terms: D044822:Biodiversity; D059038:Black Sea; D002031:Bulgaria; D003247:Conservation of Natural Resources; D003469:Culture; D004032:Diet / Q000208:ethnology; D002523:Edible Grain; D002149:Energy Intake; D005247:Feeding Behavior; D005502:Food; D005515:Food Labeling / Q000639:trends*; D005638:Fruit; D006801:Humans; D009753:Nutritive Value; D010938:Plant Oils; D012383:Romania; D012426:Russia; D012639:Seeds; D017365:Spices; D014421:Turkey; D014455:Ukraine; D014675:Vegetables
chemical_list: D010938:Plant Oils
keywords: BaSeFood; Black Sea Area countries; food composition databases; nutritional composition; traditional foods