Traditional foods can sustain European cultures
The British Nutrition Foundation (BNF) recently published a report on traditional foods in Europe, along with a series of recipe cards. The work is part of the EU-funded EUROFIR ('European food information resource network') project, whose objective is to develop a comprehensive food information resource. The data provided will offer an overview of the foods consumed across Europe. EUROFIR is funded under the 'Food quality and safety' Thematic area of the Sixth Framework Programme (FP6) to the tune of EUR 12 million. According to the researchers, traditional foods have been instrumental in how cultures and regions have prepared and consumed foods over many years. The preparation methods, in particular, are often linked to a country or region's folklore. People have also passed on their traditions from generation to generation, effectively turning these foods into a facet of cultural identity. 'Unfortunately, throughout Europe, some traditional foods are at risk of disappearing due to altered lifestyles,' explained Dr Helena Soares Costa of the National Institute of Health in Portugal, who is coordinating the traditional foods Work Package within EUROFIR. 'Therefore, it is important to study and document traditional foods to sustain important elements of European cultures.' A working group was established within EUROFIR to gather information on traditional dishes from different European countries. Traditional foods from 13 European countries (Austria, Belgium, Bulgaria, Denmark, Germany, Greece, Iceland, Italy, Lithuania, Poland, Portugal, Spain and Turkey) are included in the report, which also includes information on the history of the countries featured. The report examines whether traditional foods are considered healthier than modern foods. 'Traditional foods are great because they generally use local products, which is good for the environment,' said the BNF's Dr Elisabeth Weichselbaum, who co-authored the report. 'However, traditional foods are not automatically healthier than modern foods. The impact of traditional foods on our health depends on their nutritional composition. 'A cuisine including high amounts of starchy foods, fruit and vegetables, and moderate amounts of fish and meat, such as the Mediterranean diet, will provide more health benefits than a dietary pattern high in meat and fat, and low in fruit and vegetables.' The recipe cards that accompany the report feature over 60 recipes from the 13 countries. The recipe cards are bilingual, with each recipe being set out in English and the language of the country the dish is from. Also included on the cards is information about protein, energy, fat (total and saturated), carbohydrates, sugar, sodium and dietary fibre. 'In order to eat a healthy, balanced diet, it is important to know what's in your food,' BNF nutrition scientist Bridget Benelam said, commenting on the importance of this information. 'When it comes to traditional foods, we are often unaware [of] how much energy or fat they contain for example, so putting this information on recipe cards can help people get an idea [of] how much the meal they are preparing will contribute to their daily energy and nutrient intake.' Mrs Benelam concluded: 'The great thing about preparing your own meals at home, using for example these recipes, is that you can influence their nutrient and energy contents. You could cut down on some ingredients that are high in fat and replace them with low fat version for example, or you could reduce the added salt. This can make your meal healthier, although strictly speaking it is not a traditional food anymore if you change the recipe.' Countries participating in the EUROFIR project include Belgium, Greece, Italy, Lithuania, Norway, Slovakia, Switzerland and Turkey.