The project partners from Austria, Sweden and Spain evaluated the eating habits and cooking habits for each country. The main dishes containing HAs are in Austria: Wiener Schnitzel, pork chop, Hamburger, roasted pork, turkey cutlet, sauce bolognaise, roasted chicken, ragout pork, goulash, ragout turkey, fried chicken, minced meat, roasted pork cutlet, boiled beef, beef steak, pork medallions, grilled chicken cutlet, meat with juice, beef roasted with onions, roasted beef; in Sweden: panfried (fish (12,0 g/day, meat 16,3 g/day, minced meat 11,4 g/day, offals 2,2 g/day, chicken 0,6 g/day, sausage 6,8 g/day) oven roasted (fish 0,3 g/day, meat 9,4 g/day, minced meat 2,0 g/day, chicken 8,0 g/day, sausage 1,9 g/day) and in Spain: white fish (hake, cod, sole coated with flour and deep fried), griddled veal (steak, hamburger), pork (loin, coated with flour and egg, and deep fried), griddled pork (loin, ''bontifarra'', Catalan sausage), griddled chicken, roasted chicken, chicken coated with flour and egg, deep fried), griddled white fish (hake, sole), fried pork (loin, ''bontifarra'', Catalan sausage, meatballs), roasted white fish (hake, sole), grilled lamb (chops), fried white fish (hake, anglerfish), griddled blue fish (salmon, sardine), ''Calamars a la romana'' (squid rings coated with batter, deep fried), blue fish (anchovy, sardine, coated with flour and deep fried), stewed veal, stewed white fish (hake, sole), griddled cuttlefish, stewed rabbit, fried chicken, griddled lamb.