P537 - DEVELOPMENT OF A NUTRITIONAL EVALUATION FRAMEWORK FOR TRADITIONAL DISHES: A CASE ON THE CULINARY HERITAGE OF ULTRA-OLD ADULTS IN AN ITALIAN REGION

P537

DEVELOPMENT OF A NUTRITIONAL EVALUATION FRAMEWORK FOR TRADITIONAL DISHES: A CASE ON THE CULINARY HERITAGE OF ULTRA-OLD ADULTS IN AN ITALIAN REGION

C. Santangelo^1,*, G. Di Matteo¹, D. Bondi¹, R. Piccinelli², G. Catasta², V. Verratti³, T. Pietrangelo¹

¹Department of Neuroscience, Imaging and Clinical Sciences, University G. d'Annunzio , Chieti, ²Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA), Rome, ³Department of Science, University G. d'Annunzio , Chieti, Italy

Rationale: Accurate assessment of traditional foods is essential to align cultural diets with evidence-based nutrition, particularly for ultra-old adults who consume traditional dishes often underrepresented in food composition databases. The lack of precise data complicates dietary planning for frail elderly populations in clinical or community settings. This study aims to develop a framework for evaluating regional recipes, incorporating dietary, allergenic, and environmental factors.

Methods: Traditional dishes from an Italian region were selected through local interviews, including with ultra-old adults, and prepared by chefs using authentic recipes. Ingredients were weighed, and nutritional values were calculated with FOODCONS software. Environmental impact was assessed through Life Cycle Assessment, and allergen profile was evaluated. Dietary quality was analyzed using the Mediterranean Adequacy Index and atherogenic potential.

Results: The protocol allowed precise nutritional profiling and highlighted variability in energy, macronutrients, and allergen content across dishes. Animal-based recipes had lower Mediterranean Adequacy Index scores and higher saturated fats and environmental impact. Plant-based dishes demonstrated high nutritional adequacy, low allergenic potential, and low environmental burden. Most dishes significantly contributed to Dietary Reference Values, with clear allergen identification.

Conclusion: This work proposes a standardized, replicable methodology for evaluating traditional dishes, combining quantitative techniques with cultural relevance. The approach enhances food composition databases and supports tailored dietary strategies based on local food traditions. As these dishes are commonly consumed by ultra-old adults, their accurate assessment helps address data gaps and improves nutritional care in geriatric settings.

Disclosure of Interest: None declared