Traditional dishes, online tools, and public engagement: A feasible and scalable method to evaluate local recipes on nutritional content, sustainability, and health risks. Insight from Abruzzo, Italy

Food composition analysis of traditional dishes could help identify populations’ dietary patterns and association with observed diseases. To deal with these purposes, recipes of the Italian region Abruzzo were collected from the local population, elaborated by a cooking school, and computed micro and macronutrients composition and environmental sustainability through the tool FOODCONS, following the EUROFIR standardised procedures. Food allergen content was assessed through the Healthy Meals web app. The nutritional profile of dishes varied based on ingredients type and amount. Dishes mainly based on red meat, cheese and eggs presented higher environmental impact than plant-based first and side courses, did not line up with the Mediterranean model, and contained highly cholesterol and saturated fat content, which contribute to atherogenic risk. On the other hand, one portion of each dish provided an adequate contribution to Dietary References Values (DRVs). Gluten, soy, eggs, and milk food were identified as most prominent allergens, as poor ingredients used in traditional recipes. Our results contribute to enrichment of the Italian compiled Food Composition Database (cFCDB) and allow us to know local dietary patterns through an easily achievable method, inform consumers about dietary health impact and lead them to a major awareness.