Nutritional Evaluation of Traditional Portuguese Recipes from Three Different Regions: A Contribution to Food...

Traditional Portuguese cuisine is a key component of the country's cultural identity. Understanding how traditional Portuguese dishes align with, or diverge from, the principles of a balanced and sustainable diet is essential for promoting healthy eating habits while preserving cultural heritage. The aims of this study were: (a) to evaluate and compare the nutritional composition of traditional Portuguese recipes from different regions; and (b) to assess the adequacy of complete regional menus in relation to recommendations for a balanced and healthy meal.

A pilot study was conducted analysing 60 traditional Portuguese recipes from three regions of mainland Portugal (North, Centre, and South). Twenty recipes per region were evaluated, including six first courses, eight main courses, and six desserts. Nutritional composition was determined per 100 g, and regional differences were analysed using one-way ANOVA with Tukey's post hoc test (p < 0.05). Six complete menus were also constructed and assessed against reference values for energy and nutrient intake.

Significant differences were observed in the energy (p = 0.02) and sodium (p = 0.03) content of first-course dishes, particularly between the Northern region and the other regions. The Central region showed higher mean dietary fibre values. No statistically significant regional differences were identified for main courses or desserts. Menu analysis revealed that most traditional menu combinations exceeded recommended energy values and showed imbalances in macronutrient distribution, notably excessive saturated fat and insufficient dietary fiber.

Traditional Portuguese first-course dishes display relevant regional nutritional differences. Overall, complete traditional menus frequently fall short of current nutritional recommendations, emphasizing the need for culturally sensitive adaptations that maintain culinary heritage while supporting public health goals, namely by lowering saturated fat and sodium content and enhancing dietary fibre levels.