Vasco, ElsaDias, Maria da GraçaOliveira, Luísa2022-01-282022-01-282021-06-01Food Chem. 2021 Nov 30;363:130258. doi: 10.1016/j.foodchem.2021.130258. Epub 2021 Jun 1.0308-8146http://hdl.handle.net/10400.18/7890The first Total Diet Study (TDS) was carried out in Portugal using harmonised procedures developed under the TDS-Exposure project. This publication describes in detail the TDS planning, sample collection and preparation, filling a gap found in literature. TDS food list (1070 items) by food group for 18-74 years olds was derived using 24 h recall food consumption survey data. Of the 164 TDS samples defined based on FoodEx2, the most represented belonged to 'Composite dishes' (21%) and 'Fish and Fish products' (15%). A total of 227 TDS samples (12 subsamples each), were collected (2014-2016) in Greater Lisbon region as 126 'national', 17 'regional non-seasonal' and 21 'regional seasonal'. Seasonal samples were mostly fruits, vegetables and some fish. Subsamples were prepared as consumed, pooled, homogenised and stored at -18 °C. The harmonised procedures used allow comparison of exposure assessment with other countries and evaluation of exposure trends if TDS are used.Highlights: The Portuguese Total Diet Study used the TDSEXPOSURE project harmonised procedures; TDS food list (1070 items) was derived from individual 24-h recall consumption data; Applying FoodEx2 food group approach to TDS food list resulted in 164 TDS samples; TDS samples were 126 ‘national’, 17 ‘regional non-seasonal’, 21 ‘regional seasonal’; ‘Composite dishes’ and ‘Fish and Fish products’ constituted over 1/3 of TDS samples.engTotal Diet StudiesTDS samplesTDS-Exposure ProjectDietary Exposure AssessmentFood Sampling MethodologyRegional Seasonal FoodNutrição AplicadaEstilos de Vida e Impacto na SaúdePortugalComposição dos Alimentosjournal article10.1016/j.foodchem.2021.130258