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Background: In the last decades, Tunisia has undergone major demographic, socio-economic and lifestyle (including diet) changes, with drastic increases in excess adiposity and nutrition related non-communicable diseases (NCDs). This review provides an update of the nutritional situation in Tunisia. Methods: Several Tunisian datasets or international databases were used to assess availability and consumption of foods and health outcomes. Results: Both from national aggregated availability data and individual food consumption data, there was a trend both of increasing food intake and modernization/westernization of the diet (especially in urban areas), towards more consumption of dairy and meat products, sugar, fat and salt. But consumption of fruits and vegetables was still above WHO recommendations. Except for iodine, micronutrients deficiency (iron, vitamin A and D) was markedly, but unevenly, present among specific groups (e.g., a third of adult women had anemia). Among infants, both exclusive and predominant breastfeeding were low, while the minimum diet diversification rate was 63%. Among children, stunting was residual but increase of overweight was a concern. In 2016 17.6% of men and 34.6 % of women over 15 y. were obese and 15.5% had diabetes, a twofold increase in the last decades. These prevalence were much higher in urban and more developed areas. Also, 86% of the mortality rate was attributable to NCDs. Conclusion: Addressing the double burden of malnutrition and NCDs is a priority and should be based on a sustainability framework, involve a diversity of stakeholders and emphasize double duty actions and reduction of nutrition and health inequalities. Keywords: Tunisia, diet, food insecurity, micronutrient deficiencies, nutritional status, obesity, non-communicable diseases.

As bread is the most consumed food by Tunisian population and the major source of salt, a pilot experience of salt reduction in bread has already begun in Bizerte city. Salt analysis in bread collected from Bizerte city was realized with Volhard titration method. Application of the “salt reduction programme” allowed a gradual decrease of salt content in bread by 35 % during three years without detection by Tunisian consumers. A final salt concentration of 1.1 ± 0.1 g/100 g was then achieved. The establishment of an effective salt reduction strategy with lifestyle education is needed to reduce hypertension that is the first cause of death in Tunisia.

Purpose: Excessive intake of fat and fatty acids is associated with major health hazards such as obesity or chronic diseases. The aim of this study is to provide the first data on total fat, SFA and TFA intakes and their major food sources in Tunisian children. Methods: A total of 1200 children, aged 3 to 9 years old, were randomly selected from primary schools and kindergarten under a cross-sectional design. The 24hour recall method and food frequency questionnaire were used to assess dietary intake over a period of one week. Results: The energy percentages of total fat, SFA and TFA in Tunisian children were respectively 29.6, 11.4 and 0.15. No sex differences were found. The WHO recommendations for total fat, SFA and TFA were adopted by 58 %, 39 % and 89 % of the study population, respectively. The leading food groups of fat and fatty acids were ultra-processed foods, bread and cereals and dairy products. The meat, fish, eggs and fish alternatives were the fifth main contributors to the total fat and SFA intakes in Tunisian children. Conclusion: The implementation of a relevant strategy for fat reduction, especially from ultra-processed foods, considered as low nutrient energy-dense products, is needed to promote health among children and prevent diet-related chronic diseases.

International audience; Background: In the last decades, Tunisia has undergone major demographic, socio-economic and lifestyle (including diet) changes, with drastic increases in excess adiposity and nutrition related non-communicable diseases (NCDs). This review provides an update of the nutritional situation in Tunisia. Methods: Several Tunisian datasets or international databases were used to assess availability and consumption of foods and health outcomes. Results: Both from national aggregated availability data and individual food consumption data, there was a trend both of increasing food intake and modernization/westernization of the diet (especially in urban areas), towards more consumption of dairy and meat products, sugar, fat and salt. But consumption of fruits and vegetables was still above WHO recommendations. Except for iodine, micronutrients deficiency (iron, vitamin A and D) was markedly, but unevenly, present among specific groups (e.g., a third of adult women had anaemia). Among infants, both exclusive and predominant breastfeeding were low, while the minimum diet diversification rate was 63%. Among children, stunting was residual but increase of overweight was a concern. In 2016 17.6% of men and 34.6 % of women over 15 y. were obese and 15.5% had diabetes, a twofold increase in the last decades. These prevalences were much higher in urban and more developed areas. Also, 86% of the mortality rate was attributable to NCDs. Conclusion: Addressing the double burden of malnutrition and NCDs is a priority and should be based on a sustainability framework, involve a diversity of stakeholders and emphasize double duty actions and reduction of nutrition and health inequalities