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Nutritional value of the Middle Eastern diet: analysis of total sugar, salt, and iron in Lebanese traditional dishes [version 1; peer review: 2 approved]

Nutritional value of the Middle Eastern diet: analysis of total sugar, salt, and iron in Lebanese traditional dishes [version 1; peer review: 2 approved]

Authors :
Maha Hoteit
Edwina Zoghbi
Mohamad Al Iskandarani
Alissar Rady
Iman Shankiti
Joseph Matta
Ayoub Al-Jawaldeh
Source :
F1000Research, Vol 9 (2020)
Publication Year :
2020
Publisher :
F1000 Research Ltd, 2020.

Abstract

Background: The expanding burden of diet-related non-communicable diseases in the Eastern Mediterranean Countries requires urgent public health vigilance and actions. This study aimed at establishing a database analysis of total sugar, salt and iron content in Lebanese foods, focusing on traditional dishes. Methods: The collection of food samples was done using stratified sampling techniques. These samples were classified into five strata, taking into account variation by geographical area (Mount Lebanon, Bekaa, Beirut, Tripoli, and Saida). The number of samples per governorate was estimated to be 30 according to the variability in the dishes' composition. Food samples were chemically analyzed for total sugar, salt, and iron. Results: Among all the governorates, all the tested traditional Lebanese dishes contained little total sugar. More than 60% of the samples tested were rich in sodium. The sodium content ranges were 120-720 mg/100 g in Mount Lebanon, 240-960 mg/100 g in Bekaa, 80-520 mg/100g in Beirut, 252-1952 mg/100g in Tripoli and 40-680 mg/100 g in Saida. The highest mean amount of sodium was observed in the dishes Fatayer Sabanikh and Malfouf Mehche (≥ 600 mg/100 g). Furthermore, more than 80% of the samples had poor amounts of iron in all governorates. Conclusion: This study emphasizes the need for multi-cultural education and awareness on food sources of salt and iron, and the health effects regarding high intake of salt and low intake of iron. This study is a stepping stone for further research exploring total sugar, salt and iron content of traditional dishes, as well as potential intake by individuals in the Lebanese population.

Subjects

Subjects :
Medicine
Science

Details

Language :
English
ISSN :
20461402
Volume :
9
Database :
Directory of Open Access Journals
Journal :
F1000Research
Publication Type :
Academic Journal
Accession number :
edsdoj.2c21891732a6439ca2918613b63b1c63
Document Type :
article
Full Text :
https://doi.org/10.12688/f1000research.26278.1