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Development: Pr. Maha Hoteit, Ms. Edwina Zoghbi Editing: Ms. Yasmin Rihawi Review: Dr Linda Shaker Berbari
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Food Composition Data: Traditional Dishes, Arabic Sweets, and Market Foods
The current food composition report was developed following systematic laboratory and analytical methodologies to explore the composition of a wide range of traditional dishes, Arabic sweets and market foods most commonly consumed in Lebanon, in terms of macronutrients and micronutrients contents and fatty acid profile and ratios. The report builds on the available food research data and provides recent data for use at national and international levels.
The food sampling and analysis process was divided into two phases. For phase 1, a total of 30 traditional dishes (150 samples from 5 geographical areas in Lebanon) identified as most frequently consumed were analysed for total fat, saturated fat, monounsaturated fat, polyunsaturated fat, trans fatty acids (TFA), salt, total sugar, vitamin D and iron. At the same time, 37 types of Arabic sweets (51 samples from Beirut and Mount Lebanon) and 46 samples of market food products identified as most frequently consumed were analysed for total fat, saturated fat, monounsaturated fat, polyunsaturated fat, and TFA. For phase 2, and as a second phase of funding was received, samples of traditional dishes and Arabic sweets were collected from the same list of foods identified in order to complement food analysis with carbohydrate, protein, fat, ash, energy in Kcal, fibre, vitamin A, vitamin E and vitamin C.
Main results for the traditional dishes are as follows. No statistical difference was found in the analyzed samples across the different regions. The total sugar content of most of the traditional dishes was less than 3 grams per 100 grams of the food sample. A high sodium content was observed with a daily value exceeding 20% in more than half of the traditional dishes collected. More than 60% of dishes were found to be deficient in iron (less than 10% of the daily value). More than 90% of the dishes contained less than 5% of saturated fatty acids and the large majority of food dishes were considered poor sources of polyunsaturated fatty acids with only 2% containing more than 20% of the daily value for polyunsaturated fatty acids. All dishes except two achieved less than 5% of the daily value for TFA. Almost all dishes contained trace amounts of vitamin A, D, E and C. Among all the dishes, 23% were considered good sources of fibre and almost all the remaining contained little amounts.
As for Arabic sweets, the majority contained a carbohydrate amount exceeding 20% per 100 grams of each sample and protein content was low in 100 grams of almost all sweets. Around one third of the samples contained more than 20% of fat and none contained TFA. In addition, 100 grams of an Arabic sweet sample covers between 10% to 27% of the daily need for energy in a 2000 Kcal-diet. Overall, all samples of Arabic sweets contained trace amounts of vitamin A, vitamin E, and vitamin C. Around 30% of the samples contained an amount that exceeds 5% of the daily value of fibre.
In terms of market food items, all products were found to have discrepancies in reporting the actual nutrient content when compared to their respective nutrition facts label.
