Faculty of Public Health, Lebanese University, Beirut, Lebanon.
Country Office for Lebanon, World Health Organization, Beirut, Lebanon.
F1000Res. 2020 Oct 19;9:1254. doi: 10.12688/f1000research.26278.1. eCollection 2020.
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. 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. 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 and (≥ 600 mg/100 g). Furthermore, more than 80% of the samples had poor amounts of iron in all governorates. 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.
在地中海东部国家，与饮食相关的非传染性疾病负担不断增加，这需要公共卫生部门保持警惕并采取行动。本研究旨在建立一个关于黎巴嫩食品中总糖、盐和铁含量的数据库分析，重点关注传统菜肴。采用分层抽样技术收集食品样本。这些样本分为五个层次，考虑到地理区域（黎巴嫩山、贝卡、贝鲁特、的黎波里和赛达）的变化。根据菜肴成分的可变性，每个省的样本估计为 30 个。对食品样本进行总糖、盐和铁的化学分析。在所有省份中，所有测试的传统黎巴嫩菜肴的总糖含量都很低。超过 60%的测试样本富含钠。钠含量范围为黎巴嫩山 120-720mg/100g、贝卡 240-960mg/100g、贝鲁特 80-520mg/100g、的黎波里 252-1952mg/100g 和赛达 40-680mg/100g。菜肴和 （≥600mg/100g）中的钠含量最高。此外，所有省份中超过 80%的样本的铁含量都很低。本研究强调需要进行多元文化教育，提高对盐和铁食物来源的认识，以及高盐摄入和低铁摄入对健康的影响。本研究为进一步研究黎巴嫩传统菜肴的总糖、盐和铁含量以及个人潜在摄入量奠定了基础。
