Mohammadi-Nasrabadi Fatemeh, Zargaraan Azizollaah, Salmani Yeganeh, Abedi Abdolsamad, Shoaie Ehsan, Esfarjani Fatemeh
National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences and Food Technology, Food and Nutrition Policy and Planning Research Department Shahid Beheshti University of Medical Sciences Tehran Iran.
Laboratory of Behshahr Industrial Company Tehran Iran.
Food Sci Nutr. 2021 Sep 14;9(11):6120-6130. doi: 10.1002/fsn3.2563. eCollection 2021 Nov.
This study aimed to analyze the fat, fatty acid profile, and salt content of restaurant foods (RFs) and find out strategies to lower them using the strengths, weaknesses, opportunities, and threats (SWOT). Five types of common foods ( = 70) were collected from restaurants in Tehran, Iran. The fat, fatty acid profile, and salt content of samples were analyzed by acid hydrolysis method, gas chromatography, and Charpentier Volhard methods, respectively. The quantitative data were analyzed by the SPSS using ANOVA and Spearman's correlation test. Then, a SWOT analysis was done. The laboratory results indicated that the highest amount of total fat was in Samosa (16.92% ± 6.27%), whereas saturated fatty acids (SFA) and trans fatty acids (TFA) were significantly higher in Koobideh kebab with rice (44.42% ± 5.07% and 2.86% ± 0.64%, respectively) as compared to other samples. In addition, the highest amount of salt was in the Falafel sandwich (2.87% ± 0.98%). The salt content in the majority of analyzed foods was about two times more than the daily recommendations of the World Health Organization (WHO). The SWOT analysis results showed the lack of standardization of recipes to measure accurate fat and salt content was the main weakness and food labeling in the menus was detected as an important opportunity. TFA and salt in RFs were alarmingly high and it is necessary to find strategies for reformulation of RFs to reduce their fat and salt content. Policymakers can use the SWOT analysis results of this study to offer directions for potential future strengthening actions of healthy foods in restaurants for public health.
本研究旨在分析餐厅食物（RFs）的脂肪、脂肪酸谱和盐含量，并利用优势、劣势、机会和威胁（SWOT）分析法找出降低这些含量的策略。从伊朗德黑兰的餐厅收集了五种常见食物（n = 70）。分别采用酸水解法、气相色谱法和查彭蒂埃-福尔哈德法分析样品的脂肪、脂肪酸谱和盐含量。使用SPSS通过方差分析和斯皮尔曼相关性检验对定量数据进行分析。然后，进行了SWOT分析。实验室结果表明，萨莫萨三角饺的总脂肪含量最高（16.92%±6.27%），而与其他样品相比，配米饭的烤羊肉串中的饱和脂肪酸（SFA）和反式脂肪酸（TFA）显著更高（分别为44.42%±5.07%和2.86%±0.64%）。此外，法拉费三明治的盐含量最高（2.87%±0.98%）。大多数分析食物中的盐含量约为世界卫生组织（WHO）每日建议摄入量的两倍。SWOT分析结果表明，食谱缺乏用于准确测量脂肪和盐含量的标准化是主要劣势，而菜单上的食品标签被视为一个重要机会。餐厅食物中的反式脂肪酸和盐含量高得惊人，有必要找到重新制定餐厅食物配方的策略以降低其脂肪和盐含量。政策制定者可以利用本研究的SWOT分析结果，为未来餐厅健康食品潜在的加强行动提供方向，以促进公众健康。
