Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Nigeria.
Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Nigeria.
Food Chem. 2022 Oct 15;391:133227. doi: 10.1016/j.foodchem.2022.133227. Epub 2022 May 17.
The need to provide information on dietary lipid quality that can serve as a baseline for developing food-based dietary guidelines is crucial to managing chronic diseases. This study aimed to determine the fatty acid, lipid profiles, and health lipid quality of selected Nigerian composite meals and soups. The fatty acid, lipid profiles, and health lipid quality of the meals were evaluated. Results showed that saturated fat was predominant in beans & corn (19.6 g/100 g) and egusi soup (24.8 g/100 g). Monounsaturated fat was predominant in bread & beans (17.2 g/100 g), and polyunsaturated fat was predominant in boiled rice & fish stew (19.3 g/100 g). Cholesterol and free fatty acids were predominant in ogbono soup (3.8 and 94.9 mg/100 g) while triglyceride was predominant in akara & agidi (21.4 mg/100 g). Banga, oha, and egusi soups had no atherogenic and thrombogenic indices. These findings are essential in the dietary management of chronic diseases among the Nigerian population.
为制定基于食物的膳食指南提供可作为基准的饮食脂质质量信息对于慢性病管理至关重要。本研究旨在确定选定的尼日利亚复合餐和汤的脂肪酸、脂质谱和健康脂质质量。评估了膳食的脂肪酸、脂质谱和健康脂质质量。结果表明，豆类和玉米（19.6g/100g）和 egusi 汤（24.8g/100g）中饱和脂肪含量较高。面包和豆类（17.2g/100g）中以单不饱和脂肪为主，煮米饭和鱼炖（19.3g/100g）中以多不饱和脂肪为主。Ogbono 汤中胆固醇和游离脂肪酸含量较高（3.8 和 94.9mg/100g），而 akara 和 agidi 中甘油三酯含量较高（21.4mg/100g）。Banga、oha 和 egusi 汤没有动脉粥样硬化和血栓形成指数。这些发现对于尼日利亚人群的慢性病饮食管理非常重要。
