Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia.
Eur Rev Med Pharmacol Sci. 2023 Jan;27(2):532-539. doi: 10.26355/eurrev_202301_31054.
This study aims to describe the energy and nutritional profile of common traditional meals in Arabic Gulf countries and extrapolate the usefulness of evaluating their energy density (ED) level.
An analysis of 155 traditional meals commonly consumed in Arabic Gulf region was performed. The meals were categorized into four ED levels based on energy content as kcal per gram of meal weight. The meals were further classified according to their usual consumption pattern for the analysis.
The average percentage of macronutrient composition of the meals was 50% as carbohydrate (CHO), 18% as protein and 32% as fat. The majority of the meals were categorized as moderate energy density (MED) (55%) and about 38% of them were categorized as low energy density (LED), whereas less than 8% of the foods were categorized either as very low energy density (VLED) or high energy density (HED). ED value (kcal/g) for sweets (SW) was the highest (2.9 ± 1.3, Mean ± SD) compared to appetizers (APT) (1.9 ± 0.9), main dishes (MD) (1.7 ± 0.9), and side dishes (SD) (1.8 ± 0.9). A negative correlation (p=0.000) between moisture content and ED was found in all meal types. A significant positive correlation (p<0.05) was found between CHO content and ED of all meal types except MD. Protein and fat contents positively correlated with ED in all meal types.
The study illustrates that the number of HED meals among the common traditional meals in Arabian Gulf region is very limited. The data also suggest that common traditional meals in Arabic Gulf region can be part of a balanced diet to control energy intake if sweets consumption has been avoided.
本研究旨在描述阿拉伯海湾国家常见传统膳食的能量和营养概况，并推断评估其能量密度（ED）水平的有用性。
对阿拉伯海湾地区常见的 155 种传统膳食进行了分析。根据每餐的能量含量，将这些膳食分为四个 ED 水平（以每克餐重的卡路里为单位）。根据其通常的消费模式对这些膳食进行了进一步分类，以进行分析。
这些膳食的宏量营养素组成的平均百分比为 50%为碳水化合物（CHO），18%为蛋白质，32%为脂肪。大多数膳食被归类为中等能量密度（MED）（55%），约 38%的膳食被归类为低能量密度（LED），而不到 8%的食物被归类为极低能量密度（VLED）或高能量密度（HED）。甜食（SW）的 ED 值（kcal/g）最高（2.9 ± 1.3，平均值 ± 标准差），其次是开胃菜（APT）（1.9 ± 0.9）、主菜（MD）（1.7 ± 0.9）和配菜（SD）（1.8 ± 0.9）。在所有餐型中，都发现水分含量与 ED 值呈负相关（p=0.000）。在除 MD 之外的所有餐型中，CHO 含量与 ED 值呈显著正相关（p<0.05）。蛋白质和脂肪含量与所有餐型的 ED 值均呈正相关。
研究表明，阿拉伯海湾地区常见传统膳食中 HED 膳食的数量非常有限。数据还表明，如果避免食用甜食，阿拉伯海湾地区常见的传统膳食可以成为均衡饮食的一部分，以控制能量摄入。
