The nutrient profile of traditional Lebanese composite dishes: Comparison with composite dishes consumed in France
2009
Issa C. | Salameh P. | Batal M. | Vieux F. | Lairon D. | Darmon N. | Issa, C., INSERM UMR476 Nutriments Lipidiques et Prévention des Maladies Métaboliques, INRA 1260, Univ Aix-Marseille 1 and 2, 13385 Marseille Cedex 05, France, Faculty of Agricultural and Food Sciences, American University of Beirut, Lebanon | Salameh, P., Faculty of Public Health II, Lebanese University, Fanar, Lebanon | Batal, M., Nutrition Program, Faculty of Health Sciences, University of Ottawa, ON, Canada | Vieux, F., INSERM UMR476 Nutriments Lipidiques et Prévention des Maladies Métaboliques, INRA 1260, Univ Aix-Marseille 1 and 2, 13385 Marseille Cedex 05, France | Lairon, D., INSERM UMR476 Nutriments Lipidiques et Prévention des Maladies Métaboliques, INRA 1260, Univ Aix-Marseille 1 and 2, 13385 Marseille Cedex 05, France | Darmon, N., INSERM UMR476 Nutriments Lipidiques et Prévention des Maladies Métaboliques, INRA 1260, Univ Aix-Marseille 1 and 2, 13385 Marseille Cedex 05, France | Darmon, N.; INSERM UMR476 Nutriments Lipidiques et Prévention des Maladies Métaboliques, INRA 1260, Univ Aix-Marseille 1 and 2, 13385 Marseille Cedex 05, France; email: [email protected] | University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: FAFS; | FAFS | [email protected] | Faculty of Agricultural and Food Sciences | Issa, C | Salameh, P | Batal, M | Vieux, F | Lairon, D | Darmon, N | Darmon, N (reprint author), Univ Aix Marseille 1, INSERM 476, INRA, Fac Med Timone,UMR 1260, 27 Bd Jean Moulin, F-13385 Marseille 05, France. | American University of Beirut
Primary objective: To estimate the overall nutritional quality of traditional Lebanese dishes by calculating their nutrient profile. Methods: Fifty traditional Lebanese composite dishes (LD) were compared with 50 composite dishes consumed in France (FD), based on the SAIN (score of nutritional adequacy of individual foods) and LIM (score of nutrients to be limited) nutrient profiling system. Each dish was attributed to one of four nutrient profiling classes based on their SAIN and LIM values. The dishes' distributions within the four classes and their content in selected nutrients and ingredient groups were compared. Results: LD had a better nutrient profile than FD (P 0.001). LD were richer in vitamin C and contained less proteins, saturated fatty acids, and sodium. They contained more vegetables and unrefined starches and less cheese and refined starches than FD. Conclusions: Nutrient profiles may help identify those composite dishes whose consumption should be encouraged to promote healthy eating in Lebanon. © 2009 Informa UK Ltd.
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