The nutrient profile of traditional Lebanese composite dishes: comparison with composite dishes consumed in France
2009
Issa, Carine | Salameh, Pascale | Batal, Malek | Vieux, Florent | Lairon, Denis | Darmon, Nicole, N. | Nutriments Lipidiques et Prévention des Maladies Métaboliques ; Université de la Méditerranée - Aix-Marseille 2-Institut National de la Recherche Agronomique (INRA)-Institut National de la Santé et de la Recherche Médicale (INSERM) | Faculty of Agricultural and Food Sciences ; American University of Beirut [Beyrouth] (AUB) | Faculty of Health Sciences ; Aarhus University [Aarhus]
International audience
Mostrar más [+] Menos [-]Inglés. 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
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Información bibliográfica
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