Highlights on the Labels of Packaged Foods Sold in Jordanian Market from A Cross-Sectional Study

Jordan has adapted a strategy to prevent chronic diseases. Accordingly, Ministry of Health is looking for controlling food labeling particularly food fat, trans-fat, and caloric content. This study aimed to screen the food label of products that are sold in Jordanian market in terms of serving size, energy, macronutrient, fiber, total and added sugars, saturated and trans fat, cholesterol, dietary fiber, and micronutrient contents. A cross-sectional study was performed to screen the food label for the food products based on the standards of The United States Food and Drug Administration (FDA) regulations of 2016 and Jordan Food and Drug Administration (JFDA). Generally, food labels were not clear. The screened products were compliant with JFDA standards and not in compliance with some FDA standards. In addition, many products were found to be sources of added sugars, Na, and saturated fats. Stakeholders and legislators are called to focus on developing new laws, regulations, and polices for developing food label. Food manufacturers are needed to work hardly on developing informative, clear, easy-to-understand, and attractive food labels. The legislators of food label policies are called to look for ways to indicate the presence of high amounts of dietary risk factors such as sugars, added sugars, Na, saturated, and trans fats in packaged foods.

A Cross-Sectional Study of the Street Foods Purchased by Customers in Urban Areas of Central Asia

This study aimed to describe street food purchases in cities from Central Asia, considering customers’ characteristics and the nutritional composition of the foods and beverages. Cross-sectional studies were conducted in 2016/2017 in Dushanbe (Tajikistan), Bishkek (Kyrgyzstan), Ashgabat (Turkmenistan) and Almaty (Kazakhstan). Direct observation was used to collect data on the purchases made by street food customers, selected by random and systematic sampling. Nutritional composition was estimated using data from chemical analyses, food composition tables or food labels. A total of 714 customers (56.6% females, 55.5% aged ≥35 years, 23.3% overweight/obese) were observed, who bought 852 foods and beverages, the most frequent being savoury pastries/snacks (23.2%), main dishes (19.0%), sweet pastries/confectionery (17.9%), tea/coffee (11.3%) and soft drinks/juices (9.8%). Fruit was the least purchased food (1.1%). Nearly one-third of customers purchased industrial food items (31.9%). The median energy content of a street food purchase was 529 kcal/serving. Saturated and trans-fat median contents were 4.7 g/serving and 0.36 g/serving (21.4% and 16.5% of maximum daily intake recommendations, respectively). Median sodium and potassium contents were 745 mg/serving (37.3% of maximum recommendation) and 304 mg/serving (8.7% of minimum recommendation), respectively. In general, the purchases observed presented high contents of energy, saturated-fat, trans-fat and sodium, and low levels of potassium. Policies towards the improvement of these urban food environments should be encouraged.

Traditional meat preparations in the Balkans region

The aim of this study was to determine the fatty acid (FA) profile and trans fatty acid (TFA) content of the Balkan’s traditional meat preparations. Twenty-four meat preparations were examined: fresh sausages, ćevapčići, pljeskavica and hamburger. Gas chromatography of FA and TFA was used. Trans fat was higher than the recommended value of 0.5% in ćevapčići, pljeskavica and hamburger (0.54-0.62%) and lower in fresh sausages (0.26%). There were significant differences (P < 0.05) in the atherogenicity index (AI), which was lower in fresh sausages (0.58) and ćevapčići (0.64) and pljeskavica (0.64) and highest in hamburger (0.77). Concerning thrombogenicity indices (TI), there was a significant difference (P < 0.05), being the lowest in fresh sausages (1.42), ćevapčići (1.28) and pljeskavica (1.40) and the highest in hamburger (1.82). AI and TI of traditional meat preparations were higher than recommended indices, 0.5 and 1.0, respectively, and so are not desirable for health protection. The n-6/n-3 ratio was significantly (P < 0.05) lower in pljeskavica (10.76) and hamburger (7.30) compared with ćevapčići (22.25) and fresh sausages (28.41). Promotion of the Mediterranean diet requires changes in the food systems and public health policies to improve overall diet quality of individuals, communities, and populations.

Conjugated Linoleic Acid - The Natural Trans Fat: A Review

Milk has been known as nature’s most complete food for millennia, playing currently an important role in the diet of over six billion people in the world (Górska et al., 2019). They are daily consumption foodstuffs, considered as important source of energy and of a variety of bioactive substances positively associated with human health, such as proteins and peptides, oligosaccharides, lipids, minerals and vitamins. Milk fat is the costliest component and is mainly composed of triacylglycerols (~98%). The high concentration of saturated fatty acids (mainly that of palmitic, myristic and lauric acids) in the milk’s lipid fraction has generated some concern, because of their negative effects on human health, especially in relation with the increased risk of cardiovascular diseases (Lordan et al., 2018). However, milk’s lipid fraction also contains mono and polyunsaturated fatty acids, such as oleic acid (C18:1 cis-9), linoleic acid and certain fatty acids with trans configuration that own immense health benefits. These trans fats are naturally present in milk. Fatty acids that contain conjugated trans double bonds are considered as a separate entity and can be called as Natural Trans Fat such as conjugated linoleic acid. The review aims on highlighting the isomers of CLA in milk, factors influencing CLA content, the health benefits, presence of CLA in dairy products and the aspects in designing CLA enriched milk fat concerning nutrition and health.

Fatty acid composition in local and international food products available in the Maldives

Background: Consumption of food high in saturated and trans fatty acids is a risk factor associated with non-communicable diseases such as overweight, obesity and cardiovascular diseases. Till to-date, no study has been carried out to analyze fatty acid contents in the food products available in the Maldives markets. Aims and objectives: The aim of this study was to assess the fatty acid contents in the food products available in the Maldives supermarkets that are both locally produced and imported into the country. The objective of the study was to collect local and imported food products from the three island markets of the Maldives (Hdh Kulhudhufuish, Naviyani Fuvahmulah and Male’), and analyze the collected food samples for fatty acid composition. Methods: A purposive sampling was used to collect fatty food products from the markets of three major islands of the Maldives, Male’, Kulhudhufushi and Fuvahmulah. Total 180 samples were collected and analysed in an accredited laboratory situated in Sri-Lanka, SGS Lanka Laboratory Pvt Ltd. Results: The results revealed that 92% of the analyzed products did not detect trans fat and only 7% of the product contained trans fat in the range between <1 to 1.64%. The lowest and highest saturated fatty acids found were in Gulab jamun (0.18 ± 0.03%) and GRB Ghee (62.26 ± 0.68%), respectively. The total fat, mono unsaturated fatty acids, and polyunsaturated fatty acids ranged between 0.45 ± 0.07% to 99.9 ± 0.00%, 0.075 ± 0.01% to 73.58 ± 1.08%, and 0.02 ± 0% to 57.04 ± 0.16%, respectively. Conclusion: The food products available in the Maldives supermarkets contained polyunsaturated fatty acids and monounsaturated fatty acids, which are healthy for the human body. However, the food products also contained saturated fatty acids and trans fats, which may contribute to non-communicable diseases in excess consumption. However, the finding of this study did not provide the total intake of trans fat and saturated fatty acids by individuals. Thus, it is recommended to conduct a dietary survey to assess the fatty acid intake level of the population and to develop and regulate the dietary guidelines based on the dietary survey findings. Based on the findings of this study, it is suggested to conduct awareness programs on the importance of reducing the consumption of trans fats and saturated fatty acids.

Ketogenic Diet: Its Benefits & Overall Effects on Adults objective

The ketogenic diet has been the most popular diet in the world in recent years. Therefore, the keto diet, short for ketogenic, involves eating a lot of fat, a moderate amount of protein, and very little carbohydrate. People are more likely to take a ketogenic diet for weight loss, but it can also help control certain medical conditions, such as epilepsy, heart problems, certain brain conditions, and even acne. This research paper aims to find out the benefits of KD and shares its outcomes on adults. In this research, the descriptive methodology has been adopted which refers to secondary sources of data. In this project, the examiner used a variety of research that has also been undertaken by numerous researchers including dietitians who tend to support the positive benefits of using ketogenic diets to manage losing weight as well as other health complications that could result from overweight. Finally, it is essential to note that the ketogenic diet has created debate, partially although traditional dietary education has, for years, illustrated the adverse effects of high overall including trans-fat intake.