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Food consumption patterns in an adult urban population in Beirut, Lebanon

Show simple item record Nasreddine L. Hwalla N. Sibai A. Hamze M. Parent-Massin D.
dc.contributor.editor 2006 2017-10-18T13:24:14Z 2017-10-18T13:24:14Z 2006
dc.identifier 10.1079/PHN2005855
dc.identifier.issn 13689800
dc.description.abstract Objectives: To investigate, measure and assess the food consumption pattern of the adult population living in Beirut, Lebanon, and to identify inadequate or excessive intake of food groups particularly linked to non-communicable diseases. Design: A cross-sectional food consumption survey was conducted in 2001. Dietary habits were assessed by means of a quantitative food-frequency questionnaire. Setting: Dietary survey of the urban population (Beirut). Subjects: Random sample of 444 adult subjects (aged 25-54 years) in Beirut. Results: The mean consumption of food by the study population was estimated to be 3030 g day-1, providing an energy intake of 2523.57 kcal day -1. Fat contributed 38.9percent to the average daily energy intake, protein 13.4percent and carbohydrates 47.2percent. Mean consumption of fruits and vegetables was approximately 367 g day-1 and 45.3percent of subjects consumed less than the recommended 400 g daily. Cereals contributed 324.5 g day-1, providing 35.0percent of daily energy intake, with bread being the most highly consumed (146.2 g day-1) in this food group. The mean intake of meat and poultry products was 91.7 g day-1 and provided 8.8percent of daily energy intake, with consumption of butchery products especially beef being the highest (47.6 g day-1) followed by poultry (36.1 g day-1). A low consumption of fish was noted (19.7 g day-1), with 73.6percent of subjects consuming less than the recommended 2 servings of fish per week. Dairy products contributed 243.1 g day-1 or 10.9percent of daily energy intake, and milk was the least consumed dairy product (56.8percent of consumers). The intake of added fats and oils, excluding those in cooked recipes, was 20.4 g day -1; olive oil was not used in cooking but was added solely at the table and its mean intake was 5 g day-1. The consumption of butter was low (0.86 g day-1) and vegetable oil was the type of fat mostly used in cooking. The average intake of alcoholic beverages was low (33.6 g day-1), accounting for 0.7percent of total energy intake. Women had significantly higher intakes of milk, dairy products, vegetables and coffee than men (P andlt; 0.05). The percentage of women who reported the use of low-fat items was significantly higher than that of men. Younger people (25-34 years) ate significantly more meat, sugar, alcoholic beverages and soft drinks, and consumed significantly less cooked vegetables and legumes, than older ones (P andlt; 0.05). Conclusions: The rather high contribution of fat to daily energy intake, the low intake of fish and the relatively high percentage of people consuming less than the recommended amount of fruits and vegetables observed in this study suggest that the adult Lebanese population is at increased risk of cardiovascular diseases, obesity and other non-communicable diseases, which provides the basis for recommending increased intakes of fish, particularly fatty fish, and fruits and vegetables. © The Authors 2006.
dc.format.extent Pages: (194-203)
dc.language English
dc.publisher WALLINGFORD
dc.relation.ispartof Publication Name: Public Health Nutrition; Publication Year: 2006; Volume: 9; no. 2; Pages: (194-203);
dc.source Scopus
dc.title Food consumption patterns in an adult urban population in Beirut, Lebanon
dc.type Review
dc.contributor.affiliation Nasreddine, L., Lebanese Council for Scientific Research, BP 11-8281, Beirut, Lebanon, Laboratoire de Toxicologie Alimentaire, ESMISAB-UBO, Technopole Brest-Iroise, F-29280 Plouzane, France
dc.contributor.affiliation Hwalla, N., Department of Nutrition and Food Science, Faculty of Agriculture and Food Sciences, American University of Beirut, PO Box 11-0236, Riad El Solh, Beirut 1107-2020, Lebanon
dc.contributor.affiliation Sibai, A., Department of Epidemiology and Population Health, Faculty of Health Sciences, American University of Beirut, Beirut, Lebanon
dc.contributor.affiliation Hamzé, M., Lebanese Council for Scientific Research, BP 11-8281, Beirut, Lebanon
dc.contributor.affiliation Parent-Massin, D., Laboratoire de Toxicologie Alimentaire, ESMISAB-UBO, Technopole Brest-Iroise, F-29280 Plouzane, France
dc.contributor.authorAddress Hwalla, N.; Department of Nutrition and Food Science, Faculty of Agriculture and Food Sciences, American University of Beirut, PO Box 11-0236, Riad El Solh, Beirut 1107-2020, Lebanon; email:
dc.contributor.authorCorporate University: American University of Beirut; Faculty: Faculty of Agricultural and Food Sciences; Department: Nutrition and Food Sciences;
dc.contributor.authorDepartment Nutrition and Food Sciences
dc.contributor.authorFaculty Faculty of Agricultural and Food Sciences
dc.contributor.authorInitials Nasreddine, L
dc.contributor.authorInitials Hwalla, N
dc.contributor.authorInitials Sibai, A
dc.contributor.authorInitials Hamze, M
dc.contributor.authorInitials Parent-Massin, D
dc.contributor.authorReprintAddress Hwalla, N (reprint author), Amer Univ Beirut, Fac Agr and Food Sci, Dept Nutr and Food Sci, POB 11-0236,Riad El Salh, Beirut 1107 2020, Lebanon.
dc.contributor.authorUniversity American University of Beirut
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dc.description.citedCount 28
dc.description.citedTotWOSCount 24
dc.description.citedWOSCount 23
dc.format.extentCount 10
dc.identifier.coden PHNUF
dc.identifier.pubmedID 16571173
dc.identifier.scopusID 33646471813
dc.relation.ispartOfISOAbbr Public Health Nutr.
dc.relation.ispartOfIssue 2
dc.relation.ispartofPubTitle Public Health Nutrition
dc.relation.ispartofPubTitleAbbr Public Health Nutr.
dc.relation.ispartOfVolume 9
dc.source.ID WOS:000236386700005
dc.type.publication Journal
dc.subject.otherAuthKeyword Dietary pattern
dc.subject.otherAuthKeyword individual dietary survey
dc.subject.otherAuthKeyword lebanon
dc.subject.otherAuthKeyword quantitative food-frequency questionnaire
dc.subject.otherChemCAS Dietary fats
dc.subject.otherIndex Adult
dc.subject.otherIndex alcoholic beverage
dc.subject.otherIndex bread
dc.subject.otherIndex caloric intake
dc.subject.otherIndex cereal
dc.subject.otherIndex dairy product
dc.subject.otherIndex food intake
dc.subject.otherIndex health survey
dc.subject.otherIndex human
dc.subject.otherIndex lebanon
dc.subject.otherIndex low fat diet
dc.subject.otherIndex meat
dc.subject.otherIndex normal human
dc.subject.otherIndex nutritional assessment
dc.subject.otherIndex portion size
dc.subject.otherIndex priority journal
dc.subject.otherIndex quantitative analysis
dc.subject.otherIndex review
dc.subject.otherIndex urban population
dc.subject.otherIndex adult
dc.subject.otherIndex age factors
dc.subject.otherIndex cardiovascular diseases
dc.subject.otherIndex cross-sectional studies
dc.subject.otherIndex diet
dc.subject.otherIndex dietary fats
dc.subject.otherIndex female
dc.subject.otherIndex food habits
dc.subject.otherIndex fruit
dc.subject.otherIndex humans
dc.subject.otherIndex lebanon
dc.subject.otherIndex male
dc.subject.otherIndex middle aged
dc.subject.otherIndex nutrition surveys
dc.subject.otherIndex obesity
dc.subject.otherIndex questionnaires
dc.subject.otherIndex risk factors
dc.subject.otherIndex sex factors
dc.subject.otherIndex urban population
dc.subject.otherIndex vegetables
dc.subject.otherKeywordPlus Frequency questionnaire
dc.subject.otherKeywordPlus cardiovascular-disease
dc.subject.otherKeywordPlus nutritional-status
dc.subject.otherKeywordPlus diet
dc.subject.otherKeywordPlus children
dc.subject.otherWOS Public, Environmental and Occupational Health
dc.subject.otherWOS Nutrition and Dietetics

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