Dietary lipid supply in Lebanon: Does it fit the Mediterranean diet profile?

Abstract

Lipids supply between 30-40% of total energy intake of Lebanese people and about 40% of this is derived from imported vegetable oils (soybean, sunflower, and corn oils). In Lebanon, olive oil, mostly locally produced, contributed to a consistently low percentage of total energy intake (2.2% on average) for the past forty five years. Although Lebanon borders the Mediterranean Sea, the Lebanese diet is far from the traditional Mediterranean diet. Compared to other Mediterranean countries, Lebanon has one of the lowest fish and seafood consumption rates. This pattern of consumption favors an increased ratio of omega-6:omega-3 with a concomitant low intake of omega-9. Efforts should focus on ways to increase fish and olive oil consumption. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.