Dietary trend and obesity in Lebanon This
study investigated the prevalence of obesity in Lebanon in all age groups
and in both sexes. It also attempted to identify dietary and socio-cultural
risk factors associated with obesity. Data collected included anthropometric
measurements, 24-hour dietary recall, food frequency questionnaire, lifestyle,
eating habits, morbidity and sociodemographic information. Obesity prevalence
was identified according to internationally published criteria for BMI,
waist-to-hip ratio, percentiles and percent body fat. Using BMI as a criterion,
69.4% males, and 68.7% females aged over 34 were considered obese. When
percent body fat was used as a criterion for obesity 46% of the Lebanese
were classified as obese (25.5% males, 69.1% females). Average fat intake
was high in the total population (~35% of dietary energy) and obesity was
generally more prevalent in lower social classes and among the less educated.
Intervention activities aiming at lowering fat intake in the Lebanese population
should be implemented. N. Hwalla (Baba) and N. Adra. (Supported
by World Health Organization, Ministry of Health and LNCSR.)
Prevalence and etiology of iron deficiency anemia in Lebanon: Women in childbearing age and children under five years This
study investigated the prevalence of the iron deficiency anemia and its
underlying risk factors in Lebanon in a sample of 560 women of childbearing
age and 310 children under five. Blood samples were analyzed for hemoglobin
(Hb), Serum Ferritin (SF) and plasma transferrin receptor (P-TfR) levels.
Dietary and socioeconomic data were collected. Results showed that on average
23% of women and 25% of children had deficient hemoglobin levels. The highest
percent was reported from the South iron stores as measured by serum ferritin
were deficient in 26.7% of women and 25.4% of children. Erythropoiesis
as measured by P-TfR was deficient in 50% of women and 60% of children.
Dietary intake data showed that SF deficient women with P-TfR>8.5 mg/l
had lowest animal protein and heme iron intake. In conclusion bioavailability
of iron is one identified risk factor for development of iron deficient
anemia in Lebanon. N. Hwalla (Baba) and N. Adra. (Supported
by UNICEF, of Health, and URB.)
Testing the quality of wheat flours used in Arabic bread quality The
baking test is still the only reliable method for determining the bread-making
performance of wheat flour. However, baking tests are time consuming and
demand rather large amounts of flour, so it is of interest to find adequate
methods that require less time and less flour. Efforts have been expended
on American and European types of bread with little research on Arabic
bread. This research is an attempt to provide some information on the relationship
between some wheat flour parameters and the quality of Arabic bread. Forty-three
wheat flour samples will be tested for moisture, ash, protein quantity
and quality as well as flour protein fractions. Mixing behavior as well
as dough absorption and yield will also be recorded. The data obtained
will be correlated to Arabic bread making quality of each flour in order
to determine which of flour parameters contribute most to overall quality.
R.
Tannous and I. Toufeili. (Supported by URB.)
A study of the adulteration of processed foods in Lebanon Because
the Food Control Service and Food Inspection in Lebanon is not yet functioning
properly, many foods on the market are adulterated or misbranded. During
the first part of the project, selected dairy products were tested for
their fat, protein and moisture content. Most products do not comply with
the Lebanese standard for total solids, and some products that claim to
be diet and low in fat are not so. Halaweh products were tested for the
presence of titanium dioxide, a whitening agent; some samples contained
this additive, but without claiming it. The research is currently continuing,
but many food products still remain to be tested. To cover a wide scope
of different food products, and to be more conclusive, this research should
be continued for another year. These findings may encourage developing
an Efficient Food Control System in Lebanon. R. Tannous, S. Shadarevian
and
B. Deryan. (Supported by URB).
Varietal studies and factors affecting the processing of vegetables and fruits One important problem to the food industry in Lebanon is that the varieties of fruits and vegetables grown locally are suitable for consumption as fresh produce; but are not necessarily suitable for processing. In an attempt to find out varieties of fruits and vegetables suitable for processing, several varieties of these crops were grown at the AUB experimental station (AREC) in the Bekaa, and few were purchased from the local market for comparison. In summary, the good varieties for processing that were found are:
Further
studies on varieties of different fruits and vegetables are needed. R.
Tannous, and S. Shadarevian. (Supported by LNCSR.)
Hwalla (Baba), N., Food and dietary fiber consumption pattern in Lebanon. International Journal of Food Science and Nutrition, 49, S41-S45, 1998. ———, Food consumption pattern in Lebanon. Rivista di Antropologia Suppl, 76, 193-204, 1998. Hwalla (Baba), N., Antoniades, C., and Habbal, Z., Effects of canola, olive, and linolenic acid enriched olive oils on plasma lipids, lipid peroxidation and lipoprotein lipase activity in rats. Nutrition Research, 19 (4), 601-612, 1999. Mehio, Z., Baba, N., and Habbal, Z., Glycemic and insulinemic responses of normal subjects to selected meals commonly consumed in the Middle East. Journal of Nutrition and Environmental Medicine, 7, 275-286, 1997. Toufeili, I., Chammas, H., and Shadarevian, S., Identification of key textural attributes of Arabic bread and their application to the assessment of storage and quality. Journal of Texture Studies, 29 (1), 57-66, 1998. Toufeili,
I., Melki, C., Shadarevian, S., and Robinson*, R.K., Some nutritional and
sensory properties of bulgur and whole wheatmeal kishk (a fermented milk-wheat
mixture). Food Quality and Preference, 10 (1), 9-15, 1999.
ABSTRACTS,
CONFERENCES AND PROCEEDINGS
Baba,
N., and Adra, N., Dietary trends and obesity in Lebanon, Abstracts of
International Congress on Obesity, Paris, 1998.
Asmar, N.J., Effect of canola vs. olive oil on blood lipids and thrombotic factors in-patients on total enteral nutrition (1998). N. Hwalla (Baba). Bastajian, Y., Comparison of enzymatic and colorimetric methods for the determination of degree of starch gelatinization (1997). I. Toufeili. Bu-Khuzam, G., Dietary habits and Lp(a) as related to coronary heart diseases risk in Lebanese population (1997). N. Hwalla (Baba). El-Husseiny, R., Effect of baking on solubility and cross-linking of proteins in Arabic bread (1997). I. Toufeili. El-Timani, D., Product development and microbiological studies on pasteurized Tehineh sauce (1999). R. Tannous. Harb, S., Relationship of selected wheat parameters to Arabic bread making quality (1997). Advisors: R. Tannous, and I. Toufeili. Jurdak, N., Fortification of local Lebanese Ka'ak with iron and protein (1998). R. Tannous. Kahwaji, I., Prevalence, dietary and socio-cultural determinants of iron deficiency anemia in pregnant Lebanese women from different socioeconomic backgrounds (1999). N. Hwalla (Baba). Mekary, R.A., Dietary and psychosocial determinants of obesity among women in urban and rural areas in Lebanon (1998). N. Hwalla (Baba). Naja, F.A., Nutritional status of rural populations in relation to production systems in marginal areas of Lebanon (1998). N. Hwalla (Baba). Nasrallah, S., Relationship between patterns of food selection and organochlorine residues in human milk of Lebanese Women (1997). R. Tannous. Sawaya, S.W., Weight loss, body composition and serum lipid responses to hypocaloric dietary regimens in hyperinsulinemic male subjects (1998). N. Hwalla (Baba). Shoucair,
G., Gliadin to glutenin ratio in Arabic bread quality (1999). I. Toufeili.
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