Fatty acid profile and cholesterol content of 32 selected dishes in the state of Kuwait

• Published in: Food chemistry Vol. 80; no. 3; pp. 377 - 386
• Main Authors: Dashti, B., Al-Awadi, F., Sawaya, W., Al-Otaibi, J., Al-Sayegh, A.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-03-2003; Elsevier
• Subjects: Biological and medical sciences; Catering and ready-to-eat meal industries; Cholesterol; Fatty acid; fatty acid composition; Food industries; Fundamental and applied biological sciences. Psychology; Human physiology applied to population studies and life conditions. Human ecophysiology; Kuwaiti composite dishes; Medical sciences; monounsaturated fatty acids; Nutritional survey. Food supply and nutritional requirement; P:M:S ratio; Palmitic; Shrimp; Stearic acid; Kuwait; Asia; Kuwaiti composite dishes; Palmitic; Fatty acid; Stearic acid; Cholesterol; P:M:S ratio; Shrimp; Nutritive value; Fat content; Prawn; Traditional food stuff; Macrura; Crustacea; Characterization; Edible crustacean; Ready to eat meal; Surveillance; Arthropoda; Decapoda; Invertebrata
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(02)00277-7

Thirty-two Kuwaiti composite dishes were analyzed for their fatty acid and cholesterol contents. The fatty acid profile showed that palmitic and stearic acid were predominant, whereas cis-oleic was the major mono-unsaturated fatty acid. Some dishes contained relatively low levels of trans 18:1 fatty acids. The ratio of poly- to mono-unsaturated and saturated fatty acids (P:M:S) showed that only three dishes were close to the recommended ratio of 1:1:1 with the rest being substantially higher, particularly with respect to the saturated fatty acids. Cholesterol content of the dishes, ranged from traces to 150 mg/100 g. The shrimp dishes contained the highest levels (115-151 mg/100 g), followed by dairy dishes, with an average of 47.4 mg/100 g and sandwiches with 41.4 mg/100 g (on average). The other dishes contained lower amounts of cholesterol.