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

TLDR: 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.

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 21 , providing an energy intake of 2523.57 kcal day 21 . Fat contributed 38.9% to the average daily energy intake, protein 13.4% and carbohydrates 47.2%. Mean consumption of fruits and vegetables was approximately 367 g day 21 and 45.3% of subjects consumed less than the recommended 400 g daily. Cereals contributed 324.5 g day 21 , providing 35.0% of daily energy intake, with bread being the most highly consumed (146.2 g day 21 ) in this food group. The mean intake of meat and poultry products was 91.7 g day 21 and provided 8.8% of daily energy intake, with consumption of butchery products especially beef being the highest (47.6 g day 21 ) followed by poultry (36.1 g day 21 ). A low consumption of fish was noted (19.7 g day 21 ), with 73.6% of subjects consuming less than the recommended 2 servings of fish per week. Dairy products contributed 243.1 g day 21 or 10.9% of daily energy intake, and milk was the least consumed dairy product (56.8% of consumers). The intake of added fats and oils, excluding those in cooked recipes, was 20.4 g day 21 ; olive oil was not used in cooking but was added solely at the table and its mean intake was 5 g day 21 . The consumption of butter was low (0.86 g day 21 ) and vegetable oil was the type of fat mostly used in cooking. The average intake of alcoholic beverages was low (33.6 g day 21 ), accounting for 0.7% of total energy intake. Women had significantly higher intakes of milk, dairy products, vegetables and coffee than men (P , 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 , 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.