Research Article
Volume 15 Issue 6 - 2020
Nutritional Challenges and Health Implications of Trans-Fat in Fast and Traditional Foods in Oman
Isam T Kadim1*, Al-Amri IS1, AlKindi AY1, Hamaed A1, Al-Maqbali R2, Al-Thani GS3, Al-Harthi HS1, Al-Qasmi SK1,Al-Shiabani KY1, Khalaf SK1 and Nasser A4
1Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, Birkat Al-Mouz, Nizwa, Sultanate of Oman
2Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
3DARIS Centre for Scientific Research and Technology Development, University of Nizwa, Birkat Al-Mouz, Nizwa, Sultanate of Oman
4Department of Animal Production, College of Agriculture, University of Basrah, Basrah, Iraq
*Corresponding Author: Isam T Kadim, Department of Biological and Chemistry Sciences, College of Arts and Sciences, University of Nizwa, Birkat Al-Mouz, Nizwa, Sultanate of Oman.
Received: May 02, 2020; Published: May 27, 2020


This study was designed to evaluate the nutritional characteristics of certain fast and trans fatty acid (TFAs) content. Eleven fast foods (Fried Chicken Meal One, Fired Chicken Meal Two, Pizza meal One, Pizza Meal Two, Meat Burger Meal One, Chicken Burger Meal, Meat Burger Meal Two, Cheese Burger Meal, Meat Burger Meal Three, Meat Sandwich Meal, and Chicken Sandwich Meal) and three traditional foods (Harees, Shuwa, and Korose) were used. Five replicates from each fast foods were purchased from takeaway food suppliers, while the traditional foods provided from different Omani families. All the foods were dried separately using a thermo freeze dryer for 5 days, then grinded. The protein, fat, ash, salt contents of each sample was determined. Fatty acids were quantified according to standard methods using gas chromatography. Although, significant differences in nutritional values between the selected foods used, high fat content with fast foods ranged from 10.96 to 28.01% and those of traditional foods ranged from 8.35 to 36.23% were the most common features found. The most common SFAs was myristic acid (C14:00) with a range from 3.28 to 47.3 g/100g and from 13.7 to 43.2 g/100 g for fast and traditional food samples, respectively. TFAs constitute almost 37% to 93% and 46% to 74% of total fatty acids of fast and traditional food samples, respectively. The most common TFA in fast and traditional foods was linolenic acid (C18:3w3) followed by Oleic acid (C18:1w9). This study showed high TFAs contents in fast and traditional foods consumed and which are much higher than the recommended amounts by dietary guidelines.

Keywords: Fast Food; Traditional Food; Trans Fatty Acid; Saturated Fatty Acid; Nutritional Value


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Citation: Isam T Kadim., et al. “Nutritional Challenges and Health Implications of Trans-Fat in Fast and Traditional Foods in Oman”. EC Nutrition 15.6 (2020): 87-99.

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