Assessment of the Composition of Breastmilk Substitutes, Commercial Complementary Foods, and Commercial Snack Products Commonly Fed to Infant and Young Children in Lebanon: A Call to Action-Reference-Cited by-同舟云学术

Assessment of the Composition of Breastmilk Substitutes, Commercial Complementary Foods, and Commercial Snack Products Commonly Fed to Infant and Young Children in Lebanon: A Call to Action

Published:2023-02-27 Issue:5 Volume:15 Page:1200
ISSN:2072-6643
Container-title:Nutrients
language:en
Short-container-title:Nutrients

Author:

Hoteit Maha¹²³^ORCID,Ibrahim Carla²³⁴⁵^ORCID,Nohra Joanna²³⁴⁵,Sacre Yonna⁵,Hanna-Wakim Lara⁶,Al-Jawaldeh Ayoub⁷^ORCID

Affiliation:

1. Food Sciences Unit, National Council For Scientific Research (CNRS), Beirut P.O. Box 11-8281, Lebanon

2. PHENOL Research Group (Public HEalth Nutrition prOgram Lebanon), Faculty of Public Health, Lebanese University, Beirut 6573, Lebanon

3. Lebanese University Nutrition Surveillance Center (LUNSC), Lebanese Food Drugs and Chemical Administrations, Lebanese University, Beirut 6573, Lebanon

4. Doctoral School of Sciences and Technology (DSST), Lebanese University, Hadath 1533, Lebanon

5. Department of Nutrition and Food Sciences, Faculty of Arts and Sciences, Holy Spirit University of Kaslik (USEK), Jounieh P.O. Box 446, Lebanon

6. Department of Agricultural and Food Engineering, School of Engineering, Holy Spirit University of Kaslik (USEK), Jounieh P.O. Box 446, Lebanon

7. World Health Organization Regional Office for the Eastern Mediterranean, Cairo 11371, Egypt

Abstract

(1) Background: Nutrition for optimum growth and physical development is acquired by adequate infant feeding practices. (2) Methods: One hundred seventeen different brands of infant formulas (n = 41) and baby food products (n = 76) were selected from the Lebanese market and were analyzed for their nutritional content. (3) Results: Saturated fatty acid content was detected to be the highest in follow-up formulas (79.85 g/100 g) and milky cereals (75.38 g/100 g). Among all saturated fatty acids, palmitic acid (C16:0) accounted for the greatest proportion. Moreover, glucose and sucrose were the predominant added sugars in infant formulas, while sucrose was the main added sugar in baby food products. Our data showed that the majority of the products were non-compliant to the regulations and the manufacturers’ nutrition facts labels. Our results stated also that the contribution to the daily value for the saturated fatty acids, added sugars, and protein exceeded the daily recommended intake for most infant formulas and baby food products. (4) Conclusions: This requires careful evaluation from policymakers in order to improve the infant and young children feeding practices.

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

Link

https://www.mdpi.com/2072-6643/15/5/1200/pdf

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