Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

Author:

Zainal Arifen Zainorain1ORCID,Shahril Mohd1ORCID,Shahar Suzana2,Mohamad Hamdan3,Mohd Yazid Siti3,Michael Viola4,Taketo Tanaka5,Trieu Kathy6ORCID,Harith Sakinah7ORCID,Ibrahim Nor8,Abdul Razak Shariza9ORCID,Mat Jusoh Hanapi10ORCID,Hun Pin Chua11,Lee Jau-Shya12ORCID,Mohamed Ismail Risyawati13ORCID,Lai Kuan Lee14ORCID,Haron Hasnah1ORCID

Affiliation:

1. Nutritional Sciences Programme, Centre for Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia

2. Dietetic Programme, Centre for Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia

3. Non-Communicable Disease Section, Disease Control Division, Ministry of Health, Putrajaya 62590, Malaysia

4. Enforcement Section, Allied Health Sciences Division, Ministry of Health, Putrajaya 62050, Malaysia

5. Representative Office for Malaysia, Brunei Darussalam, and Singapore, World Health Organization, Cyberjaya 63000, Malaysia

6. The George Institute for Global Health Level 5, 1 King St, Newtown, NSW 2042, Australia

7. Nutrition & Dietetic Programme, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Kuala Nerus 21300, Malaysia

8. Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia

9. Nutrition Programme, School of Health Sciences, Health Campus, Universiti Sains Malaysia, Kubang Kerian 16150, Malaysia

10. Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia, Kuantan 25200, Malaysia

11. Food Science and Technology Research Centre, Malaysia Agricultural Research and Development Institute, Kuching 93050, Malaysia

12. Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Malaysia

13. School of Technology Management & Logistics, Universiti Utara Malaysia, Sintok 06010, Malaysia

14. Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Gelugor 11800, Malaysia

Abstract

Despite growing evidence of increased saturated and trans fat contents in street foods, little is known about their fatty acid (FA) compositions. This study aimed to analyse the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and trans fatty acids (TFAs) content of 70 selected and most commonly available street foods in Malaysia. The street foods were categorised into main meals, snacks, and desserts. TFAs were not detected in any of the street foods. Descriptively, all three categories mainly contained SFAs, followed by MUFAs, and PUFAs. However, the one-way ANOVA testing showed that the differences between each category were insignificant (p > 0.05), and each FA was not significantly different (p > 0.05) from one to another. Nearly half of the deep-fried street foods contained medium to high SFAs content (1.7 g/100 g–24.3 g/100 g), while the MUFAs were also high (32.0–44.4%). The Chi-square test of association showed that the type of preparation methods (low or high fat) used was significantly associated (p < 0.05) with the number of SFAs. These findings provide valuable information about fat composition in local street foods for the Malaysian Food Composition Database and highlight the urgency to improve nutritional composition.

Funder

Resolve to Save Lives LINKS

World Health Organization

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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