Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

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 ac...

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Published in:Foods 2023-03, Vol.12 (6), p.1234
Main Authors: Zainal Arifen, Zainorain Natasha, Shahril, Mohd Razif, Shahar, Suzana, Mohamad, Hamdan, Mohd Yazid, Siti Farrah Zaidah, Michael, Viola, Taketo, Tanaka, Trieu, Kathy, Harith, Sakinah, Ibrahim, Nor Hayati, Abdul Razak, Shariza, Mat Jusoh, Hanapi, Hun Pin, Chua, Lee, Jau-Shya, Mohamed Ismail, Risyawati, Lai Kuan, Lee, Haron, Hasnah
Format: Article
Language:English
Subjects:
Chi-square test
Composition
Desserts
Fatty acid composition
Fatty acids
Food
Food availability
Food composition
Food science
Food selection
Malaysia
Meals
Nutrition
Nutritional aspects
Oils & fats
Polyunsaturated fatty acids
preparation
saturated fat
street food
Street foods
trans fat
Trans fatty acids
Variance analysis
Vegetable oils
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Summary: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 ( > 0.05), and each FA was not significantly different ( > 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 ( < 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.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12061234