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This study aims to quantify the dietary intake of different fat classes in Lebanese adults, compare the intakes between adult age groups and gender and compare the intakes to the World Health Organization (WHO) recommendations. Despite the health benefits of the Mediterranean diet, the diet of Lebanese adults may be altered away from the typical dietary lipid profile, possibly by the increased consumption of trans fatty acids (TFAs) and the ratio of omega 6 (n-6) to omega 3 (n-3) fatty acids.

This is a cross-sectional survey conducted on 657 Lebanese adults (19-70 years) who completed the USA National Institute of Health diet history questionnaire.

Mean daily energy intake was estimated at 2,900 ± 1,466 kcal in men and 1,977 ± 902 kcal in women. Mean TFA consumption was significantly higher in men than in women (7.2 ± 1.9 and 6.8 ± 2.0 per cent of total fat, p < 0.001) and was at least double the WHO recommendations of 1 per cent of total energy, particularly among younger adults. The n-6 to n-3 fatty acid intake ratio, fluctuated around 9:1 in both genders and in all age groups and is higher than the maximum 5-to-1 ratio recommended by WHO. The mean intake of eicosapentaenoic acid and docosahexaenoic acid was significantly lower than the latest recommendations (147 ± 182 mg/day for men and 100 ± 155 mg/day for women).

Limited data exists on the quantity and quality of fat consumed among Lebanese adults. In conclusion, this descriptive study estimated the quantity of different fat classes consumed and compared the intakes of critical fatty acids to the WHO recommendations. Future studies need to address the implications of the high intakes of TFA and n-6 to n-3 ratio on health outcomes, including cardiometabolic diseases in our population.

The main purpose of this paper is to determine the content of amino acids, fatty acids and minerals in seven indigenous leafy vegetables (ILVs) in Ghana.

Leaves from plants growing near Kumasi were milled to a fine powder, dried to constant weight in a vacuum desiccator, and analyzed for their content of the afore‐mentioned nutrients. The plants were: Hibiscus sabdarifa, Hibiscus cannabinus, Amaranthus cruentus, Corchorus oliforius, Solanum macrocarpon, Xanthomosa sagittifolium and Vigna unguiculatus.

All seven ILVs contained a large amount of protein (15.5‐22.8 percent), which compared favorably to the essential amino acid pattern of a WHO standard. They all contained nutritionally useful amounts of α‐linolenic acid and had an omega‐6/omega‐3 ratio of 0.1‐0.9. The seven ILVs contained quantities of calcium, copper, iron, magnesium, manganese, molybdenum and zinc that could contribute significantly to satisfying an individual's need for these elements.

The presence of relatively large amounts of various nutritionally essential macro‐ and micronutrients in these seven ILVs does not necessarily mean these nutrients are bioavailable. Future research is required to determine the amounts of anti‐nutrients (e.g. protease inhibitors, chelators) in these vegetables, and the extent to which their protein, lipid and mineral constituents are digested and/or absorbed.

Since malnutrition (e.g. iron‐deficiency anemia, rickets, zinc deficiency, protein‐calorie malnutrition) is common in sub‐Saharan Africa, the information which is provided should increase awareness among agricultural and public health officials of the nutritional value of seven underappreciated and underutilized ILVs that are indigenous to Ghana and many other parts of Africa.

Deficiencies or imbalances in dietary fat intake may influence on mental and neurological functions of children with autism spectrum disorders (ASD). This study aims to compare body mass index (BMI) and the amount of fatty acids intake in the autistic patients with the comparison group.

This case-control was carried out on 200 randomly selected children from 5 to 15 years old (100 autistic patients as the case group and 100 healthy children as the comparison group) in Tehran, Iran. The food frequency questionnaire (FFQ) was used to assess the intake of calorie, macronutrients and different types of dietary fatty acids including saturated fatty acids (SFA), monounsaturated fatty acids (MUFAs), poly unsaturated fatty acids (PUFAs), linoleic acid (LA), α-Linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and trans fatty acids.

The autistic patients had higher BMI, birth weight and mother’s BMI compared to the comparison group (All p < 0.01). No significant difference was found in the amount of dietary calorie, protein, carbohydrate and total fat intake between two groups. The risk of ASD was associated with higher intake of MUFAs (OR: 3.18, CI%:1.13–4.56, p = 0.04), PUFAs (OR: 4.12, CI95%: 2.01–6.25, p < 0.01) and LA (OR: 4.76, CI95%: 1.34–14.32, p < 0.01).

The autistic children had higher BMI and higher intake of unsaturated fatty acids except for omega-3 fatty acids. Further longitudinal studies are warranted.

The purpose of this paper is to determine the fatty acid composition of the edible snail Turbo coronatus from the Bahrain sea.

Total lipid content was extracted and methyl esters of fatty acids (FAMEs) were prepared and analyzed by gas chromatography.

Gas‐liquid chromatography shows that saturated fatty acids (SFA) are the major forms of fatty acids, followed by polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA). The most abundant PUFA are linolenic acid (18:3n‐3), eicosapentaenoic acid (EPA 20:5n‐3), linoleic acid (18:2n‐6), and arachidonic acid (ARA 20:4n‐6), the MUFA 16:1 (n‐7), and the SFA 16:0, 14:0, 18:0 and 20:0. The sum of EPA and DHA is 8.04 per cent. The n‐3/n‐6 fatty acids ratio approximately (2:1) is within the range of marine molluscs. The principle differences in the fatty acid composition of Turbo coronatus than most marine molluscs is their low DHA (0.23±0.01 per cent), low PUFA (40.92 per cent), and high SFA contents (49.25 per cent). The principle differences in the fatty acid composition of Turbo coronatus from most marine molluscs is their low DHA (0.23±0.01 per cent), low PUFA (40.92 per cent), and high SFA contents (49.25 per cent).

The Turbo coronatus samples were collected from Shaikh Ebrahim Island; however, further studies regarding the fatty acid composition of Turbo coronatus from other locations are required.

The results suggest that Turbo coronatus feeds on bacteria‐enriched detritic matter as well as phytoplankton and algae. The low concentration of PUFA in relation to SFA in Turbo coronatus can be attributed to warm water, high salinity, and food availability.

The paper provides valuable information about the fatty acid contents in Turbo coronatus, and its feeding habits, and nutritional values.

The purpose of this paper is to review evidence from high-quality randomised controlled trials reporting links between omega-3 enriched functional foods and health.

Using MEDLINE, a search was made for all randomised controlled trials published between 2002 and 2012 that met defined inclusion criteria. Studies had minimum durations of 28 days, clearly stated the food vehicle, dose and type of long chain omega-3 polyunsaturated fatty acids (LC3PUFA) used, and did not include studies where participants only took LC3PUFA supplements.

A total of 11 studies were located, ten of which reported potential health benefits linked to omega-3 functional food consumption. Five studies reported significant improvements in markers of cardiovascular (CV) health, while ten bioavailability studies reported increases in omega-3 blood levels when doses of 460 mg or more were integrated into food vehicles.

In the future a meta-analysis would be useful in terms of determining the dose of LC3PUFA associated with overall health benefits.

The present review concludes that omega-3 enriched functional foods are a useful way to improve LC3PUFA status and have been linked to improved health outcomes, namely markers of CV health. More work is now needed to determine whether particular population groups could benefit from consumption of these foods, for example vegetarians and children, in relation to a range of health outcomes, such as cognitive function.

This review provides evidence that integrating omega-3 enriched functional foods within the daily diet could be an effective strategy for helping to improve LC3PUFA status and attenuating CV disease risk.

The purpose of this paper is to highlight the health benefits, functional role of alpha linolenic acid (ALA) in combating diet-related non-communicable diseases, absorption, metabolism, toxicity and extraction of ALA.

A wide range of publications were identified through electronic databases (Google Scholar, PubMed, SciELO, ScienceDirect, SpringerLink and ResearchGate) on the basis of different keywords such as dietary sources, functional role, metabolism, beneficial effects, toxicity and extraction.

ALA, an omega-3 fatty acid, is commonly found in dietary sources such as flaxseeds, rapeseed, pumpkin seeds, walnuts and fatty fish, with flaxseed being the richest among all the sources. Several convincing evidences depict the functional role of ALA in ameliorating cardiovascular functions, regulating systolic and diastolic blood pressure and improving neurological disorders, thus possessing anti-arrhythmic as well as anti-inflammatory properties. Its promising effect is also noticed on post-menopausal symptoms like hot flashes, insomnia and headache as well as in balancing the levels of sex hormones in women suffering from PCOS. Furthermore, it was also responsible for reducing the concentrations of C-reactive protein and interleukin-6. Its excess consumption may lead to gastrointestinal disturbances such as flatulence and bloating. Various extraction techniques, namely, medium pressure liquid chromatography, silver silica gel chromatography, silver ion-solid phase extraction and silver ion-high pressure liquid chromatography are used for the extraction of ALA from its sources.

This is a novel review which will provide a brief overview of dietary sources, functional role, absorption and metabolism, health benefits, toxicity and extraction of ALA.

The aim of this paper is to investigate fat content and fatty acid profile of cultivated (Pleurotus ostreatus) and wild edible mushrooms (Amanita spp and Termitomyces microcarpus).

Pleurotus ostreatus was grown in soil and on cotton seed husks in mushroom growing rooms at Busitema University, Uganda. T. microcarpus and Amanita spp were collected from the wild. Freshly harvested mushrooms were dried at 60°C for 48 h in a hot air oven. Oil was extracted using a Clevenger apparatus. Fatty acid analysis was done using gas chromatography with flame ionization detection.

Fat content ranged between 0.24 and 5.23 per cent. Variation was noted between P. ostreatus grown in soil and on cotton seed husks (p = 0.0090). Similarly, Amanita spp and T. microcarpus had differing fat contents (p = 0.0098). Polyunsaturated fatty acids (PUFA) predominated over saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). Linoleic acid (LA) was the most abundant fatty acid (FA) (30.91 to 54.35 per cent). It varied between Amanita spp and T. microcarpus (p = 0.0001) but not between substrates (p = 0.1891). Ratios of PUFA/SFA, MUFA/SFA and PUFA/MUFA were within the desirable ranges. Omega-6 FA/ω-3 FA ratio was higher than that recommended for a healthy diet. However, the low amount of fat in mushrooms suppresses the negative effects of a high ω-6 FA/ω-3 FA ratio.

Information on FA profile of cultivated and wild edible mushrooms will provide a basis for commercial exploitation of the cultivated mushrooms. This work showed that P. ostreatus, Amanita spp and T. microcarpus are healthy foods with regard to the low fat content and high amounts of LA.

This study aims to determine the physicochemical and fatty acids composition of Serra da Estrela cheese (SEC), as well as health-related lipid indices, like the atherogenic and thrombogenic indices, and to evaluate the influence of producer, geographical origin and production date.

All 24 SEC produced between November 2017 and March 2018 were collected at selected certified producers and analyzed by NIR spectrophotometer and by GC. Data were statistically evaluated by chemometric tools.

In all evaluated SEC, 23 fatty acids were quantified. Cheese origin influenced nutritional and health-related lipid indices). The cheeses were characterized by a relative high abundance of saturated fatty acids (67-76%), followed by a medium content of monounsaturated fatty acids (17-25%) and by low level of polyunsaturated fatty acids (5-7%). A putative positive association between cheese consumption and healthy lipid indices could be reached.

The contents of some medium and long chain fatty acids as well as of nutritional and health indices were influenced by cheese producer, geographical origin and production date pointing out the need for standardizing production procedures.

The SEC plays a key role in the local economy, being an endogenous product with unique sensory characteristics and nutritional potential, for which the knowledge of the lipids profile and health indices is of utmost relevance.

SEC is an iconic Portuguese cheese with Protected Designation of Origin. Based on the results, like health-related lipid indices, evaluated for the first time, a positive association between cheese consumption and healthy lipid indices could be envisaged.

The purpose of this paper is to evaluate the physicochemical properties, fatty acids, tocopherols, and polyphenols of Algerian argan oil.

The argan oil was extracted from the kernel by an organic solvent, the n‐hexane. Several methods and techniques (spectrophotometric, titrimetric, refractometric, and chomrtographic (CPG/high‐performance liquid chromatographic – HPLC) were used to characterise to argan oil.

The argan oil was yellow oil with faintly marked smell and flavour. The physicochemical analysis showed that the oil was pure, fresh, not siccative and rich in C₁₈ medium chain unsaturated fatty acids, particularly the oleic acid. A HPLC and gaseous phase chromatography methods were developed for the quali‐quantitative analysis of α‐tocopherol and fatty acids composition, respectively.

This highlight shows that the composition of argan oil is oleic‐linoleic type rich in α‐tocopherol (20 mg/kg). The phenolic fraction known for its antioxidant properties ranges from 30 to 50 mg/kg. The argan oil is mainly rich in antioxidant compounds such as phenolic compounds and α‐tocopherol. Argan oil is rich in unsaturated fatty acids, tocopherol and phenolic compounds.

Considering its rich composition in antioxidant compounds and essential fatty acid, argan oil has been used for a long time as a food and for body care, prevention and treatment of cardiovascular and some cancers diseases. A deep knowledge of the chemical composition of argan oil will certainly show that is has a high‐nutritional potentiality and is claimed to have favourable medicinal and cosmetic properties.

No such research has been carried out on the argan oil extracted from Argania spinosa (L.) of Algeria. The present work was undertaken to study the physicochemical and nutritional properties of the argan oil.