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Publication date: 28 January 2020

Christelle Bou-Mitri, Lama Khnaisser, Mira Bou Ghanem, Samar Merhi, Jessy El-Hayek Fares, Jacqueline Doumit and Antoine G. Farhat

This study aims to assess the exposure of Lebanese consumers to nutrition and health claims (NHCs) on pre-packed bread.

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Abstract

Purpose

This study aims to assess the exposure of Lebanese consumers to nutrition and health claims (NHCs) on pre-packed bread.

Design/methodology/approach

Bread samples (n = 354) from all the bakeries (n = 44) located in Mount Lebanon, between 2017 and 2018, were assessed. Breads with nutrition claims were analyzed using standard methods. A cross-sectional study was also conducted among 400 supermarket shoppers.

Findings

Results showed that among the collected samples of bread (n = 354), 59.6 per cent carried at least one claim, 47.2 per cent had non-nutrient claims, 32.5 per cent had nutrition claims and 15.3 per cent presented health claims. Claims related to sugar, salt and fiber content were the most commonly used (28.8 , 16.4 and 14.7 per cent, respectively). NHCs were mostly present on whole wheat bread. Breads with claims were more expensive. Half of the participants (49.8 per cent) relied on NHCs whenever purchasing bread, especially females (OR = 2.35, 95 per cent CI = 1.44-3.84, p = 0.001), those following a specific diet (OR = 4.56, 95 per cent CI = 2.02-10.25, p < 0.001) and those with the lowest household income (OR = 0.795, 95 per cent CI = 0.639-0.989, p = 0.040).

Originality/value

The overall findings showed that Lebanese consumers are highly exposed to NHCs, especially those at higher risk which could lead to serious public health issues if their use is not strictly regulated and controlled. Moreover, NHCs could be used as a tool to increase consumers’ awareness and help them make healthier choices during shopping.

Details

Nutrition & Food Science , vol. 50 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 12 March 2018

Jessy El-Hayek Fares, Sibelle Al-Hayek, Jaafar Jaafar, Nathalie Djabrayan and Antoine G. Farhat

This study aims to examine the effect of socio-demographic, lifestyle and dietary factors on body composition among students from a private Lebanese University.

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Abstract

Purpose

This study aims to examine the effect of socio-demographic, lifestyle and dietary factors on body composition among students from a private Lebanese University.

Design/methodology/approach

In this cross-sectional study, socio-demographic and lifestyle variables were collected. Height and waist circumference were measured. Inbody 720 (Biospace, Korea) was used to assess body composition (percentage body fat [PBF], visceral fat area [VFA], skeletal muscle mass [SMM]) and fitness score. Diet was assessed using the MEDFICTS (meats, eggs, dairy, fried foods, fat in baked goods, convenience foods, fats added at the table and snacks) questionnaire.

Findings

Out of 392 students, 3.1 per cent were underweight, 59 per cent were normal and 40 per cent were overweight and obese. In women,10.5 per cent adhered to the therapeutic lifestyle changes (TLC) compared to men (2.5 per cent), while 52.5 per cent of men needed dietary changes compared to 39.5 per cent of women, (p < 0.01). The most important predictors of PBF were being a woman, older age, lower fitness score and lower MEDFICTS score. The predictors of VFA were being a man, older age, less sleep time and lower fitness score. Being a man, smoking, higher fitness score and higher MEDFICTS score were predictors of SMM.

Practical implications

Upon university acceptance and as part of usual health screenings in universities, the authors’ study recommends screening of lifestyle and dietary habits of students, identifying students at risk and providing appropriate health interventions tailored to students’ needs.

Originality/value

This study is the first, in Lebanon, to assess the effects of sleep, stress, fitness and dietary habits on body composition of Lebanese university students.

Details

Nutrition & Food Science, vol. 48 no. 2
Type: Research Article
ISSN: 0034-6659

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