Consumption Pattern of Dietary Fat in the Egyptian Population: A Comprehensive Analysis

Document Type : Original Article


1 - Department of Field Studies and Survey- National Institute of Nutrition - Cairo - Egypt

2 Growth and Nutrient Requirements Department - National Institute of Nutrition - Cairo – Egypt

3 Department of Field Studies and Survey- National Institute of Nutrition - Cairo - Egypt


Open Access
 *Corresponding author:
Salwa Mahmoud Saleh.
mobile: 011 285 55116
 Received:  25 May 2024
Accepted:15 June 2024  Published online: 25 June 2024
Saleh SM; Fouad GA Afify MAEl-Gezery HM; Zaher AT; Komsan RE; Abd El-Rahman NA; Abd El-Wahed AS and Abd Alal AH (2024): Consumption Pattern of Dietary Fat in the Egyptian Population: A Comprehensive Analysis. BNNI (63) 95 -129
With their substantial effects on populations and healthcare systems, non-commutable diseases have emerged as illnesses of public health concern. Approximately 71% of deaths worldwide occur each year. Eighty percent of, non-commutable diseases NCD mortality occurs in low- and middle-income nations, making this mostly invisible disease more problematic there. The primary goal of this work is to ascertain the consumption pattern of fat, fat subtypes, and trans-fat. Methodology: The research plan Studies using descriptive cross-section surveys Egyptian population samples are drawn from Egypt's main regions, The mother from each family will be interviewed for quantitative and qualitative data on food consumption. Findings Remark Energy consumption per capita was 2202 kcal/day on average. Protein made up 13 % of the total energy, fat made up 25%, and carbs made up 62.0%. Free sugar made up 11% of the total energy obtained from the meal that was ingested. The Egyptians' dietary energy pattern fell within the WHO's recommended range, the amount of dietary energy obtained from trans-fat content in food consumed was 0.6% of total energy, or less than 1%. Intake of fat overall was sufficient, but intake of saturated fat was nearly beyond the recommended upper limit. Hydrogenated oils, processed meat, chicken, baked goods, biscuits, fast food, chips, and sweets. These are the main dietary sources of trans fat   This is alarming because it emphasizes the need for continual nutritional education on the correct pattern of consuming healthy fat to prevent the risk of non-communicable diseases.


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