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Algerian diet type

The aim of our investigation was to determine food consumption to determine Algerian diet type in one hundred and fifty healthy subjects (men/women, 100/50), with mean age 48.5±5.5 years and body mass index (BMI) of 23±2. Serum total cholesterol (TC) and triacyglycerols (TG) (mmo.L-1) were 4.68±0.18 and 1.05±0.22, respectively.

Nutrients intake was assessed by the "seven day record and recall" method and subjects were interviewed by trained nutritionists using an adapted and structured questionnaire.
 
The results indicated similar energy consumption in healthy subjects compared with those of the Mediterranean diet (10±1.4 vs 8MJ/24h, respectively). Protein intake represented 12% and 15% of total energy intake in healthy population and Mediterranean diet, respectively. In healthy subjects, animal and vegetal protein percentages were similar to those of the Mediterranean diet (40% and 60% of total protein intake, respectively). However, total carbohydrates consumption was higher in the studied population than in that of the Mediterranean diet (58% vs 46%), but simple and complex carbohydrates percentages were similar to those of the Mediterranean diet.
 
Healthy subjects consumed approximately the same quantity of lipids as in the Mediterranean diet (monounsaturated fatty acids (FA) 45%, polyunsaturated FA 25% and saturated FA 30% of total FA). In addition, the polyunsaturated/saturated fatty acids ratio was 0.7±0.1. Daily cholesterol (240±25g) and fibers (37±3g) intake was similar to those of the Mediterranean diet.
 
In the studied population food consumption was characterized by higher chicken ingestion. Fish, essentially fresh sardines, were usually consumed, but in low quantities. Vegetables were the most consumed nutrients.
 
In conclusion, it seems that the diet of the population studied is of Mediterranean diet type, which is in favor of a beneficial effect on serum triacylglycerods and cholesterol concentrations.


M. Y. Lamri-Senhadji, D. Krouf, M. Bouchenak, Université d'Oran, Algérie
J. Belleville, Faculté des Sciences Gabriel, France

 
 

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