Nelia Patricia Steyn1, Zandile McHiza2, Jillian Hill2, Yul Derek Davids3, Irma Venter4, Enid Hinrichsen4, Maretha Opperman5, Julien Rumbelow6, Peter Jacobs7. 1. 1 Centre for the Study of Social and Environmental Determinants of Nutrition, Population Health, Health Systems and Innovation, Human Sciences Research Council, PO Bag X9182, Cape Town 8000, South Africa. 2. 2 Chronic Diseases of Lifestyle Unit, Medical Research Council, Cape Town, South Africa. 3. 3 Democracy, Governance and Service Delivery, Human Sciences Research Council, Cape Town, South Africa. 4. 4 Department of Agricultural and Food Sciences, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South Africa. 5. 5 Functional Foods Research Unit, Cape Peninsula University of Technology, Bellville, South Africa. 6. 6 Centre for Science, Technology and Innovation Indicators (CeSTII), Human Sciences Research Council, Cape Town, South Africa. 7. 7 Economic Performance and Development, Human Sciences Research Council, Cape Town, South Africa.
Abstract
OBJECTIVE: To review studies examining the nutritional value of street foods and their contribution to the diet of consumers in developing countries. DESIGN: The electronic databases PubMed/MEDLINE, Web of Science, Cochrane Library, Proquest Health and Science Direct were searched for articles on street foods in developing countries that included findings on nutritional value. RESULTS: From a total of 639 articles, twenty-three studies were retained since they met the inclusion criteria. In summary, daily energy intake from street foods in adults ranged from 13 % to 50 % of energy and in children from 13 % to 40 % of energy. Although the amounts differed from place to place, even at the lowest values of the percentage of energy intake range, energy from street foods made a significant contribution to the diet. Furthermore, the majority of studies suggest that street foods contributed significantly to the daily intake of protein, often at 50 % of the RDA. The data on fat and carbohydrate intakes are of some concern because of the assumed high contribution of street foods to the total intakes of fat, trans-fat, salt and sugar in numerous studies and their possible role in the development of obesity and non-communicable diseases. Few studies have provided data on the intake of micronutrients, but these tended to be high for Fe and vitamin A while low for Ca and thiamin. CONCLUSIONS: Street foods make a significant contribution to energy and protein intakes of people in developing countries and their use should be encouraged if they are healthy traditional foods.
OBJECTIVE: To review studies examining the nutritional value of street foods and their contribution to the diet of consumers in developing countries. DESIGN: The electronic databases PubMed/MEDLINE, Web of Science, Cochrane Library, Proquest Health and Science Direct were searched for articles on street foods in developing countries that included findings on nutritional value. RESULTS: From a total of 639 articles, twenty-three studies were retained since they met the inclusion criteria. In summary, daily energy intake from street foods in adults ranged from 13 % to 50 % of energy and in children from 13 % to 40 % of energy. Although the amounts differed from place to place, even at the lowest values of the percentage of energy intake range, energy from street foods made a significant contribution to the diet. Furthermore, the majority of studies suggest that street foods contributed significantly to the daily intake of protein, often at 50 % of the RDA. The data on fat and carbohydrate intakes are of some concern because of the assumed high contribution of street foods to the total intakes of fat, trans-fat, salt and sugar in numerous studies and their possible role in the development of obesity and non-communicable diseases. Few studies have provided data on the intake of micronutrients, but these tended to be high for Fe and vitamin A while low for Ca and thiamin. CONCLUSIONS: Street foods make a significant contribution to energy and protein intakes of people in developing countries and their use should be encouraged if they are healthy traditional foods.
Authors: Suélem A de França; Maísa P dos Santos; Franciele Przygodda; Maria Antonieta R Garófalo; Isis C Kettelhut; Diego A Magalhães; Kalinne S Bezerra; Edson M Colodel; Andreas D Flouris; Cláudia M B Andrade; Nair H Kawashita Journal: Lipids Date: 2016-01-19 Impact factor: 1.880