Dietary Sources, Estimated Intake, and Health Risks of Industrial Trans‐Fats in Lebanon: Findings From the LEBANON National Food Consumption Survey (LEBANON‐FCS)
Year: 2026
Type: article
Study design: Observational Study
Abstract: This study is aimed at assessing industrially produced trans‐fatty acid (iTFA) consumption in a nationally representative sample of the Lebanese population and characterizing the associated risk of CHDs. Validated food frequency questionnaires (FFQs) and two nonconsecutive 24‐h recalls were used to collect dietary intake between January 2022 and August 2024 for 2462 Lebanese participants of all ages. Food composition databases were used to determine the iTFA content of food items. Data were analyzed using IBM SPSS Statistics 25 via descriptive statistics, ANOVA, and chi‐square tests at a 95% confidence interval. The mean iTFA intake was 0.65% of total energy intake (TEI) and ranged from 0.54% to 1.02% TEI. Adolescents significantly consumed the highest iTFA, while the elderly had the lowest ( p < 0.001). iTFA consumption exceeded the optimal intake level across all age groups and genders. The results highlight a critical need for modernizing Lebanese food processing protocols. The dominance of “fried potatoes” and “baked goods” as iTFA sources points to a reliance on traditional hydrogenated shortenings for rheological properties. Reducing iTFA through mandatory industrial reformulation—transitioning to high‐stability oils or interesterified fats—could lower CHD risk by up to 6.24% in adolescents. Strengthening national regulation and labeling of processing‐derived fats are essential to align the Lebanese food supply with international safety standards.
DOI: 10.1155/jfpp/9150431
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: hybrid
Estimated APC paid: $2,700
OpenAlex ID: W7201901338