نمط الاستهلاك الغذائي و بعض مؤشرات الدهون لبعض الأغذية السريعة المقدمة في بعض المطاعم الوطنية و العالمية بمدينة الرياض

الملخص EN

A survey study on the pattern of food consumption and some fat indicators of meat and chicken meals in some national and international fast food restaurants in Riyadh was carried out.

Ninety six males and 65 females participated in this study.

Samples of cooked meat and chicken hamburgers were collected from 10 different locations in Riyadh.

Study showed that 59.6 and 40.4% of males and females, respectively answered the questionnaire and the majority of them were bachelors.

Students represented the majority (60.5%) of the clients of these restaurants and most of them (62%) were university students.

The national fast food restaurants were more commonly visited (56.2%) by the respondents compared to the international fast food restaurants.

Negative correlation at (P≤0.01) was found between age and the consumption of meat hamburger and chicken hamburger.

However, social and employment status had positive correlation at the same significant level with the same intake.

Age had negative correlation with the intake of meat and chicken hamburgers.

The percentage of fat in the meat hamburger was significantly (P≤0.05) higher (14.8%) in Burger King Restaurant compared to that in Macdonald (12.36%) and Hervey (13.09%), but the amount of cholesterol was the highest (0.19 mg/100 g extracted fat) in the meat Hamburger of Macdonald compared to the other two restaurants.

Despite the high percentage of fat in the meat hamburger of Burger King, the rancidity of fat in this meat was significantly lower (P≤0.05) compared with that in Hervey restaurant.

The percentage of fat in the chicken hamburger of Kudu restaurant was 13.75% and it was significantly higher (P≤0.05) compared to the other national and International restaurants, while it was the significantly (P≤0.05) lower in the Tazej chicken restaurant compared to all other restaurants.

However, the amount of cholesterol was significantly higher in chicken hamburger of Macdonald restaurant compared to the other restaurants except the Tazej restaurant.

The amount of cholesterol (0.15 mg / 100 g extracted fat) was significantly the least (P≤0.05) in the chicken hamburger of Kudu restaurant compared to the other restaurants.

The rancidity level (5.23 mg malondieldehyde/kg of sample) was significantly (P≤0.05) the highest in the chicken hamburger of Hervey restaurant compared to the other restaurants.

There were no significant differences of fat indicators for chicken and meat hamburgers among the national and international fast food restaurants except for cholesterol content which was significantly (P≤0.05) higher for chicken hamburger of the international restaurants compared to that of national restaurants; however, the opposite was true for the meat hamburger.