Fatty acid profile and cholesterol content of 32 selected dishes in the state of Kuwait

Dashti, Basma; Al-Awadi, F.; Sawaya, W. N.; Al-Otaibi, J.; Al-Sayegh, Ali

doi:10.1016/s0308-8146(02)00277-7

Cited by 12 publications

(8 citation statements)

References 19 publications

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“…Pitu prawn cholesterol content, expressed on wet basis, was 105 AE 4 and 133 AE 6 mg/100 g in raw and fried samples, respectively. The cholesterol content found in pitu prawn was lower than previously reported in the literature (Bragagnolo & Rodriguez-Amaya, 2001;Dashti, Al-Awadi, Sawaya, Al-Otaibi, & Al-Sayegh, 2003). Sampaio, Bastos, Soares, Queiroz, and Torres (2006) observed variations in cholesterol content from 74 to 248 mg/100 g in salted and dried prawns.…”

Section: Effects Of Soybean Oil On Cholesterol Degradation and Formatmentioning

confidence: 55%

Interaction between soybean oil and the lipid fraction of fried pitu prawn

Simon

Sancho

Lima

et al. 2012

LWT - Food Science and Technology

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Section: Effects Of Soybean Oil On Cholesterol Degradation and Formatmentioning

confidence: 55%

Interaction between soybean oil and the lipid fraction of fried pitu prawn

Simon

Sancho

Lima

et al. 2012

LWT - Food Science and Technology

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“…A high dietary fat intake, coupled with low fat quality, can raise serum cholesterol and negatively affect several coronary heart diseases (SAND-STORM 1993;DASHTI et al 2003). Because the dairy products have a low PUFA/SFA ratio and unbalanced ratios of SFA/MUFA/PUFA, there is a need of dietary changes for the populations who consume much cheese and other dairy products in their diet.…”

Section: Discussionmentioning

confidence: 99%

cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

Kınık¹,

Gürsoy²,

Seçkin³

2005

Czech J. Food Sci.

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Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100 g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93–29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed.  

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“…It contains numerous fatty acids (FA) mainly saturated (66 g/100 g), but also monounsaturated (38 g/100 g) and polyunsaturated (4 g/100 g) (Cardak, Yetismeyen, & Bruckner, 2003). Fatty acid composition, including the ratio of polyunsaturated to saturated fatty acids, has an influence on the relationship of dietary fat to serum cholesterol (Dashti, Al-Awadi, Sawaya, Al-Otaibi, & Al-Sayegh, 2003). Dairy products are among the main sources of dietary cholesterol.…”

Section: Introductionmentioning

confidence: 99%