Fatty acid profiles, cholesterol composition, and nutritional quality indices of 37 commonly consumed local foods in Kuwait in relation to cardiovascular health.

Dietary fatty acids and cholesterol content are proved, by many research studies, to be associated with various health conditions, including cardiovascular health. Knowledge of the composition of these nutrients in food is essential for proper planning of health programs. The present study aimed at assessing the fatty acid profile, fatty acid nutritional quality, and cholesterol composition of 37 foods commonly consumed in the State of Kuwait and the potential impact of these foods on cardiovascular risk. Fatty acid profile was determined by gas chromatography-flame ionization detector into four types: saturated, monounsaturated, polyunsaturated, and trans fatty acids. Nutritional quality was calculated using the atherogenic index, thrombogenic index, hypocholesterolemic/hypercholesterolemic fatty acid ratio, polyunsaturated fatty acid/ saturated fatty acid ratio, and n-3/n-6 fatty acids ratio. Determination of cholesterol was performed by gas chromatography. Saturated fatty acid levels ranged from 0.01-21.83, monounsaturated fatty acids 0.01-25.51, and 0.013-22.87 g/100 g edible portion of food. The predominant fatty acids identified in all studied foods were C18:2c (n-3), C16:0, and C18:1c, with values 0.45-56.52, 10.12-44.90, and 16.99-42.56% of total fatty acids, respectively. The trans fatty acid content was low in all foods. Cholesterol levels varied between traces (<0.05) and 454.79 mg/100 g edible portions of food. Results show that seafood, rice-based, seed-based, and vegetable-based foods had better nutritional quality in terms of the fatty acids content, as indicated by the polyunsaturated fatty acid/saturated fatty acid and n-3/n-6 ratios, low thrombogenicity indices, and high hypocholesterolemic/hypercholesterolemic fatty acid ratios. Cholesterol and fatty acid data obtained in the present study will be of special interest for many studies, including nutrition-related health research, and will help policymakers in proper strategies for health programs.