Nutritional contribution of street foods to the diet of people in developing countries: a systematic review.

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.

DOI: 10.1017/S1368980013001158

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@article{Steyn2014NutritionalCO, title={Nutritional contribution of street foods to the diet of people in developing countries: a systematic review.}, author={Nelia Patricia Steyn and Zandile J. Mchiza and Jillian Hill and Yul Derek Davids and Irma Venter and Enid Hinrichsen and Maretha Opperman and Julien Rumbelow and Peter Jacobs}, journal={Public health nutrition}, year={2014}, volume={17 6}, pages={1363-74} }