[Nutrient composition in restaurant dishes from three cities of Liaoning Province]

To analyze the macronutrients, sodium, sugar, and fatty acids in restaurant dishes from three cities of Liaoning Province.

Restaurants serving popular local dishes were selected from three cities in Liaoning Province. A total of 52 dishes were collected, including 20 aquatic dishes, 13 mixed aquatic dishes, 10 livestock/poultry dishes, and 9 mixed livestock/poultry dishes. The nutritional composition of all samples was analyzed using Chinese national standard method(GB 5009 series). Macronutrients, sugars, sodium, and fatty acids were assessed and compared across groups.

Per 100 g of dishes, the protein content represented 14.9%-17.6% of the gender-specific recommended nutrient intake(male/female), carbohydrates(12.7% of estimated average requirement), fat energy contribution(129.2% of acceptable macronutrient distribution range(AMDR)), sugar(1.2% of the 50 g limit), and sodium(32.0% of adequate intake). The median fat energy contribution was 38.8%, with 69.2% of dishes exceeding the AMDR upper limit(30%). Saturated fatty acids(SFA) were within the recommended range, while polyunsaturated fatty acids(PUFA) exceeded the AMDR upper limit. Trans fatty acids(TFA) were detected in 80.8% of dishes, but their median energy contribution was 0, with 98.1% of dishes below the AMDR limit. Significant differences(P<0.05) were observed in protein, carbohydrates, and sodium among food categories. Notable differences(P<0.01) were found in n-3 PUFA, n-6PUFA/n-3PUFA, PUFA/SFA, thrombogenic index(TI), and n-3 PUFA energy contribution. Aquatic dishes had higher n-3 PUFA(P<0.05), lower n-6PUFA/n-3PUFA and TI values(P<0.05), and higher n-3PUFA energy contribution(P<0.01) compared to livestock/poultry and mixed livestock/poultry dishes dishes.

Restaurant dishes in three cities of Liaoning Province are low in sugar but high in salt and fat energy contribution, exceeding AMDR limits. While SFA was within acceptable ranges, PUFA was disproportionately high. It is recommended to choose aquatic dishes, as they are superior to livestock and poultry meat in increasing n-3 PUFA and reducing thrombus formation.