# Nutritional Data on Selected Food Products Consumed in Oman: An Update of the Food Composition Table and Use for Future Food Consumption Surveys

## TL;DR

This study provides updated nutritional data for food products in Oman to improve food consumption surveys and consumer awareness.

## Contribution

The study updates Oman's food composition database with new chemical analysis and evaluates nutritional labeling accuracy.

## Key findings

- Nutrition labeling aligns with laboratory values except for 6.3% discrepancies in trans-fatty acid content.
- 71.5% of analyzed products were ultra-processed foods.
- 5.1% of food products with nutritional claims failed to meet 'sugar-free' or 'low salt' standards.

## Abstract

Food composition data in the Eastern Mediterranean Region countries are often lacking, obsolete, or unreliable. The study aims to provide reliable nutrient data on food products consumed in Oman in order to evaluate their nutritional quality, the consistency of the nutrition labeling and claims, and, ultimately, the use for food consumption surveys and update the current food composition database. Contents of fat, fatty acids, carbohydrates, protein, sugars, and sodium were chemically analyzed in 221 foods and beverages. Products were classified according to their nutritional composition and the extent of processing and coded according to the FoodEx2 system. Labels and laboratory values were compared using the tolerance levels of the European Union. Results indicate that the nutrition labeling aligns with the values obtained in the laboratory, with the exception of 6.3% discrepancies in TFA content, where the reported values are higher than the appropriate reference values. The most frequent category (71.5%) was ultra-processed foods. In terms of inconsistencies in the nutritional claims, 5.1% of food products with claims did not comply with the statement “sugar-free” or “low salt”. Our study provides evidence to support the necessity of comprehensive recommendations for consumers and food industries, which are aimed at enhancing the nutritional quality of products and augmenting consumer awareness.