Health assessment of snacks and desserts in Guizhou Province: Analysis of fatty acids and sugar content
Lu Zou, Xianjie Fu, Junfei Huang, Wenzheng Liu, Liqiang Zhou, Yibing Zhou, Ye Lin, Liya Liu
TL;DR
This study evaluates the nutritional value of snacks and desserts in Guizhou Province, finding that traditional steamed rice-based foods like Rice Tofu are healthier due to lower fat and better fatty acid profiles.
Contribution
The study provides the first detailed nutritional analysis of local snacks and desserts in Guizhou Province, highlighting the health benefits of traditional steaming methods.
Findings
Rice-based foods steamed traditionally had lower fat and better fatty acid profiles compared to other cooking methods.
Rice Tofu showed the lowest fat content, lowest atherogenic and thrombogenic indices, and favorable fatty acid ratios.
Traditional preparation methods significantly influence the nutritional quality of snacks and desserts.
Abstract
Dietary patterns, particularly the excessive consumption of snacks high in fats and sugars, remain a pivotal factor producing adverse impact on the global prevalence of obesity and chronic diseases. However, the current situation is that there is insufficient study on the nutritional value and health risks of local snacks and desserts of Guizhou Province. To fill this gap, this study aimed to analyze the fatty acid (FA) composition and sugar content of popular snacks and desserts in Guizhou Province. A comprehensive nutritional evaluation was conducted on local snacks and desserts in Guizhou province, with a focus on the FA profile and five sugars (glucose, fructose, sucrose, maltose, and lactose). The study examined how cooking methods (steaming, baking, frying) and food classification (traditional vs. non-traditional) influence the nutritional profiles of these foods, which are…
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Fig 9- —http://dx.doi.org/10.13039/100017957Health Commission of Guizhou Province
- —Guizhou Provincial Center for Disease Prevention and Control Youth Science Fund Project
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TopicsFatty Acid Research and Health · Nutritional Studies and Diet · Consumer Attitudes and Food Labeling
Introduction
Food safety and nutrition are two pillars of public health, yet experiencing ongoing challenges owing to pathogens, unhealthy dietary habits, the overconsumption of certain nutrients, etc. [1,2]. The current emphases of food safety are the prevention of contamination and maintenance of the absence of harmful substances. Notably, the nutritional properties of food play an equally critical role in determining its impact on human health [3,4]. There is an increasingly worrying rise in the global prevalence of obesity and chronic diseases in recent decades, exhibiting an intimate association with dietary patterns, particularly the excessive consumption of snacks high in fats and sugars [5,6]. This trend is especially pronounced in industrialized countries, where snacks have become a major source of calorie intake, posing a threat to the occurrence of obesity, cardiovascular diseases, type 2 diabetes, and cancer [7].
Sugars, particularly refined sugars, can enhance flavor and provide sensory satisfaction, which are hence a key component of many snacks [8]. Without doubt, sugars are essential for maintaining proper bodily functions, such as brain and muscle activity [9]. Their overconsumption can trigger serious health issues, including organ dysfunction and chronic diseases [10]. Additionally, lactose intolerance is defined as a common condition caused by lactase deficiency that may threat individuals consuming dairy-based snacks, often resulting in digestive discomfort and other adverse symptoms [11].
Fats, another major component of snacks, are essential for energy production, cell membrane structure, and the absorption of fat-soluble vitamins (A, D, E, and K). However, excessive intake of fats, particularly of saturated FA (SFA) and trans FA (TFA), may cause obesity, heart disease, stroke, and other health problems [12]. Dietary imbalance of different FAs can produce detrimental effects on health, while polyunsaturated FAs (PUFAs) can reduce cardiovascular risk and modulate immune function [13]. It highlights the importance of understanding the FA composition of snacks and its potential impact on public health.
In China, there have been significant changes in dietary habits, with an increasing reliance on processed foods and snacks, with the rapid economic development and urbanization [14]. Owing to this shift, great concerns have been raised about the nutritional quality of these foods and their contribution to the rising prevalence of diet-related chronic diseases [15]. Guizhou Province, located in Southwest China, is home to a diverse population with unique ethnic traditions and dietary practices. The traditional snacks and desserts in this region, shaped by its multi-ethnic culture and geographical environment, offer a rich tapestry of flavors and cultural significance. However, there is an absence of thorough assessment of the nutritional value and potential health risks of these local foods, particularly in ethnic minority regions.
The lack of scientific evaluation of nutritional components of snacks and desserts in Guizhou poses a significant challenge for public health. In order to identify potential health impacts and promote healthier dietary choices, there is a need to elucidate the sugar content and FA profiles of these foods. It is of particular significance in a region where traditional foods are deeply intertwined with cultural identity, and where the preservation of these culinary traditions must be balanced with the need to address modern health concerns.
To fill this gap described above, the present study was conducted to comprehensively assess the nutritional components of popular snacks and desserts in Guizhou, China. Focusing on the characterization of corresponding sugar content and FA profiles, the study will provide a scientific basis for understanding the relationship between the nutritional properties of snacks and their impact on health, and evaluating their specific health impacts. Eventually, it may facilitate consumers’ decision-making of dietary choices, and support the sustainable development of local food industries, thus promoting both public health and cultural preservation.
Findings of this study may have broader implications for food safety and nutrition policy both domestically and internationally. Firstly, it may benefit the formulation of more effective strategies by policymakers to prevent against diet-related chronic diseases. Furthermore, this research will contribute to the growing body of knowledge on the intersection of cultural heritage and modern nutrition science, offering valuable insights for promoting healthier dietary habits, while preserving traditional food practices.
Materials and methods
Materials
All chemicals used in this study (analytical grade) were purchased from Sinopharm Chemical Reagent Co. Ltd. (Shanghai, China), including hydrochloric acid, ammonium hydroxide, pyrogallic acid, petroleum ether (boiling range 30~60 ◦C), ethanol (95%), sodium hydroxide, boron trifluoride methanol solution (15%), anhydrous sodium sulfate, sodium chloride, sodium hydrogen sulfate, potassium hydroxide, absolute alcohol, ascorbic acid. The triglyceride standard, mixed fatty acid (FA) methyl ester standard (purity ≥ 97%), 38 kinds of single FA methyl ester standard, the standard of glucose, fructose, sucrose, maltose, and lactose were obtained from Solarbio (Beijing, China). Distilled water and pH indicator paper were prepared by As One (Shanghai, China)
Samples and sample preparation
The top-46 popular snacks and desserts with the highest order volume in Guizhou Province according to data from Meituan, the largest food delivery platform in China in 2024. Three samples for each of this top-46 list, with three batches per sample, were obtained at supermarkets, local markets, restaurants, and fast-food chains. The samples were packed in Eppendorf tube for measurement after grinding using a laboratory homogenizer (MX16-waring-CB15K laboratory, Beyotime, Shanghai, China). Specific details are provided in Table 1.
Table 1: The details of samples.
Crude fat and FA profile
The determination of FA content was performed according to the first method, external standard method, of national standards GB 5009.168–2016 [16]. The crude fat extract was subjected to saponification and methylation. Then, the extract was analyzed using gas chromatography (GC) to quantitatively determine the content of FA methyl esters by the internal standard method. TFA, SFA, MUFA, and PUFA contents were calculated based on the FA content and conversion coefficients. The measurement was carried out in triplicate.
The GC conditions
The carrier gas was high-purity nitrogen (N₂) at 2.0 mL/min. The injection port and flame ionization detector (FID) temperature were set at 250°C (split ratio: 20:1) and 300°C, respectively. The temperature program was: set at 120°C for 1 min initially, increase at 10°C/min to 175°C for 10 min, at 5°C/min to 210°C for 5 min, and finally at 5°C/min to 230°C for 25 min. The injection volume was 1.0 μL.
Quality control
Determination of crude fat and FA required preliminary analysis of standard reference for milk powder. The sample analysis could proceed only after the results met the standard reference values. Each sample was determined in parallel twice, and then determined in parallel twice again under the same conditions at different times. This study took the mean value of the four independent determinations, and the absolute difference should not exceed 10% of the arithmetic mean.
Sugars
Sugar content was determined according to national standards GB 5009.8–2023 with improvement [17].
Preparation of solutions
The preparation initiated by weighing 5g of each sample into a 50 mL centrifuge tube. Centrifugation at 1,800 r/min for 15 min was performed after the addition, mixing, deflation and shaking of the 25 mL of petroleum ether. After that, petroleum ether was removed, with residual one evaporated. Then 30 mL of water was added and shaken for 5 min, after which 2 mL of zinc acetate solution and potassium ferrocyanide solution were slowly added, respectively. Next, the solutions were injected after 2 min of vortexing, 30 min of sonication and filtration through a PVDF.
Instrument
Chromatographic separation was completed by a Angient LC system (1290 infinity II model), which included an autosampler, a degasser, a thermostatted column compartment, and a binary pump connected to a Angient 1290-infinity-II-ELSD model detector (USA). LabSolution 10.0(USA) was utilized for all system processing and data monitoring.
Analytical procedure
During study design, fructose, glucose, sucrose, maltose, and lactose were planned to be determined using conventional isocratic elution. The mobile phase consisted of waterand acetonitrile at 70:30, with a flow rate of 1.00 mL min-1 and injection volume of 10 µL. Hypersil APS-2 column (5µm particle-size, 250 mm×4.6 mm id) was used for conducting separations, with the adjustment of column oven temperature at 40°C. The isocratic elution was continued for 13 min totally. The nitrogen pressure was 350 kPa, and the drift tube temperature 45°C.
Quality control
Determination of sugars required preliminary analysis of standard reference for orange juice. Specific details were the same to those of determining FAs.
Data analysis
Data, generated from three replicates, were averaged, sorted, and analyzed statistically using Excel 2016 and R language(version 9.4.191, R studio Corporation, Boston, BOS, USA). The mean values were calculated to ensure the reliability of the results. The variance heterogeneity was examined by Dunnett’s test. The total content of crude fat and FAs in Fujian specialty snacks was analyzed using correlation analysis and stratified non-parametric tests.
A sum of 38 sorts of FAs were measured, including 16 SFA, 9 MUFA, and 13 PUFA that included 8 n-6 PUFA, 5 n-3 PUFA. This study calculated the content and proportion of MUFA, TFA, PUFA/SFA ratio, n-3 PUFA/n-6 PUFA. The following two equations were employed to compute AI and TI [18]:
Results
Nutritional analysis of different sources of snacks and desserts
Crude fat and FA profiles.
Fig 1 provides a detailed analysis of the FA composition in foods where cream, rice, and wheat serve as the primary ingredients. It illustrates the distribution of various FAs including crude fat, total FA,the TFA content, and the AI, TI value. Specifically, cream-based foods exhibited the highest levels of crude fat at 26.56±6.95 g/100g and total FA at 22.72±6.36 g/100g. Conversely, rice-based foods showed the lowest content of TFA at 0.0935±0.1459 g/100g, which is significant considering the health implications associated with high TFA intake. Wheat-based foods had a notable crude fat content of 25.77±9.97 g/100g and total FA at 22.68±9.18 g/100g, highlighting their substantial fat content as well. AI and TI values for cream-based foods were 1.58±0.59 and 2.28±0.69, respectively, indicating a higher potential risk for atherosclerosis and thrombosis.
Crude fat, the total FA, TFA content, AI, TI of three kinds of snacks and desserts.FA, fatty acid; TFA, trans fatty acids; AI, atherogenic index; TI, thrombogenic index.
In terms of PUFA (Fig 2), wheat-based foods had the highest MUFA content at 7.77±3.76 g/100g. Rice-based foods, however, stood out with the highest PUFA/SFA ratio at 1.69±2.11, indicating a more favorable balance of PUFA to SFA. It was an important nutritional clue as a higher PUFA/SFA ratio is generally associated with better cardiovascular health outcomes. Additionally, rice-based foods had an n-3PUFA/n-6PUFA ratio of 0.18±0.23, which, however, was not the highest among the three types of foods, still presenting a relatively balanced omega-3 to omega-6 FA ratio. AI and TI values for rice-based foods were 0.89±2.32 and 1.26±2.24, respectively, suggesting a lower risk of atherosclerosis and thrombosis compared to cream-based foods. Overall, rice-based foods may offer significant health benefits due to their lower TFA content, more favorable PUFA/SFA ratio, as well as lower AI and TI values, thus becoming a healthier option compared to cream- and wheat-based foods.
MUFA content, PUFA/SFA and n-3 PUFA/ n-6 PUFA of three kinds of snacks and desserts.MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; SFA, saturated fatty acids; PUFA/SFA, the ratio of PUFA to SFA; n-6 PUFA/ n-3 PUFA, the ratio of n-6 PUFA to n-3 PUFA.
Sugar content.
This study further conducted a comparative analysis of the sugar content in foods primarily composed of cream, rice, and wheat, with measurements in grams per 100 grams of food, as shown in the bar chart (Fig 3). Cream-based foods showed particularly high content in lactose, a predominant sugar in dairy products, while relatively low glucose and fructose levels. Rice-based foods were characterized by a high content of glucose, the most abundant sugar in this food type, along with moderate amounts of sucrose and maltose, and lower levels of fructose and lactose. Moreover, wheat-based foods exhibited a high content of sucrose, a significant source of this disaccharide, along with notable amounts of glucose and maltose, as well as lower quantities of fructose and lactose. Collectively, in view of the varied sugar profiles of these food types, cream-based foods may be a significant source of lactose, rice-based foods contribute substantially to glucose intake, and wheat-based foods provide a notable amount of sucrose. These data offer valuable insights for making informed dietary choices based on individual sugar requirements and preferences.
The content of five sugars of three kinds of snacks and desserts.
Nutritional impact of different cooking methods on snacks and desserts
Crude fat and FA profile.
Fig 4 illustrates the impact of different cooking methods on the FA profile of rice-based foods. Baking yielded moderate levels of crude fat (19.22±5.49 g/100g) and total FA (17.04±5.18 g/100g), with relatively higher AI and TI index values (2.76±4.32 and 3.07±4.09, respectively). Frying significantly raised crude fat content to 44.42±5.43 g/100g and total FA to 40.84±5.32 g/100g, yet it minimized TFA and presented the lowest AI value. Steaming delivered the lowest fat content with 9.74±3.38 g/100g for crude fat and 7.73±2.50 g/100g for total FA, along with the lowest TFA content and TI values, suggesting that it may be the healthiest cooking method.
Crude fat, the total FA, TFA content, AI, TI of snacks and desserts through different cooking methods.FA, fatty acid; TFA, trans fatty acids; AI, atherogenic index; TI, thrombogenic index.
Fig 5 examines the PUFA ratios across various cooking methods. Baking provided the lowest PUFA/SFA ratio (1.08±1.11) and the highest n-3PUFA/n-6PUFA ratio (0.32±0.44). Frying exhibited advantage in offering the highest MUFA content (16.71±1.54 g/100g), but less ideal yield of a very low n-3PUFA/n-6PUFA ratio (0.03±0.03). Steaming, despite its lower MUFA content (3.05±1.30 g/100g), produced the highest PUFA/SFA ratio (2.17±2.64) and a favorable n-3PUFA/n-6PUFA ratio (0.16±0.06). Collectively, while steaming can minimize fat content, it also maintains a beneficial balance of FAs, which can be an excellent cooking method for health-conscious consumers seeking to optimize their intake of healthy fats.
MUFA content, PUFA/SFA and n-3 PUFA/ n-6 PUFA of snacks and desserts through different cooking methods.MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; SFA, saturated fatty acids; PUFA/SFA, the ratio of PUFA to SFA; n-6 PUFA/ n-3 PUFA, the ratio of n-6 PUFA to n-3 PUFA.
Sugar content.
This study also constructed a bar chart (Fig 6) to present concise comparison of the sugar content across three cooking methods. Baking was associated with the highest levels of sucrose, likely due to added sweeteners, along with moderate amounts of glucose and maltose, and minimal lactose. Frying introduced the least sugar, with glucose being the most prevalent, followed by fructose, and almost no lactose. Steaming revealed a balanced sugar profile, with relatively high maltose and sucrose levels, and lower amounts of glucose and fructose. Therefore, the choice of cooking method has a profound impact on sugar intake, offering insights for consumers with demands for sugar consumption management.
The content of five sugars of snacks and desserts through different cooking methods.
Nutritional impact of traditional vs. common cooking methods on snacks and desserts
Crude fat and FA profile.
Fig 7 illustrates the FA composition in steamed rice-based foods prepared using traditional versus common methods. Traditional steaming resulted in lower crude fat (7.35±1.50 g/100g) and total FA(6.10±1.55 g/100g) compared to common methods (12.12±3.02 g/100g and 9.35±2.25 g/100g, respectively). Additionally, traditional method had lower TFA content (0.0179±0.0137 g/100g) and TI (0.38±0.27), indicating a potentially lower risk of cardiovascular diseases. In contrast, common methods showed slightly higher TFA (0.0551±0.0081 g/100g) and AI (0.19±0.07).
Crude fat, the total FA, TFA content, AI, TI of traditional and common snacks and desserts.FA, fatty acid; TFA, trans fatty acids; AI, atherogenic index; TI, thrombogenic index.
As presented in Fig 8 regarding PUFA ratios, traditional method provided a more favorable PUFA/SFA ratio (2.81±3.79) and a higher n-3PUFA/n-6PUFA ratio (0.20±0.07), suggesting a healthier balance of FAs. Common method, while having higher MUFA content (3.43±1.85 g/100g), exhibited a lower PUFA/SFA ratio (1.53±0.93) and a less favorable n-3PUFA/n-6PUFA ratio (0.13±0.04). Therefore, traditional steaming may be more beneficial for maintaining a healthy diet, particularly in terms of PUFA intake.
MUFA content, PUFA/SFA and n-3 PUFA/ n-6 PUFA. of traditional and common snacks and desserts.MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; SFA, saturated fatty acids; PUFA/SFA, the ratio of PUFA to SFA; n-6 PUFA/ n-3 PUFA, the ratio of n-6 PUFA to n-3 PUFA.
Sugar content.
Sugar content between traditional and common food types, measured in grams per 100 grams, was also compared and is shown in Fig 9. Traditional foods had higher maltose content, suggesting a possible use of maltose-rich ingredients or fermentation in their preparation. By contrast, common foods were detected with higher sucrose levels, likely due to the frequent use of sugar as a sweetener. Both types of foods contained moderate amounts of glucose and fructose, with lactose being the least abundant in both, typically attributed to the reason that lactose is primarily found in dairy products. This analysis may facilitate our interpretation of different sugar profiles of traditional and common foods, aiding in making dietary choices based on sugar content preferences.
The content of five sugars of traditional and common snacks and desserts.
Nutritional data of traditional rice-based foods through steaming method
Among these better food, which were Traditional rice-based foods through steaming method, RT had the best performance (Table 2 and 3). As depicted in Table 2, RT exhibits the lowest Crude Fat content at 5.98 g/100g and Total FA at 5.19 g/100g, which are undesirable indicators due to their association with increased cardiovascular risk. Additionally, although TFA was not detected in ND, RT had a small amount of TFA content at 0.0163 g/100g, which is another negative marker linked to heart disease. The AI and TI index for RT were also the lowest among the samples, at 0.04 and 0.05 respectively, suggesting a reduced propensity for atherosclerosis and thrombosis. Conversely, RT shows a high MUFA/SFA ratio at 8.48, which is a positive indicator. The PUFA/SFA ratio is also favorable in RT, indicating a balanced FA profile that may contribute to cardiovascular health. Furthermore, the n-3PUFA/n-6PUFA ratio in RT, presented a beneficial profile that supports anti-inflammatory effects and overall health.
Table 2: Crude fat content and FA Profile of four samples.
Table 3 illustrates that the sugar content across these samples is relatively low, and notably, lactose is absent in all samples, making them suitable for consumption by individuals with lactose intolerance. Although RT does not exhibit the lowest sugar content, its levels are still considerably low, which aligns with dietary preferences for reduced sugar intake.
Table 3: The content of five sugars of four samples.
Discussion
Dietary patterns, particularly the excessive consumption of snacks high in fats and sugars, remain a pivotal factor producing adverse impact on the global prevalence of obesity and chronic diseases [19,20]. However, the current situation is that there is insufficient study on the nutritional value and health risks of local snacks and desserts of Guizhou Province. The present study systematically analyzed the nutritional compositions of snacks and desserts made primarily from cream, rice, and wheat. Several common indicators, including total FA, TFA, MUFA, AI, TI, PUFA/SFA, n-3PUFA/n-6PUFA and sugar content, were incorporated to evaluate the nutritional value and health benefits of these foods.
Firstly, in terms of raw materials, rice-based foods showed better nutritional value. Rice contains rich carbohydrates, a small amount of fat, an appropriate amount of protein, and ideal FA composition. FAs in rice are mostly unsaturated FA, especially linoleic acid and linolenic acid, which are beneficial for maintaining cardiovascular health [21]. Consistently, this study found lower FA and TFA levels, as well as lower AI and TI in rice-based foods, supporting a lower risk of cardiovascular diseases. Similar to those reported in the existing research [21], our study highlights the advantages of rice products in terms of nutritional value and health benefits.
According to the recommendation of the World Health Organization (WHO), the total fat intake for adults should be less than 30% of total energy intake per day [22]. In this study, the average fat content of the three types of snacks and desserts was below this threshold. Consistently, a prior human study established a positive correlation between industrial TFA intake and the development of cardiovascular diseases [23]. Besides, the average TFA levels are below 0.35g/100g in snacks and desserts from different sources.
Moreover, MUFA works to lower cholesterol and low-density lipoprotein levels. Keeping a high PUFA/SFA ratio may contribute to the reduction of serum cholesterol and thus the incidence of atherosclerosis, while preventing heart disease. Moreover, PUFA/SFA>2 may exhibit a lipid-lowering effect, with more pronounced effect when the ratio increases [24]. The UK Department of Health recommends that the ratio of PUFA/SFA should be kept below 0.4 in human food intake [25]. In this study, cream- and rice-based foods had a ratio below 0.4 (0.17), and four times this threshold (1.69), respectively.
Based on the recommended FA intake for Chinese residents and their daily dietary patterns, the consumption of foods with n-3 PUFA is usually much lower than n-6 PUFA [26]. From a nutritional perspective, n-3 PUFA/n-6 PUFA is an available index for nutritional status assessment, with a higher ratio indicating higher nutritional and health value of the food. Simultaneously, n-3 PUFA/n-6 PUFA in daily diets should be controlled within the range of 0.1–0.2, according to the recommendations of the Food and Agriculture Organization of the United Nations and WHO [27]. In this study, the ratio of n-3 PUFA/n-6 PUFA was 0.15 in rice-based foods, aligning with international guidelines. In addition, rice-based foods in this study showed lower AI and TI values, suggesting potential greater benefits over other types of foods for cardiovascular health.
Furthermore, the method of processing is also a determinant of the nutritional composition of foods. Steaming, a traditional processing method, can maximize the retention of nutrients in foods, thus reducing nutrient loss. Significantly, the effective roles of steaming have been documented in retaining vitamins and minerals, while maintaining a good FA ratio in rice [28]. In this study, steamed rice products showed higher PUFA/SFA as well as lower AI and TI values. Therefore, steaming can effectively improve the FA composition of foods and reduce the risk of cardiovascular diseases. Additionally, steaming can reduce the sugar and calorie intake from foods, which may facilitate weight control and obesity-related disease prevention [29]. The data in this study also support this conclusion, with steamed rice products showing lower sugar content and better nutritional balance. Accordingly, rice products can maximize nutrient retention during steaming, reducing nutrient loss and possessing a more reasonable FA ratio [30].
Nutrient retention was also analyzed to further quantify the impact of traditional and modern cooking methods. Traditional steaming retained approximately 90% of vitamin B in rice, compared to 60–70% in baking, and preserved 85% of unsaturated FAs, versus 70% in frying [21]. These results support that traditional methods outperform modern cooking in the aspect of nutrient retention. Additionally, differences between traditional Chinese and Western foods have been highlighted in previous studies. For example, Chinese dim sum typically has lower calories and a more balanced nutritional profile than Western pastries, making it suitable for subjects pursuing low-fat and low-sugar diets [31]. Similarly, Western fermented sausages were reported to contain more flavor compounds than Chinese dried sausages, reflecting distinct processing methods [32]. Collectively, traditional Chinese foods, such as rice-based snacks studied here, offer unique nutritional and cultural benefits compared to Western processed foods, further supporting their value in promoting healthier dietary practices.
Simultaneously, cultural practices and preferences have significant impact on the consumption of snacks. Likewise, in Guizhou, rice-based snacks are an integral part of the dietary culture of ethnic minorities like the Miao and Dong people [33]. These snacks are enjoyed during festivals and ceremonies, holding deep cultural significance [34,35]. A similar pattern is also observed in South Asia, where food festivals play a crucial role in culture, with specific dishes served on particular occasions, which indicates cultural identity [36]. These traditions, to some extent, exhibit cultural connections and values, and food offerings in family gatherings bring pride and happiness. Despite their relatively low sugar and fat content, these snacks are favored for their health benefits as well as their symbolic value and traditional preparation methods, which are perceived as healthier and more natural [33]. This cultural context may offer an explanation for the enduring popularity of these snacks, even in the circumstance of the popularization of more modern, processed alternatives.
In addition, to provide a broader perspective, this study compared the nutritional profiles of the local snacks and desserts with similar products from other countries. Among the four rice-based foods prepared through traditional steaming, only ND (Niu Dagun) had slightly higher crude fat (9.45%) than the lowest Iranian sample, Sponge cake (8.99 ± 2.95%), while the other three samples had lower values [37]. Simultaneously, sugar content was also lower than most Iranian products, except for puffed products (0% sugar) [37]. Notably, all four rice-based foods exhibited lower TFA levels, potentially attributed stricter national standards in China. RT, in particular, demonstrated a total fat content comparable to Barakat’s snack (5.98g/100g vs. 4.97 g/100g), but with a PUFA/SFA ratio more than double (3.86) [38], highlighting its nutritional advantage. All together, traditional steaming and regional ingredients contribute to the superior quality of these foods. RT, a widely consumed snack in Guizhou, exemplifies a balanced, healthier alternative to modern processed snacks, aligning with dietary guidelines for reducing chronic disease risks [26].
This study assessed the nutritional value of snacks and desserts in Guizhou by analyzing FAs and sugar content. Rice-based foods, especially those made traditionally, like RT, have lower fat and sugar content, and a healthier FA profile. The study highlights the benefits of traditional cooking methods, particularly steaming, in preserving nutrients. This study innovatively investigated local snacks, which may provide scientific evidence for healthier dietary choices and promote traditional foods. However, certain limitations existed in this study. The first was the design of study on energy-based nutritional indicators (e.g., FA and sugar content), with less attention paid to non-energy-based nutritional indicators such as vitamins and minerals. Second, with a relatively smaller sample size, only 46 types of Guizhou snacks were included in the analysis. Future research should be performed by considering a wider variety of traditional snacks from different regions based on the expanded sample size. In this way, it may contribute to identifying more healthy options on snacks and provide a more comprehensive understanding of their nutritional value.
Conclusions
This study assesses snacks and desserts in Guizhou province basing on FAs profile and sugar content. This study highlights the significant nutritional benefits of rice-based foods compared to those made from cream and wheat, particularly in terms of cardiovascular health. Rice products demonstrated lower levels of total FA and TFA, reduced AI and TI, and higher PUFA/SFA, indicating a lower risk of cardiovascular diseases. Traditional cooking methods, especially steaming, can effectively preserve the nutritional integrity of rice, further enhancing its health benefits. All together, findings in the present study support the promotion of rice-based foods, such as RT, as healthy dietary choices. It may provide a solid foundation for the development of local standards for RT and underscore the importance of incorporating traditional cooking methods into modern diets to improve overall health outcomes. To better integrate RT into a balanced diet, practical guidelines should be considered. For instance, RT can serve as a healthier snack alternative to high-fat and high-sugar options such as potato chips and cream cakes, due to its lower fat and calorie content. For individuals with diabetes or those aiming for weight management, RT can be an ideal choice for satisfying cravings without compromising dietary goals. Future research can be planned based on broader sampling of traditional Guizhou cuisine, thus supplying more profound implications for the development of the traditional food industry and cultural dissemination. Additionally, further studies should explore the role of RT and similar traditional rice products in diverse dietary patterns, providing evidence-based recommendations for their optimal incorporation into daily diets.
Supporting information
S1 FileThis is the data for Fig 1.(PDF)
S2 FileThis is the data for Fig 2.(PDF)
S3 FileThis is the data for Fig 3.(PDF)
S4 FileThis is the data for Fig 4.(PDF)
S5 FileThis is the data for Fig 5.(PDF)
S6 FileThis is the data for Fig 6.(PDF)
S7 FileOriginal raw data.This is the raw data for this manuscript.
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