Macronutrient Composition and Energy Density of Fast Foods Consumed in Yopougon and Cocody (Abidjan-Côte d’Ivoire): Implications for Public Nutrition and Health

Abstract

This study aimed at assessing the nutritional quality and potential public health implications of fast foods consumed in the municipalities of Yopougon and Cocody (Abidjan, Côte d’Ivoire), through their macronutrient composition and energy density level. A total of 11 commonly consumed fast-food samples were collected and subjected to physicochemical analyses, including moisture content, dry matter, lipid, protein, and carbohydrate determination, followed by the estimation of energy density value. Principal Component Analysis (PCA) was also used to classify the samples according to their nutritional composition and energy density. Furthermore, the samples were categorized using Rolls’ categorization to evaluate the nutritional quality of these dishes. The results revealed substantial variability among the analyzed foods, with distinct nutritional profiles for each food. Modern fast-food products were characterized by high lipid contents (KFC= 1.36% ± 0.01%; burger= 1.34% ± 0.07%) and high protein levels (KFC= 25.82 g/100 g ± 0.04 g/100 g; burger= 22.71 g/100 g ± 0.15 g/100 g), resulting in elevated energy density. In contrast, carbohydrate-dominated foods such as garba (attiéké served with fried tuna) and tchêp (tiep bou dien, Senegalese-style rice and fish dish) exhibited high carbohydrate contents (garba= 74.62 g/100 g ± 1.11 g/100 g; tchêp= 77.36% ± 3.48%) together with relatively high moisture levels. Principal Component Analysis revealed a clear structuring of foods along an energy density gradient, separating nutrient-dense products from highly hydrated foods. These findings highlight the coexistence of traditional and modern dietary patterns within the context of ongoing nutritional transition. The observed food environment appears conducive to excessive energy intake, which may contribute to the rising burden of noncommunicable diseases. Consequently, the results underscore the need for preventive strategies focused on nutritional education and improvement of the urban food supply.