Street food is part of the culture in central Asia. Although nourishing food can be found, unhealthier options are becoming increasingly popular – a marker of nutrition transition. The nutritional composition of street food in urban settings is, however, unknown. The objective of the present study was, thus, to characterise the street food availability in Dushanbe, Tajikistan. A total of 800 street food vending sites in public markets were selected through random and systematic procedures. Trained interviewers collected data on vending sites’ characteristics, location and food available. Samples of the most commonly available food were collected (ninety-nine homemade and thirty-five industrial). Macronutrients were quantified through proximate analysis. Fruit, drinks and food other than fruits were available, respectively, in 4·5, 40·5 and 87·4 %, of the vending sites. Among the latter, 63·6 % sold only homemade (e.g. bread, traditional dishes, snacks, pastries, sandwiches and cakes), 19·3 % only industrial (e.g. bread, snacks, pastries and cookies) and 17·1 % both types of food. Homemade food presented higher energy per serving compared with industrial food (median 452 v. 276 kcal/serving (1891 v. 1155 kJ/serving); P < 0·001). A high content of SFA (soup: 10·9 g/serving) and trans-fatty acids (cakes: 1·8 g/serving) was also found in homemade food. However, industrial wafers showed the highest content of these fatty acids (12·9 g/serving and 2·5 g/serving, respectively). Soft drinks were available in 68·5 % of the vending sites selling beverages. Homemade and industrial street food, with heterogeneous nutritional value, were widely available in Dushanbe. Hence, policies promoting the availability of healthy food should be encouraged.

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Objective: Considering the negative impact of the consumption of ultra-processed foods on health, this study assessed the availability and nutritional profile of commercial ultra-processed foods for infants in Natal, Brazil. Design: A cross-sectional exploratory study. Setting: Foods targeted at children under the age of 36 months sold in retail establishments located in high and low-income areas of the one capital city of Brazil. Participants: 1,645 food products consisting of 95 different types of food were available. The foods were assessed according to the NOVA classification: minimally processed, processed, and ultra-processed. The nutritional content per 100g was assessed according to processing classification. Results: Half of foods founded were breast milk substitutes and cereal foods (31.6% and 26.3%, respectively). The foods were predominantly ultra-processed (79%) and only 4.2% were minimally processed, with similar proportions of ultra-processed foods being found in both high and low-income areas. After excluding breast milk substitutes and follow-up formulas, all cereals, food supplements and some of the fruit or vegetable purees were ultra-processed, higher in energy density, fat, carbohydrate and protein, and low in fiber (P<0.05). Conclusions: The findings reveal that ultra-processed foods for infants are widely available in Brazil, reaffirming the need to strengthen the regulation of foods for infants and young children by introducing complementary measures designed to promote the production and marketing of foods manufactured using lower levels of processing.

Street food is popular in Eastern Europe, but its diversity and nutritional value is unknown. This study aimed to characterise the street food environment in Chișinău, Moldova, including the vending sites and vendors, food availability and nutritional composition of foods and beverages. All street food vending sites (single points of sale) located in a 1-km buffer centred on the main public market were systematically selected (n=439; n=328 participants). Data on vending sites’ characteristics (mobility, type of physical setup and access to electricity), operating periods and food availability was collected. Samples of the most commonly available foods of unknown composition were collected (28 homemade; 24 industrial). Macronutrients, sodium and potassium were quantified through chemical analysis. Fruit, beverages and food other than fruit were available in 2.5%, 74.3% and 80.8% of the vending sites. Among the latter, 66.4% sold only industrial (e.g. pretzels, biscuits, wafers, chocolate and ice-cream), 21.5% only homemade (e.g. savoury and sweet pastries) and 12.1% both. Homemade foods presented larger serving sizes and energy/serving (median kcal/serving: 313.7 vs. 160.2, p=0.022); industrial foods were more energy-dense (median kcal/100g: 429.5 vs. 303.5, p=0.002). High saturated, trans-fat and sodium content was found, reaching 10.9 g/serving, 1.4 g/serving and 773.7 mg/serving, respectively. Soft drinks and alcoholic beverages were available in 80.7% and 42.0% of the vending sites selling beverages. Concluding, industrial snacks and homemade pastries high in sodium and unhealthy fat, were frequent in Chișinău. Prevention of diet-related diseases in Moldova may benefit from the improvement of the nutritional profile of street food.

This cross-sectional study is aimed at assessing sodium (Na) and potassium (K) content and the molar Na:K ratios of the most commonly available ready-to-eat street foods in Tajikistan and Kyrgyzstan. Four different samples of each of these foods were collected and 62 food categories were evaluated through bromatological analysis. Flame photometry was used to quantify sodium and potassium concentrations. The results show that home-made foods can be important sources of sodium. In particular, main dishes and sandwiches, respectively, contain more than 1400 and nearly 1000 mg Na in an average serving and provide approximately 70% and 50% of the maximum daily recommended values. Wide ranges of sodium content were found between individual samples of the same home-made food collected from different vending sites from both countries. In industrial foods, sodium contents ranged from 1 to 1511 mg/serving in Tajikistan, and from 19 to 658 mg/serving in Kyrgyzstan. Most Na:K ratios exceeded the recommended level of 1.0 and the highest ratios were found in home-made snacks (21.2) from Tajikistan and industrial beverages (16.4) from Kyrgyzstan. These findings not only improve data on the nutritional composition of foods in these countries, but may also serve as baseline information for future policies and interventions.