Update of the Moroccan food composition tables: Towards a more reliable tool for nutrition research

Mohamed Khalis, Vanessa Garcia-Larsen, Hafida Charaka, Meimouna Mint Sidi Deoula, Khaoula El Kinany, Abdelilah Benslimane, Barbara Charbotel, Amr S. Soliman, Inge Huybrechts, Ghada A. Soliman, Nadia Slimani, Karima El Rhazi

Research output: Contribution to journalArticlepeer-review

1 Scopus citations


The last food composition table (FCT) for Morocco was published in 1984 and has not been updated since. Our study aimed at bringing this FCT up to date, taking into account the current Moroccan population's diet. To collate nutrient information, we used the indirect method based on existing data published in the scientific literature. The primary data sources for compiling this table were local FCTs. International food composition data were used as an alternative source when Moroccan data were not available. This updated FCT includes information on 38 nutrient components, for 587 food items commonly consumed in Morocco. These foods represent an addition of 79 % of foods in the FCT. About 7 % of nutritional values were derived from Moroccan data sources and about 93 % from international sources, namely Tunisia, West Africa, France, UK, and USA. We were unable to find approximately 20 % of nutrient estimates. This updated FCT provides information on foods and dishes commonly consumed in Morocco and it can be used as a tool to foster nutritional research and to design public health strategies in Morocco. This work is a first step towards updating a standardized Moroccan FCT, which will need to be complemented with high-quality composition data.

Original languageEnglish (US)
Article number103397
JournalJournal of Food Composition and Analysis
StatePublished - Apr 2020


  • Food composition database
  • Food composition table
  • Food consumption
  • Morocco
  • Nutrient data
  • Nutritional composition

ASJC Scopus subject areas

  • Food Science


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