Fatty Acid Profile, Lipid Quality Indices and Oxidative Stability of Snacks Consumed by Children Aged 6–24 Months in Rural Matiari, Sindh, Pakistan

High consumption of unhealthy, high-fat snacks negatively affects children’s health, highlighting the need to replace these with healthier alternatives. This study aimed to determine the fatty acid (FA) composition and lipid quality of various branded and local high-fat snacks consumed by children aged 6–24 months in rural Matiari, Sindh. The total energy content of the products ranged from 390.6 to 625.6 kcal/100 g, with fat contributing 9.1 to 47.2 g/100 g. Saturated fatty acids (SFAs) were predominant across samples, particularly palmitic acid (C16:0), ranging from 0.69 ± 0.22 to 16.61 ± 0.1 g/100 g. Among unsaturated fatty acids, oleic acid (C18:1 n-9) was the most prevalent, ranging from 4.63 ± 0.2 to 21.07 ± 0.3 g/100 g. Polyunsaturated fatty acids (PUFAs), especially linoleic acid (C18:2 n-6), were present in lower concentrations. Lipid quality was assessed using four indices: Atherogenic Index (AI), Thrombogenic Index (TI), hypocholesterolemic/hypercholesterolemic (h/H) ratio, and Nutritional Index (NI). Most products exhibited moderate to poor lipid quality, with AI ranging from 0.08 (good) to 1.25 (poor), TI ranging from 0.11 (good) to 1.23 (poor), h/H ratios ranging mostly below 1.0 (undesirable), and NI values ranging from 0.81 to 9.19. In the analyzed snack samples, the results indicate high SFA content, poor lipid quality, and oxidative stability, which may adversely affect children’s health. Changes in dietary habits and the adoption of healthier food choices are strongly recommended to reduce the risk of chronic diseases. Furthermore, understanding the FA profile of foods can support the development of targeted health programs for this population.