Trans fatty acid content of a selection of foods in Argentina

Autor: Elisabeth Cavallero, Marcelo Espeche, Laura Cipolla, Marcelo Tavella, Benjamin Caballero, Graciela Peterson, Luis Héctor Perego
Rok vydání: 2000
Předmět:
Zdroj: Food Chemistry. 69:209-213
ISSN: 0308-8146
DOI: 10.1016/s0308-8146(99)00257-5
Popis: Several studies have reported an association between consumption of trans fatty acids and risk of cardiovascular disease (CVD). These fatty acids enter the human diet most commonly as byproducts of hydrogenation of polyunsaturated fats. The amount of trans fats in foods exhibit great variation, due to differences in hydrogenation methods and intensity. In order to quantify the level of trans fats available in widely consumed commercial food items in Argentina, we measured total fat, saturated fat, and the trans fatty acid elaidic acid in 46 food items. As an example from most common items, total fat was 2.0–3.4% in sliced bread, 2.9–25% in cookies and crackers, 50–80% in margarines, 85% in butter, and 34–39% in snack products. In the same items, content of the trans fatty acid elaidic acid was: 2.35–27.7% in sliced bread, 2.85–28.95% in cookies and crackers, 18.15–31.84% in margarines, 4.63% in butter, and 0–10.58% in snacks. In order to compare the results on the fatty-acid composition by using different analysis methods, the same food items mentioned were analyzed in a column of lower polarity and shorter length, and we found trans fatty acids were masked by cis unsaturated fatty acids. A comparison with available data from similar products from other parts of the world indicates that Argentinian products in the categories studied have higher content of trans fatty acids.
Databáze: OpenAIRE
Externí odkaz: