Non-Conjugated-Industrially-Produced-Trans Fatty in Lebanese Foods: The Case of Elaidic and Linolelaidic Acids
| Autor: | Carla Ibrahim, Iman Shankiti, Ayoub Al-Jawaldeh, Maha Hoteit, Edwina Zoghbi, Alissar Rady |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Arabic
Oleic Acids Article World health Elaidic acid Linoleic Acid chemistry.chemical_compound Industry Medicine TX341-641 Food science Lebanon traditional dishes Nutrition and Dietetics business.industry Arabic sweets Nutrition. Foods and food supply digestive oral and skin physiology Trans Fatty Acids language.human_language Linolelaidic acid chemistry Food Food products Butter language market foods Snacks business industrially-produced trans fatty acids Food Science |
| Zdroj: | Nutrients, Vol 13, Iss 3664, p 3664 (2021) Nutrients Volume 13 Issue 10 |
| ISSN: | 2072-6643 |
| Popis: | To determine Industrially-Produced Trans fatty acids (IP-TFAs) distribution of Lebanese traditional foods, especially regarding Elaidic acid (EA 9t18:1) and Linolelaidic acid (LEA 9t12t18:2), a mapping exercise was enrolled between January 2019 and April 2021 in which 145 food samples of three categories (traditional dishes, Arabic sweets, and market food products) were analyzed using Gas chromatography methods. Results showed that about 93% of the products tested in Lebanon, between 2019 and 2021, met the World Health Organization recommendations, while about 7% exceeded the limit. The mean level of the IP-TFAs Elaidic and Linolelaidic acid in most Traditional dishes (0.9%), Arabic sweets (0.6%), butter and margarine (1.6%), and market foods (0.52%) were relatively low compared with other countries. Despite that, the relative impact of IP-TFAs on heart diseases mortality in Lebanon is limited but unambiguously still substantial. The persistence of food products with high IP-TFAs levels threatens the health of Lebanese people. Fortunately, this problem is fairly easy to solve in Lebanon via proper legislation. |
| Databáze: | OpenAIRE |
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