scholarly journals Margarines and Fast-Food French Fries: Low Content of trans Fatty Acids

Nutrients ◽  
2017 ◽  
Vol 9 (7) ◽  
pp. 662 ◽  
Author(s):  
◽  
◽  
◽  
Keyword(s):  
Fatty Acids ◽  
Fast Food ◽  
Trans Fatty Acids ◽  
French Fries

scholarly journals Margarines and fast-food French fries: low content of trans fatty acids

2017 ◽  
Author(s):  
Iciar Astiasarán ◽  
Elena Abella ◽  
Giulia Gatta ◽  
Diana Ansorena
Keyword(s):  
Fatty Acids ◽  
Fast Food ◽  
Trans Fatty Acids ◽  
Lipid Fraction ◽  
Food Composition ◽  
French Fries ◽  
Free Products ◽  
Mean Values ◽  
Food Composition Tables ◽  
Fast Food Restaurants

The lipid fraction of margarines and fast-food French-fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered, and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (2 store and 4 premium brands) and French-fries from fast-food restaurants (5 chains). Margarines showed mean values of 0.68% and 0.43% (gTFA/100g fat) for store and premium brands, respectively. French-fries values ranged from 0.49% to 0.89%. All samples were lower than the 2% set by some European countries as the maximum legal content of TFA in fats, and contained less than 0.5g/serving, so they could also be considered “trans free products”. This work confirmed that the presence of TFA is not significant in the two analysed products and contributes to update food composition tables, key tools for epidemiological and nutrition studies.

Trans Fatty Acids vs Saturated Fats and Cholesterol in Three Fast-Food Products Deep-Fried in Three Oils

2003 ◽  
Vol 19 (5) ◽  
pp. 375-387 ◽  
Author(s):  
J.A. Henson ◽  
J.R. Romans ◽  
W.J. Costello ◽  
P.D. Evenson ◽  
D.M. Simon
Keyword(s):  
Fatty Acids ◽  
Fast Food ◽  
Trans Fatty Acids ◽  
Food Products ◽  
Saturated Fats

scholarly journals Trans Fatty Acids in the Hong Kong Food Supply

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Stephen W. C. Chung ◽  
S. K. Tong ◽  
Violette F. P. Lin ◽  
Melva Y. Y. Chen ◽  
Janny K. M. Ma ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Hong Kong ◽  
Fast Food ◽  
Trans Fatty Acids ◽  
Food Samples ◽  
The Other ◽  
Total Lipids ◽  
Food Items ◽  
Fatty Food ◽  
High Level

This study aimed to examine trans fatty acids (TFA) content of 142 individual food items, including bakery, fast food, and other fatty food that may contain high level of TFA. TFA was detected in all samples, except for four samples including one plain bread, one sponge cake, and two batter-made foods (egg roll and eggette) samples. For those found to contain detectable TFA, the content ranged up to 4.7 g/100 g of food or 17.3% of total lipids. On a per 100 grams of food basis, the highest mean TFA content among the 18 food subgroups was the doughnuts/French toast subgroup (0.95 g), followed by the other pastries subgroup (0.49 g) and the bread with filling/topping subgroup (0.44 g). Among the samples, the highest TFA content is from a doughnut (4.7 g/100 g), followed by two cream-filled bread with shredded coconut (1.8 and 1.4 g/100 g) and a sweetheart cake (1.7 g/100 g). Only consuming one whole piece of doughnut would have reached 100% of the maximum daily TFA intake as recommended by WHO based on a 2000 kcal diet. About 78% of samples had TFA ≤0.3 g/100 g food. For the majority of the food samples available in Hong Kong, if TFA was present, C18:1 trans would possibly be the predominant one.

Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania

2020 ◽  
Vol 71 (1) ◽  
pp. 456-465
Author(s):  
Mioara Negoita ◽  
Adriana Laura Mihai ◽  
Enuta Iorga ◽  
Nastasia Belc
Keyword(s):  
Fatty Acids ◽  
Trans Fatty Acids ◽  
Methyl Esters ◽  
Standard Procedure ◽  
Potato Chips ◽  
French Fries ◽  
Fast Foods ◽  
Fatty Acids Profile ◽  
Extraction Unit ◽  
Sodium Methoxide Solution

The aim of the study was to evaluate the composition in fatty acids (FAi) and trans fatty acids (t-FAi) from potato chips and French fries using gas chromatography coupled with mass spectrometry (GC-MS). The fat sample was extracted with petroleum ether, using the Buchi B-811 automatic extraction unit, the Soxhlet Standard procedure. The extracted fat was saponified with sodium methoxide solution and the fatty acids derivatized into fatty acid methyl esters (FAME) with BF3 methanolic solution. Six potato chips samples and six French fries samples, coming from 3, respectively 5 brands, were purchased from supermarkets and fast foods in Bucharest, Romania. In potato chips, saturated (SFA), cis-monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) were present between 6.410 - 48.862%, 41.786 - 84.570%, respectively 5.567 - 28.274%, and in French fries ranged between 7.001 - 57.277%, 35.281 � 57.894%, respectively 7.442 � 49.392%. The tested samples showed that the level of total trans fatty acids (TFA) was less than 0.2% (undetectable - 0.124%). It can be concluded that potato chips and French fries marketed in Bucharest, Romania are safe for consumers in terms of TFA content.

scholarly journals Were policies in Brazil effective to reducing trans fat from industrial origin in foods?

2018 ◽  
Vol 52 ◽  
pp. 34 ◽  
Author(s):  
Flávia da Silva Lima Dias ◽  
Mário Ferreira Lima ◽  
Patricia Coelho de Velasco ◽  
Rosana Salles-Costa ◽  
Fátima Lúcia de Carvalho Sardinha ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fast Food ◽  
Trans Fatty Acids ◽  
Food Product ◽  
Processed Foods ◽  
Trans Fat ◽  
Ionization Detector ◽  
Flame Ionization ◽  
In Trans

OBJECTIVE: To determine the trans fatty acids content of processed foods frequently consumed by adults living in a Rio de Janeiro, Brazil, after the enactment of a mandatory trans fatty acids labelling policy. METHODS: Between February 2014 and January 2015, a specifically dietary questionnaire was completed by 107 adults to assess the frequency of processed foods consumption. The most commonly consumed products from the survey, including vegetable oils, margarine, biscuits, snacks, cheese bread (pão de queijo), french fries, cheeseburger and ice cream, were then analyzed for their trans fatty acids content using gas chromatography with a flame ionization detector. RESULTS: Differences in the levels of trans fatty acids were observed among 22 products analyzed, considering that trans fatty acids content ranged between 0.0 g/100 g in samples of cream cracker biscuit 1 and olive oil to 0.83 g/100 g in samples of cheeseburger ( fast food), 0.51 g/100 g in samples of frozen pão de queijo and 12.92 g/100 g in samples of chocolate sandwich cookies with cream filling 2. The overall trans fatty acids content of the different samples of margarine brands was 0.20 g/100 g for brand 1 and 0.0 g/100 g for brand 2. These data are significantly lower than those observed in a survey conducted in 2003, when the regulation had been enacted. CONCLUSIONS: Our data indicate that Brazilian regulation is very likely implicated in the observed drop in trans fatty acids of the most processed foods but has yet to eliminate them, which reinforces the urgent need to revise the legislation, since a minimum amount of trans fat does not mean that the food product does not contain this type of fat.

Feasibility of the preparation of solvent-free vs solvent liposomes with trans-fatty acids for animal studies

2020 ◽  
Author(s):  
Farzad Mohammadi ◽  
Amrita Dikpati ◽  
Karine Greffard ◽  
Iwona Rudkowska ◽  
Nicolas Bertrand
Keyword(s):  
Fatty Acids ◽  
Trans Fatty Acids ◽  
Animal Studies ◽  
Solvent Free

scholarly journals Short-Term Variations of C18:1 Trans Fatty Acids in Plasma Lipoproteins and Ruminal Fermentation Parameters of Non-Lactating Cows Subjected to Ruminal Pulses of Oils

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 788
Author(s):  
Einar Vargas-Bello-Pérez ◽  
Juan J. Loor ◽  
Philip C. Garnsworthy
Keyword(s):  
Fatty Acids ◽  
Trans Fatty Acids ◽  
Latin Square ◽  
Density Lipoprotein ◽  
Plasma Lipoproteins ◽  
Ruminal Fermentation ◽  
Short Term ◽  
Lactating Cows ◽  
Fermentation Parameters ◽  
Partially Hydrogenated Vegetable Oil

The objective of this study was to evaluate short-term variations of trans fatty acids (TFA) in plasma lipoproteins and ruminal fermentation parameters of non-lactating cows subjected to ruminal pulses of vegetable oils. Three non-lactating, non-pregnant Holstein cows, each with a ruminal cannula, were arranged in a 3 × 3 Latin square design with three-day pulsing periods and four-day washout intervals between treatments. Cows were treated with single ruminal pulses of: (1) control (skimmed milk (SM); 500 mL); (2) soybean oil (SO; 250 g/d in 500 mL of SM) and (3) partially-hydrogenated vegetable oil (PHVO; 250 g/d in 500 mL of SM). Time changes after infusion in TFA contents were only observed for plasma C18:1 trans-4, trans-5 and trans-12, and high-density lipoprotein fraction C18:1 trans-9. After ruminal pulses, concentration of acetate decreased linearly; molar concentrations of propionate and valerate increased linearly; molar concentrations of butyrate and isovalerate changed quadratically and were greater at 1 h than at other times. There was an accumulation of several C18:1 TFA in plasma and lipoproteins, especially on the third day of pulsing. Overall, naturally occurring C18:1 TFA isomers (produced during ruminal biohydrogenation of SO) and preformed TFA (supplied by PHVO) elicited differential TFA partitioning and transport in plasma and lipoproteins.

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