Grasas y Aceites, Vol 58, No 1 (2007)

Review of the levels of trans fatty acids reported in different food products


https://doi.org/10.3989/gya.2007.v58.i1.12

V. Griguol
Área de Nutrición y Bromatología. Facultad de Farmacia, Spain

M. León-Camacho
Instituto de la Grasa. CSIC., Spain

I. M. Vicario
Área de Nutrición y Bromatología. Facultad de Farmacia, Spain

Abstract


In this paper a comprehensive review of trans-fatty acid levels reported in different types of food products is offered. The lowest levels are found in some types of bread (0,1%) while the highest levels (up to 40%) are found in fried potatoes. Some foods like shortenings, cakes and pastries may have up to 30% of these fatty acids. In milk and dairy products the reported levels are between 1.50% and 5.20%, in meat and derived products between 0.20% and 21,30%; in chocolates from 0% to 15, 70%. The greatest variability is found in margarines, where a variety has been reported from “trans-free products” to products containing up to 34. 30%. In relation to the trans-fatty acid profile, 18:1t is the most abundant fatty acid found in the majority of foods, followed by C18:2t, C18:3t, C18:1t y C14:1t. Due to the negative health effects of these fatty acids, there is a trend to reduce their levels in food products and to include them in the nutritional label of food packaging.


Keywords


Bakery;Food product;Margarine;Trans fatty acids

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References


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