Document Detail


Fatty acid composition of Danish margarines and shortenings, with special emphasis on trans fatty acids.
MedLine Citation:
PMID:  8882977     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Trans fatty acids from hydrogenated vegetable and marine oils could be as hypercholesterolemic and atherogenic as saturated fatty acids. Hence, it is important to know the fatty acid composition in major food contributors, e.g., margarines and shortenings. In 1992 margarines were examined, and in 1995 brands covering the entire Danish market were examined. Significant amounts of trans-18:1 were found only in hard margarines (mean: 4.2 +/- 2.8%) and shortenings (mean: 6.8 +/- 3.1%), whereas the semisoft and soft margarines contained substantially less trans-18:1 in 1995 than in 1992. Where marine oils had been used to a larger degree the mean trans-monoenoic content was about 15%, of which close to 50% was made up of long-chain (C20 and C22) trans fatty acids. A noteworthy decrease in the content of trans-18:1 had occurred for the semisoft margarines, from 9.8 +/- 6.1% in 1992 to 1.2 +/- 2.2% in 1995. Calculated from sales figures, the supply of trans-18:1 plus saturated fatty acids from margarines has decreased over this three-year period by 1.4 g/day, which has been replaced by cis monounsaturated and polyunsaturated fatty acids.
Authors:
L Ovesen; T Leth; K Hansen
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Lipids     Volume:  31     ISSN:  0024-4201     ISO Abbreviation:  Lipids     Publication Date:  1996 Sep 
Date Detail:
Created Date:  1997-01-22     Completed Date:  1997-01-22     Revised Date:  2000-12-18    
Medline Journal Info:
Nlm Unique ID:  0060450     Medline TA:  Lipids     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  971-5     Citation Subset:  IM    
Affiliation:
Institute of Food Chemistry and Nutrition, National Food Agency, Søborg, Denmark.
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MeSH Terms
Descriptor/Qualifier:
Chromatography, Gas
Fatty Acids / analysis*
Flame Ionization
Food Analysis
Margarine / analysis*
Chemical
Reg. No./Substance:
0/Fatty Acids; 8029-82-1/Margarine

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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