| Trans Fatty Acid Contents in Selected Dietary Fats in the Estonian Market. | |
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MedLine Citation:
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PMID: 22860601 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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In response to public concern, this study assessed the fatty acid (FA) composition of blended spreads, margarines and shortenings in the Estonian retail market in 2011. Special attention was paid to the trans fatty acids (TFA) composition. The changes in these characteristics of selected dietary fats in the market over recent years are also presented. Twenty-six edible fat brands, available in the Estonian retail market in 2011, were purchased and FA compositions were analyzed by chromatography. Saturated fatty acids (SFA) were the dominant group of FAs for all blended spreads (49.6 to 65.8%), and for the majority of shortenings (from 21.1 to 54.6%). Cis monounsaturated fatty acids (MUFA) were the dominant group of FAs for the majority of margarines, ranging from 25.3% to 50.5%. The total TFA for blended spreads varied from 1.18% to 9.08%, for margarines from 0.04% to 34.96% and for shortenings from 0.14% to 39.50%. Octadecenoic (C18:1) isomers were the main TFA found. Compared to 2008/2009, the industrially produced TFA (IP-TFA) content in several of the dietary fat brands was much reduced in 2011. This voluntary reformulation was probably a response to consumer demand associated with a public health campaign directed against IP-TFA in Estonian foods, and were mainly achieved by replacing TFA with SFA C12:0-C16:0. Practical Application: Present paper is directed toward public health related institutions and food industries producing foods with potentially high contents of trans fatty acids (TFA). According to the public concern TFA content in domestic blended spreads has declined significantly over the past 3 y in Estonia. The reduction in the TFA content was achieved by replacing TFA with saturated fatty acids (SFA) (C12:0-C16:0). To shift food composition toward healthier product formulations, mandatory labeling of the sum of IP-TFA and SFA (C12:0-C16:0) was recommended. |
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Authors:
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Kadrin Meremäe; Mati Roasto; Sirje Kuusik; Meelis Ots; Merike Henno |
Publication Detail:
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Type: JOURNAL ARTICLE |
Journal Detail:
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Title: Journal of food science Volume: 77 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2012 Aug |
Date Detail:
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Created Date: 2012-8-6 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: - |
Other Details:
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Languages: ENG Pagination: T163-T168 Citation Subset: - |
Copyright Information:
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© 2012 Institute of Food Technologists® |
Affiliation:
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Authors Meremäe and Roasto are with the Dept. of Food Hygiene, Inst. of Veterinary Medicine and Animal Sciences, Estonian Univ. of Life Sciences, Kreutzwaldi 58A, 51014 Tartu, Estonia. Authors Kuusik and Ots are with the Bio-Competence Centre of Healthy Dairy Products, Kreutzwaldi 48, 51006 Tartu, Estonia. Authors Ots and Henno are with the Laboratory of Milk Quality Research, Dept. of Nutrition and Animal Products Quality, Inst. of Veterinary Medicine and Animal Sciences, Estonian Univ. of Life Sciences, Kreutzwaldi 48, 51006 Tartu, Estonia. Direct inquiries to author Roasto (E-mail: mati.roasto@emu.ee). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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