Analysis of the reduction of trans-fatty-acid levels in the foods of Argentina

Kakisu, Emiliano Javier; Tomchinsky, Eliana; Lipps, María Victoria; Fuentes, Juan Antonio

doi:10.1080/09637486.2018.1428537

Cited by 27 publications

(13 citation statements)

References 32 publications

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“…The mean nutrient density for trans fats was less than 1 g in all food categories in this study; however, under the PAHO model, 1.8% of the processed foods exceed the threshold for trans fats. Although this percentage is lower than for others Latin American countries [36], special attention by the Colombian public health institutions is required to reduce it.…”

Section: Discussionmentioning

confidence: 94%

Nutrition Quality of Packaged Foods in Bogotá, Colombia: A Comparison of Two Nutrient Profile Models

et al. 2019

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Background: Front-of-package warning labels are an increasingly common policy and have been implemented to inform consumers of the nutritional quality of ultra-processed foods. This study examined the proportion of Colombian products that could be subjected to such regulations. Methods: Two nutrition profile models were compared: the Pan American Health Organization (PAHO) model, and the nutrient profile established under the Chilean food labeling and advertising law (Chilean model). Products (n = 6708) exceeding nutrient criteria based on each model were identified as subject to regulation. Results: A total of 80.2% (PAHO model) to 66.4% (Chilean model) of foods met the criteria for regulation. The categories with the highest proportion of regulated products were meats (97.3% PAHO model; 87.5% Chilean model), sweets (95.6% PAHO) and snacks (Chilean model). The category with the lowest proportions of regulated products were cereals (47.3% PAHO model) and miscellaneous foods and fish/seafood (39.0% and 39.5%, respectively, Chilean model). Conclusions: Under both the PAHO and Chilean nutrient profile models, the majority of packaged foods available in Bogotá would be eligible to receive front-of-package warning labels. These results suggest a warning label law could have a major impact on the Colombian food supply, especially in the context of the growing prevalence of diet-related chronic diseases in Colombia.

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Section: Discussionmentioning

confidence: 94%

Nutrition Quality of Packaged Foods in Bogotá, Colombia: A Comparison of Two Nutrient Profile Models

et al. 2019

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“…The lipid extraction was performed by using a mixture of chloroform‐methanol (2:1, v/v); 10% of methanolic BF3 was added to the chloroform phase to obtain fatty acid methyl esters. Free fatty acids were analyzed in a Hewlett Packard 6890 gas chromatograph(Wilmington, USA) with a flame ionization detector; a capillary column of 30 m × 0.25 mm and 0.1 mm film thickness (Chrompack CP SIL 88) . The concentrations of the main fatty acids in relation to the content of total lipids in whole seeds were calculated for each cultivar and sowing date, which were expressed as g kg −1 .…”

Section: Methodsmentioning

confidence: 99%

Oil quality in sea‐level quinoa as determined by cultivar‐specific responses to temperature and radiation conditions

et al. 2019

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BACKGROUND: There is renewed interest in quinoa as a potential source of vegetable oils; however, there is no information about how environmental conditions affect its fatty acid composition, a critical indicator of its oil quality. The fatty acid concentrations of four cultivars adapted to temperate environments were compared at three sowing dates to evaluate the effect of environmental conditions during the seed-filling period on the variation in oil quality. RESULTS: The interaction between cultivar and sowing date was the main source of variation explaining the changes in the lipid content and fatty acid concentrations in quinoa. Most of the variation in the concentration of unsaturated fatty acids was attributed to the temperature and solar radiation during the seed-filling period; cultivar-specific responses to photo-thermal conditions were observed among the sea-level quinoa cultivars evaluated.CONCLUSION: The lipid content and concentration of fatty acids in quinoa are affected by sowing date. This effect is exerted through changes in temperature and solar radiation conditions. This managing practice can therefore be used to achieve quinoa oil with different qualities.

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“…Los valores promedio de AGT en milhojas van desde 0,29 % a 0,46 % en 100 g de grasa, los mismos cumplen con la normativa establecida por el Ministerio de Salud Pública del Ecuador en el Acuerdo Ministerial No. 4439; al igual que la mayoría de las muestras de alimentos analizadas en un estudio en Argentina cuyos valores de AGT fueron menores al 5 % (recubrimientos de pastelería, pastas para relleno y rosquillas) y solo el 7 % de las muestras sobrepasaban el 5 % de AGT; este grupo incluía predominantemente dulces, bizcochos, alfajores, galletas saladas y ciertas masas para tartas (Kakisu et al, 2018) Los valores de AGT obtenidos son más bajos que los encontrados en la investigación de Bravo en la ciudad de Quito donde se obtuvieron valores de hasta el 6 % de ácidos grasos trans en muestras de embutidos (Bravo, 2014). De igual forma, al compararlos con estudios de productos horneados en los mercados locales, se encontró porcentajes en promedio de AGT en galletas de 1,9 % en Guayaquil y de 3,9 % en Caracas (Ortiz et al, 2011), los valores obtenidos son más bajos.…”

Section: Discussionunclassified

Contenido De Ácidos Grasos Trans Presentes en Los Productos De Pastelería Llamados “Pastas Milhojas” en La Ciudad De Quito

Goetschel

2021

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En este estudio se investigó la cantidad de ácidos grasos trans (AGT) presentes en los productos de pastelería llamados “pastas milhojas” en la ciudad de Quito. El trabajo se ejecutó en tres etapas: la primera consistió en una investigación de campo, donde se aplicó una encuesta en treinta y dos panaderías deQuito que permitió identificar las marcas de margarina empleadas como materia prima para elaborar estos productos y sus fabricantes, además de las condiciones de horneo (tiempos y temperaturas de elaboración); en la segunda etapa se analizó el contenido de grasas trans en las muestras de milhojas por cromatografía de gases, cuyos resultados fueron de 0,29 ± 0,05 % a 0,46 ± 0,05 % (porcentaje en 100 g de producto), que equivalen a 0,05 ± 0,00 % a 0,11 ± 0,02 %, valores que no sobrepasan al límite del 2 % establecido por el Ministerio de Salud Pública del Ecuador en el Acuerdo Ministerial No. 4439. Posteriormente, la tercera etapa consistió en hornear masas estandarizadas de hojaldre para evaluar la influencia del tipo de margarina y condiciones de horneo (temperaturas 186 ± 6 °C, 165 ± 8 °C y 147 ± 9 °C en un tiempo constante de 14 minutos) en el aumento del contenido de ácidos grasos trans. Se encontró que no hubo diferencia significativa entre los tratamientos y tampoco con el contenido inicial.

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Analysis of the reduction of trans-fatty-acid levels in the foods of Argentina

Cited by 27 publications

References 32 publications

Nutrition Quality of Packaged Foods in Bogotá, Colombia: A Comparison of Two Nutrient Profile Models

Nutrition Quality of Packaged Foods in Bogotá, Colombia: A Comparison of Two Nutrient Profile Models

Oil quality in sea‐level quinoa as determined by cultivar‐specific responses to temperature and radiation conditions

Contenido De Ácidos Grasos Trans Presentes en Los Productos De Pastelería Llamados “Pastas Milhojas” en La Ciudad De Quito

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