Assessment of <i>Trans</i> Fatty Acid Level in French Fries from Various Fast Food Outlets in Karachi, Pakistan

Karim, Zahida; Khan, Khalid Mohammed; Ahmed, Shamsuddin; Karim, Aneela

doi:10.1007/s11746-014-2530-2

Cited by 10 publications

(10 citation statements)

References 21 publications

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“…For some time now, frying methods and oils used have been progressively altered to minimize TFA presence in French fries. As is evident in Table 1 , better frying practices led to decreased TFA content from values around 30% in 1998 [ 64 ], and even up to 42% in 2006 [ 65 ], to values lower than 2% in more recent studies [ 17 , 19 , 69 ].…”

Section: Resultsmentioning

confidence: 98%

“…In the past few years many efforts have been made to reduce the presence and dietary intake of TFA in foods traditionally rich in TFA such as bakery products, snacks, margarines, fats, and fast foods with mixed success. This is the subject of elegant works carried out in Portugal [ 16 ], Pakistan [ 17 ], Brazil [ 18 ], UK [ 19 ], Austria [ 20 ], Costa Rica [ 21 ], Estonia [ 22 ], New Zealand [ 23 ], Switzerland [ 24 ], Serbia [ 25 ], or Lebanon [ 26 ]. Our research group conducted a study of bakery products and also in snacks commercialized in Spain and also found very low TFA in these products [ 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

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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 (two store and four premium brands) and French-fries from fast-food restaurants (five chains). All samples were collected in Pamplona (Navarra, Spain). The margarines showed mean values of 0.68% and 0.43% (g TFA/100 g fat) for the store and premium brands, respectively. The 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 0.5 g/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 updated food composition tables, key tools for epidemiological and nutrition studies.

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Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

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“…There was significant variation observed in the fatty acid profile of all analyzed chips samples; however, high contents of palmitic acid and TFA were evident 23 . Karim et al 24 investigated TFA levels in French fries sold at different fast food outlets of Karachi. Among the samples analyzed, the TFA content for four outlets was in the range of 10‐24% of total fat.…”

Section: Resultsmentioning

confidence: 99%

Understanding the complexities of prevalence of trans fat and its control in food supply in Pakistan

Tarar

Ahmed

Nishtar

et al. 2020

J of Clinical Hypertension

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Pakistan is among the nations with a high intake of trans‐fatty acids (TFAs), a major dietary risk factor of noncommunicable diseases (NCDs). Efforts are underway in the country to eliminate industrially produced TFAs from the food supply in keeping with the priority targets of the World Health Organization (WHO) for 2019‐2023. We reviewed the TFA content reported in industrially produced foods and discuss the regulatory landscape for TFAs, to facilitate the required policy changes in Pakistan and ultimately eliminate the TFA burden from industrial food products. The study components include review of published research and product labels as well as review of prevailing food regulations for TFA‐related information. A set of recommendations was also prepared to eliminate TFAs from Pakistan after national consultation workshops conducted in year 2019. Vanaspati ghee (partially hydrogenated vegetable oil), bakery shortening, hard margarines, and fat spreads are identified as the major sources of TFAs. Federal and provincial food authorities have recently established the limits for TFAs in few products; however, the TFA regulations are insufficient and not in line with global best practices. This study informs a comprehensive national strategy for TFA elimination based on knowledge of TFA prevalence associated regulatory control. We recommend to (1) promote actions toward replacement of traditional vanaspati ghee/bakery fats with healthier alternatives; (2) develop and implement best regulatory practices in line with WHO recommendations; and (3) amend food labeling laws so that clear information will be provided to inform consumers healthy food choices.

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“…Similarly, of the seven EMR countries listed above, Pakistan had the highest TFA content in food items such as French fries (range: 0.11-24.00% of TF) [17] and cereal based foods (range: 2.5-16.3% of TF) [19]. This is also true for TFA content in Iranian food products such as fast food (range: 23.6-30.7% of TF) [20], milk (range: 9.2-14.1% of TF), as well as junk foods and bakery items (range: 4.5-36.1% of TF) [21].…”

mentioning

confidence: 96%

“…SFA contribution to total fat in snack items differed per country. For example, SFA contribution to total fat in plain biscuits was 50.1% in Lebanon [31], 37.9-46.9% in Pakistan [30], and 33.6% in Iran [20).…”

mentioning

confidence: 99%

Scaling Up Obesity and NCD Prevention in the Eastern Mediterranean Region through Fat Reduction Intake Strategies at Population Levels

Jawaldeh¹,

Al-Jawaldeh²

2018

Preprint

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NCDs are the leading cause of mortality globally which estimated 40 million death per year (68% of total death), with cardiovascular diseases, cancers, chronic respiratory diseases and diabetes. In the Eastern Mediterranean Region (EMR), around 60% of all deaths are attributed to NCDs. Two-thirds of NCD premature deaths are linked to 4 shared modifiable behavioural risk factors: tobacco use, unhealthy diet, physical inactivity and harmful use of alcohol. These unhealthy behaviours lead to 4 key metabolic/biological changes that increase the risk of NCDs: raised blood pressure, overweight/obesity, high blood glucose levels/diabetes, and hyperlipidemia (high levels of fat in the blood). Globally, countries are already working towards agreed global goals on maternal and infant nutrition and on the prevention of NCDs, and both these include halting the increase in overweight and obesity and reducing NCD diet-related risk factors including reducing saturated fatty acids (SFA) and Trans fatty acid (TFA) intake. According to values reported for countries of the Eastern Mediterranean Region, average SFA intake is estimated at 10.3% of energy intake (EI), thus exceeding the WHO recommended level of 10% EI. Average TFA intake in EMR countries is estimated at 1.9% EI, which also exceeds the WHO recommended levels of 1% EI. The EMR region was reported amongst the regions with the highest levels of TFA intake. The highest SFA intake was reported from Djibouti, Kuwait, Saudi-Arabia and Yemen, while the highest TFA intakes were reported from Egypt and Pakistan. If countries of the Eastern Mediterranean region receive immediate public health attention, that toll of NCD-related morbidity and mortality can be considerably decreased if evidence-based preventive interventions are implemented effectively. In this context, reductions in saturated fat and trans fat intakes have been highlighted as cost-effective strategies that may hamper the growth of the NCD epidemic.

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Assessment of Trans Fatty Acid Level in French Fries from Various Fast Food Outlets in Karachi, Pakistan

Cited by 10 publications

References 21 publications

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

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

Understanding the complexities of prevalence of trans fat and its control in food supply in Pakistan

Scaling Up Obesity and NCD Prevention in the Eastern Mediterranean Region through Fat Reduction Intake Strategies at Population Levels

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