Determination of &lt;i&gt;trans&lt;/i&gt; Fat in Selected Fast Food Products and Hydrogenated Fats of India Using Attenuated Total Reflection Fourier Transform Infrared (ATR-FTIR) Spectroscopy

Khan, Mohd Umar; Hassan, Mohamed F.

doi:10.5650/jos.ess16168

Cited by 13 publications

(6 citation statements)

References 19 publications

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“…7 The major dietary sources of trans-fats can be found in high-fat products such as industry-processed foods (eg, cakes, cookies, crackers, margarine, fried potatoes, potato chips, popcorn, and household shortening) as well as animal products (eg, meat and dairy). [8][9][10][11][12] However, it should be noted that the main sources of trans-fats may differ slightly between cultures and geographical regions. The TFAs of vegetable oils are most likely C18:1D9t (elaidic acid) and somewhat less frequently C16:1D9t (trans-palmitoleic acid) and C18:2D9t12t (linolelaidic acid).…”

Section: Introductionmentioning

confidence: 99%

Dietary trans-fatty acid intake in relation to cancer risk: a systematic review and meta-analysis

et al. 2020

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Context Apart from ruminant fat, trans-fatty acids are produced during the partial hydrogenation of vegetable oils, (eg, in the production of ultraprocessed foods). Harmful cardiovascular effects of trans-fatty acids are already proven, but the link with cancer risk has not yet been summarized. Objective A systematic review (following PRISMA guidelines) – including observational studies on the association of trans-fatty acid intake with any cancer risk – was conducted, with no limitations on population types. Data Sources The electronic databases PubMed and Embase were searched to identify relevant studies. Data Extraction This systematic review included 46 articles. Quality was assessed via the Newcastle-Ottawa scale. Meta-analyses were conducted if at least 4 articles exploring the same transfat-cancer pairings were found. Data analysis Nineteen cancer types have been researched in cohort and case-control studies on trans-fatty acids, with breast cancer (n = 17), prostate cancer (n = 11), and colorectal cancer (n = 9) as the most researched. The meta-analyses on total trans-fat showed a significant positive association for prostate cancer (odds ratio [OR] 1.49; 95%CI, 1.13–1.95) and colorectal cancer (OR 1.26; 95%CI, 1.08–1.46) but not for breast cancer (OR 1.12; 95%CI, 0.99–1.26), ovarian cancer (OR 1.10; 95%CI, 0.94–1.28), or non-Hodgkin lymphoma (OR 1.32; 95%CI, 0.99–1.76). Results were dependent on the fatty acid subtype, with even cancer-protective associations for some partially hydrogenated vegetable oils. Enhancing moderators in the positive transfat-cancer relation were gender (direction was cancer-site specific), European ancestry, menopause, older age, and overweight. Conclusion Despite heterogeneity, higher risk of prostate and colorectal cancer by high consumption of trans-fatty acids was found. Future studies need methodological improvements (eg, using long-term follow-up cancer data and intake biomarkers). Owing to the lack of studies testing trans-fatty acid subtypes in standardized ways, it is not clear which subtypes (eg, ruminant sources) are more carcinogenic. Systematic Review Registration PROSPERO registration no. CRD42018105899

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Section: Introductionmentioning

confidence: 99%

Dietary trans-fatty acid intake in relation to cancer risk: a systematic review and meta-analysis

et al. 2020

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“…The procedure stages for the analyses were as follows: 1. standard solution preparation; 2. sample preparation (including a. fat content determination, b. fat extraction by cold extraction, c. methylation of fat); and 3. omega-3 fatty acids analysis with GC FID (Gas Cromatography-Flame Ionization Detector) (AOAC 2001). The chromatography conditions were as follows: column=Supelco SPTM 2560 100 m 0.25 mm 0.2 um; water rate=18.0 cm/sec with column length 100 m; carrier gas=N 2 ; detector FID=240ºC; injector temperature=225ºC; Split=1:100 (Khan et al 2017).…”

Section: Methodsmentioning

confidence: 99%

Effect of Biscuits Enriched with Bilih Fish (Mystacoleucus padangensis) on Growth of Experimental Rats

et al. 2020

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The research aimed to produce biscuits formulated with Bilih fish and to analyse the effect of Bilihfish-based biscuits on the growth of experimental rats. Six biscuit formulas were developed using three different amounts of Bilih fish flour (0 g, 20 g, and 30 g added to one formula dough) and two flavors (chocolate and vanilla). One biscuit formula was selected based on the best organoleptic test. Four treatments were applied to 24 male growing rats (21 day olds of the Spraque Dawley strain) for 28 days using a completely randomized design study. The treatments used were P1 (standard feed), P2 (standard feed + standard biscuits), P3 (standard feed + standard biscuits + pure omega-3 oil) and P4 (standard feed + the best formula biscuit). The parameters measured on rats were weight and tail length. The best formula biscuit based on the organoleptic test was the chocolate-flavor biscuits prepared with 20 g Bilih fish flour. The longest tail length was found in the P4 treatment (2,257±0.52 cm), which was significantly longer than the P2 (1.46±0.34 cm) and P1 (1.34±0.29 cm) treatments. No significant weight differences were found among the rats in all treatments. Hence, the chocolate-flavor biscuits formulated with the addition of 20 g Bilih fish flour increased the linear growth in experimental rats as shown by the significant difference in the tail lengths found in the treatment group.

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“…It is necessary to eliminate TFA from food products, of which hydrogenated oils are the main source of TFA. Khan et al [ 49 ] used Fourier transform infrared spectroscopy combined with the second-order derivative method for a rapid determination of TFA content in selected Indian fast foods and hydrogenated fats. The TFA content in fast food products ranged from 1.57% to 3.83% of total fat, while in hydrogenated fats it ranged from 3.31% to 4.73%.…”

Section: Application Of Infrared Spectroscopy Technology In Detection...mentioning

confidence: 99%

Research Progress of Applying Infrared Spectroscopy Technology for Detection of Toxic and Harmful Substances in Food

Tian

et al. 2022

Foods

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In recent years, food safety incidents have been frequently reported. Food or raw materials themselves contain substances that may endanger human health and are called toxic and harmful substances in food, which can be divided into endogenous, exogenous toxic, and harmful substances and biological toxins. Therefore, realizing the rapid, efficient, and nondestructive testing of toxic and harmful substances in food is of great significance to ensure food safety and improve the ability of food safety supervision. Among the nondestructive detection methods, infrared spectroscopy technology has become a powerful solution for detecting toxic and harmful substances in food with its high efficiency, speed, easy operation, and low costs, while requiring less sample size and is nondestructive, and has been widely used in many fields. In this review, the concept and principle of IR spectroscopy in food are briefly introduced, including NIR and FTIR. Then, the main progress and contribution of IR spectroscopy are summarized, including the model’s establishment, technical application, and spectral optimization in grain, fruits, vegetables, and beverages. Moreover, the limitations and development prospects of detection are discussed. It is anticipated that infrared spectroscopy technology, in combination with other advanced technologies, will be widely used in the whole food safety field.

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Determination of <i>trans</i> Fat in Selected Fast Food Products and Hydrogenated Fats of India Using Attenuated Total Reflection Fourier Transform Infrared (ATR-FTIR) Spectroscopy

Cited by 13 publications

References 19 publications

Dietary trans-fatty acid intake in relation to cancer risk: a systematic review and meta-analysis

Dietary trans-fatty acid intake in relation to cancer risk: a systematic review and meta-analysis

Effect of Biscuits Enriched with Bilih Fish (Mystacoleucus padangensis) on Growth of Experimental Rats

Research Progress of Applying Infrared Spectroscopy Technology for Detection of Toxic and Harmful Substances in Food

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