<i>Trans</i>, saturated, and unsaturated fat in foods in the united states prior to mandatory <i>trans</i>‐fat labeling

Subramaniam, Sreeramanan; Oles, Carolyn J; Spease, Carol J.; Brandt, Mary M.; Yurawecz, M. P.; Rader, Jeanne I.

doi:10.1007/s11745-004-1195-5

Cited by 56 publications

(50 citation statements)

References 4 publications

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“…In most databases, there would not be a data line for each brand of food, at best there may be a few brand-specific lines and a composite of different brands. A similar variability was reported by Satchithanandam et al (2004), who found that the TF content of tortilla and potato chips in the Washington DC, USA area varied from 0 to 17 g per 100 g chips.…”

Section: Per Capita Food Consumptionsupporting

confidence: 84%

Feasibility of recommending certain replacement or alternative fats

Skeaff

2009

Eur J Clin Nutr

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Expert groups and public health authorities recommend that trans-fatty acid (TFA) intakes from industrially produced partially hydrogenated vegetable oils (PHVOs) should be less than 1% of total energy intake. The starting point for any regulatory or nonregulatory response to this recommendation is to assess the extent of the problem by determining where in the food supply TFAs are found and the amounts consumed in the population. Unfortunately, this is a particularly difficult task using traditional methods of dietary assessment inasmuch as food composition databases with TFA data are either nonexistent or incomplete in most countries. Current evidence on estimates of intake suggests there is high variability in TFA intakes and their food sources between countries. The ubiquitous presence of PHVOs in the global food supply in bakery products, deep-fried foods, snack foods, confectionery products and table spreads attests to their commercial value and convenience. However, their common use is more the result of historical convenience from an industry infrastructure developed over 50 years based on efficient, costeffective hydrogenation of vegetable oils rather than any inherent sensory or physical superiority of the hydrogenated fats over purpose-made zero-trans fats and oils. Current global supply of appropriate zero-trans replacement fats high in cis-unsaturated fatty acids is insufficient to meet the demand if all PHVOs in the food supply were replaced. Regulatory action needs to be coordinated with supply to maximize the opportunity for health gains by replacing partially hydrogenated fats with purposeready zero-trans vegetable oils low in saturates and high in cis-unsaturates rather than animal fats and tropical oils high in saturated fatty acids.

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Section: Per Capita Food Consumptionsupporting

confidence: 84%

Feasibility of recommending certain replacement or alternative fats

Skeaff

2009

Eur J Clin Nutr

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“…For example, a review of 37 different kinds of bread, cake, and related products in the Washington, DC, area showed that the average grams of trans fatty acids (grams per 100 g fat) ranged from 0.0 to 48.8. 19 The significant difference in the trans fatty acid content in products within each food category is due to differences in the type of fats and oils used in the manufacturing process. …”

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confidence: 99%

Understanding the Complexity of Trans Fatty Acid Reduction in the American Diet

et al. 2007

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Abstract-A 2-day forum was convened to discuss the current status and future implications of reducing trans fatty acids without increasing saturated fats in the food supply while maintaining functionality and consumer acceptance of packaged, processed, and prepared foods. Attendees represented the agriculture and oilseed industry and oil processing, food manufacturing, food service, government, food technology, and health and nutrition disciplines. Presentations included food science behind fatty acid technology, the health science of dietary fatty acids, alternatives to trans fatty acids, and the use of alternatives in food manufacturing and food service. The reduction of trans fatty acids in the food supply is a complex issue involving interdependent and interrelated stakeholders. Actions to reduce trans fatty acids need to carefully consider both intended and unintended consequences related to nutrition and public health. The unintended consequence of greatest concern is that fats and oils high in saturated fats, instead of the healthier unsaturated fats, might be used to replace fats and oils with trans fatty acids. Many different options of alternative oils and fats to replace trans fatty acids are available or in development. Decisions on the use of these alternatives need to consider availability, health effects, research and development investments, reformulated food quality and taste, supply-chain management, operational modifications, consumer acceptance, and cost. The conference demonstrated the value of collaboration between the food industry and health and nutrition professionals, and this conference model should be used to address other food development, processing, and/or technology issues. Key Words: AHA Conference Proceedings Ⅲ diet Ⅲ fatty acids Ⅲ nutrition Ⅲ trans fat Ⅲ trans fatty acids I n recent years, scientific studies, public and regulatory policy activity, and media coverage have focused extensively on issues related to trans fatty acid reduction in the American diet and potential benefits with respect to health outcomes. To discuss and address trans fatty acid reduction in the food supply with input from the agricultural and oilseed industry and oil processing and manufacturing, food manufacturing, food service, government, food technology, and *The American Heart Association Trans Fat Conference Planning Group was composed of Robert H. Eckel, MD, FAHA, Immediate Past President of the AHA; Susan Borra, RD, Co-Chair; Alice H. Lichtenstein, DSc, FAHA, Co-Chair; Shelley Goldberg, MPH, RD; Bill Layden; Rose Marie Robertson, MD, FAHA; Brigid McHugh Sanner; Kimberly F. Stitzel, MS, RD; and Shirley Y. Yin-Piazza, MS, MBA. This article represents a summary of a conference sponsored by the American Heart Association. The opinions expressed in this article are those of the authors and do not necessarily represent those of the editor or the American Heart Association. The publication of these proceedings was approved by the American Heart Association Science Advisory and Coordinating Committee...

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“…Selain margarin dan fast food, hasil penelitian U.S. Food and Drug Administration pada tahun 2003 menyebutkan bahwa produk makanan seperti roti, kue, kerupuk, kentang beku, snack asin, minyak sayur yang mengandung shortening, mayones, dan sereal sarapan kering juga merupakan jenis pangan yang mengandung asam lemak trans (Satchithanandam et al 2004).…”

Section: Pendahuluanunclassified

Hubungan Antara Asupan Asam Lemak Trans Dengan Persen Lemak Tubuh Dan Status Gizi Pada Orang Dewasa Di Kabupaten Dan Kota Bogor

2012

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ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui hubungan antara asupan asam lemak trans dengan persen lemak tubuh dan status gizi pada orang dewasa di Kabupaten dan Kota Bogor. Penelitian menggunakan desain cross sectional. Jumlah subjek untuk masing-masing wilayah terdiri dari 48 orang dewasa yang berusia 20-65 tahun yang dipilih secara purposive. Persentase tingkat kecukupan energi subjek terbesar baik wilayah kabupaten (33.33%) maupun kota (29.17%) adalah defisit berat. Persentase tingkat kecukupan lemak total subjek terbesar untuk wilayah kabupaten adalah cukup (43.75%), sedangkan persentase tingkat kecukupan lemak total subjek terbesar untuk wilayah kota adalah lebih (45.83%). Sebagian besar subjek baik di wilayah kabupaten maupun kota memiliki tingkat kecukupan lemak trans yang sesuai anjuran (97.92%). Rata-rata persen lemak tubuh subjek untuk wilayah kabupaten adalah 24.81±8.44, sedangkan untuk wilayah kota adalah 27.62±8.01. Sebaran persen lemak tubuh subjek dengan persentase terbesar baik wilayah kabupaten (60.40%) maupun kota (48.00%) adalah persen lemak tubuh tinggi. Sebaran subjek di wilayah kabupaten (58.30%) maupun kota (64.40%) memiliki persentase terbesar pada status gizi normal. Tidak terdapat perbedaan yang nyata antara tingkat kecukupan energi, lemak total, lemak trans, dan persen lemak tubuh subjek di wilayah kabupaten dengan wilayah kota (p>0.05). Terdapat perbedaan yang nyata antara status gizi subjek di wilayah kabupaten dengan wilayah kota (p<0.05). Tidak terdapat hubungan yang signifikan antara asupan lemak trans, tingkat kecukupan energi, lemak total, dan lemak trans dengan persen lemak tubuh dan status gizi subjek (p>0.05), akan tetapi terdapat hubungan yang signifikan antara persen lemak tubuh dengan status gizi subjek (p<0.05).

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Trans, saturated, and unsaturated fat in foods in the united states prior to mandatory trans‐fat labeling

Cited by 56 publications

References 4 publications

Feasibility of recommending certain replacement or alternative fats

Feasibility of recommending certain replacement or alternative fats

Understanding the Complexity of Trans Fatty Acid Reduction in the American Diet

Hubungan Antara Asupan Asam Lemak Trans Dengan Persen Lemak Tubuh Dan Status Gizi Pada Orang Dewasa Di Kabupaten Dan Kota Bogor

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