Industrially Produced <i>trans</i> Fat in Foods in Australia

Wijesundera, Chakra; Richards, Amy; Ceccato, Claudio

doi:10.1007/s11746-007-1053-5

Cited by 20 publications

(13 citation statements)

References 14 publications

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“…In this study, a similar result was observed for maximum level (46.57 g/100 g fatty acids) of SFA in potato crisps. But minimum level in our study (27.98 g/100 g fatty acids) was higher than in Wijesundera et al [25] in potato crisps. In our study, the mean values of SFAs were determined to be 42.86, 40.78, 41.50, 44.97, 39.83, and 41.91 g/100 g fatty acids in cocoa cakes, mosaic cakes, chocolate cakes, cream cakes, hazelnut-cocoa cakes, and fruity cakes, respectively.…”

Section: Resultscontrasting

confidence: 86%

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Fatty Acid Composition andTransFatty Acids in Crisps and Cakes in Turkey's Markets

Çakmak

Güler

Yigit

et al. 2011

International Journal of Food Properties

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In this study, trans fatty acid and fatty acid composition of 57 crisps and 50 cakes sold in the markets in Turkey were determined. C 18:1, oleic acid, was the major fatty acid in all crisps and cake samples. The percentages of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) ranged between 27.98-46.57, 35.73-47.57, and 9.86-35.90 g/100 g fatty acids in crisps and 35.41-54.03, 25.89-44.87, and 10.52-26.97 g/100 g fatty acids in cakes, respectively. Total trans fatty acids ranged from 0.02 to 1.35 g/100 g fatty acids in crisps and 0.00 to 5.05 g/100 g fatty acids in cakes, respectively.

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Section: Resultscontrasting

confidence: 86%

“…In comparison to our study, the low level SFA was observed in other studies of potato crisps. [22,24] Wijesundera et al [25] found that SFA ranged from 7.9 to 46.7 g/100 g fat in potato chips. In this study, a similar result was observed for maximum level (46.57 g/100 g fatty acids) of SFA in potato crisps.…”

Section: Resultsmentioning

confidence: 99%

Fatty Acid Composition andTransFatty Acids in Crisps and Cakes in Turkey's Markets

Çakmak

Güler

Yigit

et al. 2011

International Journal of Food Properties

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“…2003), Costa Rica (palm shortening, average 1.30%) (Baylin et al. 2007) and Australia (household shortening, 1.7–6.3%) (Wijesundera et al. 2007).…”

Section: Resultsmentioning

confidence: 99%

“…It then became mandatory to declare TFA content exceeding 0.5 g/serving on the product label. While no product is prohibited from sale on the basis of TFA content in the U.S.A., Denmark has prohibited the use of oils and fats containing more that 2.0 g TFA/100 g fat (Wijesundera et al. 2007).…”

Section: Resultsmentioning

confidence: 99%

FATTY ACID COMPOSITIONS OF TURKISH SHORTENINGS WITH EMPHASIS ON TRANS FATTY ACIDS

Başol

Taşan²

2008

Journal of Food Lipids

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The fatty acid (FA ) composition and the trans FA (TFA) content of Turkish shortenings were determined by capillary gas–liquid chromatography. The saturated FA, monounsaturated FA and polyunsaturated FA contents were within the ranges of 27.4–48.8, 33.8–56.7 and 8.4–35.3% of total FA, respectively. The total TFA ranged from 2.7 to 23.9% of total FA. The total trans C18:1 acid was the major TFA in all the analyzed brands, representing 82.3–94.5% of total TFA. The total trans C18:2 acid varied from 0.2 to 2.9% of total FA, while the total trans C18:3 acid was only found at very low levels (0.1% of total FA) in the samples of two brands. It is clear from the results that partially hydrogenated vegetable oils with high TFA content are still the major raw materials used in the production of Turkish shortenings. PRACTICAL APPLICATIONS The fatty acid (FA) composition of the shortenings, with emphasis on trans FA (TFA), was studied. It is important to reduce the amounts of dietary TFA because of their deleterious effects on human health, mainly on the cardiovascular system. As demonstrated in the present investigation, nevertheless, partially hydrogenated vegetable oils with high TFA content are still the major raw materials used for shortening production. On the other hand, reducing the total TFA content in the shortenings leads to an increase in saturated FA content. It is important to consider the data obtained in the industrial applications in order to improve the FA profile of the shortenings.

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“…With hindsight, the approach may have proved adequate in Australia and New Zealand because the analysed composition of manufactured foods showed a narrow range of TFA content of foods; up to five brands of the same food were analysed to obtain a range (Wijesundera et al, 2007). In countries, for example, Canada (Health Canada, 2006), where the use of partially hydrogenated fats with very high TFA content may be more common, the range of TFA content of foods is likely to be much higher and the population estimate of TFA intake using this approach less reliable.…”

Section: Per Capita Food Consumptionmentioning

confidence: 99%

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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Industrially Produced trans Fat in Foods in Australia

Abstract: Selected foods sampled from Australian supermarkets and fast food outlets were analyzed for trans fat (TF) content. The product with the highest amount of TF (6.3 g/100 g product) was a household shortening. The TF contents in spreads were remarkably low (average 0.5, range 0.2-1.

Cited by 20 publications

References 14 publications

Fatty Acid Composition andTransFatty Acids in Crisps and Cakes in Turkey's Markets

Fatty Acid Composition andTransFatty Acids in Crisps and Cakes in Turkey's Markets

FATTY ACID COMPOSITIONS OF TURKISH SHORTENINGS WITH EMPHASIS ON TRANS FATTY ACIDS

Feasibility of recommending certain replacement or alternative fats

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