Trans fatty acid content of a selection of foods in Argentina

Tavella, Marcelo; Peterson, Graciela; Espeche, Marcelo; Cavallero, E.; Cipolla, Laura; Perego, Luis; Caballero, Benjamı́n

doi:10.1016/s0308-8146(99)00257-5

Cited by 69 publications

(53 citation statements)

References 8 publications

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“…Several clinical studies have shown that a high trans fatty acid diet causes adverse changes in the plasma lipoprotein profile, with an increase in LDL and a decrease in HDL. Due to this reason, the Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO) recommended in 1994 that fats for human consumption contain less than 4% of the total fat as trans (TAVELLA 2000). Except one cheese (AK2), our samples have considerably less trans fatty acids in total fatty acids.…”

Section: Resultsmentioning

confidence: 92%

cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

Kınık¹,

Gürsoy²,

Seçkin³

2005

Czech J. Food Sci.

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Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100 g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93–29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed.  

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Section: Resultsmentioning

confidence: 92%

cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

Kınık¹,

Gürsoy²,

Seçkin³

2005

Czech J. Food Sci.

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“…Although the levels of saturated and trans fat acids were not determined in this study, it is important to know the fatty acid profile of foods since a high intake of saturated fat contributes to the development of coronary heart disease, and trans fatty acids have also been associated with adverse effects, such as raising low density lipoprotein cholesterol (LDL) and lowering high density lipoprotein cholesterol (HDL) (MARTIN et al, 2005;TAVELLA et al, 2000).…”

Section: Chemical Compositionmentioning

confidence: 99%

Proximate and mineral composition of industrialized biscuits

et al. 2013

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“…This method of flavoring gives rise to the main nutritional disadvantage of these products because hydrogenated vegetable fat contains high amounts of saturated and trans fatty acids. Snacks available on the market in various countries present 13.6-50.0% of saturated fatty acids and 0.0-30.4% of trans fatty acids 14,27 . It has become known that a high intake of saturated fat contributes to the development of coronary heart diseases.…”

Section: Introductionmentioning

confidence: 99%

Development and assessment of acceptability and nutritional properties of a light snack

Capriles¹,

Soares²,

Arêas³

2007

Ciênc. Tecnol. Aliment.

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A light snack was developed using a fat replacer as a flavor fixative agent. The product presented a calorie reduction of up to 47.5% in comparison with products available on the market. The impact of this fat replacer on the sensory properties was determined by comparing this light snack to the traditional ones. No significant difference in texture was observed; however, there was a difference in color ( E = 8.67), due mainly to luminosity ( L = 7.79). The light snack presented high sensory acceptability (7.27 1.3; 82.5% of grades were 7 on 9-point hedonic scale); no significant difference in snack acceptability was observed. However, the traditional snack was significantly preferred in sensory terms (p < 0.05). In an opinion survey when the consumers were informed about snack composition, 75% of them said that they would buy the light snack instead of the traditional one. The caloric and fat reductions allow the use of the claims "light snack" and "fat free", in accordance with the legislation of various countries. We conclude that it is technologically possible to use a fat replacer in snack production, resulting in a sensory acceptable light snack with great potential to replace traditional ones. Keywords: light snack; fat replacer; consumer acceptance; food extrusion. ResumoO snack light foi desenvolvido através do uso de um substituto de gordura como veículo de aromatização, gerando um novo produto com redução calórica de até 47,5% em relação aos comercializados. Avaliou-se o impacto desta substituição nas características sensoriais do produto, através da comparação com um snack convencional. Não foi observada diferença significativa de textura. Foi observada diferença de cor ( E = 8,67), principalmente devido à luminosidade ( L = 7,79). O snack light apresentou elevada aceitabilidade sensorial (7,27 1,3; 82,5% das notas foram 7 em uma escala hedônica de 1 a 9) e não houve diferença significativa de aceitação entre os snacks. Porém, o produto convencional foi significativamente preferido em relação ao light (p < 0,05). Em uma pesquisa de opinião, 75% dos entrevistados, ao serem informados de sua composição, afirmaram que comprariam o snack light ao invés do convencional. A redução calórica e do teor de lipídios permite o uso das alegações snack light e isento de gordura, de acordo com a Legislação de vários países. Conclui-se que a utilização de substitutos de gordura na fabricação de snacks é tecnologicamente viável, resultando em um novo produto aceito sensorialmente e com

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Trans fatty acid content of a selection of foods in Argentina

Cited by 69 publications

References 8 publications

cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

Proximate and mineral composition of industrialized biscuits

Development and assessment of acceptability and nutritional properties of a light snack

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