Trans Fatty Acid Contents in Selected Dietary Fats in the Estonian Market

Meremäe, Kadrin; Roasto, Mati; Kuusik, Sirje; Ots, Meelis; Henno, M.

doi:10.1111/j.1750-3841.2012.02829.x

Cited by 15 publications

(18 citation statements)

References 33 publications

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“…Similar results were found by Meremäe et al, who studied 26 fats available in the Estonian market in 2011. They found significantly reduced trans fat levels compared to the results they obtained in [2008][2009], with a parallel increase in saturated fat in these products [35].…”

Section: Resultsmentioning

confidence: 46%

Comparison between Experimentally Determined Total, Saturated and <i>Trans</i> Fat Levels and Levels Reported on the Labels of Cookies and Bread sold in Brazil

Hissanaga-Himelstein¹,

Oliveira²,

Silveira³

et al. 2014

JFNR

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In Brazil, the National Health Surveillance Agency (ANVISA) made the labeling of trans fats in foods mandatory from July 2006. The claim "trans fat free" can be used only for foods with trans fat content lower than 0.2g and saturated fat content lower than 2g per serving. This study determined fatty acid profile by gas chromatography and total fat content of nine cookie types and three bread types and the results obtained were compared with the values reported on the labels of these products. According to the results, 92% of the products contained trans fat, although only 33% reported this on their labels. There was no significant difference with the experimentally determined levels of the products that reported the presence of trans fat. In 67% of the products that reported an absence of trans fat on their labels, less than 0.2g of trans fat per serving was experimentally detected. The results revealed that the food product manufacturers studied are labeling trans fat content properly according to the law as they report products that have less than 0.2g trans fat as "trans fat free". However, it bears noting that claiming that a product is free of trans fat on the label does not always guarantee that it is not present in the product and that the maximum suggested daily intake of 2g will not be exceeded relatively easily considering that consumers do not always consume only the amount identified as the serving size on the label. Also, the paper enabled a discussion about the lack of standardization in the description of fat used as ingredient in foods.

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Section: Resultsmentioning

confidence: 46%

Comparison between Experimentally Determined Total, Saturated and <i>Trans</i> Fat Levels and Levels Reported on the Labels of Cookies and Bread sold in Brazil

Hissanaga-Himelstein¹,

Oliveira²,

Silveira³

et al. 2014

JFNR

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“…where i -the TAG number in Table 3; j -the number of the experiment in Table 3; k -the index corresponding to the temperature in Table 1. As a result of solving the systems of equations (5), regression relations (6) and 7are obtained to determine the melting and solidification temperatures of the mixtures. By substituting in these TAG equations the composition of any mixture that is in the Scheffe third order simplex-lattice plan, let's obtain the calculated values for the melting and solidification temperature.…”

Section: Research Resultsmentioning

confidence: 99%

“…Studies conducted in Europe show that the composition of the components of fatty compositions has changed significantly over the past two decades due to the removal of hydrogenated vegetable oils that contain trans fats obtained by industrial hydrogenation [6,7]. Reduction of trans fats in food products in Europe has been largely achieved through sectoral initiatives.…”

Section: Research Of Existing Solutions Of the Problemmentioning

confidence: 99%

Calculation of physical properties of fats on their triacylgyclerole composition

Mazaeva

Демидов

Golodnyak

et al. 2017

TAPR

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povit-rja_-viznachennja-gazopodibnih-sirchistih-spoluk-std9627.html 31. DSTU 2608-94 Analizatory haziv dlia kontroliu atmosfery. Zahalni tekhnichni vymohy i metody vyprobuvan [Electronic resource]: Order of the State Standard No. 161 from June 27, 1994.-Available at: \www/URL: http://document.ua/analizatori-gaziv-dlja-kontrolyu-atmosferi_-zagalni-tehnichn-std707.html 32. GOST 17.0.0.02-79 Ohrana prirody. Metrologicheskoe obespechenie kontrolia zagriaznennosti atmosfery, poverhnostnyh vod i pochvy [Electronic resource]: Resolution of the USSR State Committee on Standards No. 3456 from September 11, 1979 // Elektronnyi fond pravovoi i normativno-tehnicheskoi dokumentatsii. AO «Kodeks».-2017.-Available at: \www/ URL: http://docs.cntd.ru/document/1200003690 33. Derzhavni sanitarni pravyla okhorony atmosfernoho povitria naselenykh mists (vid zabrudnennia khimichnymy ta biolohichnymy rechovynamy) [Electronic resource]:

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“…Based on the concern about fat intake and the nutritional properties of the fats consumed, many studies have evaluated the fat composition of products in the market all around the world (Amrutha Kala, ; Costa et al, ; Meremäe et al, ). Many countries are proactive at implementing changes in food formulations to reduce or eliminate the use of TFA but other still lack specific legislation on this topic.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Nutritional Information of Fats Used in Fillings of Sandwich Cookies

Silva

Martini

Arellano

2019

J Americ Oil Chem Soc

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The aim of this work was to evaluate the characteristics of fillings used in cookies commercialized in Brazil and in USA according to their chemical composition, labels, nutritional information, ingredients list, and price. Fillings had approximately 25-32% of fat. In general, the composition of these fats consisted of approximately 50% of saturated fatty acids (SFA), mainly palmitic acid, and 50% of unsaturated fatty acids, mainly oleic acid. Brazilian samples had trans-fatty acids (TFA) in the range of 1-15% although in many cases their presence was not reported in the labels. USA product labels did not present a fixed portion weight but they showed detailed information about the types of fats used such as source and the process used for their production. In 70% of Brazilian product labels, the information shown in the ingredient list was limited to "vegetable fat," which does not give enough information to consumers about the type of fat used. In addition, our results showed that low-trans-products or zero-transproducts, in which TFA were replaced by SFA, presented the highest prices. This research suggests that further legislation should be developed in Brazil to decrease the amount of TFA in foods and improve their nutritional properties.

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Trans Fatty Acid Contents in Selected Dietary Fats in the Estonian Market

Cited by 15 publications

References 33 publications

Comparison between Experimentally Determined Total, Saturated and <i>Trans</i> Fat Levels and Levels Reported on the Labels of Cookies and Bread sold in Brazil

Comparison between Experimentally Determined Total, Saturated and <i>Trans</i> Fat Levels and Levels Reported on the Labels of Cookies and Bread sold in Brazil

Calculation of physical properties of fats on their triacylgyclerole composition

Chemical Composition and Nutritional Information of Fats Used in Fillings of Sandwich Cookies

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