Trans Fatty Acids in Foods and Their Labeling Regulations

Ratnayake, Nimal; Zehaluk, C

doi:10.1201/9781439822289.pt1

Cited by 15 publications

(24 citation statements)

References 89 publications

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“…Margarines and spreads have been a prime source of TF in the Western diets [10][11][12]. Although a 1993 study found high levels of TF in Australian margarines and spreads [13], the introduction of zero-TF spreads in the mid 1990s appeared to have significantly reduced the contribution from spreads to the TF intake of the Australian population.…”

Section: Resultsmentioning

confidence: 99%

“…Although recent data on TF content in food products are available for Europe [9,10], Canada [11] and the USA [12], the last reported study on the TF content in foods in Australia was conducted more than 12 years ago [13]. The purpose of the present study was to obtain a snapshot of the current TF situation in Australia to gauge the seriousness of the problem.…”

Section: Introductionmentioning

confidence: 94%

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Industrially Produced trans Fat in Foods in Australia

Wijesundera

Richards

Ceccato

2007

J Americ Oil Chem Soc

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 94%

Industrially Produced trans Fat in Foods in Australia

Wijesundera

Richards

Ceccato

2007

J Americ Oil Chem Soc

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“…In several countries such as Denmark, Canada and the United States, recommendations for human health have now come to include reduced trans fat (trans-FA) intake, as their consumption has been linked to health issues (Mensink et al, 2003;Odegaard and Pereira, 2006). On the other hand, ruminant fats are exempt from trans labelling requirements because these sources are considered to be 'natural' and therefore assumed to be 'healthy' (mainly VA and RA; Ratnayake and Zehaluk, 2005). For regulatory purposes, trans-FAs are defined as trans monoenes plus other fatty acids containing isolated trans double bonds, except transcontaining CLA.…”

Section: Discussionmentioning

confidence: 99%

Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: an emphasis on trans-18:1 and conjugated linoleic acid profiles

Aldai

Dugan

Kramer

et al. 2011

Animal

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Intensively finishing cattle on a high-grain diet is generally used to enhance marbling, whereas extensively finishing on grass is known to provide improved muscle fatty acid profiles. The objective of this study was to evaluate to what extent intensive concentrate finishing (0, 1 or 2 months) can be combined with forage feeding without negatively affecting the fatty acid profile of genetically lean animals. Bulls from the ‘Asturiana de los Valles’ breed were reared under grazing conditions with/without final finishing on a barley-based concentrate: 0 months (control;n= 7), 1 month (n= 10) and 2 months (n= 7). Yearling bulls were slaughtered commercially at an average live weight of 516 ± 9.8 kg. Increasing the finishing time on concentrate significantly increased the saturated and monounsaturated fatty acids, whereas polyunsaturated fatty acids (PUFAs) tended to decrease and it was not possible to increase the long-chain PUFA content in muscle tissue of this breed. An increase was observed for totaltrans-18:1 (average 5.5% with grainv.3.7% for grass). The 11t-18:1/10t-18:1 ratio was significantly higher in grass-fed (average 8.1) compared with grain-finished animals (average 1.1). Grass or limited concentrate finishing reduced the n-6/n-3 ratio in muscle tissue (average 3.6 for 0 and 1 month, and 4.9 for 2 months on grain finishing). The beef was within or close to the recommended values for human consumption (i.e. polyunsaturated/saturated > 0.45, n-6/n-3 < 4.0), and totaltrans-FA content was low. However, finishing increased the content of undesirabletrans-18:1 and conjugated linoleic acid isomers, particularly after 2 months, whereas grass finishing was judged to provide a healthier beef fatty acid profile.

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“…Therefore, weak spectral features observed at energies below the one expected for trans bands (966 cm -1 ) in test samples high in saturated fat (coconut oil and cocoa butter) must not be mistaken for trans bands. Infrared HSBO Hydrogenated soybean oil TS Tristearin TL Trilaurin TM Trimyristin TP Tripalmitin TA Triarachidin Since trans fat labeling requirements became mandatory in the US, Canada and many other countries [1], there has been an urgent need for accurate analytical methodologies that would facilitate the verification of compliance with the various regulations. The determination of total trans fatty acids by IR has been a widely used procedure [2] that has been standardized [3][4][5][6].…”

Section: ó Aocs 2007mentioning

confidence: 99%

Interference of Saturated Fats in the Determination of Low Levels of trans Fats (below 0.5%) by Infrared Spectroscopy

Mossoba

Kramer

Milosevic

et al. 2007

J Americ Oil Chem Soc

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The mandate to label food products with the content of total trans fatty acids has led to an increase in demand for sensitive and accurate methodologies for the rapid quantitation of trans fats. Unfortunately, the latest official infrared (IR) spectroscopic method lacks the required sensitivity. A more sensitive IR procedure that requires the measurement of the height of the second derivative (2D) of the trans absorption band at 966 cm -1 was recently proposed; however, a reported inconsistency at low trans levels between GC (0% of total fat) and IR (1.2% of total fat) results for a fully hydrogenated vegetable oil could not be reconciled, and triggered further investigations. For the first time, we recognize and report the presence of weak interference bands (962-956 cm -1 ) attributed to saturated fats in the IR spectra of trans fats; these interference bands have an adverse impact on the sensitivity and accuracy of the IR determination at low trans levels (£0.5% of total fat). Therefore, weak spectral features observed at energies below the one expected for trans bands (966 cm -1 ) in test samples high in saturated fat (coconut oil and cocoa butter) must not be mistaken for trans bands. Tristearin TL Trilaurin TM Trimyristin TP Tripalmitin TA Triarachidin Since trans fat labeling requirements became mandatory in the US, Canada and many other countries [1], there has been an urgent need for accurate analytical methodologies that would facilitate the verification of compliance with the various regulations. The determination of total trans fatty acids by IR has been a widely used procedure [2] that has been standardized [3-6]. Its importance stems from the fact that the C-H out-of-plane deformation band observed at 966 cm -1 is uniquely characteristic of isolated double bonds with trans configuration. These double bonds are found in trans-monoenes, and in methylene-interrupted and non-methylene-interrupted trans,trans-dienes, mono-trans-dienes, and mono-trans-trienes. All these different fatty acids exhibit that same absorption band at 966 cm -1 regardless of chain length or position of the isolated trans double bond. Thus measuring the intensity of the absorption of the trans band effectively adds up all the different fatty acids containing isolated M. M. Mossoba (&) Food and Drug Administration, Abbreviations IR Infrared HSBO Hydrogenated soybean oil TS

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Trans Fatty Acids in Foods and Their Labeling Regulations

Cited by 15 publications

References 89 publications

Industrially Produced trans Fat in Foods in Australia

Industrially Produced trans Fat in Foods in Australia

Length of concentrate finishing affects the fatty acid composition of grass-fed and genetically lean beef: an emphasis on trans-18:1 and conjugated linoleic acid profiles

Interference of Saturated Fats in the Determination of Low Levels of trans Fats (below 0.5%) by Infrared Spectroscopy

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