Margarines and fast-food french fries: low content of trans fatty acids
Palabras clave : 
Fast food
Food composition tables
Lipid profile
Spreads
Trans fat
Fecha de publicación: 
2017
Editorial : 
MDPI
ISSN: 
2072-6643
Nota: 
This article is an open accessarticle distributed under the terms and conditions of the Creative Commons Attribution(CC BY) license
Cita: 
Astiasaran, I. (Iciar); Abella, E. (Elena); Gatta, G. (Giulia); et al. "Margarines and fast-food french fries: low content of trans fatty acids". Nutrients. 9 (7), 2017, E662
Resumen
The lipid fraction of margarines and fast food French fries, two types of foods traditionally high in trans fatty acids (TFA), is assessed. TFA data reported worldwide during the last 20 years have been gathered and show that some countries still report high TFA amounts in these products. The content of TFA was analysed in margarines (two store and four premium brands) and French-fries from fast-food restaurants (five chains). All samples were collected in Pamplona (Navarra, Spain). The margarines showed mean values of 0.68% and 0.43% (g TFA/100 g fat) for the store and premium brands, respectively. The French fries' values ranged from 0.49% to 0.89%. All samples were lower than the 2% set by some European countries as the maximum legal content of TFA in fats, and contained less than 0.5 g/serving, so they could also be considered "trans free products". This work confirmed that the presence of TFA is not significant in the two analysed products and contributes updated food composition tables, key tools for epidemiological and nutrition studies.

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