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dc.creatorAstiasaran, I. (Iciar)-
dc.creatorAbella, E. (Elena)-
dc.creatorGatta, G. (Giulia)-
dc.creatorAnsorena, D. (Diana)-
dc.date.accessioned2019-01-10T12:42:06Z-
dc.date.available2019-01-10T12:42:06Z-
dc.date.issued2017-
dc.identifier.citationAstiasaran, 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, E662es
dc.identifier.issn2072-6643-
dc.identifier.urihttp://hdl.handle.net/10171/56287-
dc.description.abstractThe 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.es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.subjectFast foodes_ES
dc.subjectFood composition tableses_ES
dc.subjectLipid profilees_ES
dc.subjectSpreadses_ES
dc.subjectTrans fates_ES
dc.titleMargarines and fast-food french fries: low content of trans fatty acidses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/nu9070662es_ES
dc.description.noteThis article is an open accessarticle distributed under the terms and conditions of the Creative Commons Attribution(CC BY) licensees_ES
dc.identifier.doi10.3390/nu9070662-

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