scholarly journals Impact assessment of the TFA regulation on fatty acid composition of foods in Hungary

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
A Varga ◽  
E Sarkadi Nagy ◽  
L Zámbó ◽  
É Illés ◽  
M Bakacs ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Trans Fatty Acids ◽  
Saturated Fat ◽  
Portion Size ◽  
World Health ◽  
Food Sources ◽  
Increased Risk ◽  
Total Fat ◽  
The Impact

Abstract Trans fatty acids are formed during the industrial processing of food, and are proven to be harmful for the human body. They have been associated with increased risk of cardiovascular disease, abdominal obesity, diabetes, and certain types of cancer. Decree 71/2013. (XI. 20.) of the Ministry of Human Capacities, which has been in force since 2014, defines the highest permitted amount of trans fats in food products placed on the market in Hungary. The impact of the decree on the industrially produced trans fatty acids (iTFA) availability and population intake was assessed in 2017. Results demonstrated that iTFA were replaced by other fatty acids due to the legislation. In 2019, we investigated food groups which had high measured TFA content before the regulation entered into force and compared the total fat and fatty acid profiles to the same brand or similar products being on the market afterwards. In collaboration with the World Health Organization, this was the first assessment to determine to which extent manufacturers increased saturated fat (SFA) content of foodstuffs to reduce iTFA content. In those product groups, which were identified as significant food sources of iTFA before introducing the regulation (biscuits, coffee creamers and flavorings, sweets, bakery products, confectionary, wafers, margarines) we found no significant changes in the total fat content, while in most foodstuffs the average proportion of SFA was higher after reformulation, as iTFA were mainly substituted with SFA in 61% of the products, with cis-MUFA in 25% and cis-PUFA in 14% of the products, respectively. Evidence from this analysis supports concerns that eliminating iTFA in certain foodstuffs leads to unwanted substitution with saturated fat, hence reducing the possible health benefits. Given the high SFA intake and the unfavourable cardiovascular statistics in Hungary, the consumption frequency and portion size control of these products are advised. Key messages Monitoring the changes of food composition is important in order to evaluate the effect of the regulation. Manufacturers should be encouraged to reduce the SFA content to a technologically feasible level.

scholarly journals The impact of food industry reformulation, innovation and consumer preference on dietary intakes in Ireland: a probabilistic intake model

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Maeve Cushen ◽  
Noel Rogers ◽  
Rebecca Barron ◽  
Jasmin Wonik ◽  
Beata Stanek ◽  
...  
Keyword(s):  
Food Industry ◽  
Consumer Preferences ◽  
Saturated Fat ◽  
Consumer Preference ◽  
Rank Test ◽  
Dietary Intakes ◽  
Nutrient Intakes ◽  
Increased Risk ◽  
Total Fat ◽  
The Impact

AbstractStrong evidence exists linking poor diet to increased risk of overweight, obesity and non-communicable diseases. Reformulation initiatives, whereby the food industry gradually reduces energy, sodium, sugar, fat and saturated fat content of their products, are identified as important strategies to improve dietary intakes. The analysis aimed to examine the impact of voluntary reformulation, changes to products on the market and changes in consumer preferences on dietary intakes in Ireland from 2005 to 2017. Data on composition and volume sales (kg/ year) of products available on the market in 2005 and 2017 were collected from 15 Food Drink Ireland (FDI) member companies via online templates. These products were assigned to appropriate food and beverage groups identified in four Irish University Nutrition Alliance (IUNA) surveys of preschool children (1–4 years), children (5–12 years), teenagers (13–17 years) and adults (18–90 years). Assignment of FDI products to IUNA foods and beverages was carried out using weighted distributions for a given group of foods. The weightings were taken from the sales volumes of similar products relative to one another in a given category in a given year. Monte Carlo simulations were used to run the IUNA survey consumption data with both sets of weighted composition data from 2005 and 2017. The Creme Global intake model was used to estimate daily energy and nutrient intakes for all four populations during 2005 and 2017. The Wilcoxon-signed rank test was used to test for differences between the two years. Changes in both the products available on the market and market share of these products were observed from 2005 to 2017. The nutrient with the greatest intake reduction between the two years for all ages was sugar. Children and teens were the most affected, where total sugar intakes reduced by 3.2g/d and 2.7g/d, respectively. This reduction was primarily driven by the beverage category. There were modest saturated fat intake reductions observed for teens and adults (0.2g/d and 0.5g/d, respectively). Energy, total fat and sodium intakes for all ages remained relatively stable between the two years. This analysis highlights the impact of not only food industry efforts but also consumer choices on nutrient intakes in Ireland. It is worth noting that the data collected predates the sugar tax on sugar-sweetened beverages in Ireland. Reductions in sugar intakes were not compensated by total fat or energy increases.

scholarly journals The Evaluation of Fatty Acid Profile in the Diet of Patients in Psycho-neurological Hospitals

2020 ◽  
Vol 44 (339) ◽  
pp. 27-31
Author(s):  
Ilze Beitane ◽  
Alla Marisheva
Keyword(s):  
Mental Health ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Trans Fatty Acids ◽  
Neurological Diseases ◽  
Saturated Fatty Acids ◽  
Pufa Content ◽  
Unsaturated Fat ◽  
The Impact

AbstractThere is a strong correlation between diet and mental health, and malnutrition can contribute to the development of various psycho-neurological diseases. Fatty acid profile plays an important role in the treatment of psycho-neurological diseases; therefore, the aim of the current study was to evaluate fatty acid profile in the diet of patients in three Latvian psycho-neurological hospitals. Latvian psycho-neurological hospitals submitted a detailed one-week menu. The information in the menus was processed using the Fineli program. Each menu identified the composition of fatty acids.The average fat concentration in different hospital menus ranged from 74.8 g to 96.1 g per day, where the concentration of saturated fatty acids ranged from 37.5 g to 47.7 g per day and the unsaturated fat concentration ranged from 35.9 g to 47 g per day. The n-3 PUFA content was consistent with the recommendations of a healthy individual, but it did not meet the needs of patients in a psycho-neurological hospital. The total eicosapentaenoic acid and docosahexaenoic acid concentration in the hospital menus ranged from 0.03 to 0.13 g, which was significantly lower than recommended, whereas LA and ALA concentration in hospital menus is close to optimal. The trans-fatty acids concentration in hospital menus did not exceed 2.5 g per day, with the exception of one day in hospital No. 2.The impact of diet on the treatment of psycho-neurological diseases in Latvian psycho-neurological hospitals has not been sufficiently assessed.

scholarly journals Interaction between Metabolic Genetic Risk Score and Dietary Fatty Acid Intake on Central Obesity in a Ghanaian Population

Nutrients ◽  
2020 ◽  
Vol 12 (7) ◽  
pp. 1906
Author(s):  
Sooad Alsulami ◽  
David A. Nyakotey ◽  
Kamila Dudek ◽  
Abdul-Malik Bawah ◽  
Julie A. Lovegrove ◽  
...  
Keyword(s):  
Physical Activity ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Genetic Risk ◽  
Central Obesity ◽  
Genetic Risk Score ◽  
Dietary Fatty Acid ◽  
Risk Alleles ◽  
Total Fat ◽  
The Impact

Obesity is a multifactorial condition arising from the interaction between genetic and lifestyle factors. We aimed to assess the impact of lifestyle and genetic factors on obesity-related traits in 302 healthy Ghanaian adults. Dietary intake and physical activity were assessed using a 3 day repeated 24 h dietary recall and global physical activity questionnaire, respectively. Twelve single nucleotide polymorphisms (SNPs) were used to construct 4-SNP, 8-SNP and 12-SNP genetic risk scores (GRSs). The 4-SNP GRS showed significant interactions with dietary fat intakes on waist circumference (WC) (Total fat, Pinteraction = 0.01; saturated fatty acids (SFA), Pinteraction = 0.02; polyunsaturated fatty acids (PUFA), Pinteraction = 0.01 and monounsaturated fatty acids (MUFA), Pinteraction = 0.01). Among individuals with higher intakes of total fat (>47 g/d), SFA (>14 g/d), PUFA (>16 g/d) and MUFA (>16 g/d), individuals with ≥3 risk alleles had a significantly higher WC compared to those with <3 risk alleles. This is the first study of its kind in this population, suggesting that a higher consumption of dietary fatty acid may have the potential to increase the genetic susceptibility of becoming centrally obese. These results support the general dietary recommendations to decrease the intakes of total fat and SFA, to reduce the risk of obesity, particularly in individuals with a higher genetic predisposition to central obesity.

scholarly journals Overview of Infrared Methodologies for trans Fat Determination

2004 ◽  
Vol 87 (2) ◽  
pp. 540-544 ◽  
Author(s):  
Magdi M Mossoba ◽  
Martin P Yurawecz ◽  
Pierluigi Delmonte ◽  
John K G Kramer
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Trans Fatty Acids ◽  
Spectroscopic Method ◽  
Density Lipoprotein ◽  
Trans Fat ◽  
Absorption Bands ◽  
Wide Range ◽  
Total Fat

Abstract trans Fatty acids are present in a variety of foods like dairy products, but the major sources are products that contain commercially hydrogenated fats. Some studies have shown that trans fatty acids elevate levels of serum low-density lipoprotein (LDL)-cholesterol and lower high-density lipoprotein (HDL)-cholesterol. The quantitation and identification of trans fatty acid isomers is difficult because of the wide range of positional monoene, diene, and triene fatty acid isomers present in hydrogenated oils. This is complicated by the cis positional isomers that are also present, as well as the lack of commercial chromatographic standards for many fatty acid isomers. In this review, infrared methodologies for the determination of total trans fat are presented. Using an attenuated total reflection (ATR) infrared cell, a novel Fourier transform infrared (FTIR) spectroscopic method that was developed for the rapid (5 min) quantitation of the total trans fatty acid levels in neat (without solvent) fats and oils measured as triacylglycerols (TAG) is discussed. TAG required no derivatization, but had to be melted prior to measurement. The lower limit of trans quantitation was 5% of total fat. The precision of this ATR method was found to be superior to that of transmission infrared official methods. Accuracy was enhanced by generating a symmetric absorption trans infrared band at 966 cm-1 on a horizontal background. This was achieved by “ratioing” the single-beam spectrum of the trans-containing fat or oil against that of a reference oil or standard having only cis double bonds. Attempts to apply this ATR-FTIR method to food matrixes with low trans fat and/or low total fat content were not satisfactory due to interfering infrared absorptions in the trans region. To overcome this interference, the method was modified by applying the standard addition technique to the ATR-FTIR determination. The modified procedure required more time, but eliminated any adverse impact on accuracy arising from interfering minor food components having absorption bands near 966 cm−1.

Optimising the fatty acid composition of beef muscle

2003 ◽  
Vol 2003 ◽  
pp. 40-40 ◽  
Author(s):  
N.D. Scollan ◽  
M. Enser ◽  
R.I. Richardson ◽  
J.D. Wood
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fat ◽  
Department Of Health ◽  
Total Fat ◽  
The Uk ◽  
University Of Bristol ◽  
The University

The Department of Health (1994) recommended people to reduce their intake of total fat and saturated fat and increase that ofn-3 polyunsaturated fatty acids (PUFA) to 200 mg/d. The ratio of PUFA:saturated fatty acids (P:S ratio) in the total diet should be >0.4 with ann-6:n-3 ratio of <4. Since fish consumption, a major source of dietary long-chainn-3 PUFA, is low in the UK, research has focused on improving the fatty acid balance of other meats. The objective of this paper is to summarise studies by IGER and the University of Bristol on manipulating fatty acid composition of beef.

scholarly journals Gas Chromatographic Analysis of Infant Formulas for Total Fatty Acids, Including trans Fatty Acids

2002 ◽  
Vol 85 (1) ◽  
pp. 86-94 ◽  
Author(s):  
Subramaniam Satchithanandam ◽  
Jan Fritsche ◽  
Jeanne I Rader
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Content ◽  
Trans Fatty Acids ◽  
Fatty Acid Content ◽  
Linoleic Acid Content ◽  
Infant Formulas ◽  
Pufa Content ◽  
Total Fat

Abstract Twelve powdered and 13 liquid infant formulas were analyzed by using an extension of AOAC Official Method 996.01 for fat analysis in cereal products. Samples were hydrolyzed with 8N HCl and extracted with ethyl and petroleum ethers. Fatty acid methyl esters were prepared by refluxing the mixed ether extracts with methanolic sodium hydroxide in the presence of 14% boron trifluoride in methanol. The extracts were analyzed by gas chromatography. In powdered formulas, saturated fatty acid (SFA) content (mean ± SD; n = 12) was 41.05 ± 3.94%, monounsaturated fatty acid (MUFA) content was 36.97 ± 3.38% polyunsaturated fatty acid (PUFA) content was 20.07 ± 3.08%, and total trans fatty acid content was 1.30 ± 1.27%. In liquid formulas, SFA content (mean ± SD; n = 13) was 42.29 ± 2.98%, MUFA content was 36.05 ± 2.47%, PUFA content was 20.65 ± 2.40%, and total trans fatty acid content was 0.88 ± 0.54%. Total fat content in powdered formulas ranged from 4.4 to 5.5 g/100 kcal and linoleic acid content ranged from 868 to 1166 mg/100 kcal. In liquid formulas, total fat content ranged from 4.1 to 5.1 g/100 kcal and linoleic acid content ranged from 820 to 1100 mg/100 kcal. There were no significant differences between powdered and liquid infant formulas in concentrations of total fat, SFA, MUFA, PUFA, or trans fatty acids.

scholarly journals Ultra-processed Foods are the Major Sources of Total Fat, Saturated and Trans-fatty Acids Among Tunisian Preschool and School Children: A Cross-sectional Study

2021 ◽  
Author(s):  
Darine Dogui ◽  
Radhouene Doggui ◽  
Ayoub Aljawaldeh ◽  
Jalila El Ati ◽  
Myriam El Ati-Hellal
Keyword(s):  
Fatty Acids ◽  
Chronic Diseases ◽  
Primary Schools ◽  
Trans Fatty Acids ◽  
Saturated Fatty Acids ◽  
Food Sources ◽  
Processed Foods ◽  
Food Groups ◽  
Cross Sectional ◽  
Total Fat

Excessive intake of fat and fatty acids is associated with major health hazards such as obesity or chronic diseases. The aim of this study was to provide the first data on total fat, saturated fatty acids (SFA) and trans fatty acids (TFA) intakes and their major food sources in Tunisian children. A total of 1200 children, aged 3 to 9 years old (yo), were randomly selected from primary schools and kindergarten under a cross-sectional design. The 24-hour recall method and food frequency questionnaire were used to assess dietary intake. The energy percentages of total fat, SFA and TFA in Tunisian children were respectively 29.6, 11.4 and 0.15. No sex differences were found. The WHO recommendations for total fat, SFA and TFA were adopted by 58 %, 39 % and 89 % of the study population, respectively. The leading food groups of fat and fatty acids were ultra-processed foods, breakfast cereals and dairy products. The meat, fish, eggs and fish alternatives were the fifth main contributors to the total fat and SFA intakes in Tunisian children. The implementation of a relevant strategy for fat reduction, especially from ultra-processed foods, considered as low nutrient energy-dense products, is needed to promote health among children and prevent diet-related chronic diseases.

scholarly journals Assessment of Industrially Produced Trans Fatty Acids in Traditional Dishes, Arabic Sweets, and Market Food Products and Its Risks on Non-communicable Diseases in Lebanon

2021 ◽  
Vol 8 ◽  
Author(s):  
Maha Hoteit ◽  
Edwina Zoghbi ◽  
Alissar Rady ◽  
Iman Shankiti ◽  
Carla Ibrahim ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Trans Fatty Acids ◽  
Food Products ◽  
Communicable Diseases ◽  
World Health ◽  
Food Sources ◽  
National Database ◽  
Non Communicable Diseases ◽  
Disease Mortality ◽  
Health Organization

Industrially produced trans fatty acids (IP-TFAs) are a major dietary contributor to non-communicable diseases worldwide. To address the industrially produced trans fatty acids food sources in Lebanon, a mapping exercise was enrolled between January 2019 and April 2021 to establish a national database. The 2019 survey was a pooled data from five separate sources and had relatively 30 types of traditional dishes. In contrast, the subsequent surveys in 2020 had a sample of 35 types of Arabic sweets and 80 types of market food products. The 2021 survey covered all types of butter and margarine available in the Lebanese markets. Our findings show that about 93% of the products tested in Lebanon, between 2019 and 2021, met the World Health Organization recommendations, while about 7% exceeded the limit. The mean level of the IP-TFAs elaidic and linolelaidic acids in most traditional dishes (0.9%), Arabic sweets (0.6%), butter, and margarine (1.6%), and market foods (0.52%) were relatively low compared with other countries. Although trans fatty acids have a small impact on heart disease mortality in Lebanon, they are unquestionably significant. The persistence of food products with high quantities of trans fatty acids poses a health risk to Lebanese citizens. Fortunately, proper laws in Lebanon can easily remedy this situation.

scholarly journals Seafood Consumption and Its Contribution to Nutrients Intake among Canadians in 2004 and 2015

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 77
Author(s):  
Xue Feng Hu ◽  
Hing Man Chan
Keyword(s):  
Fatty Acids ◽  
Vitamin D ◽  
Consumption Rate ◽  
Saturated Fatty Acids ◽  
Age Groups ◽  
Canadian Community Health Survey ◽  
Portion Size ◽  
Food Sources ◽  
Seafood Consumption ◽  
Omega 3

Fish and seafood are excellent sources of nutrients such as omega-3 fatty acids, Vitamin D, and selenium. The aims of this study were to examine the pattern of seafood consumption among Canadians and determine their contribution to intakes of energy and nutrients. Day-1 24-h dietary recalls data collected from a national survey, the Canadian Community Health Survey—Nutrition in 2004 and 2015, were used to estimate food and nutrient intakes among Canadians. Seafood was classified according to the Bureau of Nutritional Sciences food list. Descriptive statistics were used to calculate the consumption rate and the average consumption amount of seafood by different age groups and sociodemographic characteristics. Population ratios were used to assess the contribution of seafood to the total intake of energy and nutrients. The overall consumption rate of seafood was around 17%, and the rate was similar between males and females, and slightly higher in 2015 (17.71%) compared to 2004 (16.38%). The average portion size is approximately 100 g, which translates into a ≈36 kg annual intake among the consumers and ≈6.2 kg per capita consumption. Adults (especially 30 years and above), Asians, individuals who were married, and with post-secondary education were more likely to consume seafood. Salmon, tuna, shrimp, cod, and crab were the most frequently consumed seafood in Canada, the consumption rate of which all increased from 2004 to 2015. Seafood provided up to 75% of n-3 PUFAs, 18% of Vitamin D, 19% Vitamin B12, 6% of niacin, and 4% of Vitamin B6 from all food sources. Seafood consumers had a healthier diet, as seafood consumption was related to a higher intake of key nutrients and a lower intake of total sugar and saturated fatty acids. Therefore, fish consumption should be promoted among Canadians.

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