The Effect of The Oil Consumption Pattern on Atherogenic Index of Plasma: Evidence From a Cohort Study in West of Iran

Background The amount and type of lipids consumed greatly impact serum lipid profile and risk of cardiovascular diseases (CVDs). A novel index named atherogenic index of plasma (AIP) is a better predictor of CVD risk factors than lipids alone. This study aimed to investigate the effect of edible oils on AIP. Methods This cross-sectional study was conducted on the preliminary phase of Ravansar Non-Communicable Disease (RaNCD) cohort study. The amount of consumption of edible lipids was determined based on the validated Food Frequency Questionnaire (FFQ). AIP was calculated as log10 (TG/HDL-C). Results From 9996 participantes, 4738(47.4%), were male. The mean of AIP was 0.98 ± 0.6 (range from − 1.73 to 4.15), which in females (0.97 ± 0.6) was lower than males (1.10 ± 0.6). After controlling for confounding and affecting variables, the AIP index decreased with increasing consumption of a local oil named Kermanshahi oil [β(CI 95% ): -0.006(-0.008, -0.003)], butter[β(CI 95% ): -0.008(-0.011, -0.005)] and not statistically significant decrease with Hydrogenated or partial hydrogenated oil [β(CI 95% ): -0.008(-0.001, 0.001)] but the AIP index increased with un-hydrogenated oil [β(CI 95% ): 0.001(-0.001, 0.001)] Conclusions Kermanshahi oil and butter have a decreasing effect on AIP, the effect of margarine was neutral, and hydrogenated vegetable oil has a decreasing effect, whereas un-hydrogenated vegetable oil has an increasing effect on it. So, consumption of Kermanshahi oil may be associated with lower cardiovascular risk.

RESEARCH ON QUALITY OF FOOD FRYING OILS USED IN COMMERCIAL RESTAURANTS

The aim of this research is to evaluate the quality of oils used in the frying process in commercial restaurants. Oil samples were collected from deep fryers in two commercial restaurants in the area of Bosnia and Herzegovina. One of the restaurants used partially hydrogenated oil and the other sunflower oil. The analysis samples were collected during one 12-hour shift, in two-hour intervals. Physico - chemical parameters, changes in fatty acid composition during frying, and the presence of metals were analyzed. The research results have shown that there is a statistically significant difference (p < 0.05) between all analyzed parameters, for both types of oils. During frying, the composition of fatty acids for both oils changes significantly. Total oxidation value for partially hydrogenated oil was increased from 2.165 to 55.983 mg/kg oil, and for sunflower oil from 15.332 to 153.888 mg/kg. During frying, there is an increase in the metal content (p < 0.05) in the tested oils.

Assessment of Butter Adulteration Practices and Associated Food Safety Issues along the Supply Chain in Traditional Communities in the Central Highlands and Southwest Midlands of Ethiopia

Butter adulteration practices and their health risks were assessed along the supply chains in the central highlands and south-western midlands of Ethiopia. Purposive sampling technique was used to select 1101 respondents. Based on the result of the cross-sectional study, fatty acid profiles of butter samples collected from retailers’ shops were investigated to determine the extent of adulteration and understand the risks of food safety. The assessment showed that an average of 94% of the respondents were aware about practices of butter adulteration. The common butter adulterants identified include different brands of hydrogenated vegetable oils, Irish potato puree, banana pulps, water, melted tallow, wheat/maize dough, and buttermilk. The practice of adulteration significantly differed (P&lt;0.05) along the supply chain and increased from farm markets to the retail shops. Economically motivated adulteration is the main reason for adulteration and resulted in up to 50 % of butter spoilage. There were significant differences between the fatty acid profiles of pure butter, retailers’ butter, pure butter intentionally adulterated with hydrogenated oil, potato puree, and banana pulp, respectively, and pure hydrogenated oil. The presence of methyl oleate, gondoic and eicosadienoic acids in the retailers’ butter might be due to adulteration with hydrogenated oils and banana pulps. The study showed the presence of multiple stage adulteration along the supply chain which could endanger the safety and quality of local butter. Policy makers and regulatory bodies in the area can use the information to improve the safety and quality of local butter along the supply chain.

CHROMATOGRAPHIC ANALYSIS OF THE EFFECT OF CATALYST QUANTITIES ON THE HYDROGENIZATION PROCESS

Oil and fat industry is one of the important sectors of the food industry. Salomas (Hydrogenated oil) for food and technical purposes are the main components of margarine products, toilet, household soaps, various technological lubricants, cosmetic creams and can be used as valuable chemical raw materials. Objective: ox work is to study the effect of the amount of catalyst on the hydrogenation of cottonseed oil by chromatographic analysis of the resulting salomas. It is confirmed that an increase in the amount of the catalyst from 0.05 to 0.4% percent increases the melting point of salomas and reduces the iodine number, which confirms the known pattern of hydrogenation. Studies on the hydrogenation of cottonseed oil with various amounts of N-820 catalyst have established the possibility of reducing the content of transisomers of fats to 30.1%, increasing the melting point from 28.2 to 43.2 degree C and hardness to 500 g/cm.

The Effect of Edible Lipids on Atherogenic Index of Plasma: Results From RaNCD Cohort Study

Background: The amount and type of lipids consumed has a great impact on serum lipid profile and risk of cardiovascular diseases (CVDs). A novel index named atherogenic index of plasma (AIP) is better predictors of CVD risk factors than lipids alone. This study aimed to investigate the effect of edible oils on AIP. Methods: This cross-sectional study conducted on preliminary phase of Ravansar Non-Communicable Disease (RaNCD) cohort study. The amount of consumption of edible lipids was determined based on validated Food Frequency Questionnaire (FFQ). Lipid profiles including triglyceride (TG), and lipoprotein cholesterol (HDL-C) were measured, and AIP was calculated as log10 (TG/HDL-C).Results: A total of 9996 individuals, 4738(47.4%) were male. The mean of AIP was 0.98±0.6 (range from -1.73 to 4.15) that in females (0.97 ± 0.6) was lower than males (1.10 ± 0.6). After controlling for confounding and affecting variables, the AIP index decreased with increasing consumption of a local oil named Kermanshahi oil [β(CI 95% ): -0.006(-0.008, -0.003)], butter[β(CI 95% ): -0.008(-0.011, -0.005)] and not statistically significant decrease with Hydrogenated or partial hydrogenated oil [β(CI 95% ): -0.008(-0.001, 0.001)] but the AIP index increased with un-hydrogenated oil [β(CI 95% ): 0.001(-0.001, 0.001)]Conclusion: Kermanshahi oil and butter have decreasing effect on AIP, the effect of margarine was neutral, hydrogenated vegetable oil has trace decreasing effect whereas un-hydrogenated vegetable oil has increasing effect on it. So, consumption of Kermanshahi oil may be associated with lower cardiovascular risk.

Tribological Property Study of Xanthate Acetic Ester in Hydrogenated Oil

Xanthate was used as an initial reactant to synthesis two kinds of novel xanthate-containing acetic ester additives (HX and OX), and a four-ball machine was used as tribological tester to appraise their tribological behaviors in hydrogenated oil (10cst). The test results indicated that the as-synthesized additives possess good extreme pressure, antiwear and antifriction properties. The shorter carbon chains acetic ester, the better tribological properties the higher sulfur content. The action mechanism was estimated by analysis of the XPS (X-ray photoelectron spectroscopy) and SEM (scanning electron microscope) results of the worn steel ball surface, and the results illustrated that the protective film containing ferric sulfide and ferric sulfate compound was formed on the worn steel ball surface by xanthate acetic ester , and the protective film has good tribological properties.

Trans-Fats Declaration, Awareness and Consumption in Saudi Arabia

Hydrogenatedoil(HO) has been considered one of the major sources of artificial trans-fats that is associated with various public health problems. In the present work, a cross-sectional survey was conducted tomonitortrans- fats recording approaches in some food package(N=181) collected from some Saudi markets, 2014-2016. Assessment of participants awareness of HO and consumption frequencies of selected products that listed trans-fats in their package were also conducted based on interview questionnaires (N=302).Data collected from information existing on food package, such as ingredients list, and nutrition facts label as well as nutrition claims showed that 30.39% of the products listed ingredients containing trans-fat such as hydrogenated oil, partially hydrogenated oil, margarine and hydrogenated fats. Questionnaire data analysis showed that only 35.1% of the participants heard of HO and 4% thought that HO is unhealthy. Significant positive correlation was found between participant’s education level and hearing about HO (0.69 at 0.01 level) as well as reading the food label (0.87 at 0.01 level). Cakes, wafers and pastries were highly consumed (two-three times per day)by 37.4%, 24.5%and 44.4 %, respectively by participants. Although, one third of collected packaged food products recording ingredients containing trans-fats in the ingredients list such as vegetable fat, HO, margarine and partially HO, only 20% of these products reported trans-fats content. Therefore, more attention should be payed to reevaluate the food label legalization. Furthermore, health education programs about trans-fats sources and related disease are strongly recommended.