Nutrient comparisons of margarine/margarine-like products, butter blend products, and butter in the U.S. marketplace in 2020 post FDA ban on partially hydrogenated oils

Objective: To evaluate the fatty acid profiles and relevant vitamin and mineral compositions of margarine/margarine-like products and butter blend products available in the U.S. marketplace, and to compare with butter. Design: Analysis of the food and nutrient composition information available for margarine/margarine-like products, butter blend products, and butter in the 2021 version of the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database. Setting: The U.S. retail food marketplace in 2020. Participants: A selection of 83 margarine/margarine-like or butter blend products available in the U.S. in 2020 and regular and whipped butter (both salted and unsalted). Results: All products contained no or negligible amounts of trans fat. Mean Daily Values (DVs) for saturated fatty acids (SFA) per 1 tablespoon ranged from 11% for margarine/margarine-like tub and squeeze products to 18% for margarine/margarine-like stick products and butter blend products. In contrast, 1 tablespoon butter provides 36% of the DV for SFA. Results from ANOVAs comparing the percent of total fat from SFA, polyunsaturated fatty acids (PUFA), and monounsaturated fatty acids (MUFA) by product type indicated significant differences for SFA (p<0.01) and PUFA (p<0.01), but not MUFA (p=0.07). Conclusions: Leading brands of margarine/margarine-like and butter blend products examined in this study were found to be in greater alignment with current dietary recommendations for fatty acids and cholesterol than butter. Margarine/margarine-like tub and squeeze products were found to be optimal over margarine/margarine-like stick products and butter blend products. Future research should include an examination of private label products.

Fully hydrogenated canola oil extends lifespan in stroke-prone spontaneously hypertensive rats

Background Canola oil (Can) and several vegetable oils shorten the lifespan of stroke-prone spontaneously hypertensive rats (SHRSP). Although similar lifespan shortening has been reported for partially hydrogenated Can, the efficacy of fully hydrogenated oils on the lifespan remains unknown. The present study aimed to investigate the lifespan of SHRSP fed diets containing 10 % (w/w) of fully hydrogenated Can (FHCO) or other oils. Methods Survival test: Upon weaning, male SHRSP were fed a basal diet for rodents mixed with one of the test oils —i.e., FHCO, Can, lard (Lrd), and palm oil (Plm) throughout the experiment. The animals could freely access the diet and drinking water (water containing 1 % NaCl), and their body weight, food intake, and lifespan were recorded. Biochemical analysis test: Male SHRSP were fed a test diet with either FHCO, Can, or soybean oil (Soy) under the same condition, except to emphasize effects of fat, that no NaCl loading was applied. Soy was used as a fat source in the basal diet and was set the control group. Blood pressures was checked every 2 weeks, and serum fat levels and histological analyses of the brain and kidney were examined after 7 or 12 weeks of feeding. Results During the survival study period, the food consumption of FHCO-fed rats significantly increased (15–20 % w/w) compared with that of rats fed any other oil. However, the body weight gain in the FHCO group was significantly less (10–12 %) than that in the control group at 9–11 weeks old. The FHCO (> 180 days) intervention had the greatest effect on lifespan, followed by the Lrd (115 ± 6 days), Plm (101 ± 2 days), and Can (94 ± 3 days) diets. FHCO remarkably decreased the serum cholesterol level compared with Can and the systolic blood pressure from 12 to 16 weeks of age. In addition, while some rats in the Can group exhibited brain hemorrhaging and renal dysfunction at 16 weeks old, no symptoms were observed in the FHCO group. Conclusion This current study suggests that complete hydrogenation decreases the toxicity of Can and even prolongs the lifespan in SHRSP.

Saudi Arabia’s Healthy Food Strategy: Progress & Hurdles in the 2030 Road

The Kingdom of Saudi Arabia (KSA) is a leading country worldwide in the prevalence of non-communicable diseases (NCDs), which alone can explain 73% of mortality in the country. In response to the heavy burden of NCDs, the Saudi Food and Drug Authority (SFDA), in collaboration with other government entities, developed a healthy food strategy (HFS) aimed at enhancing healthy lifestyles and reducing the intake of salt, sugar, saturated fatty acids (SSF) and trans fatty acids (TFA). The objectives of the HFS, to facilitate consumers’ identification of SSF and reduce the SSF and TFA content in food items, were addressed in collaboration with key stakeholders in the public and private sectors of the food industry. These reforms included voluntary and mandatory schemes to display nutrition information in food and beverage establishments, display allergens on food menus, encourage the adoption of front of pack nutrient labels (FoPNLs) on food products, ban the use of partially hydrogenated oils and establish limits for sodium composition in breads and selected food products. This manuscript contextualizes the HFS and presents the results of monitoring initiatives undertaken by the SFDA to assess compliance with these reforms.

The evidence of politics in trans-fatty acid regulation in Mexico

According to the World Health Organization, coronary heart disease (CHD)-caused deaths accounted for one-fifth of the total deaths in Mexico in 2017. Researches done in the past have confirmed the association between dietary trans-fatty acids (TFA) and CHD. Dietary TFA are mostly derived from industrial-hydrogenated oils, milk products, and meat fats. This paper is a build on of a policy paper done on international policies for TFA in low-to-middle income countries, using Mexico as the case study. This write up, however, aims to critically analyse the TFA regulation policy process in Mexico, evaluating the strength of evidence proposed and identifying the barriers preventing the usage of the evidence for a TFA regulation policy implementation. Although evidence abounds for TFA regulation policy, lack of effective collaboration and communication among the major actors (researchers, policy­makers, and consumers) in Mexico remains a major setback in its implementation.

Effect of Low Fat Diet, Almonds, Green Coffee and Mackerel Fish on Obese Rats

The present work was conducted to study the effect of low fat diet (LFD), almonds, green coffee, mackerel fish and the combination of all of them on loss of weight, lipid profile, serum glucose, leptin hormone, liver enzymes and kidney functions of obese rats. Methods: In this research, researcher used normal male albino rats (n=42). This group of rats was divided into two major groups. The first group (n=6 rats) fed on standard diet and was considered as a group of negative control. The second group (n= 36 rat) fed high fat diet for six weeks on to induce of obesity. Rats in the second group were randomly assigned to six equal subgroups: Subgroup (1) fed on HFD (consist of 20% fat) and used as (control positive) 1; Subgroups (2) fed on LFD containing only (10% fat) and used as (control positive) 2. Subgroup The third sub-group feeds on low fat diet LFD containing (almonds, which provided the diet with 5% oil hydrogenated oils 4% and soy oil 1%). Subgroup (4) fed on LFD and treated each rat daily in this group with 3 ml green coffee. Subgroup (5) fed on LFD containing (mackerel fish, which provided the diet with 5% fat, hydrogenated oils 4% and soy oil 1%). Subgroup (6) fed on LFD containing (almonds which provided the diet with 5% oil and mackerel fish which provided the diet with 5% oil) and treated each rat daily in this group with 3 ml green coffee The obtained data were tested with one-way ANOVA (mean ± standard deviation and one-way ANOVA test) using SAS package and compared with each other using the LSD (least significant differences at P< 0.05. Results: Body weight gain % of rats increased significantly by feeding on a high-fat diet, also, serum "glucose, leptin hormone, cholesterol, triglyceride, lipoprotein cholesterol except HDL-c, kidney functions, liver increased in rats fed on HFD, while high-density lipoprotein cholesterol decreased, in comparison with the group of negative control group fed on basal diet. Conclusion: Treatment of obese rats with LFDs, LFDs containing almond, LFDs containing green coffee, LFDs containing mackerel fish, and obese rats treated with all these improved all parameters.

Dietary Intake of trans Fatty Acids in the Slovenian Population

Consumption of trans fatty acids (TFAs) has been unequivocally linked to several adverse health effects, with the increased risk of cardiovascular disease being one of the most well understood. To reduce TFA-related morbidity and mortality, several countries have imposed voluntary or mandatory measures to minimize the content of industrial TFAs (iTFAs) in the food supply. In 2018, Slovenia introduced a ban on iTFAs on top of preceding voluntary calls to industry to reduce its use of partially hydrogenated oils (PHOs) as the main source of iTFAs. To investigate the consumption of TFAs, data available from the nationally representative dietary survey SI.Menu were analyzed. The survey consisted of two 24-h non-consecutive day recalls from 1248 study participants from three age groups (10–17, 18–64, 65–74 years old), combined with socio-demographic, socio-economic, and lifestyle parameters. The analyses demonstrated that, on average, TFAs accounted for 0.38–0.50% of total energy intake (TEI). However, 13% of adolescents, 29.4% of adults, and 41.8% of the elderly population still consumed more than 0.50% TEI with TFAs. The main sources of TFAs in the diet were naturally present TFAs from butter, meat dishes, and meat products, regardless of the age group. Results indicate that following the reformulation activities, the major sources of TFAs in the diets of the Slovenian population now represent foods which are natural sources of TFAs.

Comprehensive approach to dietary inclusion of high oleic soybean oil in monogastrics

The banning of partially hydrogenated oils in food processing by the FDA has led to a search for alternative oil sources with a decreased potential for oxidation. While marketed and founded for use in the food industry, it is only a matter of time before this oil source makes its way into the livestock feed sector. Novel feed ingredients and different feed ingredient processing methods can vary the fatty acid supply in diets. Thus, when formulating diets, due to the potential effects on animal performance and the downstream effects on fresh meat properties, nutritionists must consider possible alterations in the fatty acid profile of a diet. ...

Hydrodeoxygenation and pyrolysis of free fatty acids obtained from waste rendering fat

Non-edible fats are a common renewable feedstock for the biofuels production to avoid partially the use of edible feeds and fossil fuels. The aim of this work was the use of waste rendering fat to produce pyrolyzed and hydrogenated oils. The feedstock was hydrolyzed producing free fatty acids and glycerol + residues. The free fatty acids were pyrolyzed (with and without metal sulfides metal supported catalyst) or hydrotreated separately. An autoclave closed hermetically in nitrogen (pyrolysis) or hydrogen (hydrotreatment) atmosphere was used. Gaseous products were analyzed by GC‑FID/TCD. Liquid products were analyzed by Simulated Distillation (ASTM D2887) and FT-IR (attenuated total reflectance technique). For the pyrolysis, the main gaseous products were carbon dioxide, methane, ethane, and propane. For the hydrotreatment, the total amount of gases produced was much lower being the main product the carbon dioxide. For liquids, the hydrotreatment of the free fatty acids produced the respective hydrocarbons by decarboxylation reaction and the pyrolysis produced a mixture of compounds with lighter boiling ranges compared to the original free fatty acids. The use of a metal sulfide metal supported catalyst in the pyrolysis led to a higher amount of hydrogen production. but similar boiling range liquid products compared to the non-catalytic test.

Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013–2017

Objective:To assess the prevalence of partially hydrogenated oils (PHO), hydrogenated oils (HO) and/or both in Canadian packaged foods in 2013 and 2017 and to determine the mean trans-fatty acid (TFA) content of products declaring such oils.Design:Repeated cross-sectional study of the Food Label Information Program.Setting:Food labels (n 32 875) were collected from top Canadian grocery retailers in 2013 and 2017. Proportions of products declaring PHO, HO and/or both in the Ingredients List were calculated by year and food category. The percentage contribution of TFA (g) to total fat (g) was calculated and compared against the voluntary TFA limits, defined as <2 % of total fat content for fats and oils, and <5 % for all other foods. Foods exceeding limits were identified. The mean TFA content (in g/serving and per 100 g) was calculated for products with these oils.Results:The use of PHO, HO and/or both significantly decreased in Canadian foods from 2013 to 2017 (0·8 to 0·2 %, 5 to 2·4 % and 5·7 to 2·6 %, respectively, for PHO, HO and/or both). The mean TFA content of products containing PHO increased (0·34 to 0·57 g TFA/serving); although it was not statistically significant, it is still concerning that TFA content increased. The TFA content significantly decreased in foods with HO (0·24 to 0·16 g TFA/serving, P < 0·05) during 2013–2017.Conclusions:Products with PHO continue to be present in the Canadian marketplace, despite voluntary efforts to eliminate them. Products with HO should also be monitored, as they can also contribute to TFA content in foods.