Abstract
Trans fatty acid (TFA) intake has been identified as a health hazard in adults, but data on preschool children are scarce. We analyzed the data from the Spanish INMA Project to determine the intake of total, industrial and natural TFA, their main sources and the associated socio-demographic and lifestyle factors in children aged 4–5 (n = 1793). TFA intake was estimated using a validated Food Frequency Questionnaire, and multiple linear regression was used to explore associated factors. The mean daily intakes of total, industrial and natural TFA were 1.36, 0.60, and 0.71 g/day, respectively. Ten percent of the children obtained >1% of their energy intake from TFA. The main sources of industrial TFA were fast food, white bread and processed baked goods. Milk, red and processed meat and processed baked goods were the main sources of natural TFA. Having parents from countries other than Spain was significantly associated with higher natural TFA (in mg/day) intake (β 45.5) and television viewing was significantly associated with higher industrial TFA intake (β 18.3). Higher fruits and vegetables intake was significantly associated with lower intakes of all TFAs, whereas higher sweetened beverages intake was significantly associated with lower total and natural TFA intake. Thus, total and industrial TFA intake was associated with less healthy food patterns and lifestyles in Spanish preschool children.
Highlights
Trans fatty acids (TFA) are geometrical isomers of unsaturated fatty acids and have at least one non-conjugated carbon-carbon double bond in the trans configuration [1]
Slightly more than half of the total trans fatty acids (TFA) intake came from natural TFA
Regarding the percentage of the total energy intake provided by TFA, 10% of the children obtained at least 1% of their energy intake from TFA which approximately corresponded to an absolute mean daily intake of 1.95 g/day; this percentage ranged from 6.5% in children from Sabadell to 14.6% in children from Valencia
Summary
Trans fatty acids (TFA) are geometrical isomers of unsaturated fatty acids and have at least one non-conjugated carbon-carbon double bond in the trans configuration [1]. Dietary TFA can be of natural (ruminant) or artificial origin. The artificial TFA are industrially produced by partial hydrogenation of unsaturated vegetable oils [2]. This process occurs when vegetable oils are heated and it is industrially used to harden vegetable oils into margarine and shortening. Natural TFA are ingested by the consumption of meat or dairy products from ruminant animals where small amounts of TFA are produced by microorganisms present in the rumen [2]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
