Abstract
In this paper a comprehensive review of trans-fatty acid levels reported in different types of food products is offered. The lowest levels are found in some types of bread (0,1%) while the highest levels (up to 40%) are found in fried potatoes. Some foods like shortenings, cakes and pastries may have up to 30% of these fatty acids. In milk and dairy products the reported levels are between 1.50% and 5.20%, in meat and derived products between 0.20% and 21,30%; in chocolates from 0% to 15, 70%. The greatest variability is found in margarines, where a variety has been reported from “trans-free products” to products containing up to 34. 30%. In relation to the trans-fatty acid profile, 18:1t is the most abundant fatty acid found in the majority of foods, followed by C18:2t, C18:3t, C18:1t y C14:1t. Due to the negative health effects of these fatty acids, there is a trend to reduce their levels in food products and to include them in the nutritional label of food packaging.
Highlights
Los ácidos grasos trans son ácidos grasos insaturados que tienen al menos un doble enlace en los que los átomos de hidrógeno adyacente se unen por lados opuestos de la cadena carbonada
La mayoría de las veces, los análisis de dichos ácidos grasos se centran en los trans octadeceniocos, por ser los más abundantes en estos alimentos, comprendiendo en la leche el 97%-98% de todos los isómeros trans (Parodi, 1976), aunque otros autores (Aro et al, 1998 a) lo estiman en 52%-75%
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Summary
Review of the levels of trans fatty acids reported in different food products. In this paper a comprehensive review of trans-fatty acid levels reported in different types of food products is offered. Cakes and pastries may have up to 30% of these fatty acids. The greatest variability is found in margarines, where a variety has been reported from “trans-free products” to products containing up to 34. In relation to the trans-fatty acid profile, 18:1t is the most abundant fatty acid found in the majority of foods, followed by C18:2t, C18:3t, C18:1t y C14:1t. Due to the negative health effects of these fatty acids, there is a trend to reduce their levels in food products and to include them in the nutritional label of food packaging. KEY-WORDS: Bakery - Food product - Margarine - Trans fatty acids
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