Abstract
The intake levels of sugar and fats, including unsaturated fatty acids (USFs), trans-fatty acids (TFAs), and saturated fatty acids (SFAs), should be monitored to prevent the prevalence of non-communicable diseases. Cereal-based bakery products are one of the significant sources of dietary fat and sugar intake throughout the world. This study evaluates the trend of fat and sugar in Iranian bakery products, focusing on saturated and TFAs and their implication for public health. In this regard, 132 industrial and traditional cereal-based-backed products were randomly collected from the Tehran market. The total fat, SFAs, TFAs, unsaturated fatty acids (UFAs), and sugar of each bakery product were determined. The fatty acid compositions of these products were evaluated according to the direct methylation method. Our results indicated that total fat in Iranian bakery products ranged from 8.99±2.95% (sponge cake) to 24.92±7.86% (puffed product). Total sugar varied from 11.12±1.89% (pirashki) to 30.38±13.11% (funnel pastry). Among fifteen different types of bakery products, the highest TFAs and UFAs levels were detected in simple biscuits (0.52±0.50%) and (17.20±8.71%), respectively. The present study indicated that bakery products' sugar and fat content as risk factors of non-communicable diseases was not higher than those of other countries.
Highlights
Sweet bakery products are among the world’s most popular foods owing to their favorable sensory attributes and long shelf life (Pinto et al, 2019)
The certified standard of fatty acid methyl ester (FAME) mixture was achieved from Supelco (Bellefonte, PA., U.S.A.) and nonadecanoic acid (C19:0) as internal standard was provided by Sigma Aldrich Co
Results revealed that the saturated fatty acids (SFAs) in Iranian bakery products ranged from 2.17±3.06% to 12.45±3.19% (Table 2)
Summary
Sweet bakery products are among the world’s most popular foods owing to their favorable sensory attributes and long shelf life (Pinto et al, 2019). Higher sugar intake is directly connected to increased body weight, a severe risk factor for cancer and diabetes (Pușcaș et al, 2020) To prevent these adverse effects, the World Health Organization (WHO) suggested that the daily intake of total fat, SFA, and TFA should not exceed 30%, 10%, and 1% of total calories, respectively (Saghafi et al, 2018). Different strategies, including new formulation, labelling, enacting legislation, and education, have been adopted throughout the world that provide nutritional needs as well as health advantages (Albuquerque et al, 2018; ColónRamos et al, 2014; Dordevic et al, 2020; (Albuquerque et al, 2018; Colón-Ramos et al, 2014; Dordevic et al, 2020; FuentesArismendy et al, 2021; Lucas et al, 2020; Sarifudin et al, 2021)
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