Abstract
Abstract The use of fats with a low melting point is attractive to the food industry, as it contributes to improving the texture, color and stability characteristics of the food. These fats are obtained from vegetable oils through some processes such as hydrogenation or interesterification. However, the partial hydrogenation process leads to the formation of trans fat. In several countries, actions have been taken to eliminate the presence of elaidic acid, a trans fatty acid (C18: 1t) from processed foods. This trans fatty acid and palmitic acid, a common saturated fatty acid (C16: 0) are proven to be atherogenic. The aim of this work was to evaluate the composition of fatty acids of 39 types of commercialized foods in Brazil, including cookies, snacks, wafers, instant noodles, frozen sandwiches and pizzas, mixtures for food preparation, microwave popcorn, margarines, spreadable cheeses and pastry dough. The lipids were extracted and their Fatty Acid Methyl Esters (FAMEs) identified by Gas-Chromatography (GC). The fatty acids found in greater quantity were oleic, linoleic and palmitic acids; whereas the trans fatty acids were detected in 51.3% of the samples. On the other hand, when trans fast were reduced in some foods, it could be observed increases in the palmitic acid (C16:0) content. This high content of palmitic acid is justified by the addition of palm oil and its derivatives, which can be used in interesterified oil mixtures or can be directly used in industrialized food formulations, even without interesterification. Governments and organizations in favor of human health should be aware that the use of dietary fatty acids which compromise the atherogenic index is not a healthy alternative. Consumers should therefore be alerted to the risk of consuming foods containing these fats until the food industry is banned from using them or finds healthier alternatives for making food.
Highlights
The practicality of consuming processed foods is unquestionable
According to the preparation of these processed foods, it can be used tradicionally vegetable oils and fats obtained by partial hydrogenation or chemical interesterification resulting in an increase in the levels of trans fatty acids (elaidic acid, a trans fatty acid (C18: 1t) or saturated fatty acids which are known to be harmful to health (Afonso et al, 2016)
The consumption of trans fatty acids raises the level of LDL cholestrol (Low Density Lipoprotein) in the blood, while reducing the level of HDL cholestrol (High Density Lipoprotein), which has a negative correlation with coronary diseases (Mensink & Katan, 1990)
Summary
The practicality of consuming processed foods is unquestionable These types of foods are being consumed even as the main meals, regardless of social class and age group and, in Brazil, this is very worrying because these foods are included in school snacks for kids. The consumption of trans fatty acids raises the level of LDL cholestrol (Low Density Lipoprotein) in the blood, while reducing the level of HDL cholestrol (High Density Lipoprotein), which has a negative correlation with coronary diseases (Mensink & Katan, 1990) Such changes in the profile of these lipoproteins contribute to the deposition of fat in the arteries, favoring the formation of the atheroma plaque as well as its inflammatory process, hindering the blood flow, or even causing total obstruction of the artery (RafieianKopaei et al, 2014). In this way the intake of trans fatty acids increases the risk of developing cardiovascular diseases (Niu et al, 2005; Mensink et al, 2003)
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