Abstract
ObjectiveThis study was aimed to roughly describe individual Trans Fatty Acids (TFAs) intake and the percentage of energy intake(E%), and identify major food sources in the Chinese population, taking gender, age, and regional distribution into the consideration, as well as examining temporal changes over the course of 20 years.MethodThis multi-center study, covering nine provinces among populations aged ≥ 3 in China, was conducted to collect food consumption information from 1991 to 2011. A classical assessment method was used to estimate the level of dietary TFA intake.ResultsOver the 20-year period, the intake of TFAs in Chinese populations had increased, but remained at a relatively lower level (from 0.25 g/d(0.11% for E%) to 0.53 g/d(0.24% for E%)) compared with that of other countries and the World Health Organization (WHO) recommended level. Collectively, males and participants aged 19–60 generally consumed more TFA-containing foods. People in eastern regions consumed more TFAs and had a higher E% than those in western area. Industrial sources of TFAs, especially vegetable oil, ranked as the principal food sources of TFAs in the Chinese population. Natural sources of TFAs have gradually increased in proportion among children and adolescents.ConclusionsTFA intake and the E% are commonly under the recommended level in the general population in China. Presently, restriction of vegetable oil could be a crucial method to reduce TFA intake. It would be critical to facilitate and promote public health that food recommendations might be based on the dietary preferences for population separated by different ages and regions.
Highlights
Trans fatty acids(TFAs) refer to unsaturated fats with at least one non-conjugated carbon-carbon double bond in the trans configuration and exist extensively in many foods, from natural origins and industrially processed sources [1]
High Trans Fatty Acids (TFAs) intake is generally considered as a risk factor for weight gain [9], the evidence for the relationship between TFA intake and diabetes is inconsistent [10,11,12,13,14]
A recent meta-analysis confirmed that TFA intake is associated with all-cause mortality and coronary heart disease mortality [15]
Summary
Trans fatty acids(TFAs) refer to unsaturated fats with at least one non-conjugated carbon-carbon double bond in the trans configuration and exist extensively in many foods, from natural origins and industrially processed sources [1]. Dietary TFAs can be of natural or artificial origin, including: (i) milk, milk products, and meat from ruminant animals; and (ii) fat processing that occurs via partial catalytic hydrogenation of oils and fats, commercial refinement of polyunsaturated fatty acids, and oil cooking at very high temperatures [2]. The adverse effects of dietary TFA intake on coronary heart disease (CHD) are well established [3,4,5,6,7]. A recent meta-analysis confirmed that TFA intake is associated with all-cause mortality and coronary heart disease mortality [15]
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