Abstract
Abstract Cookies and biscuits are a recognized source of trans fatty acids (TFA). Aware of its consumption worldwide, an update on TFA content was taken in 2012, in a total of 50 samples commercialized in Portugal. Despite the absence of specific Portuguese legislation, TFA amounts in cookies and biscuits are generally low, with TFA amounts lower than 0.1 g per 100 g, and an average of 0.6% in the extracted fat in 49 of the 50 samples analyzed. Unfortunately, one sample presented 27% of TFA in the lipids, highlighting that the problem is still present. Also, a high prevalence of saturated fatty acids was observed, as high as 92.4% in the fat (53.0% on average). This fact is also a major health concern, particularly when the reformulation of these products in the last years (2006–2012) was effective regarding TFA reduction but seemed to have occurred at expenses of increasing SFA, thus reducing the potential beneficial effect achievable by replacing with cis -unsaturated fats, as generally recommended.
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