Elimination Of Trans Fatty Acids Research Articles

Fatty acid composition of Iranian sweetened confectionery creams, with an emphasis on trans fatty acids

Increased trans fatty acids (TFA) intake is significantly associated with the risk of cardiovascular diseases. Elimination of TFA from food supply is the World Health Organization goal by 2023. This study aimed to determine the fatty acid composition of sweetened confectionery creams, sold in the Iranian market. A gas chromatographic method was used to quantify fatty acids content of 102 samples, which were grouped as commercial brands (n 34) and cream filled pastries (n 68). Fourteen samples of commercial brands and thirteen samples of cream filled pastries had greater TFA content than Iran’s national limit of 2% of total fatty acids for this product. Evaluation of TFA isomers revealed that C18:1 trans isomers had higher amounts than C18:2 and C18:3 trans isomers in all samples. Besides, the mean values of saturated fatty acids (SFA) exceeded the national limit of 60% of total fatty acids. It confirmed that efforts to reduce TFA content have led to an increase in SFA. This could be related to substitution of partially hydrogenated fats with palm and palm kernel oil in formulation. The present study emphasizes that further improvements are needed to reduce the TFA and SFA content of sweetened confectionery creams and replace unsaturated fatty acids as nutritional substitutes.

Elimination of trans-fatty acids in the Eastern Mediterranean Region

Elimination of trans-fatty acids in the Eastern Mediterranean Region

Relevance of creep and oscillatory tests for understanding how cellulose emulsions function as fat replacers in biscuits

The fats that are mostly employed in biscuit manufacturing contain a high percentage of saturated fatty acids, giving them the solid consistency that is needed for biscuit manufacture. For health reasons, lower levels of saturated fatty acids and elimination of trans fatty acids are desirable.An emulsion of sunflower oil, water and a cellulose ether was employed to replace all the conventional fat in a short dough recipe.The structure of the different doughs was measured by oscillatory and creep rheological tests and the results were related to dough performance during baking. The effect of the methoxyl and hydroxypropyl content of the cellulose was also evaluated.The compliance values during the creep test fitted the Burger model. The doughs containing the cellulose emulsion presented higher deformation than the control doughs.The oscillatory tests revealed that the effect of frequency on the viscoelastic properties was noticeably different in the two types of dough. In the cellulose dough, considerable structural stabilization was observed at lower frequencies due to its greater elastic component compared to the viscous component. In general, the methoxyl and hydroxypropyl levels of the cellulose ether did not exert a significant effect on the dough's rheological properties.

Trans Fatty Acids and Cardiovascular Disease Risk

Trans fatty acids (TFA) are fatty acids that contain at least one double bond that is in the trans configuration. TFA are consumed mainly with industrial partially hydrogenated vegetable fats that are used in the production of margarines and “shortenings”. The consumption of ruminant TFA provide another source of TFA in European countries. TFA consumption generally increases total cholesterol and decreases high density lipoprotein cholesterol and is associated with increased risk of cardiovascular disease. The results of some large-scale epidemiological studies suggest that the increased cardiovascular disease risk with the consumption of TFA is possibly greater than would be predicted from changes in plasma lipid levels alone. The experience from different countries shows that the elimination of TFA is a cost effective and feasible public health intervention. Based on the scientific evidence, the consumption of TFA should be further targeted aiming to further reduce of TFA in fast food products and the implementation of newer industrial methods that produce vegetable oils with lower (or even zero) amounts of TFA.

Comentarios del Comité Español Interdisciplinario de Prevención Cardiovascular (CEIPC) a las Guías Europeas de Prevención Cardiovascular 2012

Based on the two main frameworks for evaluating scientific evidence (SEC and GRADE) European cardiovascular prevention guidelines recommend interventions across all life stages using a combination of population-based and high-risk strategies with diet as the cornerstone of prevention. The evaluation of cardiovascular risk (CVR) incorporates HDL levels and psychosocial factors, a very high risk category, and the concept of age-risk. They also recommend cognitive-behavioural methods (e.g., motivational interviewing, psychological interventions) led by health professionals and with the participation of the patient's family, to counterbalance psychosocial stress and reduce CVR through the institution of positive habits such as a healthy diet, physical activity, smoking cessation, and adherence to treatment. Additionally, public health interventions — such as smoking ban in public areas or the elimination of trans fatty acids from the food chain — are also essential. Other innovations include abandoning antiplatelet therapy in primary prevention and the recommendation of maintaining blood pressure within the 130-139/80-85mmHg range in diabetic patients and individuals with high CVR. Finally, due to the significant impact on patient progress and medical costs, special emphasis is given to the low therapeutic adherence levels observed. In sum, improving cardiovascular prevention requires a true partnership among the political class, public administrations, scientific and professional associations, health foundations, consumer associations, patients and their families. Such partnership would promote population-based and individual strategies by taking advantage of the broad spectrum of scientific evidence available, from clinical trials to observational studies and mathematical models to evaluate population-based interventions, including cost-effectiveness analyses.

Comentarios del Comité Español Interdisciplinario de Prevención Cardiovascular (CEIPC) a las Guías Europeas de Prevención Cardiovascular 2012

Based on the two main frameworks for evaluating scientific evidence (SEC and GRADE) European cardiovascular prevention guidelines recommend interventions across all life stages using a combination of population-based and high-risk strategies with diet as the cornerstone of prevention. The evaluation of cardiovascular risk (CVR) incorporates HDL levels and psychosocial factors, a very high risk category, and the concept of age-risk. They also recommend cognitive-behavioural methods (e.g., motivational interviewing, psychological interventions) led by health professionals and with the participation of the patient's family, to counterbalance psychosocial stress and reduce CVR through the institution of positive habits such as a healthy diet, physical activity, smoking cessation, and adherence to treatment. Additionally, public health interventions — such as smoking ban in public areas or the elimination of trans fatty acids from the food chain — are also essential. Other innovations include abandoning antiplatelet therapy in primary prevention and the recommendation of maintaining blood pressure within the 130-139/80-85mmHg range in diabetic patients and individuals with high CVR. Finally, due to the significant impact on patient progress and medical costs, special emphasis is given to the low therapeutic adherence levels observed. In sum, improving cardiovascular prevention requires a true partnership among the political class, public administrations, scientific and professional associations, health foundations, consumer associations, patients and their families. Such partnership would promote population-based and individual strategies by taking advantage of the broad spectrum of scientific evidence available, from clinical trials to observational studies and mathematical models to evaluate population-based interventions, including cost-effectiveness analyses.

Comentarios del Comité Español Interdisciplinario de Prevención Cardiovascular (CEIPC) a las Guías Europeas de Prevención Cardiovascular 2012

Based on the two main frameworks for evaluating scientific evidence (SEC and GRADE) European cardiovascular prevention guidelines recommend interventions across all life stages using a combination of population-based and high-risk strategies with diet as the cornerstone of prevention. The evaluation of cardiovascular risk (CVR) incorporates HDL levels and psychosocial factors, a very high risk category, and the concept of age-risk. They also recommend cognitive-behavioural methods (e.g., motivational interviewing, psychological interventions) led by health professionals and with the participation of the patient's family, to counterbalance psychosocial stress and reduce CVR through the institution of positive habits such as a healthy diet, physical activity, smoking cessation, and adherence to treatment. Additionally, public health interventions — such as smoking ban in public areas or the elimination of trans fatty acids from the food chain — are also essential. Other innovations include abandoning antiplatelet therapy in primary prevention and the recommendation of maintaining blood pressure within the 130-139/80-85mmHg range in diabetic patients and individuals with high CVR. Finally, due to the significant impact on patient progress and medical costs, special emphasis is given to the low therapeutic adherence levels observed. In sum, improving cardiovascular prevention requires a true partnership among the political class, public administrations, scientific and professional associations, health foundations, consumer associations, patients and their families. Such partnership would promote population-based and individual strategies by taking advantage of the broad spectrum of scientific evidence available, from clinical trials to observational studies and mathematical models to evaluate population-based interventions, including cost-effectiveness analyses.

Comentarios del Comité Español Interdisciplinario de Prevención Cardiovascular (CEIPC) a las guías europeas de prevención cardiovascular 2012

Based on the two main frameworks for evaluating scientific evidence--SEC and GRADE--European cardiovascular prevention guidelines recommend interventions across all life stages using a combination of population-based and high-risk strategies with diet as the cornerstone of prevention. The evaluation of cardiovascular risk (CVR) incorporates HDL levels and psychosocial factors, a very high risk category, and the concept of age-risk. They also recommend cognitive-behavioural methods (e.g., motivational interviewing, psychological interventions, led by health professionals and with the participation of the patient's family, to counterbalance psychosocial stress and reduce CVR through the institution of positive habits such as a healthy diet, physical activity, smoking cessation, and adherence to treatment. Additionally, public health interventions--such as smoking ban in public areas or the elimination of trans fatty acids from the food chain--are also essential. Other innovations include abandoning antiplatelet therapy in primary prevention and the recommendation of maintaining blood pressure (BP) within the 130-139/80-85 mmHg range in diabetic patients and individuals with high CVR. Finally, due to the significant impact on patient progress and medical costs, special emphasis is given to the low therapeutic adherence levels observed. In sum, improving cardiovascular prevention requires a true partnership among the political class, public administrations, scientific and professional associations, health foundations, consumer associations, patients and their families. Such partnership would promote population-based and individual strategies by taking advantage of the broad spectrum of scientific evidence available, from clinical trials to observational studies and mathematical models to evaluate population-based interventions, including cost-effectiveness analyses.

Impact des formulations de margarines sur le process en boulangerie et pâtisserie artisanales et industrielles

Margarines and fat blending are used for specific applications in baked products particularly for the manufacture of puff pastry and croissants. The reduction or elimination of trans fatty acids for nutritional concerns has led the industry to change margarine recipes but with a real impact on the functionality of the finished products and the need for pastry bakers to adapt their manufacturing process.