Trans Fatty Acid Content Research Articles

Development of a GC-FID method for the analysis of fatty acids in palm olein to study the formation of C18:1 trans during deep discontinuous frying processes in El Salvador food industry.

An analytical method for the derivatization of fatty acids to methyl esters using basic catalysis with special emphasis on the identification of the different C18:1 trans isomers was developed and validated, showing excellent accuracy, precision and linearity. This method was employed to evaluate the degradation of palm olein during the deep discontinuous frying process of potatoes and bananas over 60 hours at different temperatures, simulating most habitual food processing methods used in El Salvador. It was observed that untreated oils already showed low levels of trans fatty acids (around 0.085%) although these products were marketed as if they did not contain any trans fats. As expected, the concentration of trans fatty acids in the oil increased throughout the deep-frying process, while contents in mono- and polyunsaturated fatty acids decreased. This degradation of the oil varied depending on the temperature and the amount of water of the product being cooked.

A Comparative Analysis of Butter, Ghee, and Margarine and Its Implications for Healthier Fat and Oil Group Choices: SWOT Analysis

ABSTRACTThis study aims to comparatively analyze butter, ghee, and margarine fatty acid profiles and their implications for healthier fat and oil group choices. In this cross‐sectional study, 60 samples from best‐selling brands of butter, ghee, and margarine were randomly selected from five food chain stores in Tehran, Iran. Then, all the samples were coded, packed in cool conditions, and sent to the laboratory to determine the fatty acid profiles by using gas chromatography (GC). Based on the authors' experiences and the available literature, a policy dialogue session was held with stakeholders about oil and fat challenges, followed by a Strengths, Weaknesses, Opportunities, and Threats (SWOT) analysis. The mean ± SE of total fatty acids in butter, ghee, and margarine was 94.07 ± 0.17, 94.49 ± 0.61, and 99.00 ± 0.18; total saturated fatty acid (TSFA) 66.69 ± 0.39, 64.26 ± 0.63, and 40.36 ± 0.87; trans fatty acid (TFA) 2.43 ± 0.09, 3.60 ± 0.29, and 0.83 ± 0.15 g/100 gfat, respectively. The predominant TFAs in butter and ghee were vaccenic acid (animal source) (2.06 ± 0.07 and 2.41 ± 0.17), while in margarine, it was elaidic acid (plant‐based source) (0.32 ± 0.12 g/100 gfat), respectively. Also, the SWOT findings showed being TFAs in the acceptable range (as the main strength), mismanagement (Weakness), reducing taxes based on lower TFA content (Opportunity), and sanctions (as the main Threat) were the most important criteria affecting fat choices in the Iranian food basket. The results of the study found that butter, ghee, and margarine contain relatively low levels of TFAs; however, butter and ghee were rich in beneficial fatty acids, which have been shown to have health‐protective properties. Policymakers can implicate the proposed strategies and opportunities from the SWOT analysis for healthier fat and oil choices to promote public health.

Blood biomarkers of trans-fatty acid intake among Nigerian adults in the Federal Capital Territory: a cross-sectional study

BackgroundIntake of trans-fatty acids (TFAs) is an established risk factor for cardiovascular disease. In April 2023, Nigeria passed regulations limiting TFA content in foods, fats, and oils, but the current level of TFA exposure in the Nigerian population is unknown. We assessed TFA biomarkers in dried blood spots from Nigerian adults in the Federal Capital Territory before policy enforcement to establish a baseline for future evaluation. MethodsWe used gas chromatography to measure TFA content in dried blood spots from adults participating in a cross-sectional household survey using a representative sampling frame. Individual TFA (t-16:1, t-18:1, and t- 18:2) and their total were expressed as percentage of total fatty acids. We assessed differences in TFA levels between subgroups based on sex, age, body mass index (BMI), education, income, and local government area using multivariable-adjusted linear regression models. Mean TFA levels were compared with samples from individuals in 30 countries. ResultsIn 213 adults (62% females; mean age: 36 y, mean BMI: 25.9 kg/m2), the mean TFA level in dried blood spots was 0.61% of total fatty acids (range: 0.23%–1.31%). In multivariable-adjusted models, TFA levels were higher in younger adults {<30 y compared with ≥42 y, 0.07% [95% confidence interval (CI): 0.00, 0.15], P = 0.047}, those without a high school degree [compared with higher education, 0.08% (95% CI: 0.01, 0.16), P = 0.023], and residents of Abuja Municipal Area Council [compared with residents in Gwagwalada, 0.12% (95% CI: 0.05, 0.20), P = 0.001]. Total TFA levels were comparable with international samples, but t-16:1 and t-18:1 appeared lower, whereas t-18:2 appeared greater (52% of all TFA), in the Nigerian samples. ConclusionsThese results provide a baseline assessment of TFA exposure in Nigerian adults to evaluate implementation and effect of national regulation passed in 2023. The observed subgroup differences may help identify subpopulations for targeted interventions to reduce TFA intake.

Oleogel-based frying medium: influence of rice bran wax-canola oil oleogel on volatile profile in fried fish fillets

Oleogelation has proven to be a successful strategy for structuring oils. In recent years, the use of oleogels as a deep frying medium has gained popularity as an effective approach to minimise oil uptake and reduce the energy content of fried foods. This study was designed to evaluate an oleogel matrix consisting of rice bran wax and canola oil, prepared by oleogelation technique, as a deep frying medium. Two types of the oleogels (CRBO-3 with 3 g wax/100 g oil; CRBO-6 with 6 g wax/100 g oil) were formulated and these oleogels were tested as a frying medium for fish fillets. The prepared oleogels were compared with refined canola oil (CO, control) and evaluated for both the frying stability of the oils and the volatile profile of the fried fish fillets. In particular, differences were observed in the crystallization and melting profiles of oleogels before and after frying. Lower levels of total polar material, peroxide value and trans fatty acids contents were noticed in fish fillets fried in the oleogels. An increase in wax concentration had an impact on the volatile profile of fish fillets and lead significant increases in p-xylene, pentene-3-ol and nonanoic acid. In general, oleogel-based frying medium contributed to the formation of characteristic fish fillet including aroma notes of pineapple, balsamic and honey when compared to fish fried in refined canola oil. The findings suggest oleogels as an alternative frying medium for fish with reduced calorie value and improved aromatic quality.Graphical

Valorization of Pig Brains for Prime Quality Oil: A Comparative Evaluation of Organic-Solvent-Based and Solvent-Free Extractions.

Pig processing industries have produced large quantities of by-products, which have either been discarded or used to make low-value products. This study aimed to provide recommendations for manufacturing edible oil from pig brains, thereby increasing the value of pork by-products. The experiment compared non-solvent extraction methods, specifically wet rendering and aqueous saline, to a standard solvent extraction method, the Bligh and Dyer method, for extracting oil from pig brains. The yield, color, fatty acid profile, a number of lipid classes, and lipid stability against lipolysis and oxidation of the pig brain oil were comprehensively compared, and the results revealed that these parameters varied depending on the extraction method. The wet rendering process provided the highest extracted oil yield (~13%), followed by the Bligh and Dyer method (~7%) and the aqueous saline method (~2.5%). The Bligh and Dyer method and wet rendering techniques produced a translucent yellow oil; however, an opaque light-brown-red oil was found in the aqueous saline method. The Bligh and Dyer method yielded the oil with the highest phospholipid, cholesterol, carotenoid, tocopherol, and free fatty acid contents (p < 0.05). Although the Bligh and Dyer method recovered the most unsaturated fatty acids, it also recovered more trans-fatty acids. Aqueous saline and wet rendering procedures yielded oil with low FFA levels (<1 g/100 g). The PV of the oil extracted using all methods was <1 meq/kg; however, the Bligh and Dyer method had a significant TBARS content (7.85 mg MDA equivalent/kg) compared to aqueous saline (1.75 mg MDA equivalent/kg) and wet rendering (1.14 mg MDA equivalent/kg) (p < 0.05). FTIR spectra of the pig brain oil revealed the presence of multiple components in varying quantities, as determined by chemical analysis experiments. Given the higher yield and lipid stability and the lower cholesterol and trans-fatty acid content, wet rendering can be regarded as a simple and environmentally friendly method for safely extracting quality edible oil from pig brains, which may play an important role in obtaining financial benefits, nutrition, the zero-waste approach, and increasing the utilization of by-products in the meat industry.

Comparative analysis of edible oil quality in fish nugget frying: Vacuum vs. atmospheric conditions

Consumer awareness about safe and nutritional fried food leads to the development of vacuum frying which overcomes major limitations of traditional frying. In this study effect of vacuum (120◦C, 40kPa) and atmospheric frying (180°C) on the fried fish nuggets quality and frying oil was compared. Oils used for frying (soyabean and mustard oil) were repeatedly used for 25 h without any replenishment. Vacuum frying (VF) oils and fish nuggets show a slower degradation of polyunstaurated fatty acids (PUFA), lesser transfatty acid (TFA) formation and a low C18:2/C16:0 ratio as compared to atmospheric frying (AF). Soyabean oil used for vacuum frying fish nuggets show an increase from 2.14 % to 3.11 %, decrease from 45.25 % to 38.29 %, while as AF fish nuggets show an increase from 2.14 % to 5.48 % and decrease from 45.25 % to 22.19 % in TFA content and PUFA content respectively after 25 h of frying. Oil uptake was also found lower (34.89 %) in VF fish nuggets as compared to AF(37.45 %), while as water loss was higher in AF chips than VF nuggets by 1.42-fold after 10 minutes of frying. Sensory analysis revealed that VF fish nuggets show a higher retention of sensory attributes and overall acceptability but they were less crispy then AF fish nuggets. Overall, vacuum frying results in the production of safe and nutritious fried fish nuggets.

Comparative analysis of lipid composition in colostrum and mature milk from women of seven Chinese ethnic groups

This study compared the lipid content, total and sn-2 fatty acids, and the levels of 1, 3-dioleoy-2-palmitoyl glycerol (OPO), 1-oleoyl-2-palmitoyl-3-linoleoyl glycerol (OPL), and 1, 3-linoleoyl-2-palmitoyl glycerol (LPL) in colostrum and mature milk (n = 122) from seven ethnic groups in China. Compared with the Han breast milk, the content of saturated fatty acid (SFA) and trans fatty acid (TFA) in the breast milk of ethnic groups (especially in Uygur) was higher, while monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) were lower. This disparity may be attributed to the higher consumption of meat and diary products. In terms of the distribution of fatty acids and the content of triacylglycerol (TAG), ethnic groups and Han showed consistency. The OPO, OPL, and LPL in colostrum (0.16 ± 0.06, 0.17 ± 0.08, 0.09 ± 0.04 g 100 mL−1) were significantly lower than those in mature milk (0.28 ± 0.11, 0.26 ± 0.09, 0.16 ± 0.07 g 100 mL−1). The results have shown that the composition and content of total and sn-2 FAs in breast milk were affected by lactation stage, ethnic minority background, and maternal diets. This study contributed to the enhancement of the Chinese breast milk lipid database and offered a scientific foundation for formulating lipid compositions in infant formulas tailored to specific ethnic groups.

Сучасний стан законодавчого регулювання вмісту транс-ізомерів жирних кислот у харчових продуктах в Україні та світі (огляд літератури)

Abstract. The influence of fats and oils on human health is in constant attention of leading experts in the field of public health, of both national and international institutions. This is especially true concerning industrially obtained trans fats and their regulation. Currently, in Ukraine, the requirements for the content of trans fatty acids in food products are regulated by documents of two levels. Firstly, the requirements for the content of trans fatty acids in certain types of oil and fat products are set out in the national standards (DSTU), which are do not cover the entire range of fat-containing products. Secondly, a norm on limiting the amount of trans fatty acids in food products was adopted in Section V of the Order of the Ministry of Health of Ukraine dated July 16, 2020 No. 1613 “On Approval of the Rules for Adding Vitamins, Mineral Substances and Certain Other Substances to Food Products”, which is harmonized with European legislation, but this norm will be valid only three years after the entry of this order into force in 2023. Aim. To review the scientific literature on the effects of trans fats on human health. To study and generalize the approaches to limiting the consumption of trans fatty acids in different countries of Europe and world. To compare international and Ukrainian legislation on the regulation of trans fatty acids in food products. Materials and Methods. The article uses information based on the materials of FAO/WHO experts, on legislation regulating trans fatty acids in food products, as well as on publications of foreign and Ukrainian scientists. The results of our own studies of the content of trans fats in some foods were compared with data obtained in other countries. Results and Conclusions. Summarizing the results of numerous studies convincingly prove the relationship between the consumption of industrial trans fats with the risk of occurrence or exacerbation of existing nutritional diseases. Best practice policies to eliminate industrially produced trans fatty acids from national food stocks have been introduced in more than forty countries around the world. In Ukraine, food restrictions on the amount of trans fatty acids, which are not trans fatty acids naturally found in fats of animal origin, at a level of no more than 2 %, came into force in September 2023. In this regard, we consider it necessary to apply large-scale educational campaigns of a high scientific level in the media regarding the harmful effects of trans fats on the biological systems of the human body. In addition, we recommend the introduction of state programs in the field of dietary regulation into the practice of general educational institutions, contributing to a conscious and responsible approach to the transition to a healthy diet, which will contribute to a gradual increase in the life expectancy of the population of our country. Keywords: trans fatty acid isomers, public health, harmonization, review.

Association of plasma trans fatty acid concentrations with blood pressure and hypertension in U.S. adults.

The present study aimed to evaluate the association of plasma trans fatty acids (TFAs) biomarkers with the risk of hypertension. Using data from the National Health and Nutrition Examination Surveys (NHANES 2009-2010), we conducted a thorough analysis using both the traditional regression model and the Bayesian Kernel Machine Regression (BKMR) model to investigate the associations of individual TFAs and their mixtures with systolic blood pressure (SBP), diastolic blood pressure (DBP), and the risk of hypertension in a sample of 1,970 American adults. The concentrations of TFAs were natural logarithms (ln) transformed to approximate a normal distribution. Multivariate linear regression models showed that each 1-unit increase in ln-transformed plasma concentrations of palmitelaidic, elaidic, vaccenic, and linolelaidic acids was associated with separate 2.94-, 3.60-, 2.46- and 4.78-mm Hg and 2.77-, 2.35-, 2.03-, and 3.70- mm Hg increase in SBP and DBP, respectively (P < 0.05). The BKMR model showed positive associations between the four TFAs mixtures and SBP and DBP. In addition, linolelaidic acid contributed the most to an increased blood pressure. Similar results were observed with the threshold of hypertension (≥130/80 mm Hg). Our findings provide preliminary evidence that plasma TFA concentrations are associated with increased blood pressure and the risk of hypertension in US adults. This study also suggests that linolelaidic acid might exhibit more deleterious effects on hypertension than other TFAs. Further studies should be conducted to validate these results.

Possibility of using fatty acid profiles for the authentication of beef adulterated with pork, donkey, and dog meat

Detection of meat adulteration is a critical issue in food labeling procedures and a serious concern related to food fraud, authenticity, and religious beliefs. The current work detected and quantified adulteration of raw ground beef with pork, donkey, and dog meat based on fatty acid profiles using GC-MS/MS. The study design incorporated pork, donkey, or dog meat with beef meat; negative and positive controls were used for the different meat species. Results demonstrated several significant differences (p &lt; 0.05) in fatty acid contents between mixed/adulterated meat and pure beef. In addition, higher total saturated fatty acid levels in ground beef (57.91%) compared to dog fat (46.44%), donkey (38.71%), and pork fat (lard) (40.23%). High total unsaturated fatty acids content was observed in donkey (61.92%), pork (59.77%), and dog (53.56%) fats compared to beef fat (42.09%). On the other hand, total unsaturated and monounsaturated fatty acids in beef meat were lower than in pork, donkey, and dog meat. Moreover, the highest trans-fatty acid content was found in pork compared to the other meat types. All incorporated samples correlated positively with pure ground beef concerning the fatty acid profiles. Therefore, alteration of the mixed beef fatty acid profiles was a potential indicator for adulteration since a marked decrease in total saturated fatty acid content and an increase in unsaturated fatty acids was observed in the substituted samples. We concluded that GC-MS/MS-based fatty acid profiling is a promising technique that can be used to detect meat adulteration.

Trans isomeric fatty acids in human milk and their role in infant health and development.

It is well known that long chain polyunsaturated fatty acids (LCPUFAs) play an important role in neurodevelopment in the perinatal life. The most important source of these fatty acids is the diet, however, they can also be formed in the human body from their shorter chain precursors, the essential fatty acids. Since the WHO recommends exclusive breastfeeding for the first six months after birth, the exclusive source of these fatty acids for breastfed infants is human milk, which can be influenced by the mother's diet. Unsaturated fatty acids can have either cis or trans configuration double bond in their chain with distinct physiological effects. Cis isomeric unsaturated fatty acids have several beneficial effects, while trans isomers are mostly detrimental, because of their similar structure to saturated fatty acids. Trans fatty acids (TFAs) can be further subdivided into industrial (iTFA) and ruminant-derived trans fatty acids (rTFA). However, the physiological effects of these two TFA subgroups may differ. In adults, dietary intake of iTFA has been linked to atherosclerosis, insulin resistance, obesity, chronic inflammation, and increased development of certain cancers, among other diseases. However, iTFAs can have a negative impact on health not only in adulthood but in childhood too. Results from previous studies have shown that iTFAs have a significant negative effect on LCPUFA levels in the blood of newborns and infants. In addition, iTFAs can affect the growth and development of infants, and animal studies suggest that they might even have lasting negative effects later in life. Since the only source of TFAs in the human body is the diet, the TFA content of breast milk may determine the TFA supply of breastfed infants and thus affect the levels of LCPUFAs important for neurodevelopment and the health of infants. In this review, we aim to provide an overview of the TFA content in human milk available in the literature and their potential effects on infant health and development.

Fatty acid profile emphasizing trans-fatty acids in commercially available soybean and palm oils and its probable intake in Bangladesh

The study aimed to determine the trans-fat content in branded and unbranded soybean oil (SBO) and palm oil (PO) in nationally representative samples of Bangladesh. To our knowledge, this is the first comprehensive study reporting the Trans fatty acid (TFA) content in commonly consumed SBO and PO in Bangladesh. 106 composites (SBO 67, PO 39) were analyzed by GC–MS using Association of Official Analytical Chemists (AOAC) Methodology 996.06. According to the study, TFA (>2 %) was detected in 66.7 % of branded and 24.5 % of unbranded SBO samples, but in none of the palm oil samples. The average TFA contents in branded and unbranded SBO were 2.79 % (ranging from 0.42 % to 4.84 %) and 1.70 % (ranging from 0 %-4.25 %) respectively. Total TFA ranged from 0 %-1.61 % with a mean of 0.9 % and 0.61 % for branded and unbranded PO samples, respectively. From a daily intake of 27 g oil, Bangladeshi population has a probable TFA consumption of 0.75 g/day and 0.46 g/day from branded SBO and PO, respectively. This study generated evidence about the presence of an elevated level of TFA in edible oil, which should be strictly monitored.

Analysis of Vaccenic and Elaidic acid in foods using a silver ion cartridge applied to GC × GC-TOFMS.

Trans fatty acids (TFAs) are unsaturated fatty acids, with vaccenic acid (VA) and elaidic acid (EA) being the major constituents. While VA has been associated with beneficial effects on health and anti-cancer properties, EA is found in hardened vegetable oils and is linked to an increased risk of cardiovascular diseases. Therefore, this study aimed to develop a novel method for the quantitative measurement of VA and EA, aiming to accurately analyze individual TFA and apply it for the assessment of products containing TFAs. The ratio of VA to EA (V/E ratio) was evaluated using a silver ion cartridge (SIC) solid phase extraction method removing cis-fatty acids (cis-FAs). Additionally, comparative analysis of the V/E ratio was conducted by the two methods (SIC treatment and untreated) using comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry (GC × GC-TOFMS). The removal efficiency of cis-FAs was greater than 97.8%. However, the total TFA contents were not so different from SIC treatment. Moreover, this approach not only allowed for a more precise determination of the V/E ratio but also revealed a significant distinction between natural trans fatty acids (N-TFAs) and hydrogenated trans fatty acids (H-TFAs). Therefore, the SIC coupled to the GC × GC-TOFMS presented in this study could be applied to discriminate N-TFA and H-TFA contents in dairy and fatty foods.

Hygienic assessment of the consumption of trans fatty acids by the population of the Omsk region

Aim. Assessment of the content of trans-fatty acids in foods consumed by the population of the Omsk region and the values of their actual consumption.Materials and Methods. The results of laboratory studies of food products from the following groups were analyzed: fast food (hamburgers, french fries, chips); confectionery; oils, fats; meat products; dairy products (n=438). In product samples, the mass fraction of trans-fatty acid isomers was determined by gas chromatography. An assessment was made of the actual nutrition and consumption of trans fats by the inhabitants of the region using the method of analyzing the frequency of food consumption (n=441).Results. The median content of trans fats in the main food groups was 0.67% of total fat, which does not exceed the values recommended by WHO. There was a decrease in the content of trans-isomers in food products from 2.7% in the period 2016−2017. up to 1.0% in the period 2020−2021 However, there remains a significant health risk associated with the consumption of trans-fatty acids, due to the high proportion of samples exceeding the recommended levels (24.5±2.1%), to a greater extent the risk was determined by the consumption of confectionery. The median consumption of TFAs in the study population was 1.16 g, which is in line with the recommended norms. The proportion of people with excess recommended consumption was 10.2%.Conclusion. The results indicate an improvement in the situation related to the consumption of trans fats in 2016-2021 due to stricter requirements for their content in food products. It is necessary to conduct further research related to the assessment of the content of trans-isomers of fatty acids in the diet of various population groups to identify risk groups and priority food products - sources of trans fats.

Effects of Lentilactobacillus buchneri and chemical additives on fermentation profile, chemical composition, and nutrient digestibility of high-moisture corn silage.

High-moisture corn silage presents a novel approach to reduce forage feeding expenses and enhance animal performance. Nevertheless, given corn's proclivity for starch, suboptimal fermentation quality in high-moisture corn silage can lead to spoilage, posing risks to livestock well-being. Therefore, the objective of this study is to evaluate the effects of different additives on the fermentation profile, chemical composition, nutrient digestibility of high-moisture corn (HMC) silage. All treatments improved the quality of high-moisture corn silage fermentation, as demonstrated by a decrease in pH and increase in lactic acid (LA) content. The high-moisture corn silage had a low content of trans fatty acids (TFA). Fermentation effectively decreased prolamin content while increasing 48-h in vitro dry matter digestibility (IVDMD), estimated total tract starch digestibility (eTTSD), total digestible nutrient (TDN), and relative grain quality (RGQ) of high-moisture corn silage. Nonetheless, no effect was observed on the 48-h IVDMD of high-moisture corn silage among the different treatments. Pearson's correlation analysis indicated that neutral detergent fiber (aNDF), neutral detergent insoluble protein (NDIP), crude protein (CP), zein, and prolamin closely correlated with the digestibility of high-moisture corn. The study's findings demonstrate that inoculating L. buchneri and potassium sorbate can improve the quality of high-moisture corn silage fermentation and digestibility in different hybrids. The results will provide insights for enhancing farm productivity and profitability in China.

Use of the WHO Nutrient Profile Model for Food Marketing Regulation in Germany: Feasibility and Public Health Implications

Introduction: Exposure to marketing for foods high in sugar, salt, and fat is considered a key risk factor for childhood obesity. To support efforts to limit such marketing, the World Health Organization Regional Office for Europe has developed a nutrient profile model (WHO NPM). Germany’s Federal Ministry of Food and Agriculture plans to use this model in proposed new food marketing legislation, but it has not yet been tested in Germany. The present study therefore assesses the feasibility and implications of implementing the WHO NPM in Germany. Methods: We applied the WHO NPM to a random sample of 660 food and beverage products across 22 product categories on the German market drawn from Open Food Facts, a publicly available product database. We calculated the share of products permitted for marketing to children based on the WHO NPM, both under current market conditions and for several hypothetical reformulation scenarios. We also assessed effects of adaptations to and practical challenges in applying the WHO NPM. Results: The median share of products permitted for marketing to children across the model’s 22 product categories was 20% (interquartile range (IQR) 3–59%) and increased to 38% (IQR 11–73%) with model adaptations for fruit juice and milk proposed by the German government. With targeted reformulation (assuming a 30% reduction in fat, sugar, sodium, and/or energy), the share of products permitted for marketing to children increased substantially (defined as a relative increase by at least 50%) in several product categories (including bread, processed meat, yogurt and cream, ready-made and convenience foods, and savoury plant-based foods) but changed less in the remaining categories. Practical challenges included the ascertainment of the trans-fatty acid content of products, among others. Conclusion: The application of the WHO NPM in Germany was found to be feasible. Its use in the proposed legislation on food marketing in Germany seems likely to serve its intended public health objective of limiting marketing in a targeted manner specifically for less healthy products. It seems plausible that it may incentivise reformulation in some product categories. Practical challenges could be addressed with appropriate adaptations and procedural provisions.

The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins.

Wild boar meat is difficult to process, mainly due to its hardness and stringiness. Three types of raw-ripened wild boar loins were produced (C-control treatment, R1 and R2-treatments with the addition of apple vinegar in various production variants). The research aimed to develop a new innovative technology for the production of wild boar loin using apple vinegar for marinating and to determine the impact of apple vinegar on the microbiological and sensory quality, and physico-chemical parameters of the product. As part of the research, a technology for the production of ripened wild boar products was developed and the composition of fatty acids, cholesterol content, pH value, oxidation-reduction potential, thiobarbituric acid reactive substances (TBARS) index, color, microbiological, sensory, and statistical analysis were determined. It was found that the loins were characterized by a high content of saturated, monounsaturated, and polyunsaturated fatty acids (20.18-43.37%), a low content of trans fatty acids (0.30-0.57%), and a high cholesterol content (75.13-85.28 mg/100 g of the product). Samples with apple vinegar (R1 and R2) were characterized by a lower pH value (5.10-5.70; p < 0.05), a comparable oxidation-reduction potential (409.75-498.57 mV), and a low TBARS index (0.461-1.294 mg malondialdehyde/kg of product). Their color was lighter (L* 38.25-40.65). All the tested loins were characterized by appropriate microbiological quality guaranteeing the storage durability of the product. R1 and R2 treatments were characterized by the greatest juiciness. The highest overall quality was achieved by R1 loins (7.36-7.76 c.u.). The apple vinegar used to marinate the loins had a positive effect on their microbiological and sensory quality as well as physico-chemical parameters. Moreover, the technology guarantees the appropriate quality and health safety of the products.

Use of the WHO Nutrient Profile Model in Germany: feasibility and public health implications

Abstract Background Exposure to marketing for foods high in sugar, salt, and fat is considered a key risk factor for childhood obesity. To support efforts to limit such marketing, the World Health Organization Regional Office for Europe has developed a nutrient profile model (WHO NPM), published as second edition in March 2023. The German government plans to use this model in new food marketing legislation, but it has not yet been tested in Germany. Methods We applied the WHO NPM to a random sample of 660 food and beverage products across 22 product categories on the German market from Open Food Facts, a product database. We calculated the share of products permitted for marketing to children under current market conditions and for hypothetical reformulation scenarios. We assessed practical challenges in applying the WHO NPM and the effects of model adaptations. Results The median share of products permitted for marketing to children across the 22 categories was 20% (interquartile range (IQR) 3-59%) and increased to 38% (IQR 11-73%) with model adaptations proposed by the German government. With targeted reformulation (i.e. a 30% reduction in fat, sugar, sodium, and/or energy) the share increased substantially (defined as a relative increase by at least 50%) in several product categories (including bread, processed meat, yogurt, convenience foods, and savoury plant-based foods), but changed less in others. Practical challenges included the ascertainment of the trans-fatty acid content of products, among others. Conclusions The application of the WHO NPM in Germany was found to be feasible. Its use in the proposed legislation on food marketing in Germany seems likely to serve its intended public health objective of limiting marketing in a targeted manner specifically for less healthy products. It seems plausible that it may incentivise reformulation in some product categories. Practical challenges could be addressed with adaptations and procedural provisions. Key messages • The practical application of the WHO Europe Nutrient Profile Model 2023 edition to a random sample of food and beverage products on the German market was found to be feasible. • With targeted reformulation, the share of products permitted for marketing to children under the WHO Europe Nutrient Profile Model increases substantially.

Health compromising components in French fries and fried chicken available in the markets of Dhaka city, Bangladesh

ABSTRACT French fries (FF) and fried chicken (FC) are known contributors to overweight and obesity among adolescents worldwide. Top selling five brands for both FF and FC were analyzed to determine their health compromising contents, which were sampled from the markets of Dhaka, Bangladesh. Sodium (Na) was determined by flame photometry, trans fatty acids (TFAs) by gas chromatography and heavy metals like arsenic (As), lead (Pb), cadmium and chromium by graphite furnace atomic absorption spectrophotometry. The median concentration of Na, TFA, As and Pb in FF was 0.45 gm/100 gm, 0.11 gm/100 gm, 0.93 mg/kg and 0.03 mg/kg, respectively. Similarly, in FC the median concentration of Na, TFA, As and Pb was 0.46 gm/100 gm, 0.13 gm/100 gm, 0.053 mg/kg and 0.06 mg/kg, respectively. The study findings suggests that consuming FF and FC impose a health risk among the exposed population.

Changes of trans and saturated fatty acid content in savory baked goods from 2015 to 2021 and their effect on consumers’ intake using substitution models: A study conducted in Greece

BackgroundIn Greece, nearly a third of savory baked goods (SBGs) exceeded the limit of 2 g of nonruminant or industrial trans fatty acids (i-TFA) per 100 g fat in 2015. The impact of the Commission Regulation (European Union) 2019/649 on exposure to trans fatty acids (TFA), i-TFA, and saturated fatty acid (SFA) from SBGs has not been previously evaluated. ObjectivesThe study aimed to explore fatty acid reformulation of SBG products and assess differences in TFA, i-TFA, and SFA intakes using a sample of Greek SBG consumers from a nationally representative survey. MethodsIn 2021, 140 samples of SBGs were collected in the greater metropolitan area of Athens, and their fat profile and content were compared to those from 2015. Based on these measurements, food consumption substitution models were employed to examine TFA and SFA intake differences, and the percent contribution from SBG among consumers was calculated (N = 1008). Nutrient densities were calculated by adjusting all fat intakes by individual mean energy intake (percentage of daily total energy intake). ResultsThe 2% i-TFA legislative limit/100 g of fat in measured SBGs was exceeded by 11.4% in 2021 compared to 31.1% in 2015 (19.7% increase in compliance). Median i-TFA and TFA intakes from SBGs were reduced from 0.05 (0.01, 0.12)% and 0.13 (0.03, 0.27)% in 2015 to 0.03 (0.01, 0.09) and 0.06 (0.03, 0.13)% in 2021, respectively. In terms of SFA, a mean increase/100 g was calculated, resulting in an increased intake in 2021 compared to 2015 [5.18% (2.78, 8.37) and 3.55 (1.99, 5.73), respectively]. ConclusionsDespite the reductions seen in i-TFA content of SBGs, food product reformulation efforts in Greece should focus not only on TFA content but also on SFA reduction to improve public health.