Trans Fatty Acid Content Research Articles

Application of Pd/MWCNTs Catalyst in Ultrasound‐Assisted Catalytic Transfer of Hydrogenated Soybean Oil

AbstractTo provide a new, safe, and efficient way to produce hydrogenated oils, a loaded Pd/MWCNTs catalyst is studied and applied to the catalytic transfer of soybean oil under ultrasound conditions. Pd is loaded onto multiwalled carbon nanotubes (MWCNTs) by impregnation, and the Pd loading is ≈0.8%. Through X‐ray diffraction analysis, it is found that the characteristic emission peaks of Pd appear at the 2θ = 40.3°, 46.7°, and 68.2° locations. Moreover, transmission electron microscopy reveals that the catalyst is uniformly dispersed and less agglomerated. X‐ray photoelectron spectroscopy spectra show that Pd is successfully loaded onto MWCNTs. Pd/MWCNTs catalyst is then applied to the catalytic transfer of hydrogenated soybean oil. The results show that when ultrasonic power is 100 W, catalyst concentration is 2.0% w/w, hydrogenation temperature is 80 °C, donor concentration is 0.32 mol/50 mL H2O, the maximum hydrogenation conversion is 31.97%, and the content of trans‐fatty acid is only 1.52%. Pd/MWCNTs catalyst can be recycled for four times in catalytic hydrogenation of soybean oil, and the activity of the catalyst decreases to 78.5% at the fourth time.Practical Application (PA): In this study, Pd is well loaded on multiwalled carbon nanotubes (MWCNTs) by means of ultrasound. The ultrasonic assisted Pd/MWCNTs catalyst catalyzes the transfer hydrogenation of soybean oil. The hydrogenation conversion rate of soybean oil is significantly improved by this method, and the content of trans fatty acid in hydrogenated soybean oil is low. The Pd/MWCNTs can be recycled for four times as a catalyst.

Trans Fatty Acids Content in Whole-Day Diets Intended for Pregnant and Breastfeeding Women in Gynaecological and Obstetric Wards: Findings from the Study under the "Mum's Diet" Pilot Program in Poland.

Trans fatty acids (TFAs) have been proven to have an adverse effect on human health by interfering with n-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) synthesis. LC-PUFA n-3 are necessary for the development and maturation of the nervous system and retina during the prenatal period and infancy. TFAs are not synthesized de novo in the human body. Their presence in body fluids arises from the diet. The aim of our study was to determine the content of TFAs in individual meals and in a whole-day hospital diet intended for pregnant and breastfeeding women. Samples were collected from six different hospitals in Poland which voluntarily applied to the “Mum’s Diet” Pilot Program. The content of fatty acids, including TFAs, was determined by gas chromatography coupled with mass spectrometry (GC-MS). The TFAs content in the whole-day hospital diets ranged from 3.86 to 8.37% of all fatty acids (% wt/wt). Food products served for elevenses and afternoon snacks contributed the highest amounts of TFAs. These mainly included dairy products containing TFAs of natural origins. The estimated average intake of TFAs with the hospital diet was 0.72 g/person/day (range: 0.34–1.16 g/person/day) and did not exceed the maximum level of 1% of dietary energy recommended by the World Health Organization.

The Association Between Circulating Trans Fatty Acids and Thyroid Function Measures in U.S. Adults.

BackgroundThere has been controversial evidence regarding the effect of trans fatty acids (TFAs) on thyroid function in animal studies, and the epidemiological studies are lacking. We aimed to investigate the potential associations between circulating TFAs and thyroid function biomarkers in a U.S. adult population sample.MethodsWe performed a cross-sectional survey with 626 adults aged ≥20 years who participated in the National Health and Nutrition Examination Survey (NHANES) 2009–2010. Multivariable linear regression models were constructed to elucidate the relationships between circulating concentrations of TFAs (palmitelaidic acid, vaccenic acid, elaidic acid, linoelaidic acid and the sum of the four TFAs) and a panel of thyroid function measures.ResultsFor 626 adults, positive associations were found between palmitelaidic acid, elaidic acid and total thyroxine (TT4), between palmitelaidic acid and total triiodothyronine (TT3), and between linolelaidic acid and thyroid stimulating hormone (TSH), while linolelaidic acid was negatively associated with free thyroxine (FT4) (all P<0.05). Besides, the four TFAs and the sum TFAs were positively associated with free triiodothyronine (FT3). Vaccenic acid, elaidic acid, linoelaidic acid and the sum TFAs were positively associated with FT3/FT4, while the four TFAs and the sum TFAs were negatively associated with FT4/TT4 (all P<0.05). In stratified analysis, the associations between thyroid function measures and the ratios remained significant in female. For men, linolelaidic acid was negatively associated with FT4 and elaidic acid and the sum TFAs were positively associated with FT3. Furthermore, the associations between TFAs and FT3/FT4 remained significant.ConclusionOur findings revealed that TFAs exposure was associated with serum biomarkers of thyroid function. More researches are needed to evaluate the long-term health outcomes of these findings.

Does trans fatty acid affect low birth weight? A randomised controlled trial

To evaluate the effect of low trans fatty acids (TFAs) dietary patterns during pregnancy on the risk of low birth weight (LBW). All pregnant women who received prenatal care with gestational age <8 weeks in this study took place in Tehran from December 2014 to August 2016. Women in the intervention group received dietary patterns with TFAs content of < 1%; those in the control group had dietary intake without any change in TFAs content. Dietary intakes were assessed by 3 non-consecutive 24-hour recalls in three trimesters. Hazard ratio (HR) was calculated using Cox proportional‐hazards models. Incidence and HR (95% CI) for LBW based on multivariable adjusted models were calculated. Of the 800 women (n = 407 in control and n = 393 in intervention groups), 108 (13.5%) women were diagnosed with LBW. The incidence of LBW in the intervention group was 12% and in the control group was 19%. After multivariable adjustment for confounders, the HR for incident LBW in the intervention group was 0.65 (0.44–0.96). Kaplan-Meier plot showed a significant difference between the two groups in the incidence of LBW. Intake of low TFAs dietary patterns during pregnancy reduced the risk of LBW. IMPACT STATEMENT What is already known on this subject? Maternal nutrition affects foetal development, and one important dietary determinant of foetal growth may be trans fatty acids (TFAs). It is generally advised to avoid high-fat dairy products that are the main sources of TFAs during pregnancy; however, there is limited data on the effects of a diet of LBW. What do the results of this study add? Intake of low TFAs dietary patterns during pregnancy reduced the risk of LBW. In this study, the risk of LBW in the intervention group decreased by about 50%. What are the implications of these findings for clinical practice and/or further research? The results of this study could give physicians and other health care providers the hint that Management of maternal nutrition with focussed on TFAs content should be included in routine prenatal care, to facilitate interventions and guidance regarding maternal nutrition.

Effect of Fat Replacers on the Multigrain Biscuits

Nowadays, people are concerned about their health due to the change and modification in lifestyle. People demand a ready to eat food products that are healthy and safe. Biscuits or cookies are the most consumed snack product that gives feeling of fullness for the hunger between two meals and also liked by the every age group people. But the bakery fats and shortenings that are used in the preparation of biscuits, contain trans fatty acids that are not good for health. In this study, biscuits were formulated with multigrain flour (refined wheat flour, barley flour and corn flour) in pre-defined ratios using fat replacers to reduce the fat content and hence trans fatty acid content. Two types of fat replacers i.e. Polydextrose(PD) and whey protein concentrate (WPC) were used to replace the fat content of biscuits from 10-50%. On the basis of organoleptic quality analysis and physicochemical analysis, the biscuit sample in which 40% shortening was replaced by equal proportion of polydextrose and whey protein concentrate (WPC) was found optimum. So, this study suggest that fat can be reduced or partially replaced up to 40% by using PD and WPC without much change in the sensory and physical characteristics.

Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol.

High-voltage electrostatic field (HVEF) as an emerging green technology is just at the beginning of its use in meat products and by-products processing. In this study, we employed duck oil to produce duck-oil-based diacylglycerol (DAG), termed DDAG. Three different DDAG volume concentrations (0, 20%, and 100%) of hybrid duck oils, named 0%DDAG, 20%DDAG, and 100%DDAG, respectively, were used to investigate their thermal oxidation stability in high-voltage electrostatic field heating and ordinary heating at 180 ± 1 ℃. The results show that the content of saturated fatty acids and trans fatty acids of the three kinds of duck oils increased (p < 0.05), while that of polyunsaturated fatty acids decreased (p < 0.05) from 0 h to 8 h. After heating for 8 h, the low-field nuclear magnetic resonance showed that the transverse relaxation time (T21) of the three oils decreased (p < 0.05), while the peak area ratio (S21) was increased significantly (p < 0.05). The above results indicate that more oxidation products were generated with heating time. The peroxide value, the content of saturated fatty acids, and the S21 increased with more DAG in the duck oil, which suggested that the oxidation stability was likely negatively correlated with the DAG content. Moreover, the peroxide value, the content of saturated fatty acids and trans fatty acids, and the S21 of the three concentrations of duck oils were higher (p < 0.05) under ordinary heating than HVEF heating. It was concluded that HVEF could restrain the speed of the thermal oxidation reaction occurring in the duck oil heating and be applied in heating conditions.

Trans-Fatty Acids in Fast-Food and Intake Assessment for Yerevan's Population, Armenia.

There are stringent regulations applicable for trans-fatty acid (TFA) limitations from food supply across the world. However, in Armenia, there is a scarcity of data on TFA content in food products and their consumption levels. Considering that fast-food is among the major contributors to TFA intake, this study aims to assess the dietary exposure of TFAs through the consumption of fast-food in Yerevan, Armenia. Eleven types of fast-food were included in the study. The Food Frequency Questionnaire (FFQ) was used to evaluate daily fast-food consumption. TFA contents in samples were determined using gas chromatography-mass spectrometry. Mean daily fast-food consumption values ranged from 14.68 g/day to 76.09 g/day, with popcorn as the lowest and pastry as the highest consumed food. The study results indicate that the aggregate average daily intake (DI) of TFA is 0.303 g/day. Even though TFA DI values do not exceed the WHO limit of 1%, they substantially contribute to daily TFA intake and may exceed the limit when combined with other foods. Hence, it is recommended to carry out continuous monitoring of TFA content in the food supply to ensure consumer health protection.

Effect of Fat Replacers on the Multigrain Biscuits

Nowadays, people are concerned about their health due to the change and modification in lifestyle. People demand a ready to eat food products that are healthy and safe. Biscuits or cookies are the most consumed snack product that gives feeling of fullness for the hunger between two meals and also liked by the every age group people. But the bakery fats and shortenings that are used in the preparation of biscuits, contain trans fatty acids that are not good for health. In this study, biscuits were formulated with multigrain flour (refined wheat flour, barley flour and corn flour) in pre-defined ratios using fat replacers to reduce the fat content and hence trans fatty acid content. Two types of fat replacers i.e. Polydextrose(PD) and whey protein concentrate (WPC) were used to replace the fat content of biscuits from 10-50%. On the basis of organoleptic quality analysis and physicochemical analysis, the biscuit sample in which 40% shortening was replaced by equal proportion of polydextrose and whey protein concentrate (WPC) was found optimum. So, this study suggest that fat can be reduced or partially replaced up to 40% by using PD and WPC without much change in the sensory and physical characteristics.

Onion‐like fullerene as a carrier for the synthesis of platinum catalysts and its application to the electrochemical hydrogenation of soybean oil

In this study, Pt/OLF catalysts were synthesized using onion-like fullerenes (OLF) as carriers and applied as cathode catalysts in solid polymer electrolyte (SPE) electrochemical reactors for the preparation of hydrogenated oils. The results show that OLF is a good carrier, and the specific surface area and accumulated pore area of OLF are increased after oxidation by 264.50% and 256.83%, respectively. The loaded Pt forms uniformly dispersed crystalline particles (14.59 nm) on the OLF, and the crystallization is dominated by 111 crystalline planes. In the hydrogenation process, the Pt/OLF catalyst shows lower trienoate selectivity, lower activation energy (21.36 kJ/mol), and higher catalytic activity than the Pt/C catalyst. In addition, the hydrogenated product prepared with the Pt/OLF catalyst has a lower trans fatty acids (TFA) content than that of Pt/C, and the oil crystallization in the product is more uniform, but no difference in flavor is found for the Pt/C-hydrogenated oil, which is an excellent quality hydrogenated product. Novelty impact statement Preparation of Pt-based catalyst with good catalytic activity using onion-like fullerenes (OLF) as carrier. Application of Pt/OLF catalyst to SPE electrochemical hydrogenation reactor to hydrogenated soybean oil. Prepared a hydrogenated product with low trans fatty acids, uniform crystallinity, and good quality.

Content of industrially produced trans fatty acids in breast milk: An observational study.

Breast milk may contain industrially produced trans fatty acids (TFAs), which can affect the content of essential fatty acids (EFAs). This could have significant implications for the child's development. The fatty acids present in breast milk can be modified by adjusting the mother's diet. The objective of this study was to determine the content of industrially produced TFAs present in colostrum, transitional milk, and mature milk produced by mothers between 18 and 45 years of age in the state of Querétaro, Mexico, based on a longitudinal observational study. The TFA content in the breast milk of 33 lactating women was analyzed using gas chromatography. The mothers’ consumption of TFAs was also estimated by analyzing a log prepared through 24‐hr dietary recall (24HR) obtained in each period. The TFA content in the mothers’ diet was similar across the colostrum, transitional milk, and mature milk phases: 1.64 ± 1.25 g, 1.39 ± 1.01, and 1.66 ± 1.13 g, respectively. The total TFA content was 1.529% ± 1.648% for colostrum; 0.748% ± 1.033% for transitional milk and 0.945% ± 1.368% for mature milk. Elaidic acid was the TFA in the highest concentration in all three types of milk. No correlation was found between the content of industrially produced TFAs in breast milk and the anthropometric measurements of the mother or between the estimated consumption of TFAs and the content of TFAs in breast milk. Elaidic acid and total content of TFAs were negatively correlated (p < .05) with the content of docosahexaenoic acid (DHA) (0.394 ± 0.247) (R = −0.382) in colostrum. The concentration of TFAs was found to correlate with the composition of EFAs in milk.

Influence of Heating during Cooking on Trans Fatty Acid Content of Edible Oils: A Systematic Review and Meta-Analysis.

Consumption of trans fatty acids (TFA) is associated with adverse health outcomes and is a considerable burden on morbidity and mortality globally. TFA may be generated by common cooking practices and hence contribute to daily dietary intake. We performed a systematic review and meta-analysis to investigate the relationship between heating edible oils and change in their TFA content. A systematic search of experimental studies investigating the effect of various methods of heating on TFA content of edible oils was conducted in Medline and Embase since their inception up to 1 October 2020 without language restrictions. Comparable data were analysed using mixed multilevel linear models taking into account individual study variation. Thirty-three studies encompassing twenty-one different oils were included in this review. Overall, heating to temperatures <200 °C had no appreciable impact on different TFA levels. Between 200 and 240 °C, levels of C18:2 t (0.05% increase per 10 °C rise in temperature, 95% CI: 0.02 to 0.05%), C18:3t (0.18%, 95% CI: 0.14 to 0.21%), and total TFA (0.38%, 95% CI: 0.20 to 0.55%) increased with temperature. A further increase in total TFA was observed with prolonged heating between 200 and 240 °C. Our findings suggest that heating edible oils to common cooking temperatures (200 °C) has minimal effect on TFA generation whereas heating to higher temperatures can increase TFA level. This provides further evidence in favour of public health advice that heating oils to very high temperatures and prolonged heating of oils should be avoided.

Novel Water-Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck.

The present study was conducted to explore the impact of novel water–oil mixed frying and traditional oil frying methods on the soybean oil quality and formation of trans fatty acids (TFAs) and heterocyclic amines (HCAs) in fried duck breast and skin during 60 frying cycles. The acid value of the soybean oil was 2.10 mg/g using the traditional oil frying and 1.08 mg/g using water–oil mixed frying at the 60th frying cycle. The peroxide value of the water–oil mixed fried soybean oil was significantly lower than that of the traditional frying method. Water–oil mixed frying delayed the formation of TFAs in the soybean oil. The traditionally oil fried skin showed increased TFAs (9tC16:1) content from 0.17 to 0.22 mg/g (29.4% increase), while those of the water–oil mixed fried samples increased from 0.16 to 0.20 mg/g (25.00% increase) compared to control. Harman, Norharman and AαC were detected in all the fried samples and PhIP was observed after the 20th frying cycle, while MeAαC was formed only at the 60th frying cycle in traditional fried duck breast. Therefore, it is concluded that the water–oil mixed frying method is more suitable to improve the quality and safety of fried duck skin and breast meat.

Spillover Effects of a Family-Based Childhood Weight-Management Intervention on Parental Nutrient Biomarkers and Cardiometabolic Risk Factors

ABSTRACTBackgroundParental involvement has been shown to favorably affect childhood weight-management interventions, but whether these interventions influence parental diet and cardiometabolic health outcomes is unclear.ObjectivesThe aim was to evaluate whether a 1-y family-based childhood weight-management intervention altered parental nutrient biomarker concentrations and cardiometabolic risk factors (CMRFs).MethodsSecondary analysis from a randomized-controlled, parallel-arm clinical trial (NCT00851201). Families were recruited from a largely Hispanic population and assigned to either standard care (SC; American Academy of Pediatrics overweight/obesity recommendations) or SC + enhanced program (SC+EP; targeted diet/physical activity strategies, skill building, and monthly support sessions). Nutrient biomarkers (plasma carotenoids and fat-soluble vitamins, RBC fatty acid profiles) and CMRFs (BMI, blood pressure, glucose, insulin, lipid profile, inflammatory and endothelial dysfunction markers, adipokines) were measured in archived samples collected from parents of participating children at baseline and end of the 1-y intervention.ResultsParents in both groups (SC = 106 and SC+EP = 99) had significant reductions in trans fatty acid (–14%) and increases in MUFA (2%), PUFA n–6 (ɷ-6) (2%), PUFA n–3 (7%), and β-carotene (20%) concentrations, indicative of lower partially hydrogenated fat and higher vegetable oil, fish, and fruit/vegetable intake, respectively. Significant reductions in high-sensitivity C-reactive protein (hsCRP; –21%) TNF-α (–19%), IL-6 (–19%), and triglycerides (–6%) were also observed in both groups. An additional significant improvement in serum insulin concentrations (–6%) was observed in the SC+EP parents. However, no major reductions in BMI or blood pressure and significant unfavorable trajectories in LDL-cholesterol and endothelial dysfunction markers [P-selectin, soluble intercellular adhesion molecule (sICAM), thrombomodulin] were observed. Higher carotenoid, MUFA, and PUFA (n–6 and n–3) and lower SFA and trans fatty acid concentrations were associated with improvements in circulating glucose and lipid measures, inflammatory markers, and adipokines.ConclusionsThe benefits of a family-based childhood weight-management intervention can spill over to parents, resulting in apparent healthier dietary shifts that are associated with modest improvements in some CMRFs.

Effects of roasting and deodorisation on 3-monochloropropane-1, 2-diol esters, 3, 4-benzopyrene and trans fatty acids in peanut oil

ABSTRACT Hazardous substances are readily produced during roasting and deodorisation in the preparation of peanut oil. The aim of this work was to investigate the variation of 3-monochloropropane-1, 2-diol ester (3-MCPDE), 3, 4-benzopyrene (BaP) and trans fatty acid (TFA) contents in the roasting and deodorisation segments of peanut oil production process. Roasting temperatures and durations significantly affected the contaminants contents in peanut oil; they increased significantly at a roasting temperature >210°C and time >60 min. In the deodorisation segment, the BaP and TFA contents were over the standard limits at a deodorisation temperature >210°C and time >140 min. Analysis showed that 3-MCPDE was significantly correlated with the formation of C18:2T (r = 0.979) and there was a linear relationship between BaP and C18:1T (Y = 0.509 C18:1T). This information will provide guidance for the precise and appropriate processing of peanut oil.

Sugar, fat, saturated and trans fatty acid contents in Iranian cereal-based baked products

The intake levels of sugar and fats, including unsaturated fatty acids (USFs), trans-fatty acids (TFAs), and saturated fatty acids (SFAs), should be monitored to prevent the prevalence of non-communicable diseases. Cereal-based bakery products are one of the significant sources of dietary fat and sugar intake throughout the world. This study evaluates the trend of fat and sugar in Iranian bakery products, focusing on saturated and TFAs and their implication for public health. In this regard, 132 industrial and traditional cereal-based-backed products were randomly collected from the Tehran market. The total fat, SFAs, TFAs, unsaturated fatty acids (UFAs), and sugar of each bakery product were determined. The fatty acid compositions of these products were evaluated according to the direct methylation method. Our results indicated that total fat in Iranian bakery products ranged from 8.99±2.95% (sponge cake) to 24.92±7.86% (puffed product). Total sugar varied from 11.12±1.89% (pirashki) to 30.38±13.11% (funnel pastry). Among fifteen different types of bakery products, the highest TFAs and UFAs levels were detected in simple biscuits (0.52±0.50%) and (17.20±8.71%), respectively. The present study indicated that bakery products' sugar and fat content as risk factors of non-communicable diseases was not higher than those of other countries.

Nutrıtıonal characterıstıcs and sensory acceptabılıty of reduced-fat french frıes

The Brazilian food industry and government reached a consensus on progressively reducing the content of industrial trans fatty acids (TFA) in food products due to its health effects. French fries are popular among young people and this study evaluates four brands of frozen pre-fried French fries marketed in Brazil and four brands of French fries from the main fast-food chains in Brazil regarding their fatty acid profile and total fat content. The total fat content of fast-food chain French fries was 14-21g/100 g, with a total TFA content of 0.01-0.14 g/100 g. In turn, the total fat content of frozen pre-fried French fries ranged from 3.3 to 7.4 g/100 g, with a total TFA content of 0.01-0.03 g/100 g. Deep fat frying of these products did not include partially hydrogenated fat. Two most sold pre-fried French fries brands available in Rio de Janeiro city, Brazil were selected and evaluated using air frying cooking method regarding sensory acceptance. Mean acceptance among consumers was 5.7 and 5.1 for brands A and B, respectively. Brand A was further evaluated by children and young people, with mean acceptance of 4.48 and 7.2, respectively, showing good acceptance for pre-fried French fries with reduced fat content.

Effects of Deodorization on the Formation of Processing Contaminants and Chemical Quality of Sunflower Oil.

Tocopherols and phytosterols are generally considered to be nutritionally beneficial, and 3-Monochloropropane-1,2-diol esters (3-MCPD esters), glycidyl esters (GEs) and trans fatty acids (TFAs) are generally considered to be harmful. The high temperature deodorization step is when these harmful 3-MCPD esters, GEs and TFAs are generated. Knowing how deodorization conditions affect levels of these substances is essential for designing refining processes that will produce nutritious, high quality edible oils. This study analyzed the changes of these components of sunflower oil at different temperatures (210, 230, 250 and 270°C) and times (60, 80, 100 and 120 min) during deodorization. Our research found that during the whole deodorization process (including undeodorized sunflower oil), the contents of 3-MCPD esters, GEs and TFAs all progressively increased, from 0.47 to 11.18 mg/kg, 0.24 to 18.42 mg/kg and 0.062% to 0.698%, respectively. However, the deodorization process significantly decreased the levels of tocopherols (from 535.94 to 240.26 mg/kg) and phytosterols (from 2803.58 to 1864.34 mg/kg). Meanwhile, the retention ratios of total tocopherols and total phytosterols also decreased from 96.29% to 44.83% and 92.29% to 66.50%, respectively.

Exploring the relationship between trans fatty acids and body fat distribution.

The importance of fat distribution is well established. Nevertheless, the mechanism by which fat is distributed throughout the trunk and limbs remains unclear. The aim of this study was to uncover the relationship between 4 trans fatty acids (TFAs) and body fat distribution in the trunk and limbs. The study examined 1467 participants registered in the National Health and Nutrition Examination Survey database between 1999 and 2000. A cross‑sectional analysis was conducted to evaluate the relationship between TFA and body fat distribution over the trunk and limbs. In the unadjusted model for men, trunk fat percentage was significantly associated with trans 9‑hexadecenoic acid (β = 0.250; 95% CI, 0.187-0.313; P <0.01), trans 11‑octadecenoic acid (β = 0.927; 95% CI, 0.499-1.356; P <0.01), trans 9‑octadecenoic acid (β = 1.028; 95% CI, 0.654-1.402; P <0.01), and trans 9, trans 12‑octadienoic acid (β = 0.078; 95% CI, 0.054-0.103; P <0.01). No significant association was found between limb fat percentage and TFA. Our study demonstrated that increased TFA concentration was associated with fat deposition predominantly in the trunk rather than in the limbs. Further research is needed to investigate the role of TFA in different body fat distributions.

THE BOUILLON TABLES FROM TURKEY: DETERMINATON OF CIS-TRANS FATTY ACID PROFILES BY CAPILLARY GAS CHROMATOGRAPHY

Nowadays, commmercial bouillon tablets are mostly used as a flavor enhancer substant or an instant product in Turkish cuisine. As chemical structure, Trans FAs are unsaturated fatty acids having at least one double bond in its trans geometric configuration. Trans FA are occured by the partial hydrogenation of vegetable oils in the manufacturing of margarine and vegetable shortening. In this study, industrially produced commmercial bouillon tablet (n=14) samples from Turkey were analyzed by capillary (DB 23 column) gas chromatography method and an under controlled temperature oven programm with particular emphasis on cis–trans fatty acid profiles. The bouillon samples were collected as two goups (first group containing animal additives [AAB n=12] and second group including vegatable additives [VAB n=2]). There is no detailed information on fatty acid (FA) compounds, including trans fatty acids (TFAs), of consumed several commercial boullions in Turkey. There is no “trans fatty acid-free” declaration on various bouillon labels in Turkey. Large variations were observed among the cis–trans FA profiles of the boullion samples from Turkey,despite the fact that the samples are produced in the same production conditions.The palmitic (PAM) levels (predominant cis saturated FAs for all samples) of AAB samples (32.63–44.44%) were more high rather than the VAB samples (47.62–50.64%). Other major saturated FAs for AAB and VAB samples were determined stearic ( (5.28–9.90% AAB and 6.33–6.73% VAB), lauric (0.19– 5.84% AAB and 1.13–1.30% VAB) and myristic acids (0.86–2.61% AAB and 1.39–1.45% VAB).The changes of oleic (OLA) acid (from other predominant cis monounsaturated FA) of VAB samples (30.75–33.45%) were high than those of AABs (12.64–29.35%). The ranges of LO, an essential /nutritional fatty acid and the predominant FA of PUFAs, and PUFAs of AAB – except two samples– commercial bouillon samples (0.45–9.82% and 0.45–9.97% ) were low rather than VAA samples (7.97–8.14% and 8.14–8.35 %). Conjugated Linoleic (CLA) FAs, having nutritional FAs having anti-carcinogenic, antioxidative and anti-atherosclerotic effects, were determined in small amounts for only six samples (0.03% to 0.06% ). Elaidic acid (C18:1 trans acid) content, the mainly trans FA in all boullion, was within the range of 20.00–27.32% in the AAB samples, and it was significantly higher than the range in VAB samples (0.08–0.14%). Total trans fatty acids (TFAs) were another important major (second) FAs for all bouillon samples. The changes of Trans/Cis ratio ranged between 0.26 and 0.50 for AAB samples but VB samples has a little values from 0.002 to 0.003. Turkish vegetable boullion. samples have low total trans FA contents (0.19–0.26%) than the animal boullion samples (20.19–28.78%).There are a large variation and significant (P&lt;0.05) differences were statistically determined among major cis FAs (PAM, SA, OLA, LO and LN) and their involved parameters (SFAs, MUFAs and PUFAs). The consumed several commercial boullions in Turkey were classified and characterized chemometric method (Principal Component Analysis, PCA) based on some fatty acid profiles and their parameters. Applying PCA to the all bouillon samples data determined the percentage of total variance explained by the first two PCs were 49.3% and 21.8% (totally 71.1%), respectively.

Fatty acid profile of lipid-rich food consumed in Paraguay

The present study aims to establish the fatty acid profile of a variety of traditional foods consumed regularly in Paraguay. Thirty-two high-lipid content foods were evaluated by gas chromatography coupled with a flame ionization detector (GC-FID). Meat and dairy products were found to present high levels of saturated fatty acids, and this led to an increase in the atherogenicity and thrombogenicity indices of these products. Among the monounsaturated acids evaluated, oleic acid (18:1n-9c) was mainly found in olives (71.7%) and chipa (62.7%), which had been industrially prepared with the addition of oleic acid. Milk-based ice cream (5.1%) and chipa guazú (3.8%) presented the highest content of trans fatty acids. The n-6/n-3 fatty acids ratio obtained for the traditional sopa Paraguaya and empanada (fried pasty) was higher than 37:1; this can be attributed to the addition of soybean and corn oils in the preparation of these foods. The data evaluated and presented in this study can contribute toward the improvement of eating habits among the Paraguayan population, as well as help combat the risk factors commonly associated with bad eating habits and chronic health issues.