Trans Fatty Acids In Margarines Research Articles

Trans fatty acids in margarines and shortenings in the food supply in Slovenia

Trans fatty acid (TFA) content in foods is not regulated in most European countries. Fatty acid (FA) composition, total TFA levels, and TFA isomers were determined for 43 margarines available on the Slovenian market and 33 samples of shortenings used by food manufacturers. In most margarines, the TFA content (as a percentage of total FA) was low (0.1–0.8%), although two different margarines contained 3.1% and 6.4% TFA, respectively. In shortenings, a wider variation in TFA content (from 0.1% to 11.2%) was observed. In samples with high total TFA, trans-C18:1 was present in higher quantities than trans-C18:2 and trans-C18:3. In almost all samples, the predominant TFA isomers were elaidic acid (t9-C18:1) and t10-C18:1, followed by t11-C18:1 and (t6-t8)-C18:1. Isomers t12-C18:1 and (t13-t14)-C18:1 were also detected. Among trans-C18:2 isomers the t/c-C18:2 predominated over c/t-C18:2 and t/t-C18:2. Above 2% TFA was only found in samples labelled to contain partially hydrogenated fats. Results show a high variability in the FA composition of hard vegetable fats in the food supply, and indicate that more efficient regulation and control on the market are needed to minimize the exposure of the population to TFAs.

A comparison of the fat composition and prices of margarines between 2002 and 2006, when new Canadian labelling regulations came into effect

To examine the effect of the new Canadian labelling regulations on the fat composition and prices of margarines. A survey of all margarines sold in major supermarkets in the Greater Toronto area was conducted in 2006, and results were compared with those of a similar survey conducted in 2002. Average fat composition, proportion of 'trans fat-free' margarines and average prices of margarines were compared. A general linear model procedure was used to compare the relationship between price and fat composition in 2002 and 2006. Average amounts of trans fatty acids (TFA) and MUFA decreased, while average amounts of PUFA increased significantly from 2002 to 2006. The proportion of margarines with less than 0.2 g TFA/10 g serving rose significantly from 31 % in 2002 to 69 % in 2006. Margarines lower in TFA on average cost significantly more than margarines with greater amounts of these fats, and this relationship appeared stronger in 2006 relative to 2002. There is evidence of reductions in TFA in margarines since new labelling regulations came into effect in Canada; however, TFA reductions appeared to be restricted to higher-priced margarines. Results suggest that voluntary approaches (i.e. manufacturer incentives via labelling) to reduce population intakes of TFA will yield little changes in TFA content of low-cost products and thus may have limited benefit for lower-income groups, who are at higher risk of heart disease.

Fatty acid composition of post trans margarines and their health implications

AbstractWe have analysed the fatty acid composition of 45 different vegetable oil margarines collected in different European countries during 2004–2005 and estimated their effect on blood cholesterol. Trans fatty acids in amounts 4–6% of total fatty acids were detected in 3 margarines, otherwise only trace amounts (<1%) were detected. Of the 45 margarines 10 were found to have a neutral or a slight cholesterol decreasing effect. The others were found to be cholesterol increasing with substantial variation in effect, although less hypercholesterolemic than butter. Palmitic acid contributed most to the estimated cholesterol increasing effect and the correlation coefficient between the amount of palmitic acid and the change in cholesterol was 0.82. Myristic acid also contributed to a certain extent while lauric acid contributed little. The content of stearic acid was >10% in 6 samples but otherwise present in low amounts. It thus appears that palmitic acid, presumably from palm oil, to a large extent has replaced trans fatty acids in margarines. A better alternative might be to use fat blends with higher contents of the cholesterol neutral stearic acid, such as fully hydrogenated and interesterified fat.

The effect of the regulation on trans fatty acid content in Danish food

The content of trans fatty acids (TFA) in Danish food has been monitored for the last 30 years. In margarines and shortenings the content of TFA has steadily declined from about 10 g/100 g margarine in the seventies to practically no TFA in margarines in 1999. In order to efficiently reduce the health risk related to TFA, Denmark decided to impose a maximum level of 2 g/100 g fat on industrially produced TFA (IP-TFA) with the Danish Order no. 160 of March 2003, as labelling was deemed insufficient to protect the consumers, especially risk groups like children or people with high intake of fast foods. A broader range of food was monitored with 253 samples in 2003 and 148 samples in 2005 after the Danish regulation was in effect. The investigations show that the TFA content has been reduced or removed from the products with high TFA content originally, like French fries, microwave oven popcorn and various bakery products, so IP-TFA are now without any significance for the intake of TFA in Denmark.

Trans Fatty Acids in Margarines Marketed in Eleven Countries.

Determination was made of trans fatty acid content in margarines marketed in Austria, Belgium, Czech Republic, Denmark, Finland, Hungary, Japan, Norway, Poland, Sweden and the United States by gas-liquid and silver-ion thin-layer chromatography carried out in conjunction. As wt% of total fatty acid, it was found that, in print margarines, trans fatty acid was less than 3% in most products of Austria, Finland, Hungary and Sweden. For products of Belgium, trans fatty acid was relatively low, at 4% on the average. In Czech Republic and Denmark, trans fatty acid was divided into two groups of less than 2% and 20% or more. In Japan, Norway, Poland and the United States, trans fatty acid was found to exceed 20%. In tub margarines, trans fatty acid was generally below 3% for Austria, Belgium, Czech Republic, Denmark, Finland, Hungary and Sweden. Japan, Norway, Poland and the United States indicated mean trans fatty acid to be relatively high, at 13-16%, though several brands of low trans fatty acid margarines (below 3%) appear on the market in these countries. In most cases, margarines low in trans fatty acid were rich in saturated fatty acid and the total value of trans and saturated fatty acids (TFA+SFA) was essentially the same in high and low trans fatty acid margarines. Margarines with total cis-polyunsaturated fatty acid (PUFA) to TFA+SFA ratio [PUFA/(TFA+SFA)], above 1, are available as print margarines in Denmark and tub margarines in all the other countries except for Sweden. TFA+SFA content (g/100g) in print margarines in the United States was quite low and tub margarines in Japan were noted to contain considerable TFA+SFA.

Content of trans fatty acids in margarines, plant oils, fried products and chocolate spreads in Austria

On the Austrian market a selection of the available margarines, refined and cold pressed plant oils, chocolate spreads, snacks and fast food products were collected and the content of trans-fatty acids (TFA) was determined by a GLC procedure. The highest levels of TFA were observed in fast food products (mean, 5.9%, maximum, 21% of fatty acids), chocolate spreads (mean, 4.9%, maximum, 8.9% of fatty acids) and snacks (mean, 2.9%, maximum, 16% of fatty acids). Margarines with a " 10 g/day.

Trans fatty acids in margarines and shortenings marketed in Austria.

Margarines and shortenings available in Austria were repeatedly sampled in 1991/1992 and the content of trans fatty acids (TFA) determined by using capillary GLC. Wide variations of the TFA contents with respect to intra- and inter-brand differences were observed. Diet margarines contained up to 1% TFA, while TFA concentrations in tub or stick margarines were much higher (15.7 +/- 5.8% and 21.3 +/- 5.3%, respectively). A sub-set of samples was also purchased in 1995 and a general reduction of the TFA content was noticed. Taking into account different market shares of certain margarine types, a weighted average of 15.7% TFA and 6.5% TFA was calculated for the 1991/1992 and the 1995 samples. Based on availability data the amount of TFA supplied with margarines was estimated to be 3.7 g per person per day, while a more accurate method of measuring dietary intakes, i.e. diet history and food frequency data, approximates the amount of TFA supplied with margarines to be 1.5 g per person per day for the 1991/1992 samples and 0.6 g for the 1995 samples.

Effect on lipoprotein profile of replacing butter wit margarine in a low fat diet: randomised crossover study with hypercholesterolaemic subjects

To examine the effect on lipid and lipoprotein concentrations when butter or an unsaturated margarine is used for cooking or spreading in a reduced fat diet. Randomised crossover study with two intervention periods of six weeks' duration separated by a five week washout. Community setting in New Zealand. 49 volunteers with polygenic hypercholesterolaemia and baseline total cholesterol concentration in the range 5.5-7.9 mmol/l. Concentrations of total and low density lipoprotein, Lp(a) lipoprotein, high density lipoprotein, apolipoprotein B 100, and apolipoprotein A I. Concentrations of low density lipoprotein cholesterol and apolipoprotein B were about 10% lower with margarine than with butter. Lp(a) lipoprotein and high density lipoprotein cholesterol concentrations were similar with the two diets. Despite concerns about adverse effects on lipoproteins of trans fatty acids in margarines, the use of unsaturated margarine rather than butter by hypercholesterolaemic people is associated with a lipoprotein profile that would be expected to reduce cardiovascular risk.