Levels Of Trans Fatty Acids Research Articles

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 % 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 to samples from individuals in 30 countries. ResultsIn 213 adults (62% females; mean age: 36 years, 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 years compared with ≥42 years, 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 to 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.

The Effect of Mulberry Silage Supplementation on the Carcass Fatness and Long-Chain Fatty Acid Composition of Growing Lambs Compared with Traditional Corn Silage.

Lamb meat has become very popular with consumers in recent years due to its nutritional benefits. As a lean red meat, lamb is an important natural source of polyunsaturated and saturated fatty acids, which can be modified by adjustments in livestock feed. This study used proteomic and metabolic analyses to compare a basal ration supplemented with either mulberry silage or corn silage. Supplementation with mulberry silage led to a reduction in subcutaneous carcass fatness compared with corn silage. Additionally, changes in the proteome associated with fatty acid metabolism and oxidation resulted in decreased levels of saturated and trans fatty acids, while significantly increasing the levels of α-linolenic acid (ALA) and oleic acid and reducing linoleic acid content.

Association between plasma trans fatty acids and serum α-klotho levels in adults in the United States of America: an analysis of the NHANES 2009–2010 datasets

BackgroundThis study aimed to explore the potential associations between trans fatty acid (TFA) and α-klotho levels.MethodsDatasets from the 2009–2010 National Health and Nutrition Examination Survey (NHANES) were analysed for this study. Multivariable linear regression and restricted cubic spline (RCS) analyses were performed to examine the relationships between plasma TFA and serum α-klotho levels.ResultsA total of 1,205 participants were included, with a geometric mean (GM) of 803.60 (95% CI: 787.45, 820.00) pg/mL for serum α-klotho levels. RCS analysis revealed L-shaped relationships between TFA and α-klotho levels. The inflection points for palmitelaidic acid (PA), vaccinic acid (VA), elaidic acid (EA), and total TFA levels were 4.55, 20.50, 18.70, and 46.40 µmol/L, respectively. Before reaching the inflection point, serum α-klotho levels were negatively correlated with plasma PA, VA, EA and total TFA levels, with β values (95% CI) of -0.15 (-0.24, -0.06), -0.16 (-0.23, -0.09), -0.14 (-0.22, -0.05) and − 0.19 (-0.27, -0.11), respectively. Linolelaidic acid (LA) levels exhibited an inverse and linear association with α-klotho levels ( Pnonlinearity=0.167, Poverall<0.001). L-shaped relationships between TFA and α-klotho levels were also observed in the subgroups of participants who were aged < 65 years, were male, did not exercise, were ex-smokers, and were overweight/obese.ConclusionsL-shaped correlations between plasma PA, VA, EA, and total TFA levels and serum α-klotho levels were observed among adults in the United States.

Fat and fatty acid composition of selected regular and healthy fast foods in Amman, Jordan

Fast food is a food that is timely and easily prepared and consumed. Generally, it is made of cheap and low nutritional value ingredients. The aim of this study is to determine the fat and the fatty acid composition of regular and healthy fast foods in Amman, Jordan. Thirty-six samples of different fast-food items were collected from three regular fast-food restaurants. Twelve samples were bought from a healthy fast-food restaurant. The results showed that the highest fat content among regular samples was in chicken burger (CB) 12.022% but it was the lowest in turkey sandwich (T) 5.13%. Total fat was lower in healthy items. The highest amount of fat was in healthy chicken pizza (IPH) 6.62%, while baked potato (BP) showed the lowest fat content (0.27%). Halloumi sandwich (H) recorded the greatest level of saturated fatty acids (SFA) 67.01%, yet the lowest was in beef shawarma (BS) 28.30%. Healthy halloumi (HH) recorded the greatest level of SFA (69.45%) where it was the lowest in BP (20.60%). The greatest monounsaturated fatty acids (MUFA) content was in BS (42.88%), however its lowest content was in cheese pizza (EP) 26.31%. The highest content of MUFA was in healthy chicken fajita (HCF) 55.33% while its lowest was in HH (27.24%). The highest polyunsaturated fatty acids (PUFA) content was recorded by chicken shawarma (CS) 34.45% where it was the lowest in H (5.29%). The highest PUFA content was in samples containing meat. The greatest PUFA content was recorded in healthy turkey (HT) 38.01%, whereas it was the lowest in HH (5.20%). The highest level of trans fatty acids (TFA) was observed in French fries (FF) (0.72%), while its lowest amount was in chicken burger (CB) (0.12%). The highest TFA level was in HT (0.86%) while its lowest amount was in BP (0.11%). The ω-6/ω-3 in regular samples was from 5:1 for (CS) to 36:1 for (FF). Nevertheless, ω-6/ω-3 ranged from 1:1 to 22:1 for healthy beef quesadilla (HBQ) and HH in healthy samples. It was found that ω-6/ω-3 in healthy samples was lower than regular ones. The PUFA/SFA ranged 0.08 - 1.25 for H and BS. Whereas, the PUFA/SFA ranged 0.07 - 1.59 for HH and BP in healthy samples. Among the regular samples, the highest atherogenic index (AI) and thrombogenic index (TI) were in H (2.54 and 3.06). The lowest AI and TI were in BS (0.47) and CS (0.54). The highest AI and TI were in HH (2.91 and 3.46) in healthy samples, whereas the lowest AI and TI were in BP 0.26 and 0.49. Key words: Jordan, fast-food, regular, healthy, fat content, fatty acid composition

Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making.

In recent years, the bakery industry has been exploring alternative fats to replace traditional solid fats. Shortening, a common baking ingredient, is produced through the hydrogenation of vegetable oils, resulting in high levels of saturated and trans fatty acids, despite its vegetable oil origin. The excessive consumption of these fats has been associated with negative health effects, including dyslipidemia and cardiovascular issues. Oleogels, incorporating hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), and olive oil, were utilized to replace shortening in the production of white pan bread. The substitution of shortening with oleogel in the white pan bread preparation demonstrated potential reductions in saturated fat, trans fat, and the ratio of saturated fat to unsaturated fatty acids. Specifically, with the complete substitution of shortening with oleogel, saturated fatty acids decreased by 52.46% and trans fatty acids by 75.72%, with unsaturated fatty acids increasing by 57.18%. Our findings revealed no significant difference in volume between bread made with shortening and bread with up to 50% shortening substitution. Moreover, when compared to bread made with shortening and 50% oleogel substitution, no adverse effects on the quality characteristics of volume and expansion properties were observed, and the retrogradation rate was delayed. This study suggests that incorporating oleogels, formed with hydrocolloids such as HPMC and XG, to replace shortening in bread, in conjunction with traditional solid fats, provides positive effects on the quality and nutritional aspects of the bread compared to using oleogel alone. Through this study, we demonstrate the use of oleogels as a healthier alternative to shortening, without reducing the bread's quality, thus offering a practical solution to reduce unhealthy fats in bakery products.

Biological assessment of the omega-3 status after omega-3 enriched dietary during an active seasonal performance on soccer players

BackgroundTo assess the physiological change of blood fatty acid composite during the seasonal performance of soccer players with omega-6/omega-3 polyunsaturated fatty acid balanced dietary supplementation.MethodsThis study included 20 healthy and trained male soccer players. During the study, data collection was performed three times (pre-, mid-, post-season). Anthropometric data collection and blood sampling for the assessment of the omega index were performed. The mid- and post-seasonal data were compared with baseline data collected before the starting season (pre-seasonal data).ResultsElevated levels of omega-3, HS-omega, and trans fatty acid were observed in both the mid- and post-seasonal data. During the season, the levels of omega-6/omega-3 and saturated fatty acid decreased, whereas there were no differences in total cholesterol, cholesterol LDL, HDL, BUN/Cr, HbA1c (NGSP), and cystatin C.Conclusionsn-3 PUFA-enriched dietary supplementation might alter blood omega-3 indices in soccer players during the season.

Abstract P484: Systematic Review and Meta-Analysis of Cardiometabolic Effects of Trans Fatty Acids From Dairy Foods

As global initiatives to eliminate industrially-produced trans fatty acids (TFA) are implemented, dairy/ruminant-derived foods will become the major dietary TFA source. Such changes warrant better understanding of health effects from ruminant food-TFA consumption. This systematic review and meta-analysis aimed to assess cardiometabolic impacts of TFA from dairy foods, by evaluating findings from randomized controlled trials (RCTs) and prospective cohort studies (PCs). Separate searches for RCTs and PCs were conducted in PubMed and EMBASE databases using PRISMA guidelines. RCTs with at least a three-week intervention among adults compared the impact on blood lipids of regular dairy foods with TFA-enhanced dairy fat/foods produced by altering the cow’s diet. Selected PCs with at least four years of observation analyzed relationships between blood levels of specific TFA, such as vaccenic acid or trans palmitoleic acid (TPA) and risk of cardiovascular diseases (CVD) or type 2 diabetes among adults. A pooled meta-analysis of RCTs using the random effects model was performed for TC, LDL-C, HDL-C, TC/HDL-C, LDL-C/HDL-C, TG, ApoA1, ApoB as continuous variables with a statistical significance of p &lt; 0.05, 95% confidence interval (CI). For PCs, risk estimates and 95% CI using maximally adjusted models for contrasting exposures of circulating TFA levels were tabulated. Among 13 experimental groups from ten RCTs, there were no statistically significant differences in mean difference (MD) and 95% CI for any lipid biomarkers except a slight decrease in HDL-C (MD: -0.05mmol/L; CI: -0.10, 0.00 mmol/L) for TFA-enriched vs regular dairy foods. Among PCs, four found no association of circulating TPA with risk of CVD mortality or incidence and one found no association of circulating vaccenic acid with risk of CVD mortality. Additionally, three of five PCs found no significant association while two found a significant inverse association of TPA and type 2 diabetes. Our findings indicate that consumption of TFA (0.8 - 12.2 g/d) from different types of dairy foods does not confer adverse effects on cardiometabolic health.

The association between plasma trans-fatty acids level and migraine: A cross-sectional study from NHANES 1999–2000

ObjectivesTrans-fatty acid (TFA) has been linked to an increased risk of a variety of diseases, such as cardiovascular disease (CVD), diabetes, and cancer. However, the relationship between plasma TFAs and migraine is little known. The current study aimed to determine the association between plasma TFAs and migraine in a large cross-sectional study among U.S. adults. MethodsThe participants from the US National Health and Nutrition Examination Survey (NHANES) were included during the period 1999-2000. The plasma concentrations of four major TFAs, including palmitelaidic acid (C16:1n-7t), elaidic acid (C18:1n-9t), vaccenic acid (C18:1n-7t), and linolelaidic acid (C18:2n-6t, 9t) were measured by gas chromatography/mass spectrometry (GC/MS). The presence of migraine headache was determined by self-report questionnaire. Weighted multivariable logistic regressions and restricted cubic spline (RCS) regressions were explored to assess the relationship between plasma TFAs and migraine. Furthermore, stratified analysis and testing of interaction terms were used to evaluate the effect modification by sex, age, race/ethnicity, family income, and BMI. ResultsA total of 1534 participants were included. The overall weighted prevalence of severe headache or migraine was 21.2 %. After adjusting for all potential covariates, plasma levels of elaidic acid and linolelaidic acid were positively associated with migraine. The adjusted OR values were 1.18 (95 %CI: 1.08-1.29, p=0.014, per 10 units increase) and 1.24 (95 %CI: 1.07-1.44, p=0.024). Then the included participants were divided into 2-quantiles by plasma TFA levels. Compared with participants with lower plasma levels of elaidic acid and linolelaidic acid (Q1 groups), those in the Q2 group had a higher prevalence of migraine when adjusted for all covariates in Model 2. The adjusted OR values were 2.43 (95 %CI: 1.14-5.18, p=0.037) for elaidic acid, and 2.18 (95 %CI: 1.14-4.20, p=0.036) for linolelaidic acid. Results were robust when analyses were stratified by sex, age, race/ethnicity, family income, and BMI, and no effect modification on the association was found. ConclusionsOur results demonstrated a positive association between migraine prevalence and plasma levels of elaidic acid and linolelaidic acid in US adults. These results highlight the connection between circulating TFAs and migraine.

Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review.

The surge in chronic diseases is closely linked to heightened levels of saturated and trans fatty acids in processed foods, particularly meat products. Addressing this concern, various strategies have been employed to alleviate the impact of these detrimental fats. Among these, oleogels have emerged as a novel and promising approach in the food industry. As restructured fat systems, oleogels offer a unique opportunity to enhance the nutritional profile of meat products while providing distinct health and environmental advantages. This comprehensive review explores the transformative role of oleogels as innovative substitutes for traditional animal fats in a variety of meat products. Utilizing materials such as hydroxypropyl methylcellulose (HPMC), sterols, beeswax, γ-oryzanol, β-sitosterol, and others, oleogels have been investigated in diverse studies. The examination encompasses their impact on the textural, nutritional, and oxidative dimensions of meat patties, pork patties, pork liver pâtés, beef heart patties, and meat batters. An in-depth exploration is undertaken into the influence of various elements, including the type of oil, gelling agents, and processing methods, on the stability and physicochemical attributes of oleogels. Additionally, the paper scrutinizes the potential effects of oleogels on sensory attributes, texture, and the shelf life of meat products. In conclusion, this collective body of research emphasizes the versatility and efficacy of oleogels as viable replacements for traditional animal fats across a spectrum of meat products. The documented improvements in nutritional quality, oxidative stability, and sensory attributes pave the way for the development of healthier and more sustainable formulations in the meat industry.

Ultra işlenmiş besinlerin bazı hastalıklar ile ilişkisi

Ultra-processed foods are defined as multi-component industrial formulations that include chemical food additives in food production where sugar, salt, oils and fats are the main products. General production purposes of ultra-processed foods are to obtain low-cost and mass production, long shelf-life and branded products. NOVA Group 4 classification is used to express ultra-processed foods. Packaged snacks (chips, cake, crackers, candy, etc.), frozen products, meat and chicken extract products (bouillon, powder mixtures), processed meat products (hot dog, nugget star), fizzy drinks, beverages, packaged milk and cocoa drinks, etc. constitute ultra-processed foods. Excessive consumption of ultra-processed foods, especially those containing free sugar, causes the intake of empty calories and causes insufficient intake of some essential nutrients. Also, ultra-processed foods increase the energy density, sugar, saturated fat and trans fatty acid levels of the daily diet. A high-energy-density diet causes an increase in people's body weight. In addition to these results, chronic diseases such as diabetes, cardiovascular diseases, hypertension, kidney diseases, and colon, rectal and breast cancer may occur due to insufficient fibre intake and obesity. Therefore, in response to the development of the global food industry, countries should develop their own national policies and work to reduce the consumption of ultra-processed foods for public health.

Fabrication of healthier monoglyceride‐based oleogel containing linseed‐sunflower oil and its application as shortening in cake formulation

SummaryThe aim of this work was to fabricate monoglyceride oleogels with combination of linseed (LO) and sunflower oil (SO) and evaluate their effect in baked cakes as a shortening replacer. Physicochemical properties of the oleogels were evaluated from FTIR, Differential scanning calorimetry (DSC), X‐ray diffraction (XRD), morphologic, oil binding, oxidative stability, and fatty acid point of view. Results showed that as the content of linseed oil increases, the ratio of omega‐6 to omega‐3 fatty acids in oleogels decreases. Adding 50% of each oil in the oleogel formulation improved crystallinity, morphological, and intermolecular hydrogen bonding. The 50% SO‐50% LO sample exhibited the highest oil‐binding capacity (89.83 ± 3.51) and peroxide value (1.46 ± 0.26) and was utilised in cake formulations as an optimised sample. Fatty acid, specific volume, porosity, peroxide value, colour, and sensory properties of cakes oleogel were also analysed. The formulated cake with oleogels showed an acceptable peroxide and fatty acid composition. As a result, using oil combinations in oleogel and cake formulations could pave the way for developing foods with a balance ω6/ω3 ratio and reduced levels of saturated and trans fatty acids.

Preparation of a novel healthy tiger nut oil-based margarine fat with low trans and saturated fatty acids.

The present study sought to develop a novel healthy margarine fat with low levels of trans and saturated fatty acids in order to promote healthier alternatives. In this work, tiger nut oil was first used as a raw material to prepare margarine fat. The effects of mass ratio, reaction temperature, catalyst dosage, and time on the interesterification reaction were investigated and optimized. The results showed that, the margarine fat with≤40% saturated fatty acids was achieved using a 6:4 mass ratio of tiger nut oil to palm stearin. The ideal interesterification parameters were 80°C, 0.36% (w/w) catalyst dosage, and 32min. Compared with physical blends, the interesterified oil had lower solid fat content (3.71% at 35°C), lower slip melting point (33.5°C), and lower levels of tri-saturated triacylglycerols (1.27%). This investigation provides important information for the utilization of tiger nut oil in healthy margarine formulation.

Commonly consumed processed packaged foods in Bangladesh are unhealthy and their nutrient contents are not in conformity with the label declaration.

The present study was undertaken to identify the major nutrient content in processed foods commonly consumed in Bangladesh, their label conformity healthiness, and percent daily nutrient contribution. Twenty-four nationally representative composite samples were analyzed using AOAC and other standard methods. Results were compared with label information using a restrictive approach and EU tolerance guidelines. The healthiness of the products was evaluated in terms of the Health Star Rating (HSR) scheme and the UK traffic light labeling system. Among the analyzed samples, fried pulse, chanachur, lozenge, and fried peas had the highest amount of protein, fat, carbohydrates, and dietary fiber, respectively. Biscuits and milk chocolate had high levels of trans fatty acids (TFA) and saturated fatty acids (SFA). It was observed that around half of the products lacked information about saturated fatty acid (46%), followed by total dietary fiber and trans-fat (38% each). Other information was missing in one-fifth of the products, namely protein (17%), total fat (17%), available carbohydrate (17%), energy (17%), sugar (21%), and salt (21%). Label compliance analysis according to the restrictive approach revealed that none of the products accurately reported the salt, sugar, saturated fat, and trans fat content on the label. According to the EU tolerance guideline, approximately half of the products had protein (58%), fat (54%), and carbohydrate (42%) levels that fell within the EU tolerance limit. However, only around one-third of the samples had sugar (21%), salt (38%), and saturated fat (33%) levels that met the EU tolerance limit. In terms of healthiness analysis, according to the HSR, the range of stars was between 0.5 and 2.5 of the foods where fried peas got the highest rating (2.5 stars), while in terms of the UK traffic light system, none of the samples got all green signals. The lozenge got green lights for fat, SFA, and salt contents. It was also found that consumption of 100 g of fried peas or pulse would exceed the acceptable daily limit of salt, sugar, and SFA compared to the daily maximum allowable intake for the 2000 kcal diet recommended by the WHO. However, according to the serving size, biscuits were major contributors of TFA, sugar, and SFA, whereas fried pulse was a key contributor of sodium/salt. Proper regulatory actions should be introduced to promote healthy processed foods with user-friendly front-of-the-pack labeling and monitor their quality to prevent non-communicable diseases (NCDs).

Effect of baking temperature on quality and safety of school meal biscuits

School meal programs have an important role in improving children’s nutrition. Baking school meal biscuits takes place at a high temperature, which induces physicochemical changes in the biscuits’ matrix with the emergence of heat-induced contaminants such as acrylamide and trans-fats. The present study aimed to investigate the effect of different baking temperatures for different times on the quality and safety of school meal biscuits and their lipid fraction. Biscuits were baked at 180, 200, and 220℃ for 10, 15, and 20 min Proximate composition, physicochemical, acrylamide, heavy metals, preservatives, minerals, vitamins, texture profile analysis, color index, nutrition facts, and sensory evaluation were determined. Significant differences (P &lt; 0.05) were detected in proximate composition, quality parameters, texture, color, and sensory attributes. All samples showed trans-fatty acid levels below the limit assigned by the Commission Regulation (EU) 2019/649. Biscuits baked at 220℃ showed acrylamide exceeding the benchmark level set by the Commission Regulation (EU) 2017/2158. Baking biscuits at 180℃ had considerable moisture with low consumer acceptance. Biscuits baked at 200℃ for 20 min were the best in both processing temperature and time with the best quality attributes, safety, and consumer acceptance.

Developing a soft margarine with modified fatty acid profile having low trans fatty acids

SummaryA healthy diet cannot comprise only one single natural fat or oil. The American Health Association (AHA) recommends for consumption a balanced fatty acid ratio of approximately 1:1:1 for PUFA: MUFA: SFA. Such proportions of fatty acids can promote health and reduce the level of blood LDL‐cholesterol. In this study, we developed a margarine formulation with modified fatty acid profile and low trans fatty acids. For formulation of a margarine with PUFA: MUFA: SFA ratio of 1:1:1, having equal amounts of poly‐ and mono‐unsaturated and saturated fats, the data on fatty acid profiles on vegetable oils indicated that the proportions palm stearin 30%, rice bran oil 40%, and soybean oil 30% was appropriate. The oil mixture gave the PUFA: MUFA: SFA ratio 1.00:0.97:1.00 and a trans fatty acid level below the limit recommended by the US FDA, namely less than 0.5 mg/serving size. The developed margarine had the higher rating for general appearance (6.7–8.9), when compared to a commercial brand. Its peroxide value was 6.19 ± 0.83 mEq/kg fat after storage for 90 days at refrigerated 4–5 °C temperature, which is below the FDA standard limit of 10.0 mEq/kg fat.

The assessment of trans fatty acid composition in edible oil of different brands and regions in China in 2021

In order to comprehensively evaluate the trans fatty acids (TFA) composition and intake of different oils in China, 500 samples of 13 kinds of oils from 18 provinces and six brands were assessed. The results revealed that the rapeseed oil of brand-4 had the highest TFA (1.9102 ± 0.6974 g/100 g), while the olive oil of brand-4 contained the lowest TFA (0.0333 ± 0.0228 g/100 g). The soybean oil in Anhui showed the highest TFA (2.1126 ± 0.4059 g/100 g), while the olive oil in Guangdong displayed the lowest level (0.0377 ± 0.0275 g/100 g). In addition, the blend oil and rapeseed oil of Chongqing were far from other oils because of the high TFA content of C18:2, Δ9t, 12 t, C16:1, Δ9t, C22:1, Δ13t, C18:3, Δ9t, 12 t, 15 t and C22:1, Δ13t. All people in different provinces showed an intake level of TFAs that did not exceed 0.6 g (0.0001–0.5360 g/d/person). The people in Sichuan had the highest TFA intake (0.5360 g/d/person), while Shaanxi displayed the lowest level (0.0001 g/d/person). It is hoped that these data will help control TFA in cooking oils and choose healthy oils for the Chinese population.

Production of partially hydrogenated soybean oil with low trans-fatty acids using surface dielectric barrier discharge cold plasma.

This study examined the feasibility of applying surface dielectric barrier discharge cold plasma (SDBDCP) to partially hydrogenate crude soybean oil. The oil sample was treated for 13 h using SDBDCP at 15 kV with 100% hydrogen gas under room temperature and atmospheric pressure. Fatty acid composition, iodine value, refractive index, carotenoid content, melting point, peroxide value, and free fatty acids content (FFA) were investigated during SDBDCP treatment. Analysis of fatty acid composition demonstrated an increase in the content of saturated and monounsaturated fatty acids (from 41.32% to 55.3%) and a decrease in the content of polyunsaturated fatty acids (from 58.62% to 40.98%), which resulted in a reduction of the iodine value to 98.49 over the treatment time. Also, the fatty acid profile indicated that the total detected level of trans-fatty acids was very low (0.79%). After a 13-h treatment, the samples showed a refractive index of 1.4637, melting point of 10°C, peroxide value of 4.1 meq/kg, and FFA content of 0.8%. In addition, the results revealed a 71% decline in the carotenoid content of the oil sample due to the saturation of their double bonds. Therefore, these findings suggest that SDBDCP can be effectively used for hydrogenation along with bleaching oil.

Industrially produced trans fat and saturated fat content of food products in Jamaica.

To estimate industrially produced trans and saturated fatty acid levels in foods within the Jamaican food system. A total of 308 commonly consumed foods were selected for analysis based on their potential to contain trans fatty acids. Samples were collected from supermarkets, convenience stores, and fast-food restaurants. Official methods of gas chromatography for the analysis of fats were used. The results were expressed as grams of fatty acid per 100 g of food sample and percentage of total fatty acids. Total fat was found to exceed United Kingdom National Health Service (NHS) limits in 27.3% (n = 84/308) of food samples. About one-third (33.8%; n = 104/308) of commonly consumed foods in Jamaica contained varying levels of industrially produced trans fatty acids, while 7.8% exceeded the Pan American Health Organization limit of 2% of total fat. Industrially produced trans fatty acids were found in food categories such as canned meats, baked goods, cooking oils, condiments, breakfast cereals, desserts, dairy, spreads, snacks, and confectionery. The subcategories coconut oils and burgers had the highest mean content. Canned food, infant food, and pasta categories had no trans fat present. Saturated fats were found in almost all foods. Importantly, 32.5% (n = 100/308) of the foods had saturated fat concentrations higher than the NHS limit of 5 g per 100 g of food. Most of the food items with high levels of industrially produced trans fatty acids also contained high levels of saturated fats. Food products in Jamaica contain varying levels of fats that exceeded recommendations which support healthy consumption. Further exploration and reformulation efforts are needed to ensure that nutritional qualities are improved.

Presence of trans-Fatty Acids Containing Ingredients in Pre-Packaged Foods and the Availability of Reported trans-Fat Levels in Kenya and Nigeria.

In most African countries, the prevalence of industrially produced trans-fatty acids (iTFA) in the food supply is unknown. We estimated the number and proportion of products containing specific (any hydrogenated edible oils) and non-specific (vegetable fat, margarine, and vegetable cream) ingredients potentially indicative of iTFAs among pre-packaged foods collected in Kenya and Nigeria. We also summarized the number and proportion of products that reported trans-fatty acids levels and the range of reported trans-fatty acids levels. In total, 99 out of 5668 (1.7%) products in Kenya and 310 out of 6316 (4.9%) products in Nigeria contained specific ingredients indicative of iTFAs. Bread and bakery products and confectioneries in both countries had the most foods that contained iTFAs-indicative ingredients. A total of 656 products (12%) in Kenya and 624 products (10%) in Nigeria contained non-specific ingredients that may indicate the presence of iTFAs. The reporting of levels of trans-fatty acids was low in both Kenya and Nigeria (11% versus 26%, respectively, p < 0.001). With the increasing burden of ischemic heart disease in Kenya and Nigeria, the rapid adoption of WHO best-practice policies and the mandatory declaration of trans-fatty acids are important for eliminating iTFAs.

Determination of the fatty acid composition and fatty acids trans-isomers in the horse, stall horse, mutton, beef and pork meat

In this study, we have focussed on the fatty acid composition of the meat of various animals raised in the Republic of Kazakhstan. We have analyzed pasture horse meat, stall horse meat, lamb, beef, and pork meat. Samples from four carcass muscles (back, hip, rib, and neck) were tested. Comparative analysis of the content of trans isomers of fatty acids (TFA) was performed. The analysis of the obtained samples showed that the TFA content is significantly (p &lt;0.05) different in different parts of the carcasses of all animals. Their highest content was observed in the mutton sample, which reached 79.56-82.04%. The beef was next after mutton (6.20-9.64%). Less than in mutton and beef, but more than in pork and TFAs were contained in stall horse meat (2.75-5.52%). Of the two types of horse meat, there was less TFA in horse meat of pasture content (1.85-3.46%). Compared to all studied samples, the lowest level of trans fatty acids was in pork (0.91-1.39%). In horse meat of both types, TFAs were present in trans-9-C16: 1. More types of TFA were found in the meat of other animals: in mutton (trans-9-C14: 1; trans-9-C16: 1; trans-9-C18: 1; trans-11 C18: 1; trans-9-trans- 12-C18: 2), in beef (trans-9-C16: 1; trans-9-C18: 1; trans-11-C18: 1; trans-9-trans-12-C18: 2), in pork (trans-9-C16: 1). In addition to TFA, an analysis was made of the ratio of omega-6 and omega-3 (ω-6: ω-3). Considering that the lower the ratio of ω-6: ω-3 in fat, the healthier it is for the human body, the most optimal among the studied samples in terms of the ratio of ω-6: ω-3 fatty acids was mutton (1.83-2.35) and horse meat of stall keeping (1.76-6.53). The most unfavourable ratios were in the pork samples (17.46-35.69). The ratio ω-6: ω-3 in other animals was within the following limits: beef (5.35-9.13), horse meat of pasture content (7.08-10.50).