期刊
FOOD CONTROL
卷 47, 期 -, 页码 141-146出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2014.06.046
关键词
Trans fatty acids; Cookies; Food chemistry; Contaminants; Health; Nutritional label
资金
- European Union (FEDER funds through COMPETE)
- National Funds (FCT, Fundacao para a Ciencia e Tecnologia) [Pest/EQB/LA0006/2013]
- European Union (FEDER funds) [NORTE-07-0124-FEDER-000069]
Cookies and biscuits are a recognized source of trans fatty acids (TFA). Aware of its consumption worldwide, an update on TFA content was taken in 2012, in a total of 50 samples commercialized in Portugal. Despite the absence of specific Portuguese legislation, TFA amounts in cookies and biscuits are generally low, with TFA amounts lower than 0.1 g per 100 g, and an average of 0.6% in the extracted fat in 49 of the 50 samples analyzed. Unfortunately, one sample presented 27% of TFA in the lipids, highlighting that the problem is still present. Also, a high prevalence of saturated fatty acids was observed, as high as 92.4% in the fat (53.0% on average). This fact is also a major health concern, particularly when the reformulation of these products in the last years (2006-2012) was effective regarding TFA reduction but seemed to have occurred at expenses of increasing SFA, thus reducing the potential beneficial effect achievable by replacing with cis-unsaturated fats, as generally recommended. (C) 2014 Elsevier Ltd. All rights reserved.
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