The increase of atherogenic index on fatty acids composition as a consequence of trans fat acids reduction in industrialized foods: the Brazilian scenery
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Relatório |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100600 |
Resumo: | Abstract The use of fats with a low melting point is attractive to the food industry, as it contributes to improving the texture, color and stability characteristics of the food. These fats are obtained from vegetable oils through some processes such as hydrogenation or interesterification. However, the partial hydrogenation process leads to the formation of trans fat. In several countries, actions have been taken to eliminate the presence of elaidic acid, a trans fatty acid (C18: 1t) from processed foods. This trans fatty acid and palmitic acid, a common saturated fatty acid (C16: 0) are proven to be atherogenic. The aim of this work was to evaluate the composition of fatty acids of 39 types of commercialized foods in Brazil, including cookies, snacks, wafers, instant noodles, frozen sandwiches and pizzas, mixtures for food preparation, microwave popcorn, margarines, spreadable cheeses and pastry dough. The lipids were extracted and their Fatty Acid Methyl Esters (FAMEs) identified by Gas-Chromatography (GC). The fatty acids found in greater quantity were oleic, linoleic and palmitic acids; whereas the trans fatty acids were detected in 51.3% of the samples. On the other hand, when trans fast were reduced in some foods, it could be observed increases in the palmitic acid (C16:0) content. This high content of palmitic acid is justified by the addition of palm oil and its derivatives, which can be used in interesterified oil mixtures or can be directly used in industrialized food formulations, even without interesterification. Governments and organizations in favor of human health should be aware that the use of dietary fatty acids which compromise the atherogenic index is not a healthy alternative. Consumers should therefore be alerted to the risk of consuming foods containing these fats until the food industry is banned from using them or finds healthier alternatives for making food. |
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Brazilian Journal of Food Technology |
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The increase of atherogenic index on fatty acids composition as a consequence of trans fat acids reduction in industrialized foods: the Brazilian sceneryElaidic acidSaturated fatFatty acid profileAtherogenic fatty acidsIndustrialized foodsFood analysisAbstract The use of fats with a low melting point is attractive to the food industry, as it contributes to improving the texture, color and stability characteristics of the food. These fats are obtained from vegetable oils through some processes such as hydrogenation or interesterification. However, the partial hydrogenation process leads to the formation of trans fat. In several countries, actions have been taken to eliminate the presence of elaidic acid, a trans fatty acid (C18: 1t) from processed foods. This trans fatty acid and palmitic acid, a common saturated fatty acid (C16: 0) are proven to be atherogenic. The aim of this work was to evaluate the composition of fatty acids of 39 types of commercialized foods in Brazil, including cookies, snacks, wafers, instant noodles, frozen sandwiches and pizzas, mixtures for food preparation, microwave popcorn, margarines, spreadable cheeses and pastry dough. The lipids were extracted and their Fatty Acid Methyl Esters (FAMEs) identified by Gas-Chromatography (GC). The fatty acids found in greater quantity were oleic, linoleic and palmitic acids; whereas the trans fatty acids were detected in 51.3% of the samples. On the other hand, when trans fast were reduced in some foods, it could be observed increases in the palmitic acid (C16:0) content. This high content of palmitic acid is justified by the addition of palm oil and its derivatives, which can be used in interesterified oil mixtures or can be directly used in industrialized food formulations, even without interesterification. Governments and organizations in favor of human health should be aware that the use of dietary fatty acids which compromise the atherogenic index is not a healthy alternative. Consumers should therefore be alerted to the risk of consuming foods containing these fats until the food industry is banned from using them or finds healthier alternatives for making food.Instituto de Tecnologia de Alimentos - ITAL2020-01-01info:eu-repo/semantics/reportinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100600Brazilian Journal of Food Technology v.23 2020reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.26819info:eu-repo/semantics/openAccessSilva,Nathalia Ribeiro Ferreira daPerez,Victor HaberFerreira,Karla SilvaSilveira,Thays da CostaSilva,Michele Bezerraeng2020-12-03T00:00:00Zoai:scielo:S1981-67232020000100600Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2020-12-03T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
The increase of atherogenic index on fatty acids composition as a consequence of trans fat acids reduction in industrialized foods: the Brazilian scenery |
title |
The increase of atherogenic index on fatty acids composition as a consequence of trans fat acids reduction in industrialized foods: the Brazilian scenery |
spellingShingle |
The increase of atherogenic index on fatty acids composition as a consequence of trans fat acids reduction in industrialized foods: the Brazilian scenery Silva,Nathalia Ribeiro Ferreira da Elaidic acid Saturated fat Fatty acid profile Atherogenic fatty acids Industrialized foods Food analysis |
title_short |
The increase of atherogenic index on fatty acids composition as a consequence of trans fat acids reduction in industrialized foods: the Brazilian scenery |
title_full |
The increase of atherogenic index on fatty acids composition as a consequence of trans fat acids reduction in industrialized foods: the Brazilian scenery |
title_fullStr |
The increase of atherogenic index on fatty acids composition as a consequence of trans fat acids reduction in industrialized foods: the Brazilian scenery |
title_full_unstemmed |
The increase of atherogenic index on fatty acids composition as a consequence of trans fat acids reduction in industrialized foods: the Brazilian scenery |
title_sort |
The increase of atherogenic index on fatty acids composition as a consequence of trans fat acids reduction in industrialized foods: the Brazilian scenery |
author |
Silva,Nathalia Ribeiro Ferreira da |
author_facet |
Silva,Nathalia Ribeiro Ferreira da Perez,Victor Haber Ferreira,Karla Silva Silveira,Thays da Costa Silva,Michele Bezerra |
author_role |
author |
author2 |
Perez,Victor Haber Ferreira,Karla Silva Silveira,Thays da Costa Silva,Michele Bezerra |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Silva,Nathalia Ribeiro Ferreira da Perez,Victor Haber Ferreira,Karla Silva Silveira,Thays da Costa Silva,Michele Bezerra |
dc.subject.por.fl_str_mv |
Elaidic acid Saturated fat Fatty acid profile Atherogenic fatty acids Industrialized foods Food analysis |
topic |
Elaidic acid Saturated fat Fatty acid profile Atherogenic fatty acids Industrialized foods Food analysis |
description |
Abstract The use of fats with a low melting point is attractive to the food industry, as it contributes to improving the texture, color and stability characteristics of the food. These fats are obtained from vegetable oils through some processes such as hydrogenation or interesterification. However, the partial hydrogenation process leads to the formation of trans fat. In several countries, actions have been taken to eliminate the presence of elaidic acid, a trans fatty acid (C18: 1t) from processed foods. This trans fatty acid and palmitic acid, a common saturated fatty acid (C16: 0) are proven to be atherogenic. The aim of this work was to evaluate the composition of fatty acids of 39 types of commercialized foods in Brazil, including cookies, snacks, wafers, instant noodles, frozen sandwiches and pizzas, mixtures for food preparation, microwave popcorn, margarines, spreadable cheeses and pastry dough. The lipids were extracted and their Fatty Acid Methyl Esters (FAMEs) identified by Gas-Chromatography (GC). The fatty acids found in greater quantity were oleic, linoleic and palmitic acids; whereas the trans fatty acids were detected in 51.3% of the samples. On the other hand, when trans fast were reduced in some foods, it could be observed increases in the palmitic acid (C16:0) content. This high content of palmitic acid is justified by the addition of palm oil and its derivatives, which can be used in interesterified oil mixtures or can be directly used in industrialized food formulations, even without interesterification. Governments and organizations in favor of human health should be aware that the use of dietary fatty acids which compromise the atherogenic index is not a healthy alternative. Consumers should therefore be alerted to the risk of consuming foods containing these fats until the food industry is banned from using them or finds healthier alternatives for making food. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/report |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
report |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100600 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100600 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.26819 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.23 2020 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
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1752128702585503744 |