Trans fatty acids in Brazilian food products: a review of aspects related to health and nutrition labeling
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/9285 |
Resumo: | In recent years, several studies have indicated a positive relationship between trans fatty acids and cardiovascular disease, maternal and infant diseases, inflammatory diseases and cancer. The World Health Organization manifested the need of decreasing the consumption of these fatty acids, which culminated with the recommendation of their elimination in 2004. Labeling is a measure that helps the population make food choices. This article presents a literature review on trans fatty acids, their formation, health effects and the current measures to control their intake, emphasizing food labeling. The following databases were searched:Scopus, PubMed, SciELO, Science Direct and Lilacs. In addition, national and international government sites covering the period from 1990 to 2012 were consulted. The key words used in Portuguese and English were “trans fatty acids”, and/or “hydrogenated fat”, conjugated with “labeling”, and/or “regulation”, and/or “legislation”. Manufacturing, individual and public measures stemming from governmental policies and education can help to reduce the consumption of trans fatty acids. Although Brazilian law requires companies to report the amount of trans fatty acids per serving on their product labels, the way this information is presented is questionable. The effective reduction of trans fatty acids in food products can take considerable time because of the necessary cultural and technological changes. It should be noted that any initiative regarding trans fatty acids is important since it will improve the general population’s health. |
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Trans fatty acids in Brazilian food products: a review of aspects related to health and nutrition labelingÁcidos graxos trans em produtos alimentícios brasileiros: uma revisão sobre aspectos relacionados à saúde e à rotulagem nutricionalTrans fatty acidsHydrogenationLegislationNutritional labelingÁcidos graxos transHidrogenaçãoLegislaçãoRotulagem nutricionalIn recent years, several studies have indicated a positive relationship between trans fatty acids and cardiovascular disease, maternal and infant diseases, inflammatory diseases and cancer. The World Health Organization manifested the need of decreasing the consumption of these fatty acids, which culminated with the recommendation of their elimination in 2004. Labeling is a measure that helps the population make food choices. This article presents a literature review on trans fatty acids, their formation, health effects and the current measures to control their intake, emphasizing food labeling. The following databases were searched:Scopus, PubMed, SciELO, Science Direct and Lilacs. In addition, national and international government sites covering the period from 1990 to 2012 were consulted. The key words used in Portuguese and English were “trans fatty acids”, and/or “hydrogenated fat”, conjugated with “labeling”, and/or “regulation”, and/or “legislation”. Manufacturing, individual and public measures stemming from governmental policies and education can help to reduce the consumption of trans fatty acids. Although Brazilian law requires companies to report the amount of trans fatty acids per serving on their product labels, the way this information is presented is questionable. The effective reduction of trans fatty acids in food products can take considerable time because of the necessary cultural and technological changes. It should be noted that any initiative regarding trans fatty acids is important since it will improve the general population’s health.Nos últimos anos, vários estudos apontam a relação positiva entre ácidos graxos trans e desenvolvimento de doenças cardiovasculares, materno-infantis, inflamatórias e de câncer. A Organização Mundial de Saúde alertou para a necessidade da diminuição do consumo desses ácidos graxos, o que culminou com a recomendação de sua eliminação em 2004. A rotulagem é uma medida que auxilia a população na escolha alimentar. Este artigo apresenta uma revisão sobre ácidos graxos trans, desde sua formação, efeitos para a saúde e as medidas atuais de controle da sua ingestão, enfatizando a rotulagem de alimentos. A busca de informações, relativa ao período de 1990 a 2012, foi realizada nos bancos de dados Scopus, PubMed, SciELO, Science Direct, Lilacs, bem como em sites oficiais nacionais e internacionais. Os unitermos utilizados em português e inglês foram: “ácidos graxos trans” e/ou “gordura hidrogenada”, conjugados à “rotulagem” e/ou “regulação” e/ou “legislação”. O controle dos ácidos graxos trans pode ser realizado pela diminuição de seu consumo por meio de medidas industriais, medidas individuais e coletivas, resultantes de um trabalho educativo, além de forças políticas. Em relação à rotulagem, mesmo existindo legislação brasileira que obrigue as indústrias a informarem a quantidade de ácidos graxos trans por porção em alimentos industrializados, observaram-se alguns questionamentos sobre como são disponibilizadas tais informações. Salienta-se que a efetiva diminuição dos ácidos graxos trans pode levar um tempo considerável, dada a adaptação cultural e tecnológica necessárias. Contudo, é uma medida importante, pois o resultado desse controle será a melhoria da saúde da população. Núcleo de Editoração – PUC-Campinas2023-08-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9285Brazilian Journal of Nutrition; Vol. 25 No. 4 (2012): Revista de NutriçãoRevista de Nutrição; Vol. 25 Núm. 4 (2012): Revista de NutriçãoRevista de Nutrição; v. 25 n. 4 (2012): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9285/6664Copyright (c) 2023 Vanessa Martins HISSANAGA, Rossana Pacheco da Costa PROENÇA, Jane Mara BLOCKhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMartins HISSANAGA, Vanessa Pacheco da Costa PROENÇA, Rossana BLOCK, Jane Mara2023-10-05T19:05:39Zoai:ojs.periodicos.puc-campinas.edu.br:article/9285Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-10-05T19:05:39Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Trans fatty acids in Brazilian food products: a review of aspects related to health and nutrition labeling Ácidos graxos trans em produtos alimentícios brasileiros: uma revisão sobre aspectos relacionados à saúde e à rotulagem nutricional |
title |
Trans fatty acids in Brazilian food products: a review of aspects related to health and nutrition labeling |
spellingShingle |
Trans fatty acids in Brazilian food products: a review of aspects related to health and nutrition labeling Martins HISSANAGA, Vanessa Trans fatty acids Hydrogenation Legislation Nutritional labeling Ácidos graxos trans Hidrogenação Legislação Rotulagem nutricional |
title_short |
Trans fatty acids in Brazilian food products: a review of aspects related to health and nutrition labeling |
title_full |
Trans fatty acids in Brazilian food products: a review of aspects related to health and nutrition labeling |
title_fullStr |
Trans fatty acids in Brazilian food products: a review of aspects related to health and nutrition labeling |
title_full_unstemmed |
Trans fatty acids in Brazilian food products: a review of aspects related to health and nutrition labeling |
title_sort |
Trans fatty acids in Brazilian food products: a review of aspects related to health and nutrition labeling |
author |
Martins HISSANAGA, Vanessa |
author_facet |
Martins HISSANAGA, Vanessa Pacheco da Costa PROENÇA, Rossana BLOCK, Jane Mara |
author_role |
author |
author2 |
Pacheco da Costa PROENÇA, Rossana BLOCK, Jane Mara |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Martins HISSANAGA, Vanessa Pacheco da Costa PROENÇA, Rossana BLOCK, Jane Mara |
dc.subject.por.fl_str_mv |
Trans fatty acids Hydrogenation Legislation Nutritional labeling Ácidos graxos trans Hidrogenação Legislação Rotulagem nutricional |
topic |
Trans fatty acids Hydrogenation Legislation Nutritional labeling Ácidos graxos trans Hidrogenação Legislação Rotulagem nutricional |
description |
In recent years, several studies have indicated a positive relationship between trans fatty acids and cardiovascular disease, maternal and infant diseases, inflammatory diseases and cancer. The World Health Organization manifested the need of decreasing the consumption of these fatty acids, which culminated with the recommendation of their elimination in 2004. Labeling is a measure that helps the population make food choices. This article presents a literature review on trans fatty acids, their formation, health effects and the current measures to control their intake, emphasizing food labeling. The following databases were searched:Scopus, PubMed, SciELO, Science Direct and Lilacs. In addition, national and international government sites covering the period from 1990 to 2012 were consulted. The key words used in Portuguese and English were “trans fatty acids”, and/or “hydrogenated fat”, conjugated with “labeling”, and/or “regulation”, and/or “legislation”. Manufacturing, individual and public measures stemming from governmental policies and education can help to reduce the consumption of trans fatty acids. Although Brazilian law requires companies to report the amount of trans fatty acids per serving on their product labels, the way this information is presented is questionable. The effective reduction of trans fatty acids in food products can take considerable time because of the necessary cultural and technological changes. It should be noted that any initiative regarding trans fatty acids is important since it will improve the general population’s health. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-08-22 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9285 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9285 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9285/6664 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Vanessa Martins HISSANAGA, Rossana Pacheco da Costa PROENÇA, Jane Mara BLOCK https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Vanessa Martins HISSANAGA, Rossana Pacheco da Costa PROENÇA, Jane Mara BLOCK https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 25 No. 4 (2012): Revista de Nutrição Revista de Nutrição; Vol. 25 Núm. 4 (2012): Revista de Nutrição Revista de Nutrição; v. 25 n. 4 (2012): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
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