Trans fatty acids of some foods consumed in Rio de Janeiro, Brazil

Detalhes bibliográficos
Autor(a) principal: CHIARA, Vera Lúcia
Data de Publicação: 2003
Outros Autores: SICHIERI, Rosely, dos Santos Ferreira de CARVALHO, Tatiana
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9135
Resumo: The content of trans fatty acids in most consumed foods in Brazil is unknown. This study assessed trans saturated, monounsaturated and polyunsaturated fatty acids in samples of fried potatoes, cookies and ice cream. The analysis included: potato chips and fried potatoes from two popular fast food restaurants, ice cream of two different trademarks and from two fast food restaurants, and cookies of different trademarks. The samples of potato chips and cookies were acquired in different supermarkets in the city of Rio de Janeiro, and distinct manufacture dates were chosen. Six samples of each product were analyzed through gaschromatography. The average trans fatty acids content in fried potatoes from fast food restaurants was 4.74g/100g; in ice cream the values varied from 0.041g to 1.41g; and in cookies the values varied from 2.81g to 5.60g. No trans fatty acids were found in potato chips. Cream crackers had the highest values of trans fatty acids and the lowest content of unsaturated fat. In some products, the content of trans fatty acids in 100g was higher than the daily total intake recommended in several countries.
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spelling Trans fatty acids of some foods consumed in Rio de Janeiro, BrazilTeores de ácidos graxos trans de alguns alimentos consumidos no Rio de Janeirotrans fatty acidsfoodtrans isomersácidos graxos transalimentosisômeros transThe content of trans fatty acids in most consumed foods in Brazil is unknown. This study assessed trans saturated, monounsaturated and polyunsaturated fatty acids in samples of fried potatoes, cookies and ice cream. The analysis included: potato chips and fried potatoes from two popular fast food restaurants, ice cream of two different trademarks and from two fast food restaurants, and cookies of different trademarks. The samples of potato chips and cookies were acquired in different supermarkets in the city of Rio de Janeiro, and distinct manufacture dates were chosen. Six samples of each product were analyzed through gaschromatography. The average trans fatty acids content in fried potatoes from fast food restaurants was 4.74g/100g; in ice cream the values varied from 0.041g to 1.41g; and in cookies the values varied from 2.81g to 5.60g. No trans fatty acids were found in potato chips. Cream crackers had the highest values of trans fatty acids and the lowest content of unsaturated fat. In some products, the content of trans fatty acids in 100g was higher than the daily total intake recommended in several countries.Desconhecem-se os teores de ácidos graxos trans em diversos alimentos. Este estudo analisou os teores de ácidos graxos trans, saturados, monoinsaturados e poliinsaturados em batatas fritas, biscoitos e sorvetes. As batatas fritas foram dos tipos chips e de duas redes de fast food, os sorvetes, de duas marcas comerciais e de duas lojas de fast food, e os biscoitos, de marcas diferentes. As amostras de batatas chips e de biscoitos pertenciam a lotes distintos e foram adquiridas em supermercados da região. Analisaram-se seis amostras por produto, através de cromatografia gasosa. O valor médio dos ácidos trans de batatas fritas de redes de fast food foi de 4,74g/100g, enquanto em batatas chips estes ácidos graxos não foram detectados. Nos sorvetes os valores variaram de 0,041g a 1,41g e em biscoitos, de 2,81g a 5,60g. Biscoitos tipo cream cracker apresentaram teores de ácidos graxos trans mais altos e de insaturados mais baixos. Concluiu-se que alguns produtos apresentaram, em 100g, teores de ácidos graxos trans superiores aos recomendados para ingestão total diária em diversos países. Núcleo de Editoração – PUC-Campinas2003-06-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9135Brazilian Journal of Nutrition; Vol. 16 No. 2 (2003): Revista de NutriçãoRevista de Nutrição; Vol. 16 Núm. 2 (2003): Revista de NutriçãoRevista de Nutrição; v. 16 n. 2 (2003): 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/9135/6519Copyright (c) 2023 Vera Lúcia CHIARA, Rosely SICHIERI, Tatiana dos Santos Ferreira de CARVALHOhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess CHIARA, Vera Lúcia SICHIERI, Roselydos Santos Ferreira de CARVALHO, Tatiana 2024-04-08T14:11:15Zoai:ojs.periodicos.puc-campinas.edu.br:article/9135Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2024-04-08T14:11:15Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Trans fatty acids of some foods consumed in Rio de Janeiro, Brazil
Teores de ácidos graxos trans de alguns alimentos consumidos no Rio de Janeiro
title Trans fatty acids of some foods consumed in Rio de Janeiro, Brazil
spellingShingle Trans fatty acids of some foods consumed in Rio de Janeiro, Brazil
CHIARA, Vera Lúcia
trans fatty acids
food
trans isomers
ácidos graxos trans
alimentos
isômeros trans
title_short Trans fatty acids of some foods consumed in Rio de Janeiro, Brazil
title_full Trans fatty acids of some foods consumed in Rio de Janeiro, Brazil
title_fullStr Trans fatty acids of some foods consumed in Rio de Janeiro, Brazil
title_full_unstemmed Trans fatty acids of some foods consumed in Rio de Janeiro, Brazil
title_sort Trans fatty acids of some foods consumed in Rio de Janeiro, Brazil
author CHIARA, Vera Lúcia
author_facet CHIARA, Vera Lúcia
SICHIERI, Rosely
dos Santos Ferreira de CARVALHO, Tatiana
author_role author
author2 SICHIERI, Rosely
dos Santos Ferreira de CARVALHO, Tatiana
author2_role author
author
dc.contributor.author.fl_str_mv CHIARA, Vera Lúcia
SICHIERI, Rosely
dos Santos Ferreira de CARVALHO, Tatiana
dc.subject.por.fl_str_mv trans fatty acids
food
trans isomers
ácidos graxos trans
alimentos
isômeros trans
topic trans fatty acids
food
trans isomers
ácidos graxos trans
alimentos
isômeros trans
description The content of trans fatty acids in most consumed foods in Brazil is unknown. This study assessed trans saturated, monounsaturated and polyunsaturated fatty acids in samples of fried potatoes, cookies and ice cream. The analysis included: potato chips and fried potatoes from two popular fast food restaurants, ice cream of two different trademarks and from two fast food restaurants, and cookies of different trademarks. The samples of potato chips and cookies were acquired in different supermarkets in the city of Rio de Janeiro, and distinct manufacture dates were chosen. Six samples of each product were analyzed through gaschromatography. The average trans fatty acids content in fried potatoes from fast food restaurants was 4.74g/100g; in ice cream the values varied from 0.041g to 1.41g; and in cookies the values varied from 2.81g to 5.60g. No trans fatty acids were found in potato chips. Cream crackers had the highest values of trans fatty acids and the lowest content of unsaturated fat. In some products, the content of trans fatty acids in 100g was higher than the daily total intake recommended in several countries.
publishDate 2003
dc.date.none.fl_str_mv 2003-06-25
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/9135
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9135
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9135/6519
dc.rights.driver.fl_str_mv Copyright (c) 2023 Vera Lúcia CHIARA, Rosely SICHIERI, Tatiana dos Santos Ferreira de CARVALHO
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Vera Lúcia CHIARA, Rosely SICHIERI, Tatiana dos Santos Ferreira de CARVALHO
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. 16 No. 2 (2003): Revista de Nutrição
Revista de Nutrição; Vol. 16 Núm. 2 (2003): Revista de Nutrição
Revista de Nutrição; v. 16 n. 2 (2003): 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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