http://dx.doi.org/10.4322/sc.2017.014
Trans fatty acids levels of puff pastry products marketed in the central region of Portugal
Varejão, Jorge M. T. B.; Oliveira, Abiana F. G. S.
Palavras-chave: Coronary heart disease, Fat, Portuguese puff pastry, Trans fatty acids.
Resumo: Portugal has a high consume of puff pastries products, highly appreciated locally and whose production may involve the use of partially hydrogenated vegetable fat (PHVF). The intake of trans fatty acids (TFA) is a growing health concern since strong evidence exists between their ingestion and the increase of low density lipoprotein (LDL)/decrease of high-density lipoprotein(HDL) cholesterol, metabolic responses which are related to a higher risk of coronary heart disease. To access the levels of trans fatty acids in popular pastry products in the center region of Portugal, fifty samples of these products were collected and analyzed using high-resolution gas chromatography (HRGC). Results show a mean content of trans fatty acids of 1.88 ± 0.60% (95% confidence interval) from total combined lipid fatty acids. The major part of the examined samples (54%) showed very low trans fatty acid content, lesser than 1.00%.
Referências Bibliográficas
[1] WHO (2013) Cardiovascular diseases. euro.who. 2013 [Online at 2013 October 8] http://www.euro. who.int/en/what-we-do/health-topics/noncommunicable-diseases/cardiovascular-diseases/data-andstatistics.
[2] Willett W, Stampfer M., Manson J., Colditz G., Speizer F., Rosner B., Sampson L., Hennekens C. (1993) Intake of trans fatty acids and risk of coronary heart disease among women. The Lancet 341:581–585.
[3] Eva K. R., Karem A. S., Martin R. L. S., Colombani P. C. (2009) Trans fatty acid content of selected Swiss foods: The TransSwissPilot study. J. of Food Comp. and Anal. 5, 22, 479-484.
[4] Mozaffarian D, Aro A. Willett W. (2009) Health effects of trans-fatty acids: experimental and observational evidence. Eur. J. of Clin.Nut. 63:S5–S21.
[5] Brouwer A, Wanders A e Katan M (2010) Effect of Animal and Industrial Trans Fatty Acids on HDL and LDL Cholesterol Levels in Humans – A Quantitative Review. PLoS ONE. 5:e9434.
[6] Bendsen N, Christensen R, Bartels E, Astrup A (2011) Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: a systematic review and meta-analysis of cohort studies. Eur. J.of Clin.Nut. 65:773-783.
[7] Elias S and Innis S(2002) Bakery foods are the major dietary source of trans-fatty acids among pregnant women with diets providing 30 percent energy from fat. J.of the Am. Diet. Ass.102: 46–51.
[8] Allen R and Kiess A(1955) Isomerization during hydrogenation. I. Oleic acid. J. of the Am. Oil Chem. Soc., 7:400-405.
[9] Allen R. (1962) Practical aspects of hydrogenation. J. of the Am. Oil Chem. Soc., 39:457-459.
[10] Leth T., Jensen H.G., Mikkelsen A.A., Bysted A. (2006)The effect of the regulation on trans fatty acid content in Danish food. Atherosclerosis Supplements.7, 53-56.
[11] L’Abbé M. R:,Stender S., Skeaff C. M., Ghafoorunissa andTavella M.(2009) Approaches to removing trans fats from the food supply in industrialized and developing countries. Eur. J. of Clin.Nut.63, S50– S67.
[12] Ratnayake W. M., L’Abbe M.R., Farnworth S., Dumais L., Gagnon C., Lampi B., Casey V., Mohottalage D., Rondeau I., Underhill L., Vigneault M., Lillycrop W., Meleta M., Wong L.Y., Ng T., Gao Y., Kwong K., Chalouh S., Pantazopoulos P., Gunaratna H., Rahardja A., Blagden R., Roscoe V., Krakalovich T., Neumann G., Lombaert G. A. (2009) Trans Fatty Acids: Current Contents in Canadian Foods and Estimated Intake Levels for the Canadian Population. J. of AOAC Int. 92, 1258-1276.
[13] Angell S.Y., Cobb L.K., Curtis C.J., Konty K.J., Silver L.D. (2012) Change in Trans Fatty Acid Content of Fast-Food Purchases Associated With New York City’s Restaurant Regulation: A Pre–Post Study. Annals of Internal Medicine. 157, 81-86.
[14] Poppel, G. van.(1998) Intake of trans fatty acids in western Europe; the TRANSFAIR study. The Lancet.351, 1099.
[15] Wolff R. L., Nicole A. Combe, F. D., Boué C.,Precht D., Molkentin J.,Entressangles B. (2008) Followup of the Δ4 to Δ16 trans-18:1 isomer profile and content in French processed foods containing partially hydrogenated vegetable oils during the period 1995–1999. Analytical and nutritional implications. Lipids. 35, 815-825.
[16] van Erp-Baarta M. A, Couetb C., Cuadradoc C., Kafatosd A., Stanleye J., van Poppela G. (1998) Trans Fatty Acids in Bakery Products from 14 European Countries:the TRANSFAIR Study. J. of Food Comp. and Anal. 2, 11, 161–169.
[17] Torres, D., Casal, S., Oliveira, M. B. P. P. (2002) Fatty acid composition of Portuguese spreadable fats with emphasis on trans isomers. Eur. Food Res. and Tech. 214, 108-111.
[18] Casal S.I., Noronha B., Mendes E., Oliveira M. B. P. P.(2006) Avaliação nutricional de produtos de pastelaria. Alimentação humana. 12, 21-27.
[19] Albuquerque, T. G. (2009) Composição em ácidos gordos de batatas fritas de pacote comercializadas em Portugal e sua importância na nutrição. Faculdade de Medicina, Universidade de Coimbra. Coimbra, Master thesis degree.
[20] Menaa F., Menaa A., Tréton J., Menaa B. (2013) Technological Approaches to Minimize Industrial Trans Fatty Acids in Foods. J. of Food Sci. 78, R377–R386.
[21] Eckel R. H.,Borra S., Lichtenstein, A.H., Yin-Piazza S. (2007) Understanding the Complexity of Trans Fatty Acid Reduction in the American Diet. Circulation.pp. 2231-2246.
[22] Tarrago-Trani M.T., Phillips K.M., Lemar L.E., Holden J.M. (2006) New and Existing Oils and Fats Used in Products with Reduced Trans-Fatty Acid Content. J.of the Am. Diet.Ass. 106, 867–880.
[23] Varejão J. M. T. B., Santos S. M., Cruz Costa M. C. (1999) Development of a method for the characterization of adulteration of olive oil by mixture of edible oils; Conference: 4º Encontro de Química de Alimentos, Coimbra, Portugal.
[24] Wolff R. L., Nicole A. Combe, F. D., Boué C., Precht D., Molkentin J., Entressangles B. (2008) Followup of the Δ4 to Δ16 trans-18:1 isomer profile and content in French processed foods containing partially hydrogenated vegetable oils during the period 1995–1999. Analytical and nutritional implications. Lipids. 35, 815-825.
[25] Ansorena D., Echarte A., Ollé R., Astiasarán I. (2013) 2012: No trans fatty acids in Spanish bakery products. Food Chem.138, 422–429.
[26] Roe M., Pinchen H., Church S., Elahi S., Walker M., Farron-Wilson M., Buttriss J., Finglas P. (2013) Trans fatty acids in a range of UK processed foods. Food Chem. 140, 427–431.
[27] Downs, S. M., Thow, A. M. and Leeder, S. R. (2013). The effectiveness of policies for reducing dietary trans fat: a systematic review of the evidence. Bull World Health Organ. 91, 262–269H.
