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.

ResumoPortugal 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%.

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