2012: no trans fatty acids in Spanish bakery products.
Diana Ansorena, Andrea Echarte, Rebeca Ollé, Iciar Astiasarán
Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain. dansorena@unav.es
Food chemistry 2013 May 1Trans fatty acids (TFA) are strongly correlated with an increased risk of cardiovascular and other chronic diseases. Current dietary recommendations exclude bakery products from frequent consumption basically due to their traditionally high content of TFA. The aim of this work was to analyse the lipid profile of different bakery products currently commercialised in Spain and with a conventionally high fat and TFA content. Premium and store brands for each product were included in the study. No significant amounts of TFA were found in any of the analysed products, regardless the brand. TFA content ranged between 0.17 g and 0.22 g/100 g product (mean=0.19 g/100 g product). Expressed on percentage of fatty acids, the maximum value was 0.87 g/100 g fatty acids and the mean value was 0.68%. These data are significantly lower than those observed in previously published papers for these types of products, and highlighted the importance of updating food composition databases in order to accurately estimate the real and current intake of TFA. Copyright © 2012 Elsevier Ltd. All rights reserved.
Citation
Diana Ansorena, Andrea Echarte, Rebeca Ollé, Iciar Astiasarán. 2012: no trans fatty acids in Spanish bakery products. Food chemistry. 2013 May 1;138(1):422-9
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PMID: 23265507
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