Assessment of Trans Fatty Acids Content in Popular Western‐Style Products in China

Fu, Hao; Yang, Lin; Yuan, Huijun; Rao, Ping; Lo, Y. Martin

doi:10.1111/j.1750-3841.2008.00907.x

Cited by 19 publications

(26 citation statements)

References 25 publications

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“…They stated that the use of average values for theTFAs content in a food category was of a limited value. Fu et al (2008) investigated TFAs in nationalbrand western-style products including 10 chocolate samples in China. The authors determined the average contents of TFAs as 0.80%, 0.57%, and 1.87% of total fatty acids in chocolate with nuts, dark chocolate, and milk chocolate, respectively.…”

Section: Resultsmentioning

confidence: 99%

Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Çakmak¹,

Güler²,

Aktümsek³

2010

Czech J. Food Sci.

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AbstractÇakmak Y.S., Güler G.Ö., Aktümsek A. (2010): Trans fatty acid contents in chocolates and chocolate wafers in Turkey. Czech J. Food Sci., 28: 177-184.Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets were determined by GC. Total 62 samples, being all chocolates and chocolate wafers sold in Turkey, were investigated. 35 samples of chocolate which were categorised as milk chocolate, bitter chocolate, chocolate with nuts, chocolate with pistachio, chocolate with almond, other chocolates, and 27 samples of chocolate wafer which were categorised as pure chocolate wafers and chocolate wafers with nuts belonging to 12 different national chocolate brands, were analysed. Generally, C16:0 palmitic acid, C18:0 stearic acid, and C18:1 oleic acid were the major fatty acids in all samples. trans fatty acid contents in chocolate wafers samples showed a variation between 0.00-7.92%. trans fatty acids were determined as 0.00-6.23% in chocolate samples. In conclusion, it was shown that trans fatty acids contents in chocolates were relatively lower than those of other countries.

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Section: Resultsmentioning

confidence: 99%

Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Çakmak¹,

Güler²,

Aktümsek³

2010

Czech J. Food Sci.

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“…0?5 % of fat content) was found in 80 % and 33 % of the Western-and Chinesestyle food products, respectively. However, none of the ninety-seven products were labelled for TFA (12) . Owing to their adverse effect on health, saturated fat and TFA have drawn more attention than other nutrients.…”

Section: Discussionmentioning

confidence: 99%

“…The Beijing survey was the only study that we have identified in our literature search that provided related detailed information. Another study (12) examined only the labelling of TFA-related information. Shanghai and Beijing are the two largest cities in China.…”

Section: Methodsmentioning

confidence: 99%

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Food nutrition labelling practice in China

Tao

et al. 2010

Public Health Nutr.

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Objective: The present study aimed to scrutinize the food nutrition labelling practice in China before the Chinese Food Nutrition Labeling Regulation (CFNLR) era. Design: Nutrition information of pre-packaged foods collected from a supermarket between December 2007 and January 2008 was analysed and compared with findings from a survey conducted in Beijing. Setting: Information collected from a supermarket in Shanghai. Subjects: A total of 850 pre-packaged foods. Results: In the Shanghai survey, the overall labelling rate was 30?9 %, similar to that found in the Beijing study (29?7 %). While only 20?5 % of the snacks in Shanghai had nutrition labelling, the percentage of food items labelled with SFA (8?6 %), trans fatty acid (4?7 %) or fibre (12?1 %) was very low. Of those food items with nutrition labels, a considerable proportion (7-15 %) did not label energy, fat, carbohydrate or protein. Food products manufactured by Taiwan and Hong Kong companies had a lower labelling rate (13?6 %) than those manufactured by domestic (31?6 %) or international manufacturers (33?8 %). Conclusions: The very low food nutrition labelling rate among products sold in large chain supermarkets in major cities of China before CFNLR emphasizes the need for such critical regulations to be implemented in order to reinforce industrial compliance with accurate nutrition labelling.

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“…Incorporating this type of fat significantly improves the consistency, sensory characteristics and stability of these products [2,3,4]. It is estimated that 90% of the trans fat present in the Western diet is derived from the hydrogenation process [5].…”

Section: Introductionmentioning

confidence: 99%

Comparison between Experimentally Determined Total, Saturated and <i>Trans</i> Fat Levels and Levels Reported on the Labels of Cookies and Bread sold in Brazil

Hissanaga-Himelstein¹,

Oliveira²,

Silveira³

et al. 2014

JFNR

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In Brazil, the National Health Surveillance Agency (ANVISA) made the labeling of trans fats in foods mandatory from July 2006. The claim "trans fat free" can be used only for foods with trans fat content lower than 0.2g and saturated fat content lower than 2g per serving. This study determined fatty acid profile by gas chromatography and total fat content of nine cookie types and three bread types and the results obtained were compared with the values reported on the labels of these products. According to the results, 92% of the products contained trans fat, although only 33% reported this on their labels. There was no significant difference with the experimentally determined levels of the products that reported the presence of trans fat. In 67% of the products that reported an absence of trans fat on their labels, less than 0.2g of trans fat per serving was experimentally detected. The results revealed that the food product manufacturers studied are labeling trans fat content properly according to the law as they report products that have less than 0.2g trans fat as "trans fat free". However, it bears noting that claiming that a product is free of trans fat on the label does not always guarantee that it is not present in the product and that the maximum suggested daily intake of 2g will not be exceeded relatively easily considering that consumers do not always consume only the amount identified as the serving size on the label. Also, the paper enabled a discussion about the lack of standardization in the description of fat used as ingredient in foods.

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Assessment of Trans Fatty Acids Content in Popular Western‐Style Products in China

Cited by 19 publications

References 25 publications

Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Trans fatty acid contents in chocolates and chocolate wafers in Turkey

Food nutrition labelling practice in China

Comparison between Experimentally Determined Total, Saturated and <i>Trans</i> Fat Levels and Levels Reported on the Labels of Cookies and Bread sold in Brazil

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