Dietary Intake of Trans Fatty Acids in Children Aged 4–5 in Spain: The INMA Cohort Study

Abstract

Trans fatty acid (TFA) intake has been identified as a health hazard in adults, but data on preschool children are scarce. We analyzed the data from the Spanish INMA Project to determine the intake of total, industrial and natural TFA, their main sources and the associated socio-demographic and lifestyle factors in children aged 4–5 (n = 1793). TFA intake was estimated using a validated Food Frequency Questionnaire, and multiple linear regression was used to explore associated factors. The mean daily intakes of total, industrial and natural TFA were 1.36, 0.60, and 0.71 g/day, respectively. Ten percent of the children obtained >1% of their energy intake from TFA. The main sources of industrial TFA were fast food, white bread and processed baked goods. Milk, red and processed meat and processed baked goods were the main sources of natural TFA. Having parents from countries other than Spain was significantly associated with higher natural TFA (in mg/day) intake (β 45.5) and television viewing was significantly associated with higher industrial TFA intake (β 18.3). Higher fruits and vegetables intake was significantly associated with lower intakes of all TFAs, whereas higher sweetened beverages intake was significantly associated with lower total and natural TFA intake. Thus, total and industrial TFA intake was associated with less healthy food patterns and lifestyles in Spanish preschool children.

Ultra-Processed Foods Are the Major Sources of Total Fat, Saturated and Trans-Fatty Acids among Tunisian Preschool and School Children: A Cross-Sectional Study

“…The consumption of TFA by Tunisian children was very low compared to data registered elsewhere. Monge-Rojas et al (2013) reported a mean TFA intake of 1.3% E in Costa Rican adolescents [ 30 ], while the average dietary intake of TFA in Spanish children aged 4–5 years old was 1.36 g/d which corresponds to 0.77% E [ 31 ]. Results from Canadian children aged 5–6 years old showed a mean TFA intake of 0.71% E [ 32 ].…”

“…In Costa Rica, bakery products, red meat and dairy products were the main contributors to SFA and TFA intakes in adolescents [ 30 ], while fried eggs, whole milk, breakfast cereals and fresh cheese were among the major food sources of total fat and SFA in diets of Guatemalan schoolchildren [ 27 ]. The principal food groups contributing to the total TFA intake in Spanish children were milk (21%), processed baked goods (16%), sweets (12%), fast food (12%) and white bread (10%) [ 31 ]. These were comparable to those reported in the Canadian study [ 32 ].…”

Serum non-esterified fatty acid levels and hip fracture risk: The Cardiovascular Health Study

“…Unlike most other NEFA, TFA are derived exclusively from the diet. Most ingested TFA are generated during industrial processing of vegetable oils rich in PUFA through partial hydrogenation [22], though some comes from milk ingestion [23]. TFA inside cells alter membrane properties and lead to endoplasmic reticulum stress, reactive oxygen species, inflammation, and oxidative stress.…”

Ultra-Processed Foods Are the Major Sources of Total Fat, Saturated and Trans-Fatty Acids Among Tunisian Preschool and School Children: A Cross-Sectional Study

“…[2013] reported mean TFA intake of 1.3 % E in Costa Rican adolescents (28) , while the average dietary intake of TFA in Spanish children aged 4-5 y was 1.36 g/d which corresponds to 0.77 % E (29) . because the overall levels of TFA in most processed food products available on the Tunisian market are low (<1 g/100g of sample), except in margarine (5.56 g/100g).…”