Fatty acid composition of Costa Rican foods including trans fatty acid content

Baylin, Ana; Siles, Xinia; Donovan-Palmer, Amy; Fernández, Xinia; Campos, Hannia

doi:10.1016/j.jfca.2006.01.004

Cited by 47 publications

(54 citation statements)

References 26 publications

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“…Fatty acids were esterified with a methylating reagent containing methanol (2 ml) and acetyl chloride (0·1 ml) as previously described (14,16) . After esterification, the methanol and acetyl chloride were evaporated off and the fatty acid methyl esters were redissolved in isooctane.…”

Section: Fatty Acid Analysismentioning

confidence: 99%

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Trans-fatty acids in cooking oils in Bogota, Colombia: changes in the food supply from 2008 to 2013

Moynihan

Villamor²,

Marín³

et al. 2015

Public Health Nutr.

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Objective: Long-chain n-3 fatty acid intake in Colombia is low because fish consumption is limited. Vegetable oils with high n-3 fatty acid content are recommended, but their concentrations of trans fats were high in previous studies. Thus, regular monitoring of the fatty acid composition of vegetable oils is required. Our objective was to quantify the fatty acid composition in commercially available oils in Bogota, Colombia and determine if composition changed from 2008 to 2013. Design: Cross-sectional study. We obtained samples of all commercially available oils reported in a survey of low-and middle-income families with a child participating in the Bogota School Children Cohort. Setting: Bogota, Colombia. Subjects: Not applicable. Results: Sunflower oil had the highest trans-fatty acid content (2·18 %). Canola oil had the lowest proportion of trans-fatty acids (0·40 %) and the highest n-3 fatty acid content (9·37 %). In terms of percentage reduction from 2008 to 2013 in 18 : 1 and 18 : 2 trans-fatty acids, canola oil had 89 % and 65 % reduction, mixed oils had 44 % and 48 % reduction, and sunflower oil had 25 % and 51 % reduction, respectively. Soyabean oil became widely available in 2013. Conclusions: The content of trans-fatty acids decreased in all oils from 2008 to 2013, suggesting a voluntary reduction by industry. We believe that regular monitoring of the fatty acid composition of oils is warranted.

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Section: Fatty Acid Analysismentioning

confidence: 99%

“…Based on our previous experience in Costa Rica (14) we hypothesized that the content of TFA in cooking oils in 2013 would be lower due to voluntary reductions by the industry.…”

mentioning

confidence: 99%

Trans-fatty acids in cooking oils in Bogota, Colombia: changes in the food supply from 2008 to 2013

Moynihan

Villamor²,

Marín³

et al. 2015

Public Health Nutr.

Self Cite

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show abstract

“…Fatty acids were esterified with a methylating reagent containing methanol (2 ml) and acetyl chloride (0?1 ml) as previously described (12,13) . After esterification, the methanol and acetyl chloride were evaporated off and the fatty acid methyl esters were redissolved in isooctane.…”

Section: Fatty Acid Analysismentioning

confidence: 99%

Predictors of usage and fatty acid composition of cooking fats in Bogotá, Colombia

Baylin

Mora‐Plazas

Rangel

et al. 2008

PHN

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“…The instrument also inquired about the type of fat most frequently used for home cooking or frying; it was confirmed by visual identification at the subject's home. The fatty acid composition of all foods and oils commonly consumed in Costa Rica was assessed using the same methodology as for biological samples 24 . These analyses were incorporated into the nutrient database for the assessment of fatty acid intake.…”

Section: Data Collectionmentioning

confidence: 99%

Socio-economic status and health awareness are associated with choice of cooking oil in Costa Rica

Colón‐Ramos

Kabagambe

Baylin

et al. 2007

Public Health Nutr.

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Objective: To examine the socio-economic and lifestyle determinants of cooking oil choice in Costa Rica during the last decade (1994)(1995)(1996)(1997)(1998)(1999)(2000)(2001)(2002)(2003)(2004). Design: Cross-sectional study. Subjects (total n ¼ 2274) belonged to the control population of a large case-control study; they were recruited yearly. Data about type of oil used for cooking, dietary intake, socio-economic and demographic characteristics were collected. Setting: A dietitian visited all subjects and conducted the interviews at their homes; all subjects lived in the Costa Rican central valley region. Subjects: Adult, free-living, rural and urban Costa Ricans with no history of myocardial infarction and physical or mental disability. Results: The odds of choosing soybean over palm oil increased significantly each year (P , 0.05) and was determined by high socio-economic status (SES) and variables that suggest health awareness (self-reported history of hypertension, high cholesterol, multivitamin use and intake of green leafy vegetables). The odds of choosing other unsaturated oils, namely corn and sunflower, over soybean oil also increased yearly (P , 0.05) and was associated with the same two factors (high SES and health awareness). Palm oil users remained in the lowest SES tertile and were more likely to live in rural areas. Across all SES tertiles, high health awareness determined the odds of choosing other unsaturated oils over palm oil, and soybean oil (P , 0.05). Conclusion: These data show that, in addition to SES, health awareness is associated with the selection of unsaturated oils over palm oil in a developing country undergoing transition. These data should be considered when targeting nutrition messages and policies that promote better dietary choices.

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Fatty acid composition of Costa Rican foods including trans fatty acid content

Cited by 47 publications

References 26 publications

Trans-fatty acids in cooking oils in Bogota, Colombia: changes in the food supply from 2008 to 2013

Trans-fatty acids in cooking oils in Bogota, Colombia: changes in the food supply from 2008 to 2013

Predictors of usage and fatty acid composition of cooking fats in Bogotá, Colombia

Socio-economic status and health awareness are associated with choice of cooking oil in Costa Rica

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