GC-MS quantification of fatty acid profile including trans FA in the locally manufactured margarines of Pakistan

Background Paper on Global Trends in Food Production, Intake and Composition

“…As different methodologies are available to the food industry for lowering the trans fatty acid content of fats used in the production of margarine, one could expect differences in the fatty acid composition of the margarines/spreads between manufacturers, and thus also between countries [Karabulut and Turan, 2006;Kandhro et al, 2008]. It is important to note that the health consequences of the consumption of margarines/ spreads produced by these different methods are far from clear.…”

“…In margarines produced in Pakistan, the palmitic acid content varied between 1.9 and 33.8% [Kandhro et al, 2008]. Analysis of 15 types of margarine and 10 shortenings marketed in Turkey showed that SFA content tends to increase as trans fatty acid content decreases [Karabulut and Turan, 2006].…”

The effect of gamma irradiation on oleic acid in methyl oleate and food

“…Trans double bonds naturally occur in many dienoic and trienoic fatty acids with unusual positions or conjugated double bonds. In the rumen of cattle, several bacteria can convert unsaturated lipids from cis to trans isomers through a cis/trans isomerase (Geibler, Brede, & Reinhardt, 2003;Kandhro et al, 2008;Precht & Molkentin, 2000;Schmidt, 2000;Wolff, 1995). The primary source of trans fatty acids consumed by humans is hydrogenated oil or fat.…”

Fish Oil Supplement Research Remains Murky

“…Health concerns about the effect of trans fatty acids led to changes in the methodology used by the food industry for the production of margarine (Lemaitre et al, 2006). As different methodologies are available for lowering the trans fatty acid content of fats used in the 1 % refers to g/100 g oil and not to per 100 g fatty acids Fats and fatty acids in human nutrition: Report of an expert consultation 144 production of margarine, one could expect differences in the fatty acid composition of the margarines/spreads between manufacturers, and thus also between countries (Karabulut and Turan, 2006;Kandhro et al, 2008).…”