Nutrient comparisons of margarine/margarine-like products, butter blend products and butter in the US marketplace in 2020 post-FDA ban on partially hydrogenated oils

Weber, Cecily; Harnack, Lisa; Johnson, Abigail; Jasthi, Bhaskarani; Pettit, Janet; Stevenson, Jennifer

doi:10.1017/s1368980021004511

Cited by 9 publications

(6 citation statements)

References 15 publications

(18 reference statements)

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“…Besides vanaspati , other sources of TFAs, such as partially hydrogenated margarine and shortenings, are commonly used in street foods, such as roti canai , curry puff, chicken burgers, and donuts [ 36 ]. However, the findings in this study may suggest that the use of partially hydrogenated ingredients among vendors in Malaysia is low and that they might use tub-style margarine products which do not contain TFAs [ 42 ]. Notably, the substitution of stick margarine with tub margarine was found to be associated with a lower risk of CVD [ 43 ].…”

Section: Discussionmentioning

confidence: 99%

Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

Arifen

Shahril

Shahar

et al. 2023

Foods

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Despite growing evidence of increased saturated and trans fat contents in street foods, little is known about their fatty acid (FA) compositions. This study aimed to analyse the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and trans fatty acids (TFAs) content of 70 selected and most commonly available street foods in Malaysia. The street foods were categorised into main meals, snacks, and desserts. TFAs were not detected in any of the street foods. Descriptively, all three categories mainly contained SFAs, followed by MUFAs, and PUFAs. However, the one-way ANOVA testing showed that the differences between each category were insignificant (p > 0.05), and each FA was not significantly different (p > 0.05) from one to another. Nearly half of the deep-fried street foods contained medium to high SFAs content (1.7 g/100 g–24.3 g/100 g), while the MUFAs were also high (32.0–44.4%). The Chi-square test of association showed that the type of preparation methods (low or high fat) used was significantly associated (p < 0.05) with the number of SFAs. These findings provide valuable information about fat composition in local street foods for the Malaysian Food Composition Database and highlight the urgency to improve nutritional composition.

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Section: Discussionmentioning

confidence: 99%

Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

Arifen

Shahril

Shahar

et al. 2023

Foods

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“…ANOVA validated the reliability of the regression model, and it was found that the model could well predict the experimental results, as the p-value of the model was lower than 0.05 and the p-value for the lack of fit was higher than 0.05, with the predicted R 2 reasonably in agreement with the adjusted R 2 (variation within 0.2) . As presented in Table 3, all linear and quadratic coefficients had p-value lower than 0.05, indicating that they were all significant.…”

Section: Optimization Of Enzymatic Interesterification By Lipase Um1mentioning

confidence: 70%

“…The most common plastic fats in food industry were partial hydrogenated fat and naturally sourced plastic fat, like butter and some tropical plant sourced fat. The partial hydrogenation process (adding hydrogen to oils) allows for the creation of fats that are semisolid at room temperature from liquid oil 2) . However, epidemiological and clinical studies revealed that trans fatty acids produced from partial hydrogenation adversely affect human health, especially cardiovascular health 3) .…”

Section: Introductionmentioning

confidence: 99%

Enzymatic Interesterification of Palm Stearin, Flaxseed Oil and Cottonseed Stearin to Produce Stable Plastic Fat with Balanced Omega-6 and Omega-3 Fatty Acids

Liu

Sun‐Waterhouse

et al. 2023

J. Oleo Sci.

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Nowadays, there have been ongoing efforts to modify naturally sourced plastic fat or create trans-free plastic fats with desirable physicochemical and nutritional properties over the past several decades 5−8) .The nutritional properties of fat are closely associated with its fatty acid (FA) composition, degree of unsaturation, fatty acid chain length and the position of fatty acid acyl chain 7) . It is known that ω-6 and ω-3 fatty acids differ in metabolism and functions, and imbalanced dietary ω-6/ω-3 ratio eventually promote the pathogenesis of many diseases, including cardiovascular disease, cancer, rheumatoid arthritis, and asthma 9) . The ω-6/ω-3 FA ratio from 1:1 to 4:1 is recommended to lower the risks of obesity and chronic disease and support the brain development of infants 10) . There are plenty of reports involving the preparation of plastic fat with functional components (bioactive phytochemicals, polyunsaturated fatty acids, medium chain triacylglycerols) through EIE 6, 11−13) . Cottonseed stearin (CS) ,

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“… 28 Tough restrictions on food composition, such as banning artificial trans-fats from processed foods, may also prompt and accelerate replacement of those ingredients by healthier options. 29 Therefore, food reformulation strategies may be particularly suited to countries, such as China and the USA, where there was less support for governments to regulate food labelling and composition, perhaps due to concerns about the potential impact on the food industry, international trade and the economy. 30 …”

Section: Discussionmentioning

confidence: 99%

Public perceptions of responsibility for recommended food policies in seven countries

Pinho-Gomes

Booth

Pettigrew

2023

European Journal of Public Health

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Background Food policy is important to promote healthy and sustainable diets. However, who is responsible for developing and implementing food policy remains contentious. Therefore, this study aimed to investigate how the public attributes responsibility for food policy to governments, individuals and the private sector. Methods A total of 7559 respondents from seven countries [Australia (n = 1033), Canada (n = 1079), China (n = 1099), India (n = 1086), New Zealand (n = 1090), the UK (n = 1079) and the USA (n = 1093)] completed an online survey assessing perceived responsibility for 11 recommended food policies. Results Overall, preferred responsibility for the assessed food policies was primarily attributed to governments (62%), followed by the private sector (49%) and individuals (31%). Respondents from New Zealand expressed the highest support for government responsibility (70%) and those from the USA the lowest (50%). Respondents from the USA and India were most likely to nominate individuals as responsible (both 37%), while those from China were least likely (23%). The private sector had the highest attributed responsibility in New Zealand (55%) and the lowest in China and the USA (both 47%). Support for government responsibility declined with age and was higher among those on higher incomes, with a university degree, and who perceived themselves to consume a healthy diet or be in poor health. Conclusions Across seven diverse countries, results indicate the public considers government should take primary responsibility for the assessed food policies, with modest contribution from the private sector and minority support for individual responsibility.

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Nutrient comparisons of margarine/margarine-like products, butter blend products and butter in the US marketplace in 2020 post-FDA ban on partially hydrogenated oils

Cited by 9 publications

References 15 publications

Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia

Enzymatic Interesterification of Palm Stearin, Flaxseed Oil and Cottonseed Stearin to Produce Stable Plastic Fat with Balanced Omega-6 and Omega-3 Fatty Acids

Public perceptions of responsibility for recommended food policies in seven countries

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