Substitution of trans fatty acids in foods on the Danish market

Abstract

Three surveys of the content of trans fatty acids (TFA) in foods on the Danish market were carried out before and after the Danish regulation was introduced in January 2004 restricting the use of industrially produced (IP)‐TFA to a maximum of 2 g per 100 g fat in any food product. For this purpose, food samples were collected in 2002–3, 2004–5, and 2006–7. Of these, 60 paired samples (defined as samples included in two of the three investigations and with higher levels of IP‐TFA in the first determination than in the second) were identified. Comparisons of the fatty acid profiles showed that, in 68% of the products (e.g. sweets, cakes and cookies as well as fast food such as pie and tortilla), IP‐TFA were mainly substituted with saturated fatty acids (SFA). In some cases, the SFA source was coconut fat, whereas in other products, palm oil was added instead of partially hydrogenated oils. However, in important cases like frying fats, healthier fat substitutes with monounsaturated fatty acids were used. The surveys showed that the IP‐TFA content has been reduced or removed from most products with originally high IP‐TFA content, like French fries, microwave oven popcorn and various bakery products, so that IP‐TFA are now insignificant for the intake of TFA in Denmark.

A prospective study of trans fat intake and risk of preeclampsia in Denmark

“…Industrial trans fats intake was estimated from measurements of the trans fat content of Danish foods that took place in 1995 (van Poppel 1998), 1999 (Leth et al 2003) and 2002–2003 (Bysted et al 2009). Based on these measurements, trans fat content of most foods was assumed to decrease linearly between 1995 and 2003, margarines were known to be free of trans fats since 1998, and the trans fat content of shortenings was known to be constant between 1998 and 2003.…”

Survival and Growth of Epidemically Successful and Nonsuccessful Salmonella enterica Clones after Freezing and Dehydration

“…The fat content was approximately 10% as determined by a previously described method (12). The water content was 70% as measured by a gravimetric method (2).…”

Catalytic conversions in green aqueous media. Part 8: Partial and full hydrogenation of renewable methyl esters of vegetable oils

“…Catalytic full hydrogenation reactions of polyunsaturated methyl esters of vegetable oils to methyl stearate are industrially interesting conversions for the production of surfactants and solid soaps [64,72,134,135] as well as for studying the full hydrogenation reaction of the corresponding edible oils to saturated fats which are further subjected to interesterification reactions with liquid vegetable oils to yield shortenings, margarines and other foodstuffs containing zero amounts of trans-fats 134,135]. In recent years, trans-fats have raised serious health concerns from reports that they are considered to be strongly correlated with a higher concentration of plasma LDL-cholesterol and consumption of trans-fats provides no apparent nutritional benefit and possesses a considerable potential for harm [73][74][75][76][77][78][79][80]. Therefore, regulations were introduced first in Denmark by January 2004 to restrict the use of industrially produced trans-fats in edible fats to 2 wt% in any food product making possible that people consume <1 g industrially produced trans-fats per day and decisions have been made in USA by January 2006 of labelling the trans-fats content on the nutrition facts panel of foods which caused a demand for foodstuffs products with lower trans-isomers content [73][74][75][76][77][78][79][80].…”

“…In recent years, trans-fats have raised serious health concerns from reports that they are considered to be strongly correlated with a higher concentration of plasma LDL-cholesterol and consumption of trans-fats provides no apparent nutritional benefit and possesses a considerable potential for harm [73][74][75][76][77][78][79][80]. Therefore, regulations were introduced first in Denmark by January 2004 to restrict the use of industrially produced trans-fats in edible fats to 2 wt% in any food product making possible that people consume <1 g industrially produced trans-fats per day and decisions have been made in USA by January 2006 of labelling the trans-fats content on the nutrition facts panel of foods which caused a demand for foodstuffs products with lower trans-isomers content [73][74][75][76][77][78][79][80]. Heterogeneous nickelbased-catalyst was the choice of the edible oils hydrogenation industry which has a long history, started in 1902 with the first patent filed by Wilhelm Normann for the liquid phase catalytic hydrogenation process of unsaturated fatty oils, in 1906 the British firm Joseph Crosfield & Sons developed the industrial hydrogenation process using as feedstock whale oil, and in 1911 the first commercial plant of Procter & Gamble went on stream with the appearance of the first industrially produced shortening, named "Crisco", obtained by hydrogenation reactions using cottonseed oil feedstocks [81][82][83][84][85][86].…”