Trans fatty acid content of selected Swiss foods: The TransSwissPilot study

Richter, Elke; Shawish, Karem Albash; Scheeder, M. R. L.; Colombani, P.

doi:10.1016/j.jfca.2009.01.007

Cited by 52 publications

(50 citation statements)

References 36 publications

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“…In the TransSwissPilot study, Richter, Shawish, Scheeder, and Colombani (2009) found that fine bakery products (31 samples analyzed between February 2006 and January 2007) showed, on average, 6.07% of TFA (0.32-16.97g/100g fatty acids) which represented a mean of 1.20g/100g food. Those authors concluded that still a substantial amount of products contained a total amount of TFA higher than 2% of fat.…”

Section: Introductionmentioning

confidence: 99%

2012: No trans fatty acids in Spanish bakery products

et al. 2013

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Trans fatty acids (TFA) are strongly correlated with an increased risk of cardiovascular and other chronic diseases. Current dietary recommendations exclude bakery products from frequent consumption basically due to their traditionally high content of TFA.The aim of this work was to analyze the lipid profile of different bakery products currently commercialized in Spain and with a conventionally high fat and TFA content.Premium and store brands for each product were included in the study.No significant amounts of TFA were found in any of the analyzed products, regardless the brand. TFA content ranged between 0.17g and 0.22g/100g product (mean=0.19g/100g product). Expressed on percentage of fatty acids, the maximum value was 0.87g/100g fatty acids and the mean value was 0.68%. These data are significantly lower than those observed in previously published papers for these type of products, and pointed out the importance of updating food composition databases in order to accurately estimate the real and current intake of TFA.

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Section: Introductionmentioning

confidence: 99%

2012: No trans fatty acids in Spanish bakery products

et al. 2013

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“…using shea fat). The tendency has been observed for a few years despite the fact there are no legal regulations concerning the content of TFA in a majority of the world countries (Ansorena et al, 2013;IMACE..., 2016;Richter et al, 2009;Roe et al, 2013;Wagner et al, 2008;WHO, 2015).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the fat content and fatty acid profile including trans fatty acids (TFA) in confectionery products available on the Polish market

Kmiecik¹,

Kobus‐Cisowska²,

Kotecka³

et al. 2016

Nauka Przyr. Technol.

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“…These foods are also cited as some of the main trans fat sources in the diet [59,60]. In this context, analyzing these foods can enable not only the inference of trans fat intake from Brazilian breads and cookies but also form the basis of a discussion about reducing the isomer in these products.…”

Section: Resultsmentioning

confidence: 99%

Comparison between Experimentally Determined Total, Saturated and <i>Trans</i> Fat Levels and Levels Reported on the Labels of Cookies and Bread sold in Brazil

Hissanaga-Himelstein¹,

Oliveira²,

Silveira³

et al. 2014

JFNR

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In Brazil, the National Health Surveillance Agency (ANVISA) made the labeling of trans fats in foods mandatory from July 2006. The claim "trans fat free" can be used only for foods with trans fat content lower than 0.2g and saturated fat content lower than 2g per serving. This study determined fatty acid profile by gas chromatography and total fat content of nine cookie types and three bread types and the results obtained were compared with the values reported on the labels of these products. According to the results, 92% of the products contained trans fat, although only 33% reported this on their labels. There was no significant difference with the experimentally determined levels of the products that reported the presence of trans fat. In 67% of the products that reported an absence of trans fat on their labels, less than 0.2g of trans fat per serving was experimentally detected. The results revealed that the food product manufacturers studied are labeling trans fat content properly according to the law as they report products that have less than 0.2g trans fat as "trans fat free". However, it bears noting that claiming that a product is free of trans fat on the label does not always guarantee that it is not present in the product and that the maximum suggested daily intake of 2g will not be exceeded relatively easily considering that consumers do not always consume only the amount identified as the serving size on the label. Also, the paper enabled a discussion about the lack of standardization in the description of fat used as ingredient in foods.

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Trans fatty acid content of selected Swiss foods: The TransSwissPilot study

Cited by 52 publications

References 36 publications

2012: No trans fatty acids in Spanish bakery products

2012: No trans fatty acids in Spanish bakery products

Evaluation of the fat content and fatty acid profile including trans fatty acids (TFA) in confectionery products available on the Polish market

Comparison between Experimentally Determined Total, Saturated and <i>Trans</i> Fat Levels and Levels Reported on the Labels of Cookies and Bread sold in Brazil

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