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TransFatty Acids in Foods in Europe: The TRANSFAIR Study

โœ Scribed by G. van Poppel; M-A. van Erp-Baart; T. Leth; E. Gevers; J. Van Amelsvoort; D. Lanzmann-Petithory; A. Kafatos; A. Aro

Book ID
102590623
Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
172 KB
Volume
11
Category
Article
ISSN
0889-1575

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โœฆ Synopsis

One of the aims of the TRANSFAIR study is to provide reliable and comparable data on trans fatty acid (TFA) content of foods in Europe. We performed a market basket study in 14 European countries. In each country, a maximum of 100 food samples representative of the total fat intake were sampled according to a standardized stepwise approach. Samples were analyzed for fat content and fatty acid composition in one central laboratory. This paper describes the design of the market basket study and the analytical methods. Detailed results of separate food groups are presented in the following four separate papers. The current health concern on TFA seems to have resulted in a number of consumer products like soft margarines that are low in TFA. On the other hand, shortenings, frying fats, and convenience foods are frequently high in TFA. There may not be a health benefit if a reduction in TFA is achieved by a similar increase in saturated fatty acid. Moreover, health implications are dependent on overall consumption patterns and these will be studied in the second part of the TRANSFAIR study.

๐Ÿ“œ SIMILAR VOLUMES

TransFatty Acids in Dietary Fats and Oil
TransFatty Acids in Dietary Fats and Oils from 14 European Countries: The TRANSFAIR Study
โœ A. Aro; J. Van Amelsvoort; W. Becker; M.-A. van Erp-Baart; A. Kafatos; T. Leth; ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 230 KB

The fatty acid composition of dietary fats and oils from 14 European countries was analyzed with particular emphasis on isomeric trans fatty acids. The proportion of trans fatty acids in typical soft margarines and low-fat spreads ranged between 0.1 and 17% of total fatty acids and that of cis-unsat

TransFatty Acids in Dairy and Meat Produ
TransFatty Acids in Dairy and Meat Products from 14 European Countries: The TRANSFAIR Study
โœ A. Aro; J.M. Antoine; L. Pizzoferrato; O. Reykdal; G. van Poppel ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 230 KB

The fatty acid composition of dairy products and meat from 14 European countries was analyzed with particular emphasis on trans fatty acids. In cow's milk, butter, and cheese the proportions of trans fatty acids ranged between 3.2 and 6.2% of fatty acids. C18:1 isomers comprised about 60% and C16:1

TransFatty Acids in French Fries, Soups,
TransFatty Acids in French Fries, Soups, and Snacks from 14 European Countries: The TRANSFAIR Study
โœ A. Aro; E. Amaral; H. Kesteloot; A. Rimestad; M. Thamm; G. van Poppel ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 143 KB

In the TRANSFAIR study, foods contributing to 95% of total fat intake were collected in 14 European countries. In addition to edible fats, dairy, meat, and bakery products some specific food items with relatively high amounts of trans fatty acids were found. French fried potatoes, both those from fa