Trans fatty acids in commercial cookies and biscuits: An update of Portuguese market

• Type: Article in International Scientific Journal
• Date: 2015

Authors

Luisa Alexandra T Teixeira Santos (Author) Other; Rebeca Cruz (Author) Other; Susana Casal (Author) FFUP

Journal

Title: Food Control

Vol. 47

Pages: 141-146

ISSN: 0956-7135

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 1 Citation

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-009-P35

DOI: 10.1016/j.foodcont.2014.06.046

Abstract (EN): Cookies and biscuits are a recognized source of trans fatty acids (TFA). Aware of its consumption worldwide, an update on TFA content was taken in 2012, in a total of 50 samples commercialized in Portugal. Despite the absence of specific Portuguese legislation, TFA amounts in cookies and biscuits are generally low, with TFA amounts lower than 0.1 g per 100 g, and an average of 0.6% in the extracted fat in 49 of the 50 samples analyzed. Unfortunately, one sample presented 27% of TFA in the lipids, highlighting that the problem is still present. Also, a high prevalence of saturated fatty acids was observed, as high as 92.4% in the fat (53.0% on average). This fact is also a major health concern, particularly when the reformulation of these products in the last years (2006-2012) was effective regarding TFA reduction but seemed to have occurred at expenses of increasing SFA, thus reducing the potential beneficial effect achievable by replacing with cis-unsaturated fats, as generally recommended.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6