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2012: No trans fatty acids in Spanish bakery products |
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| Authors: | Diana Ansorena Andrea Echarte Rebeca Ollé Iciar Astiasarán |
| Affiliation: | Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008 Pamplona, Spain |
| Abstract: | 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. |
| Keywords: | Trans fatty acids Bakery products Lipid profile Cakes Food composition data |
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