Trans fatty acids in a range of UK processed foods |
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Authors: | Mark Roe Hannah Pinchen Susan Church Selvarani Elahi Margaret Walker Melanie Farron-Wilson Judith Buttriss Paul Finglas |
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Affiliation: | 1. Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK;2. Susan Church, 16 Woodfield Close, Ashtead, Surrey KT21 2RT, UK;3. LGC Ltd., Queens Road, Teddington TW11 0LY, UK;4. Eurofins Food Testing UK Ltd., Valiant Way, Wolverhampton WV9 5GB, UK;5. Department of Health, Wellington House, 133-155 Waterloo Road, London SE1 8UG, UK;6. British Nutrition Foundation, 52-54 High Holburn, London WC1V 6RQ, UK |
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Abstract: | A survey to determine the trans fatty acid content of a range of processed foods was carried out in response to recent reformulation work by the food industry to lower the artificial trans fatty acid content of processed products. Sixty two composite samples, made up of between 5 and 12 sub-samples, were collected in 2010 and were analysed for fatty acids, and a range of nutrients. The foods analysed included pizza, garlic bread, breakfast cereals, quiche, fat spreads, a range of fish and meat products, chips, savoury snacks, confectionery and ice cream. Levels of trans fatty acids were reduced considerably compared with previous UK analyses of similar foods where comparisons are possible. Concentrations of trans elaidic acid (t9-C18:1) from hydrogenated oils in all samples were <0.2 g/100 g food. These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors. |
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Keywords: | Trans fatty acids Trans elaidic acid Trans vaccenic acid Food composition McCance and Widdowson |
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