Contents of trans fatty acids (TFA) in German foods and estimation of daily intake
1997; Wiley; Volume: 99; Issue: 9 Linguagem: Inglês
10.1002/lipi.19970990903
ISSN1521-4133
Autores Tópico(s)Fatty Acid Research and Health
ResumoAbstract The contents of trans fatty acids (TFA) in 139 German foods were analyzed by capillary gas chromatography. The TFA analysis included myristelaidic acid (C14:1 t9), palmitelaidic acid (C16:1 t9), petroselaidic acid (C18:1 t6), elaidic acid (C18:1 t9), trans vaccenic acid (C18:1 t11), octadecadienoic acid isomers (C18:2 c9t12, C18:2 t9t12, and C18:2 9tc12), and 9 geometrical octadecatrienoic acid isomers (C18:3 n‐3). Maximum TFA contents occurred in French fries (up to 34%), crisps (up to 22%) and in instant sauces (up to 22%) The TFA content in dairy products ranged from 2.0% (blue cheese) to 6.1% (Jurassic cheese), in meat products from 0.2% (cooked ham) to 8.6% (lamb), in fish from 0.4% (pollock) to 1.0% (carp), and in vegetable fats and oils and margarines from <0.01% (edible oils) to 4.1% (sunflower margarines). The average estimated TFA intake was calculated to 1.9g TFA/d for women and 2.3g TFA/d for men.
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