Percorrer por autor "Drummond, L."
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- Assessing Hidden Trans Fat Sources in Refined Vegetable Oils: A Multi- Country Analysis to Inform Global TFA Policy ImplementationPublication . Drummond, L.; Kouwe, R.; Motta, C.; Costa, H.S.; Albuquerque, T.G.; Cobb, L.K.Background: World Health Organization (WHO) has been working toward the global elimination of industrially produced trans fat (iTFA) through the REPLACE initiative since 2018. The initiative has successfully introduced mandatory, best practice regulations in more than 45 countries since 2018. WHO recommends one of two policy options: 1) limit iTFA to 2% of total fat in all fats, oils and foods, or 2) ban the production and use of partially hydrogenated oils (PHO). It is established that the application of high temperatures during the deodorization stage of oil refining can lead to the conversion of unsaturated fatty acids to TFA. Typically, the trans isomers created through this process are quite low ranging, from 0.5-2% percent of total fat. However, evidence from Bangladesh and China has shown that some vegetable oils exceed the WHO recommended limit, and have a higher than expected trans fat content, likely due to prolonged exposure to high temperatures. This unexpected source of TFA could mean that the impact of TFA intake on heart disease is underestimated; that relying on PHO bans may have limited efficacy, and that TFA monitoring and surveillance activities may be overlooking an important source of trans fat in the diet. Resolve to Save Lives in collaboration with partners from the Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA) and several collaborators in low and middle-income countries, is conducting a multi-country assessment to determine the prevalence of high TFA in refined vegetable oils. The study aims to 1) measure the levels of iTFA in commonly used cooking oils in study countries, 2) compare the prevalence of iTFA in commonly used cooking oils across study countries, and 3) establish whether price, type of oil and ingredients, or brand influences iTFA content in cooking oils. Methods: Our methodology will map the available vegetable oils from common vendors in 8 countries. In each country, up to 20 oils will be collected, key nutrient information will be recorded, and a label analysis conducted. Oils will be analyzed using gas chromatography with flame ionization detection at INSA’s lab. Data will be collected and analyzed between January and June 2025. Results: Samples from 10 countries will be analyzed according to the WHO Laboratory Protocol on Measuring TFA and reporting as a percentage of TFA of the total fatty acids in oils. Results will be compared across oil types and countries, as well as with other relevant data from the literature and from previous studies. Conclusions: This study will reveal important information about sources of trans fat in the diets of many low and middle-income countries and potentially lead to significant changes in plans for TFA policy adoption and implementation.
- Monitoring trans fats in edible oils from Morocco: a preliminary assessmentPublication . Silva, M.A.; Costa, H.S.; Albuquerque, T.G.; Kouwe, R.; Drummond, L.; Benajiba, N.; Samra, C.A.; Motta, C.Trans fatty acids (TFAs) can be classified according to their two main sources: industrial (iTFAs) and natural (nTFAs). iTFAs are generated during partial hydrogenation or through heat treatments in the refining of vegetable oils and during the frying process. However, they pose some health risks as they raise low-density lipoprotein cholesterol while decrease high-density lipoprotein cholesterol, thereby increasing the risk of coronary heart disease. To support a healthy diet, the recommended intake of TFAs is less than 1% of total energy intake [1]. In this context, a collaboration between Resolve to Save Lives, the National Institute of Health Doctor Ricardo Jorge (INSA) and partners from 10 African and Asian countries was established to assess the prevalence of elevated TFA levels in refined vegetable oils and olive oil through a multi-country assessment. This abstract focused on evaluating the fatty acids composition in commonly consumed edible oils from Morocco, one of the ten participating countries. In 2025, from a survey presenting 86 individual oils available in the country, identified from 6 different types of vendors, we selected eight types of edible oils was collected from local vendors. Most samples are single oils, while four were blends of two or more oils. Specifically, the collected samples included: Soybean, Sunflower and Rapeseed oil (A and B); Soybean and Sunflower oil (C); Soybean and Corn oil (D); Soybean oil (E and F); Sunflower oil (G and H); Rapeseed oil (I); Olive pomace oil (J), Olive oil (K and L). In total, 12 samples were analyzed, including 11 commercially branded samples and 1 unbranded sample (olive oil, L). Preparation of FAMEs was performed in accordance with the WHO Simplified protocol for measuring trans-fatty acid content as a percentage of total fatty acids in food products [2]. Fatty acids determination was performed using Gas Chromatography with flame ionization detector. The fatty acid composition of the analyzed samples showed that eight of the samples were predominantly rich in polyunsaturated fatty acids, whereas four samples were mainly composed of monounsaturated fatty acids. Saturated fatty acid levels were relatively low across all samples, indicating a favorable lipid profile. TFA content varied between 0.0193 and 0.746 g/100 g of total fatty acids. These values are comparatively low and suggest good quality with respect to industrially produced trans fats. The findings provide critical insights into the dietary sources of trans fat, aiming to support regulatory changes in the countries. Overall, fatty acid profiles observed are consistent with what is expected for commercial edible oils, where a predominance of unsaturated fatty acids is desirable for nutritional and health considerations. The low TFA levels further highlight the positive quality attributes of the analyzed oils.