Repository logo
 
Publication

Trans fatty acids content in worldwide edible fats and oils: current trends and challenges

2017-04Journal article Restricted access
Simple item page
dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorSilva, M.A.
dc.contributor.authorOliveira, M.B.P.P.
dc.contributor.authorCosta, H.S.
dc.date.accessioned2018-01-31T17:17:08Z
dc.date.available2018-01-31T17:17:08Z
dc.date.issued2017-04
dc.description.abstractTrans fatty acids (TFA) have been related with multiple cardiovascular risk factors and higher risk of coronary heart disease. Partial hydrogenation, which converts liquid vegetable oils into solid or semi-solid fats with appropriate melting properties suitable for the production of shortenings and margarines, is one of the sources of TFA. In this study a worldwide comparison regarding the TFA content in edible oils and fats was performed. Oils and fats, from vegetable or animal origin, are essential ingredients for a variety of food products. The major dietary sources of TFA are foods containing partially hydrogenated vegetable oils, namely, shortenings and/or margarines, and animal fats as butter, while edible vegetable oils, in general have low contents. The content of TFA of vegetable oils can increase when subjected to drastic heating, for example deep-fat frying or oven baking. However, TFA formation strongly depends on several factors, namely, frying conditions (type of fryer, duration and temperature), frying material (oil/fat and the food itself), among others. In conclusion, a great variability between countries was observed for example for margarines, where Canada was one of the countries with the highest percentage of TFA (42.9% of total fatty acids) for margarines produced with partially hydrogenated vegetable oils. On the other hand, in Germany, Portugal, Austria and Canada as well, the identified margarines with lower content of TFA are mainly produced with nonhydrogenated fats. With respect to edible vegetable oils, in general, these have lower contents of TFA than margarines, shortenings and butters, as expected.pt_PT
dc.description.sponsorshipThis work was funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project ’PTranSALT’ (2012DAN828). Tania Goncalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC. This work has also been supported by the project ’Operacao NORTE-01-0145-FEDER-000011-denominada Qualidade e Segurança Alimentar-uma abordagem (nano)tecnológica’ and the project UID/QUI/50006/2013- POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationInternational Journal of Food and Biosystems Engineering. 2017;3(1):56-65pt_PT
dc.identifier.issn2408-0675
dc.identifier.urihttp://hdl.handle.net/10400.18/4891
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherTechnological Educational Institute of Thessalypt_PT
dc.relation.publisherversionhttp://www.fabe.gr/images/fabe_2017/journal/ifbevol3.pdfpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectNutrição Aplicadapt_PT
dc.subjectTrans Fatty Acidspt_PT
dc.subjectvegetable Oilspt_PT
dc.subjectEdible Fatspt_PT
dc.subjectCooking Methodspt_PT
dc.subjectPublic Healthpt_PT
dc.titleTrans fatty acids content in worldwide edible fats and oils: current trends and challengespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.endPage65pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage56pt_PT
oaire.citation.titleInternational Journal of Food and Biosystems Engineeringpt_PT
oaire.citation.volume3pt_PT
oaire.fundingStream5876
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicationd7883dc7-6335-4f26-8bd0-e2ea4bb07c07
relation.isProjectOfPublication.latestForDiscoveryd7883dc7-6335-4f26-8bd0-e2ea4bb07c07

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Albuquerque_2017_trans worldwide_Int J Food and Biosystems.pdf
Size:
1.48 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

DAN - Artigos em revistas internacionais