Abstract

Trans-fatty acids (TFA) have been associated with increased risk of coronary heart disease, by affecting blood lipids and inflammation factors. Current nutrition recommendations emphasise a limitation of dietary TFA intake. The aim of this study was to investigate fatty acid composition in sweet bakery products, with emphasis on TFA, on the Swedish market and compare fatty acid composition over time. Products were sampled in 2001, 2006 and 2007 and analysed for fatty acid composition by using GC. Mean TFA levels were 0.7% in 2007 and 5.9% in 2001 of total fatty acids. In 1995-97, mean TFA level was 14.3%. In 2007, 3 of 41 products had TFA levels above 2% of total fatty acids. TFA content had decreased in this product category, while the proportion of saturated (SFA) and polyunsaturated (PUFA) fatty acids had increased, mostly through increased levels of 16:0 and 18:2 n-6, respectiVely. The total fat content remained largely unchanged. (c) 2014 The Authors. Published by Elsevier Ltd.

Keywords

Fat content; Trans fatty acids; Bakery products; Cookies; Cakes

Published in

Food Chemistry
2015, Volume: 175, pages: 423-430
Publisher: ELSEVIER SCI LTD

SLU Authors

• Trattner, Sofia

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    
  • National Food Agency

Sustainable Development Goals

SDG3 Ensure healthy lives and promote well-being for all at all ages


UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1016/j.foodchem.2014.11.145

Permanent link to this page (URI)

https://res.slu.se/id/publ/76023