Were policies in Brazil effective to reducing trans fat from industrial origin in foods
Bibliographic Data
| ID | 16780069 |
|---|---|
| Authors | Flávia da Silva Lima Dias (Universidade Federal do Rio de Janeiro), Mário Ferreira Lima (Universidade Federal do Rio de Janeiro), Patricia Coelho de Velasco (0000-0001-6498-8378, Universidade Federal do Rio de Janeiro), Rosana Salles-Costa (0000-0002-2307-4083, Universidade Federal do Rio de Janeiro), Fátima Lúcia de Carvalho Sardinha (Universidade Federal do Rio de Janeiro), Maria Das Graças Tavares Do Carmo (0000-0003-1376-1098, Universidade Federal do Rio de Janeiro) |
| Year | 2018 |
| Volume | 52 |
| Pages | 34 |
| Publication date | 2018-04-03 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Revista de Saúde Pública (JOURNAL) |
| Journal identifiers | ISSN: 0034-8910 • E-ISSN: 0034-8910 |
| Publisher | Universidade de São Paulo. Agência de Bibliotecas e Coleções Digitais (PUBLISHER) |
| DOI | 10.11606/s1518-8787.2018052000292 |
| PMID | 29641658 |
| OpenAlex | W2796040892 |
| Language | EN |
| Citations received | 2 |
| References cited | 22 |
OBJECTIVE: To determine the trans fatty acids content of processed foods frequently consumed by adults living in a Rio de Janeiro, Brazil, after the enactment of a mandatory trans fatty acids labelling policy. METHODS: Between February 2014 and January 2015, a specifically dietary questionnaire was completed by 107 adults to assess the frequency of processed foods consumption. The most commonly consumed products from the survey, including vegetable oils, margarine, biscuits, snacks, cheese bread (pão de queijo), french fries, cheeseburger and ice cream, were then analyzed for their trans fatty acids content using gas chromatography with a flame ionization detector. RESULTS: Differences in the levels of trans fatty acids were observed among 22 products analyzed, considering that trans fatty acids content ranged between 0.0 g/100 g in samples of cream cracker biscuit 1 and olive oil to 0.83 g/100 g in samples of cheeseburger ( fast food), 0.51 g/100 g in samples of frozen pão de queijo and 12.92 g/100 g in samples of chocolate sandwich cookies with cream filling 2. The overall trans fatty acids content of the different samples of margarine brands was 0.20 g/100 g for brand 1 and 0.0 g/100 g for brand 2. These data are significantly lower than those observed in a survey conducted in 2003, when the regulation had been enacted. CONCLUSIONS: Our data indicate that Brazilian regulation is very likely implicated in the observed drop in trans fatty acids of the most processed foods but has yet to eliminate them, which reinforces the urgent need to revise the legislation, since a minimum amount of trans fat does not mean that the food product does not contain this type of fat
Fatty acid · French fries · Olive oil · Saturated fat · Trans fat · Biochemistry · Chemistry · Consumer Attitudes and Food Labeling · Fatty Acid Research and Health · Food Chemistry and Fat Analysis · Food Science
| Citations per year | 0.4 |
|---|---|
| Citation span | 2021 - 2022 (2) |
| Highly cited | No |