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Fatty Acid (FA) Compositions and Trans Content of Frequently Consumed Edible Oils and Fats from Iran’ Market

[ Vol. 12 , Issue. 1 ]

Author(s):

Abdol-Samad Abedi, Hedayat Hosseini, Abdorreza Mohammadi, Zahra Abdollahi, Majid Hajifaraji and Amin Mousavi Khaneghah   Pages 56 - 64 ( 9 )

Abstract:


In this study, trans FA (TFA) contents and also intakes of TFAs of frequently consumed edible oils and fats marketed in Iran were estimated. 6 brands in 4 groups of edible oils and fats (partially vegetable hydrogenated oils, non-hydrogenated vegetable oils, frying oils and margarines) were considered. The highest amount of TFA was found in partially vegetable hydrogenated oils (7.38%) and margarines (11.63%). Moreover, Ministry of Health and Medical Education of Iran has drastically decreased the TFA intake from 12.3 g/day in 2007 to 1.42 g/day in 2013 by planning.

Keywords:

Edible oils and fats, trans fatty acids, TFA, saturated fatty acids, frying oils, dietary intake.

Affiliation:

46, West Arghavan St., Farahzadi Blvd., Shahrak Qods, National Nutrition & Food Technology Research Institute, Zip Code: 1981619573, P.O. Box 19395-4741, Tehran.

Graphical Abstract:



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