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:: Volume 9, Issue 1 (4-2020) ::
Health Develop J 2020, 9(1): 106-123 Back to browse issues page
Evaluation of trans fatty acid levels in traditional Iranian pastries distributed in Isfahan city
Neda Ghazavi, Ebrahim Rahimi *, Zahra Esfandiari, Amir
1- PhD, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran - 2- Professor, Department of Food Hygiene and Public Health, College of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
Abstract:   (506 Views)
Background: The use of hydrogenated oils in the preparation of pastries is associated with increased levels of trans fatty acids (TFAs) in these products. The purpose of this study was to determine the types and amounts of fatty acids with emphasis on TFAs, as well as comparing them with the national standard. Furthermore, the effect of labeling on the reduction of TFAs was investigated in traditional pastries.
 
Methods: A total of 369 samples from Iranian traditional pastries in different brands were purchased from supermarkets located in Isfahan and their saturated fatty acid content was measured using gas chromatography. Statistical analysis was performed using SPSS version 23.
Results: The total average of TFAs in the samples was 1.6% (0.04-7.9) in total fat. Date cookie, Yazdi cake, and Walnut cookie were healthier than other sweets due to their lower levels of TFAs and higher levels of unsaturated fatty acids. 78.1% of the samples had less than 2% TFAs in total fat. In some products (Baghlava, rice cookie), labeling was significantly associated with decreased TFAs of the product (P<0.001). In general, packed samples had a lower average of TFAs than unpacked types, however, this difference was not statistically significant (P = 0.13).
 
Conclusion: A total of 41.18% of the products had less than 1% of TFAs in total fat which complied with the national standards of Iran. In some products such as raisin cakes and muffins, TFAs exceeded 1% of the total fat content, which is a risk for people with high blood lipids.
Keywords: Trans fatty acids, Traditional pastry, Packaging, Non-communicable diseases, Isfahan, Iran
Full-Text [PDF 1223 kb]   (119 Downloads)    
Type of Study: Research | Subject: General
Received: 2020/06/22 | Accepted: 2020/06/22 | Published: 2020/06/22
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Ghazavi N, Rahimi E, Esfandiari Z, Amir. Evaluation of trans fatty acid levels in traditional Iranian pastries distributed in Isfahan city. Health Develop J. 2020; 9 (1) :106-123
URL: http://jhad.kmu.ac.ir/article-1-887-en.html


Volume 9, Issue 1 (4-2020) Back to browse issues page
مجله بهداشت و توسعه Health and Development Journal
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